Honeybee Healthy Chicken & Wild Rice Instant Pot
Prep time
Cook time
Total time
It is worth noting all of the ingredients Melissa chooses to use are organic with the exception of seasoning.
: dinner, gluten free
Serves: 6-8
  • 1 tablespoon olive oil
  • 3 cloves garlic, chopped
  • 2 cups mirepoix (chopped onion, carrots, celery)
  • 2 cups sliced mushrooms, cremini or baby bella
  • 1 cup brown & wild rice blend, uncooked
  • 32 ounces low-sodium chicken broth
  • 1 pound boneless, skinless chicken breast, cut into bite sized pieces
  • 2 cups fresh spinach
  • 1-2 teaspoons dried herb blend (Melissa used Penzey’s Bavarian blend)
  • Roux, see directions below OR substitute 1 can condensed cream of mushroom soup
  1. Push "sauté" button on the Instant Pot. While it heats, rinse and drain rice.
  2. When the pot reads "HOT," add oil, garlic and mirepoix and sauté for 3 minutes. Press "cancel" to turn the sauté setting off.
  3. Add mushrooms, rice and broth to the pot. Place chicken and spinach on top, season, then cover with roux.
  4. Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure. Set the time for 25 minutes.
  5. Once the pot is done cooking open the vent (keep your hand out of the path of the steam) to quick release the pressure. This should take about 2 minutes. Once pressure has released completely (the pin drops) the pot is safe to open.
  6. Stir pot and serve warm with crusty bread.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/honeybee-gardens-chicken-and-wild-rice/