INSTANT POT CHICKEN AND WILD RICE CASSEROLE RECIPES

Steps:

• Add rinsed rice and water to the pot, then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
• When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
• Fluff the rice with a fork, remove to a separate bowl and cover loosely with foil. Rinse the pot liner (just get any stuck rice grains out--you don’t need to wash it out completely).
• Add toasted sesame oil to the Instant Pot. Using the display panel select CANCEL and then the SAUTE function.
• When oil gets hot, add onion to the pot and saute 2 minutes.
• Add peas, carrots, chicken and butter to the pot and cook and stir for another 2 minutes, scraping any brown bits from the bottom of the pot.
• Push ingredients to the side of the pot and add beaten eggs. Cook, stirring constantly, until the egg begins to set, then fold into the vegetable and chicken mixture until egg is cooked through.
• Turn the pot off by selecting CANCEL, then fold in the cooked rice, soy sauce and sesame seeds. Adjust seasonings to taste.
• Serve warm with sliced green onions and additional sesame seeds for garnish (optional)

Steps:

• Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, Select Saute and then set to High Temperature. Cook, uncovered, for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel-lined plate; set aside.
• Stir in onion, celery and garlic; saute for 3 to 5 minutes or until vegetables start to soften. Sprinkle with ranch seasoning mix.
• Slowly stir in broth with wooden spoon, scraping up any brown bits from bottom of pan. Add chicken thighs, butternut squash, cauliflower rice, zucchini and cabbage.
• Press Cancel. Place lid on pot and lock in place to seal. Select Pressure Cook/Manual setting on High Pressure for 8 minutes.
• When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
• Stir in cream. With lid off, Select Saute and set to MEDIUM Temperature. Cook for 2 to 3 minutes or until soup is simmering.
• Press Cancel. Select Warm setting. Gradually stir in handfuls of Cheddar and cubes of cream cheese until cheese is melted.
• Garnish soup with reserved bacon and green onions.