Instant Pot Chicken and Wild Rice Bowls: A Flavorful & Healthy Meal

These Instant Pot Chicken and Wild Rice Bowls are a complete meal in a bowl, bursting with flavor and packed with nutrients. The Instant Pot makes the entire process incredibly simple and quick, perfect for busy weeknights. This recipe combines tender, juicy chicken, perfectly cooked wild rice, and a medley of delicious vegetables, all brought together with a flavorful sauce. Whether you’re looking for a healthy lunch or a satisfying dinner, these bowls are sure to become a new favorite.

## Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot significantly reduces cooking time, making this a weeknight winner.
* **One-Pot Meal:** Minimal cleanup with most of the cooking happening in a single pot.
* **Healthy and Nutritious:** Packed with lean protein, whole grains, and plenty of vegetables.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables or sauces.
* **Flavorful:** A delicious combination of savory, nutty, and slightly sweet flavors.
* **Meal Prep Friendly:** These bowls are perfect for meal prepping and can be easily stored and reheated.

## Ingredients You’ll Need

* **Chicken:** Boneless, skinless chicken breasts or thighs. Chicken thighs tend to be more flavorful and stay juicier, but breasts are a leaner option. About 1.5 – 2 pounds.
* **Wild Rice Blend:** A blend of wild rice and other long-grain rice varieties. Be sure to rinse it well before cooking. Approximately 1 cup.
* **Chicken Broth:** Low-sodium chicken broth is preferred to control the salt content. About 4 cups.
* **Vegetables:** A mix of your favorite vegetables. This recipe suggests carrots, celery, onion, mushrooms, and peas. Feel free to substitute with broccoli, bell peppers, spinach, or kale.
* **Olive Oil:** For sautéing the vegetables. About 2 tablespoons.
* **Garlic:** Minced garlic adds a wonderful aromatic flavor. Approximately 2-3 cloves.
* **Dried Herbs:** Thyme, rosemary, and bay leaf add depth and complexity to the dish. 1 teaspoon each of thyme and rosemary, and 1 bay leaf.
* **Soy Sauce:** Low-sodium soy sauce for umami flavor. 2 tablespoons.
* **Maple Syrup (or Honey):** A touch of sweetness to balance the savory flavors. 1 tablespoon.
* **Apple Cider Vinegar:** Adds a bit of tanginess to the sauce. 1 tablespoon.
* **Cornstarch:** To thicken the sauce (optional). 1 tablespoon.
* **Water:** To mix with the cornstarch (optional). 2 tablespoons.
* **Salt and Pepper:** To taste.
* **Optional Garnishes:** Chopped fresh parsley, green onions, toasted almonds, or sesame seeds for serving.

## Equipment You’ll Need

* **Instant Pot (Pressure Cooker):** A 6-quart or 8-quart Instant Pot works best.
* **Cutting Board:** For chopping vegetables and chicken.
* **Knife:** A sharp knife for prepping ingredients.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Wooden Spoon or Spatula:** For stirring ingredients.
* **Small Bowl:** For mixing the cornstarch slurry (optional).

## Step-by-Step Instructions

**1. Prepare the Ingredients:**

* Rinse the wild rice blend thoroughly under cold water until the water runs clear. This removes excess starch and helps prevent stickiness.
* Chop the chicken into bite-sized pieces (about 1-inch cubes).
* Dice the onion, carrots, and celery. Mince the garlic. Slice the mushrooms.
* If using frozen peas, set them aside to thaw slightly.

**2. Sauté the Vegetables:**

* Turn on the Instant Pot and select the “Sauté” function.
* Add the olive oil to the pot. Once the oil is heated, add the diced onion, carrots, and celery.
* Sauté for 3-5 minutes, or until the vegetables begin to soften and become translucent.
* Add the minced garlic and sliced mushrooms to the pot. Sauté for another 2-3 minutes, or until the mushrooms release their moisture and begin to brown.
* Turn off the “Sauté” function.

**3. Add the Chicken and Rice:**

* Add the chopped chicken to the Instant Pot.
* Pour in the rinsed wild rice blend.
* Stir to combine the chicken and rice with the sautéed vegetables.

**4. Add Broth and Seasonings:**

* Pour in the chicken broth, ensuring that the chicken and rice are submerged. You may need to add a little more broth if necessary.
* Add the dried thyme, rosemary, and bay leaf.
* Stir in the soy sauce, maple syrup (or honey), and apple cider vinegar.
* Season with salt and pepper to taste.

