Instant Pot Chicken and Wild Rice
Instant Pot Chicken and Wild Rice is a hearty, comforting dish that’s easy to make in a fraction of the time. Tender chicken breasts or thighs are cooked with earthy wild rice, onions, garlic, and a flavorful blend of herbs in the Instant Pot, creating a delicious one-pot meal. The rice absorbs all the savory flavors from the chicken and seasonings, resulting in a dish that’s both filling and flavorful. Perfect for busy weeknights, this recipe is a great way to enjoy a wholesome, satisfying dinner with minimal effort.
Servings: 4
Ingredients
- 1 ½ lbs. boneless skinless, chicken thighs
- 2 T extra virgin olive oil have extra on hand
- ½ medium onion diced
- 1 ½ C wild rice blend
- 2 ¼ C low sodium chicken broth
- 2 tsp. Better Than Bouillon optional
- 1 C frozen peas defrosted
- 1 T garlic paste
- 1 T basil paste or 1 tsp. dried basil
- ½ tsp. dried parsley flakes
- ½ tsp. kosher salt extra for the chicken
- ¼ tsp. ground black pepper extra for the chicken
Instructions
- Season both sides of the chicken with salt and pepper.
- Set your Instant Pot to sauté’ normal. Once it reads” hot”, add your oil. Cook your chicken in two batches, browning on both sides. This will take 2-3 minutes per side. Take chicken out of the pot and reserve it on a plate.
- If the pot is dry, add two more tablespoons of oil. Now, add your diced onion, season with a pinch of salt and black pepper. Cook until softened and translucent, 3-4 minutes.
- Add in the garlic paste and basil paste. Cook for one minute.
- Next, add in the chicken broth, Better Than Bouillon, and deglaze the bottom of the pan. You want to make sure you scrape all brown bits off the bottom. This will prevent getting a “burn notice”. It will also add lots of flavor to the pot. Hit the cancel button.
- Stir in your rice, parsley flakes, salt, and pepper. Place the cover on the Instant Pot. Set to pressure cook high for 13 minutes.
- After 13 minutes, quick release to let out all the pressure. Take the cover off. Nestle the chicken thighs into the mix. Place the cover back on and set to pressure cook high for another 12 minutes.
- Once the timer goes off, quick release to let all the pressure out. Take the cover off and stir in the peas. Serve it up and enjoy!
- Note: I like to squeeze some lemon juice over the top.