For a richer flavor, consider browning the chicken thighs in the pot before adding the other ingredients. Adjust the amount of cranberries to your liking. If you prefer a less sweet dish, reduce the amount or omit them altogether. Fresh thyme can be substituted for dried thyme; use 1 tablespoon of fresh thyme. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Instant Pot® Chicken and Wild Rice Bowls
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 20 mins
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SERVING6 People
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VIEWS10
Embrace the heartwarming flavors of autumn with this effortless one-pot wonder. Earthy wild rice mingles with sweet bursts of apple and cranberry, while tender chicken thighs provide a savory counterpoint. A symphony of textures and tastes that's both comforting and exciting.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol60 mg
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Fiber4 g
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Protein24 g
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Saturated Fat3 g
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Sodium123 mg
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Sugar12 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepEngage the 'Sauté' function on your multi-functional pressure cooker (such as Instant Pot®). Introduce the olive oil to the pot, allowing it to shimmer before adding the mushrooms and onion. Sauté for approximately 3 minutes, stirring frequently. Integrate the minced garlic and continue to cook until its fragrance fills the air, about 30 seconds. Deactivate the pressure cooker. (Total time: ~4 minutes)
02
StepIntroduce the chicken broth, apple, rice blend, cranberries, thyme, salt, and pepper into the pot, stirring gently to combine. Position the chicken thighs atop the rice mixture, ensuring they remain undisturbed. Secure the lid, ensuring it's locked and the pressure valve is set to 'Sealing'. Select the 'high pressure' setting, adhering to the manufacturer's guidelines, and set the timer for 30 minutes. Allow 10 to 15 minutes for the pressure to accumulate. (Total time: ~45 minutes)
03
StepAfter the cooking cycle, employ the 'natural-release' method for 15 minutes, in accordance with the manufacturer's instructions. Carefully vent any remaining pressure utilizing the 'quick-release' method. Unlock and remove the lid. (Total time: ~20 minutes)
04
StepTransfer the cooked chicken thighs to a cutting board. Using a knife or fork, cut or shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring to integrate it with the rice and other ingredients. Garnish generously with fresh parsley. Serve immediately in bowls, allowing the comforting aroma to envelop your senses. (Total time: ~5 minutes)
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RECIPE REVIEWS
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Please Rate
Lurline Crist
Jul 2, 2025The rice was perfectly cooked, and the chicken was so tender. I'll definitely be making this again.
Adelia Bode
Jul 1, 2025I added some chopped pecans for extra crunch. Highly recommend!
Emma Durgan
Jun 30, 2025I omitted the cranberries because I didn't have any on hand, and it was still great!
Jailyn Legros
Jun 29, 2025I loved the combination of savory and sweet. My family devoured it!
Syble Hackett
Jun 29, 2025The Instant Pot makes this recipe so easy and quick. A weeknight winner!
Michel Mueller
Jun 26, 2025Absolutely delicious! The perfect comfort food for a chilly evening.