6-Quart Instant Pot 7-In-1 Programmable Pressure Cooker (IP-DUO60) Expired

As you can tell, I've taken another recipe and played around with it, as you probably should as well if you try it.

All-In-One Instant Pot Chicken and Brown Rice

Adapted from http://www.superhealthykids.com/a...-container

INGREDIENTS

- 1 medium – onion
- 3 clove – garlic
- 2 cup – carrots, baby
- 2 cup – mushrooms, brown, Italian, or Crimini
- 2 cup – brown rice, raw
- 1 tablespoon – olive oil
- 2 1/4 cup – chicken broth, low-sodium
- 2 pound – chicken thigh, boneless, skinless
- 1/8 teaspoon – salt
- 1/8 teaspoon – black pepper, ground
- 10 ounce – soup, cream of chicken, canned, condensed
- 2 tablespoon – Worcestershire sauce
- 1 tablespoon – thyme

STEPS

1) Push "saute" button on Instant Pot. While it heats, dice onion, mince garlic, and chop veggies. Rinse and drain rice.

2) When pot says "HOT," add oil to pot and saute onions for 3 minutes. Then press "cancel" to turn the saute setting off.

3) Mix veggies, garlic, rice, and broth into the pot. Place chicken on top, salt and pepper, then cover with cream of chicken soup and Worchestershire sauce. Place thyme on top. NOTE: chicken breasts also work well.

4) Seal the Instant Pot, close the vent, and press "manual." Use the "pressure" button to toggle to high pressure, then set the time for 26 minutes. After 10 seconds the pot should register that it has begun the pressurizing process.

5) Once the pot is done cooking, carefully open the vent (keep your hand out of the path of the steam) for about 2 minutes. Once pressure has released completely (the pin drops) the pot is safe to open.

6) Shred chicken with forks and stir pot to mix in any extra liquid. Serve warm.

NOTES

First, this is a keeper in my view, just a matter of making any possible improvements.

I mostly followed the recipe. I used whatever mushrooms I had, a large onion, three fairly large boneless skinless chicken breasts that were leftover in the fridge. I didn't weigh the chicken but laid out side by side in a single layer they pretty much covered the area of the top of the pot. I was trying to adapt another recipe to the instant pot so I used the soup I already had, standard Campbell's condensed soup (healthy choice versions), three cans, one each of cream of chicken, cream of mushroom, and cream of celery. The thyme sprigs were kinda hard to get out, had to sweep many times across the top with forks and still missed some. Used bottled thyme.

It turned out pretty well I thought, more flavor than a lot of recipes I've tried so far. The rice was less overcooked/mushy than the last recipe, I suspect because of the brown rice in this one vs white rice in the other. The first time I went a bit heavy on the Worcestershire sauce so I'll careful not to do that again. It's wasn't bad, just seemed very much in the foreground rather than mixing into the other flavors like the onion does.

Last time I made it out in too many carrots so the pot was a bit too full and the quick release value spewed when I opened it. This recipe is on the edge of filling the 6 qt pot so you gotta be careful increasing any ingredients.

I'm trying to avoid sodium so add flavor such as ms dash rather than more salt. But if you don't mind salt then you might up the salt for the recipe.

I've started dumping in the mushrooms at the end of sauteing the onions to get a bit more flavor into them.

Showing up as $99 on Walmart right now.

Got one at BestBuy.com with the APPLY20RMNNOW code. That got it down to $79.99. Best Buy gives you a $10 gift card on top of it. So the price is really $69.99 right now + Free Shipping.