Ingredients
- 1 tablespoon olive oil
- 1 (8 ounce) package sliced fresh mushrooms
- ½ cup diced onion
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 small firm apple, cored and chopped
- 1 ½ cups uncooked wild and brown rice blend (such as Lundberg Wild Blend®)
- ½ cup sweetened dried cranberries (such as Craisins®)
- 1 teaspoon ground thyme
- salt and ground black pepper to taste
- 1 ¼ pounds skinless, boneless chicken thighs
- 2 tablespoons chopped fresh parsley
Why This Recipe Is So Loved
Tips From The Kitchen
- Rinse the wild rice thoroughly before cooking to remove excess starch.
- Allow the Instant Pot to naturally release pressure for about 10 minutes to keep the chicken juicy.
Step 1
Turn on your Instant Pot and setting it to the sauté mode. Once it’s hot, drizzle in some olive oil and toss in the mushrooms and onion. Cook, stirring occasionally, for about 3 minutes until they start to soften. Add the garlic and cook for another 30 seconds until you can smell it, then turn off the sauté function.
Step 2
Pour in the chicken broth, then stir in the diced apple, wild rice, cranberries, thyme, salt, and pepper. Lay the chicken thighs right on top of the rice mixture—don’t stir everything together. Close the lid, make sure the valve is set to sealing, and cook on high pressure for 30 minutes. It will take around 10 to 15 minutes for the pressure to build up.
Step 3
When the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully switch to quick release to let out any remaining pressure before opening the lid.
Step 4
Take the chicken thighs out and shred or chop them into bite-sized pieces. Stir the chicken back into the rice mixture, sprinkle with some fresh parsley, and serve it up in bowls. Enjoy!
