Instant Pot Creamy Mushroom and Chicken Wild Rice Stew
Throw everything into the Instant Pot and you have yourself a hearty and creamy mushroom and chicken wild rice stew to warm you up!
Servings: 4
Equipment
Ingredients
- 5 carrots roughly chopped
- 1 large onion diced
- 3 cloves of garlic minced
- 1 cup (160 g) uncooked wild rice
- 10 ounces (284 g) fresh mushrooms sliced
- 5 cups (1183 ml) vegetable or chicken broth
- 2-3 fresh thyme stalks
- 1 pound (454 g) boneless skinless chicken breasts
- Salt and pepper to taste
Instructions
- Place all the ingredients into the pressure cooker then close the lid. Make sure the valve is set to sealing.5 carrots, 1 large onion, 3 cloves of garlic, 1 cup uncooked wild rice, 10 ounces fresh mushrooms, 5 cups vegetable or chicken broth, 2-3 fresh thyme stalks, 1 pound boneless skinless chicken breasts, Salt and pepper
- On the front of your Instant Pot, press Manual then if it's not on high pressure, switch it to high pressure. Then tick up the time to 45 minutes.
- Once it is done cooking, you'll want to let it naturally release pressure. If you are really pressed for time, you can manually release too by flipping the valve to open it.
- Remove the chicken from the pressure cooker and shred it on a cutting board. Place the chicken back into the pressure cooker then stir all together to combine.
- Divide evenly into bowls and serve! It would be great served with some crusty bread!
Notes
For slow cooker and stovetop instructions, see above in the post.
Nutrition
Serving: 1 serving | Calories: 419 kcal | Carbohydrates: 53 g | Protein: 38 g | Fat: 7 g | Fiber: 5 g | Sugar: 12 g
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