Name: Instant Pot Chicken & Brown Rice
Prep time: 7 min
Cook time: 22 min
Yield: 8 servings
Ingredients: 2 T. olive oil; 2 lb. boneless, skinless chicken thighs; 1 large onion (chopped); 3 large carrots (opt.) (sliced, about 1/4" thick); 3 stalks celery (sliced); 4 large garlic cloves (minced); 1 1/2 tsp. dried thyme; 1 1/2 tsp. dried oregano; 1 3/4 tsp. sea salt; 1 tsp. black pepper; 2 1/2 cups long grain brown rice; 3 3/4 cups water; 2 T. Better than Bouillon organic chicken base; 1/2 stick butter; 1/2 cup heavy cream; 2 T. cornstarch or potato starch (combine with cream)

Instant Pot Chicken & Brown Rice

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 servings	7 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Servings	Prep Time
8 servings	7 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Instant Pot Chicken & Brown Rice

CourseMain Dish
CuisineAmerican

Servings	Prep Time
8 servings	7 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Servings	Prep Time
8 servings	7 minutes

Cook Time	Passive Time
22 minutes	10 minutes

Ingredients

2 T. olive oil
2 lb. boneless, skinless chicken thighs
1 large onion chopped
3 large carrots (opt.) sliced, about 1/4" thick
3 stalks celery sliced
4 large garlic cloves minced
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 3/4 tsp. sea salt
1 tsp. black pepper
2 1/2 cups long grain brown rice
3 3/4 cups water
2 T. Better than Bouillon organic chicken base
1/2 stick butter
1/2 cup heavy cream
2 T. cornstarch or potato starch combine with cream

Servings: servings

Instructions

Place insert in Instant Pot and set to Saute. When it says "HOT", add the oil to the pot.
Add onion, carrots, celery and garlic. Saute for 4 minutes, stirring occasionally. Press cancel.
Add remaining ingredients. Close the lid and set valve to "Sealing" position.
Cook at high pressure for 22 minutes.
Let naturally release pressure for 10 minutes. Manually release any remaining pressure. Open lid and stir.

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