Description
A creamy Instant Pot dish featuring tender bites of chicken, artichoke hearts, and mushrooms with rice and then finished off with bacon and parmesan.
Ingredients
Scale
- 2 Tbsp butter
- 4 ounces sliced mushrooms
- 1 Tbsp minced garlic
- 1 tsp italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1/2 tsp dried tarragon
- 1 1/2 cups chicken broth
- 1 Tbsp white wine vinegar
- 1 Tbsp Dijon mustard
- 1 cup converted rice
- 16 ounces boneless skinless chicken thighs, cut into bite size pieces
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 ounces cream cheese
- 1/4 cup bacon crumbles
- 1/4 cup shredded parmesan
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 3 minutes. Stir in the garlic, italian seasoning, half of the salt, pepper, tarragon.
- Pour in the broth and scrape bottom of pot so nothing is sticking. Turn off Instant Pot. Stir in the vinegar and dijon.
- Sprinkle in the rice. Evenly spread chicken over the rice. Sprinkle other half of the salt over the chicken. Dump in the artichokes and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the bacon and parmesan and serve.
- Category: Chicken
- Method: Instant Pot