Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 ounces chopped mushrooms
- 4 garlic cloves, minced
- 1 1/3 cups chicken broth
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- 1 cup long grain brown rice
- 1 lb boneless skinless chicken breasts or thighs
- 1 (16 oz) package frozen broccoli florets
- 1/2 cup plain Greek yogurt
- Salt and pepper
- 1/2 cup grated medium or sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushroom and saute for 4 minutes. Stir in the garlic for 30 seconds.
- Pour the broth into the Instant Pot. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the salt, pepper, dijon, lemon juice. Sprinkle the rice into the pot. Place chicken into the pot.
- 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.
- Meanwhile, cook broccoli according to package directions (I cook mine in the microwave).
- Break the chicken up into pieces. Stir in the broccoli, yogurt, salt and pepper to taste. Sprinkle the cheese on top. Replace the lid and let the pot sit on keep warm setting for 5 minutes to let cheese melt.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot