This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream.
1 cup Wild Rice
1 1/2 cups Chicken Broth
1/4 cup Unsalted Butter
1 – 12 ounce container fresh White Mushrooms, chopped
1 medium Yellow Onion, diced
1/2 tsp. Sea Salt
1/2 tsp. Ground Black Pepper
1 tsp. Dried Thyme
1 – 12.5 ounce can Chicken, drained
1 cup Sour Cream
1/2 cup Milk
1 cup Cheddar Cheese, shredded
1/3 cup Sliced Almonds
In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on Manual for 15 minutes. Let the pressure release naturally.
When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.
Serve this hot topped with extra cheese if you would like.
- Category: Meals
- Method: Instant Pot
- Cuisine: Gluten Free
Keywords: gluten free, instant pot, pressure cooker, chicken, mushrooms, wild rice, meals, dinner, lunch, quick, easy