Description
A savory Instant Pot dinner with crispy bacon, tender chicken, and flavorful rice cooked with mushrooms, spinach, and a punch of onion-mushroom seasoning, finished with optional melty mozzarella cheese for an easy, comforting meal.
Ingredients
Scale
- 4 strips of bacon, cut into half inch pieces
- 4 ounces sliced mushrooms
- 1 Tbsp balsamic or red wine vinegar
- 1 1/2 cups chicken broth
- 1 cup converted rice
- 6-8 chicken tenderloins
- 1 package Lipton's Onion Mushroom soup mix
- 2 cups chopped spinach
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and fry until crispy. Use tongs to place bacon pieces on a paper towel lined plate and set aside.
- Discard all but 2 Tbsp of the bacon grease. Add the mushrooms into the pot with the 2 Tbsp of bacon grease. Saute for 3-4 minutes.
- Pour in the vinegar and broth. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Place chicken in one layer on top of the rice. Sprinkle the soup mix over the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach and bacon. If desired stir in a half cup or shredded mozzarella cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot