Description
A fresh spin on the classic no-peek chicken made with your Instant Pot. This recipe uses arborio rice for natural creaminess, no canned soups, and just a pop of color from spinach, but still just as easy to make!
Ingredients
Scale
- 2 Tbsp butter
- 1/2 cup diced onion
- 4 oz sliced mushrooms
- 2 cups water
- 1 Tbsp Better than Bouillon chicken base
- 1 tsp Dijon mustard
- 1 cup arborio rice
- 20 oz boneless skinless chicken thighs, each cut into 4 pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/8 tsp smoked paprika
- 1 cup chopped spinach
- 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 onion and mushrooms and saute for 4 minutes.
- Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the bouillon and dijon. Turn off Instant Pot.
- Sprinkle in the rice. Add chicken pieces into the pot. Sprinkle with the salt, pepper, garlic powder, onion powder and smoked paprika. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set 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 spinach and parmesan.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot