Description
An easy dump and go Instant Pot recipe with rice, chicken, asparagus and parmesan cheese.
Ingredients
Scale
- 2 1/2 cups water
- 2 (4.3 oz) packages Rice-a-Roni Long Grain Wild Rice
- 16 ounces boneless skinless chicken thighs, trimmed of fat and cut into bite size pieces
- 1 (12 oz) package frozen asparagus
- 3/4 cup plain greek yogurt
- 1 cup shredded parmesan cheese
Instructions
- Pour water into Instant Pot. Sprinkle in the rice from the rice-a-roni. Add the chicken on top and then sprinkle the seasoning packets from the rice-a-roni on top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set 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.
- Warm the asparagus according to package directions. Stir asparagus, yogurt and parmesan into the Instant Pot.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot