Name: Instant Pot® Chicken and Wild Rice Bowls
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Sliced fresh mushrooms - 1 (8 ounce) package; Diced onion - ½ cup; Garlic, minced - 3 cloves; Low-sodium chicken broth - 2 cups; Firm apple, cored and chopped - 1 small; Uncooked wild and brown rice blend (such as Lundberg Wild Blend®) - 1 ½ cups; Sweetened dried cranberries (such as Craisins®) - ½ cup; Ground thyme - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Skinless, boneless chicken thighs - 1 ¼ pounds; Chopped fresh parsley - 2 tablespoons

Ingredients for - Instant Pot® Chicken and Wild Rice Bowls

1. Olive oil 1 tablespoon

2. Sliced fresh mushrooms 1 (8 ounce) package

3. Diced onion ½ cup

4. Garlic, minced 3 cloves

5. Low-sodium chicken broth 2 cups

6. Firm apple, cored and chopped 1 small

7. Uncooked wild and brown rice blend (such as Lundberg Wild Blend®) 1 ½ cups

8. Sweetened dried cranberries (such as Craisins®) ½ cup

9. Ground thyme 1 teaspoon

10. Salt and ground black pepper to taste 1 teaspoon

11. Skinless, boneless chicken thighs 1 ¼ pounds

12. Chopped fresh parsley 2 tablespoons

How to cook deliciously - Instant Pot® Chicken and Wild Rice Bowls

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot until hot and add mushrooms and onion. Cook and stir for about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Turn the pressure cooker off.

2 . Stage

Pour chicken broth into the pot and stir in apple, rice, cranberries, thyme, salt, and pepper. Place chicken thighs on top of the rice mixture, but do not stir. Close and lock the lid; set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Stage

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

4 . Stage

Transfer chicken thighs to a cutting board and cut or shred into bite-sized pieces. Return to the pot and stir. Garnish with parsley and serve in bowls.