Instant Pot No Peek Chicken

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 27 minutes

Ingrédients

1 cup uncooked long grain brown rice

1 ¼ cup water

1 ½ pounds boneless skinless chicken breasts or thighs (frozen is okay)

1 (10 oz) can cream of mushroom soup

½ tsp paprika

½ tsp black pepper

Instructions

Pour the brown rice evenly into the bottom of your Instant Pot. Pour in the water. Place the chicken evenly on top. Scoop the cream of mushroom soup over the top of the chicken (try not to let the soup touch bottom of Instant Pot). Sprinkle the chicken with paprika and pepper.

Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.

Stir the chicken and rice together.

Serve and enjoy!

Nutrition

• Calories: 289
• Lipides Totaux: 6.7 g
• Lipides Saturés: 1.3 g
• Acides Gras Trans: 0 g
• Cholestérol: 82.7 mg
• Sodium: 398.7 mg
• Glucides Totaux: 26.8 g
• Fibres Diététiques: 1.4 g
• Sucres Totaux: 0.4 g
• Protéines: 28.5 g