**5. Pressure Cook:**

* Secure the Instant Pot lid and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 25 minutes on high pressure.
* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position.
* **Important:** Always use caution when manually releasing pressure to avoid steam burns.

**6. Add Peas and Thicken Sauce (Optional):**

* Remove the bay leaf from the Instant Pot.
* Stir in the peas. The residual heat will cook them through.
* If you prefer a thicker sauce, whisk together the cornstarch and water in a small bowl to create a slurry.
* Turn the “Sauté” function back on.
* Slowly pour the cornstarch slurry into the Instant Pot while stirring continuously.
* Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.
* Turn off the “Sauté” function.

**7. Serve and Garnish:**

* Serve the Instant Pot Chicken and Wild Rice in bowls.
* Garnish with chopped fresh parsley, green onions, toasted almonds, or sesame seeds, if desired.

## Tips for Success

* **Rinse the Rice:** Rinsing the wild rice blend thoroughly before cooking is crucial for preventing stickiness and achieving the best texture.
* **Don’t Overcook:** Overcooking the chicken can result in dry, tough meat. Be sure to follow the recommended cooking time and release pressure properly.
* **Adjust Liquid:** The amount of liquid needed may vary depending on your Instant Pot model and the type of rice blend you use. If the rice is still too firm after cooking, add a little more broth and cook for a few more minutes.
* **Customize Vegetables:** Feel free to substitute or add other vegetables to your liking. Broccoli, bell peppers, spinach, and kale are all great additions.
* **Add Spice:** For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
* **Make it Creamy:** For a creamier version, stir in a dollop of sour cream or Greek yogurt after cooking.
* **Meal Prep:** These bowls are perfect for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 4 days.
* **Freezing:** You can also freeze these bowls for longer storage. Allow them to cool completely before transferring them to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

## Variations and Substitutions

* **Chicken:** Substitute chicken breasts with chicken thighs for a richer flavor. You can also use shredded rotisserie chicken for a quicker option (add it after pressure cooking).
* **Rice:** Use brown rice or quinoa instead of wild rice blend. Adjust cooking time accordingly.
* **Vegetables:** Add or substitute with your favorite vegetables, such as sweet potatoes, butternut squash, or asparagus.
* **Broth:** Use vegetable broth instead of chicken broth for a vegetarian option.
* **Sauce:** Experiment with different sauces, such as teriyaki sauce, hoisin sauce, or a creamy mushroom sauce.
* **Spices:** Add different spices to create new flavor profiles. Try curry powder, smoked paprika, or chili powder.
* **Make it Vegetarian/Vegan:** Omit the chicken and use vegetable broth. Add more vegetables or beans for protein.

## Serving Suggestions

* Serve these bowls as a complete meal on their own.
* Pair them with a side salad or some crusty bread.
* Top with a fried egg for extra protein and flavor.
* Serve them as a healthy and satisfying lunch or dinner.

## Nutritional Information (Approximate per Serving)

* Calories: 400-500
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 40-50g
* Fiber: 5-10g

(Note: Nutritional information may vary depending on the specific ingredients and quantities used.)

## Printable Recipe Card

## Conclusion

These Instant Pot Chicken and Wild Rice Bowls are a delicious, healthy, and convenient meal that’s perfect for busy weeknights. The Instant Pot makes the entire process incredibly simple, and the recipe is easily customizable to your liking. Give it a try and let me know what you think in the comments below!

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen chicken?**
A: While it’s best to use fresh or thawed chicken for optimal texture, you can cook frozen chicken in the Instant Pot. Add about 5-10 minutes to the cooking time.

**Q: How do I prevent the rice from sticking to the bottom of the pot?**
A: Rinsing the rice thoroughly before cooking is crucial. Also, make sure there is enough liquid in the pot.

**Q: Can I make this recipe on the stovetop?**
A: Yes, you can. Sauté the vegetables and chicken in a large pot or Dutch oven. Add the rice, broth, and seasonings. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the rice is cooked through.

**Q: How long will leftovers last?**
A: Leftovers will last for up to 4 days in the refrigerator or up to 3 months in the freezer.

**Q: Can I add beans to this recipe?**
A: Yes, you can add a can of drained and rinsed beans (such as black beans or chickpeas) after pressure cooking.

**Q: What if my Instant Pot displays a “Burn” message?**
A: This usually indicates that the liquid is not enough, or something is stuck to the bottom of the pot. Stop the Instant Pot, release pressure manually, and check the bottom of the pot. Add more liquid and ensure nothing is stuck before resuming cooking.