Description
A creamy rice dish with chicken, green beans and mushrooms.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 8 oz sliced or chopped mushrooms
- 1 cup chicken broth
- 1/2 cup raw converted rice (you can also use white rice or jasmine rice)
- 1 (14.5 oz) can green beans, drained
- 2 cups chopped, cooked chicken (I used rotisserie)
- 1/2 tsp cayenne pepper
- 3/4 tsp dried tarragon
- 1 1/4 tsp garlic powder
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Sprinkle in the rice, don’t stir.
- Dump in the green beans, chicken, cayenne, tarragon, garlic powder, salt, pepper, dijon and lemon juice. Don’t stir.
- 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 and remove the lid.
- Stir in the cream and parmesan. Salt and pepper to taste.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot