Instant Pot Chicken & Brown Rice
Course
Main Dish
Cuisine
American
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
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.