Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
5
from 1 vote
instant pot creamy dill chicken and rice
Print Recipe
Stovetop or Instant Pot, this easy creamy dill chicken and rice recipe is healthy, balanced, and sure to please even the pickiest of palates!
Prep Time:
15
minutes
mins
Cook Time:
22
minutes
mins
4
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:
493
kcal
|
Carbohydrates:
58
g
|
Protein:
30
g
|
Fat:
16
g
|
Fiber:
7.5
g
|
Sugar:
9
g
Servings:
4
servings
Calories:
493
kcal
Author:
Jessica Penner, RD