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
Instructions
Push "sauté" button on the Instant Pot. While it heats, rinse and drain rice.
When the pot reads "HOT," add oil, garlic and mirepoix and sauté for 3 minutes. Press "cancel" to turn the sauté setting off.
Add mushrooms, rice and broth to the pot. Place chicken and spinach on top, season, then cover with roux.
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.
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.
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/