INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery ribs, diced
- 1 lb (450 g) chicken breast, cut into 1-inch pieces
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary
- 1 cup (150 g) wild rice mix
- 6 cups (1.5 liter) chicken stock
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
DIRECTIONS
- Set the Instant Pot to “Sauté” and heat the olive oil. Add the onion, carrot and celery ribs and cook for 2-3 minutes until the veggies are slightly softened.
- Add the chicken breast and cook for 3-4 minutes until sealed. Stir in the garlic, thyme and rosemary and cook for another minute.
- Turn off the “Sauté” function and add the rice and chicken stock. Secure the lid on the Instant Pot, turn the valve to “Sealing,” and cook for 5 minutes on High Pressure.
- When the time is up, allow the Instant Pot to release the pressure naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.
- Remove the lid and stir in the fresh parsley. Season to taste and serve immediately.