Have you fallen into the Instant Pot craze? Many of my friends have been posting about this new kitchen gadget. If you or your neighbor has one, you’ll love this Honeybee Healthy Chicken & Wild Rice Instant Pot recipe.
When I reached out to a local business woman for a recipe she wanted to share, it should have been no surprise she shared an Instant Pot recipe. Melissa Buckley is busy doing it all and the convenience of this gadget makes sense.
Melissa is the founder of local Honeybee Gardens, a successful beauty line founded on the belief that nature is better. Melissa Buckley manages a business, gardens, travels, eats well and is sure her family also eats wholesome meals. She recently doubled a batch of her Honeybee Healthy Chicken & Wild Rice Instant Pot recipe only to have several hungry teen boys devour it all.
Dan and I enjoyed the recipe. I did overestimate the number of mushrooms needed. While the meal cooked I sautéed the extra mushrooms with olive oil and garlic. It was perfect to use the extra mushrooms with the dish. The texture was a bit like risotto, easy to prepare and filling!
A quickie about Honeybee Gardens. I’m a big fan of their Satin Sheets Mineral eye power, lip balm, company philosophy and that it is locally owned. Stay tuned to the podcast, Melissa will be an upcoming guest, sharing summer skin care tips.
A special thanks to Katie for letting me borrow her Instant Pot! She’s also a hard working momma and owner of the The Rustic Bunch!
- 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
- 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.
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup low-fat milk
- In a small saucepan over medium heat, melt the butter then add the flour. Stir until the mixture thickens.
- Gradually add the milk, stirring to thicken. When thickened and smooth remove from heat.