Description
A heartwarming dish, brimming with comfort and flavor, combining savory chicken, earthy mushrooms, and fragrant spices, all cooked in one pot.
Ingredients
Scale
- 1 rotisserie chicken, shredded
- 1 cup parboiled rice
- 1 cup mushrooms, sliced
- 2 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced onion and minced garlic, cooking until translucent and fragrant, about 3-4 minutes.
- Toss in the sliced mushrooms, allowing them to soften for another 3-4 minutes.
- Stir in the parboiled rice, shredded chicken, chicken broth, salt, black pepper, and paprika, mixing well.
- Close the lid and set the Instant Pot to ‘Manual’ on high pressure for 10 minutes. Ensure the valve is set to sealing.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
- Open the lid, fluff the rice gently with a fork, and serve warm. Enjoy!
Notes
For creamier rice, stir in a splash of cream or sour cream before serving. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg