Chop ½ of a medium size onion, chop 2 stalks celery and peel and chop 2 carrots.
Toss diced vegetables into Instant Pot
Add 1 cup Wild Rice Blend on top of vegetables and place chicken breasts on top.
Season Chicken breasts with salt, pepper, thyme
Add Broth and place Lid on Instant Pot. Close and lock pressure valvue
Set to Pressure Cook for 15 minutes allowing a 10 minute Natural Pressure Release
Release remaining pressure and open lid
Remove chicken and shred with forks. Chicken will easily fall apart. Stir shredded chicken into cooked wild rice
Serve Hot
Notes
Pro Tips
Layering Ingredients. There is a method to the madness of laying the ingredients. By placing the vegetables on the bottom it creates pockets for liquid. This helps to prevent the burn notice.Chicken. Using Chicken Breasts or Thighs are both great options. Make sure to remove any bones, skin and excess fat before placing in the Instant Pot. Cooked Chicken will easily shred and mixed into cooked rice.Additional Seasoning. Adding Thyme really adds depth of flavor to this recipe. I also really enjoy an Italian Seasoning blend, Garlic Powder or Onion Powder. And of course Salt and Pepper to season the chicken.Rice. Use a Wild Rice Blend with Brown, Wild, and Red rice. The colors are beautiful and the added flavors are fantastic. White rice cooks too quickly for this recipe and tends too be over cooked.Vegetables. Of course add more of your favorite vegetables. Peas, bell peppers, zucchini, or even broccoli florets.Fresh vs Frozen Chicken. I know you will ask, so let me just address your options. YES, use frozen chicken. When using frozen chicken Julie suggests adding 2 additional minutes to the cooking time.I would agree if you are using chicken breasts as they are larger and thicker. If using chicken tenders or thighs do not adjust the time. They will cook perfectly in the allotted time.Instant Wild Rice. I do not recommend using Instant Rice or Instant Wild Rice blends in this recipe. They cook in less time and will be mushy with this recipe.