Chicken, Mushroom, and Rice Casserole

Serves: 4
Cooking Time: 50 minutes

INGREDIENTS

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 medium carrot, peeled & diced
  • 1 celery stalk, diced
  • 8 oz cremini mushrooms, sliced
  • 1 lbs boneless, skinless chicken thighs/tenders, cut into 1″ pieces
  • 1 tsp dried thyme
  • 1 tsp sweet paprika
  • salt
  • 1/2 tsp pepper
  • 1 cup long grain brown ride (or brown/wild rice blend)
  • 1 cup chicken broth
  • 1/4 cup dry sherry

APPLIANCES NEEDED

  • Instant Pot

DIRECTIONS

  1. Select “Saute” setting on the Instant Pot and heat olive oil. Add onion, garlic, carrot, celery, and mushrooms. Saute for about 6 minutes until onion softened and mushrooms are starting to wilt and soften.
  2. Add chicken, thyme, paprika, 1 tsp salt, and pepper. Stir to combine. Using a wooden spoon or spatula, nudge the mixture into a fairly even layer.
  3. Sprinkle rice in an even layer in the pot and pour in the chicken broth and sherry. Do NOT stir!
  4. Secure the lid and set the Pressure Release to “Sealing.” Press the “Cancel” button to reset the program, and select the “Pressure Cook” or “Manual” program to set the cooking time for 25 minutes at high pressure. Note: the pot will take about 10 minutes to come up to pressure before program starts.
  5. When program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to “Venting” to release remaining steam. Open the pot and stir to combine. Let stand a few minutes to allow cooking liquid to be absorbed. Stir once more and season as needed.
  6. Spoon into bowls and serve warm.

KDC PRO TIP: keeping the rice on top of the chicken while cooking will keep the rice from scorching on the bottom of the pot!