Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons Olive Oil
  • 16 ounces Chicken breast (cut into 1 inch pieces)
  • 6 ounces Onion (diced)
  • 4 ounces Canned mushrooms (drained)
  • ½ teaspoon Kosher salt
  • 10.5 ounces Condensed cream of mushroom soup
  • 2 cups Chicken broth
  • 6 ounces Box Uncle Ben’s Long Grain & Wild Rice Blend

Instruction

  • Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
  • When the oil gets hot add the chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
  • Add the onions and cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
  • Add the salt, the package of seasoning from the wild rice mix (packet only not the rice), and the canned mushrooms to the onions and stir together.
  • Pour in the chicken broth. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.
  • Press CANCEL to end the saute mode.
  • Add the condensed cream of mushroom soup to the pot and then add the chicken on top. Don’t stir.
  • Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.
  • Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
  • When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
  • After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
  • When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
  • Let it all sit for approximately 5 minutes to let the rice absorb any excess liquid.
  • Stir together again and serve.