45 minutes•Easy•Serves 1
Autumn Harvest Instant Pot Chicken and Wild Rice Pilaf
By @chef1
This dish is designed for minimal effort with maximum flavor, featuring tender chicken, earthy wild rice, and seasonal vegetables, all cooked together in your Instant Pot.
Recipe Rating
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Ingredients
- ●1 (6-8 oz) boneless, skinless chicken breast
- ●1/2 cup wild rice blend
- ●1/4 cup diced sweet potato
- ●1/4 cup diced carrots
- ●1/4 cup diced celery
- ●1/4 cup dried cranberries
- ●1/4 cup chopped pecans
- ●1.5 cups chicken broth
- ●1/2 teaspoon dried thyme
- ●1/4 teaspoon dried sage
- ●1/2 teaspoon salt
- ●1/4 teaspoon freshly ground black pepper
- ●1 tablespoon olive oil
- ●2 tablespoons fresh parsley, chopped
Instructions
- 1If you prefer, select the "Sauté" function on your Instant Pot. Add olive oil and lightly brown the chicken pieces for 2-3 minutes. Press "Cancel" when done.
- 2Add the rinsed wild rice blend, diced sweet potato, carrots, celery, dried cranberries, pecans, chicken broth, dried thyme, and dried sage to the Instant Pot. Stir gently to combine.
- 3Place the browned (or raw) chicken pieces on top of the rice and vegetable mixture. Do not stir the chicken into the rice, as this can prevent the rice from cooking properly.
- 4Season with salt and freshly ground black pepper.
- 5Secure the lid on your Instant Pot and set the steam release handle to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and set the cooking time to 20 minutes on high pressure.
- 6Once the cooking cycle is complete, allow for a 10-minute natural pressure release. After 10 minutes, carefully move the steam release handle to the "Venting" position to release any remaining pressure.
- 7Carefully remove the lid. Fluff the pilaf with a fork, stirring to incorporate all the ingredients. Garnish with fresh chopped parsley before serving.
Recipe Context
This recipe was created with the following context in mind:
dinner
fall