instant pot creamy dill chicken and rice
Creamy dill chicken and rice made in the Instant Pot with mushrooms, celery, cream cheese, and fresh dill for a hearty one-pot dinner with 30 grams of protein. Also includes a 30-minute stovetop version for those without a pressure cooker.
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
- Chop the onion, mushrooms, and celery.
- Put the butter into the Instant Pot and select SAUTE.
- Add the veggies and saute until soft and most of the liquid is gone.
- Press CANCEL.
- Add the brown rice, water, chicken, and bouillon.
- Stir everything together.
- Secure the lid and make sure the pressure knob is on SEALING.
- Select MANUAL and adjust to 22 minutes.
- When the time is done, use a natural release of 10 minutes.
- Open and stir in the cream cheese, peas, and dill.
- 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: 493kcal | Carbohydrates: 58g | Protein: 30g | Fat: 16g | Fiber: 7.5g | Sugar: 9g
Servings: 4 servings
Calories: 493kcal
