Easy Wild Rice and Chicken Bowls in the Instant Pot®

Ingredients 0/12

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Once it’s hot, add a splash of olive oil along with the mushrooms and onions. Cook them, stirring occasionally, for about 3 minutes until they start to soften. Toss in the garlic and cook for another 30 seconds until you can really smell the aroma, then turn off the sauté function.

Step 2

Pour in the chicken broth, then stir in the apple, wild rice, cranberries, thyme, salt, and pepper. Nestle the chicken thighs right on top of the rice mixture without stirring everything together. Close the lid, seal the valve, and set the pot to cook on high pressure for 30 minutes. It’ll take around 10 to 15 minutes for the pressure to build.

Step 3

When the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully switch to quick release to let out any remaining steam. Open the lid once it’s safe.

Step 4

Take the chicken thighs out and shred or chop them into bite-sized pieces. Stir the chicken back into the pot so everything is well combined. Sprinkle with some fresh parsley and serve it up in bowls for a cozy, hearty meal.