_ Ingredients
1carrot, peeled and chopped (about 1/2 cup)
1/2pound boneless, skinless chicken breast
1/2cup uncooked long grain white rice
1stalk celery, sliced (about 1/2 cup)
4cups Swanson® Chicken Broth
_ How to Make
Season the chicken with salt and pepper. Add the carrot, celery,
chicken, rice and broth to a 6-quart Instant Pot®.
Lock the lid and close the pressure release valve. Pressure cook on
High pressure, setting the timer to 5 minutes (timer will begin
counting down once pressure is reached- it takes about 15 minutes).
When done, press Cancel and use the quick release method to release
the pressure.
Remove the chicken from the pot. Shred the chicken and return to the
pot. Season to taste.
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