Chicken on Wednesday — Instant Pot Creamy Chicken and Rice

Name: Chicken on Wednesday — Instant Pot Creamy Chicken and Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 6 servings
Cuisine: American
Ingredients: 2 Tbs olive oil; 3–5 sprigs thyme; 1½ lb boneless skinless chicken thighs; 2 cups long grain rice; 8 oz baby bella mushrooms, sliced; 3 cups chicken broth; 2 cloves garlic; 2 tsp salt; ½ tsp pepper; 1 cup heavy cream; 1 (5 oz) container grated Parmesan; 2 Tbs lemon juice

Fast, heartwarming, and ready in 30 minutes—creamy chicken and rice with mushrooms, thyme, and Parmesan from the pressure cooker.

Time

Prep: about 10 minutes
Cook: about 20 minutes (Instant Pot)
Total: about 30 minutes

Nutrition Facts

Serving size: about 1¼ cups · 1 of 6

Calories ~480
Protein 32 g
Fat 18 g
Carbohydrates 46 g
Fiber 2 g
Sodium ~780 mg

All nutrition facts are AI generated and approximate.

Ingredients

Pressure cook

2 Tbs olive oil
3–5 sprigs thyme
1½ lb boneless skinless chicken thighs
2 cups long grain rice
8 oz baby bella mushrooms, sliced
3 cups chicken broth
2 cloves garlic
2 tsp salt
½ tsp pepper

After cook

1 cup heavy cream
1 (5 oz) container grated Parmesan
2 Tbs lemon juice

Directions

Add olive oil to the Instant Pot and set to Sauté.
Add thyme to the oil and cook until very fragrant, about 1 minute.
Remove thyme sprigs and add chicken. Cook on Sauté until opaque, about 10 minutes.
Add rice, mushrooms, broth, garlic, salt, and pepper. Stir.
Pressure cook on high for 3 minutes, then quick release.
Stir in heavy cream, Parmesan, and lemon juice.
It is ready to serve. Enjoy your evening.