Ingredients
Scale
- 1 1/4 cup brown rice
- 1 1/2 cups water or chicken broth
- 4 boneless, skinless chicken thighs (frozen or fresh)
- 1/2 cup French or Catalina dressing
- 1/4 cup apricot preserves
- 1 (1 oz) packet onion soup mix
Instructions
- Add water into Instant Pot. Sprinkle in the brown rice. Place chicken thighs on top.
- In a small bowl whisk together the French dressing, apricot preserves and onion soup mix. Spoon the mixture on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir and serve.
Notes
You can also make this with white rice and chicken tenderloins or chicken cut into chunks (about 1 ½ pounds). Pressure cook for 3 minutes with a 5-10 minute natural pressure release.
- Category: Chicken
- Method: Instant Pot