Instant Pot Veggie Chicken and Rice Stew
I recently started using my Instant Pot... let me tell you, I don't know why I've been waiting so long! It's the best and I've taken a lot of suggestions from friends and family members before actually diving in, but I am so so glad I did! One Sunday I was craving a good old fashion chicken soup like my Grandma Grace used to make. I didn't have a whole chicken, or a lot of traditional veggies... but I cleaned out my fridge and what came out was amazing and so reminiscent of those great soups and stews that Gram used to make for us, the only thing missing was a good old fashioned biscuit.
1.5lb boneless skinless chicken thighs
2 large carrots, peeled and cubed
1 large zucchini, cubed
1 lb baby bella mushrooms, quartered
1.5lb brussel sprouts, halved
2/3 cup Brown Rice
1 box chicken stock
1 qt of water
3 tbsp parsley
2 tsp dried chopped garlic
1 Tbsp dried chopped onion
Salt and Pepper to taste
Saute Carrots with onion, garlic and olive oil on medium in your Instant Pot for 3-4 minutes until fragrant. Add in your chicken thighs and remaining seasonings and rice. Top with veggies, stock and water to slightly under your max fill line. Set to Steam on High for 15 mins. Let Instant Pot naturally release and remove lid. Remove chicken thighs to a plate and shred with two forks - add back to pot and stir. Taste, season with salt and pepper as needed. Serve and Enjoy!
Makes 4 quarts. Freezable.