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instant pot creamy dill chicken and rice


  • Author: Jessica Penner, RD
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 4 servings

Ingredients

  • 1 tbsp butter
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 1 lb mushrooms, sliced
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2  tsp salt
  • 2 chicken breasts, diced
  • 1 cup brown rice (SEE NOTE)
  • 1 cup water
  • 1 tsp chicken bouillon paste (I like the Better Than Bouillon brand)
  • ½ cup cream cheese
  • 2 cups frozen peas, defrosted
  • ¼ cup fresh dill, chopped

Instructions

  1. Chop the onion, mushrooms, and celery.
  2. Put the butter into the Instant Pot and select SAUTE.
  3. Add the veggies and saute until soft and most of the liquid is gone.
  4. Press CANCEL.
  5. Add the brown rice, water, chicken, and bouillon.
  6. Stir everything together.
  7. Secure the lid and make sure the pressure knob is on SEALING.
  8. Select MANUAL and adjust to 22 minutes.
  9. When the time is done, use a natural release of 10 minutes.
  10. Open and stir in the cream cheese, peas, and dill.
  11. It may look brown, lifeless, and unappetizing but it tastes delicious!

Notes

You MUST use brown rice for this recipe. If you use white rice it will be way overcooked.

Nutrition

  • Calories: 493
  • Sugar: 9
  • Fat: 16
  • Carbohydrates: 58
  • Fiber: 7.5
  • Protein: 30
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