20 Minute Creamy Mushroom Rice (Instant Pot, Serves 8)

Ingredients:

• 2 tbsp butter or olive oil

• 1 onion, finely diced

• 3 garlic cloves, minced

• 500g mushrooms, sliced (button, cremini, or mixed)

• 500-1kg Chicken thighs

• 2 cups arborio rice (or jasmine if preferred)

• 4 cups bone broth

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp dried thyme or Italian herbs

• ½ cup cream or coconut cream

• ½ cup grated parmesan or nutritional yeast

• Optional: handful of baby spinach or chopped parsley to stir in at the end

Instructions:

1. Sauté Base:
   Turn the Instant Pot to Sauté mode. Add butter/oil, then the onions. Cook for 2–3 minutes until soft.
   Add garlic, chicken and mushrooms. Cook for 5–7 minutes until mushrooms release moisture and begin to brown.

2. Add Rice & Seasoning:
   Stir in the arborio rice and toast for 1 minute. Add broth, salt, pepper, and herbs.
   Scrape the bottom to deglaze any stuck bits (important to avoid the burn warning).

3. Pressure Cook:
   Cancel sauté. Seal the lid.
   Cook on High Pressure for 8-10 minutes, then 10-minute natural release, followed by quick release if needed.

4. Finish Creamy:
   Stir in cream (or coconut cream) and parmesan. Add spinach or parsley if using. Adjust salt to taste.

5. Serve:
   Serve warm, optionally topped with more cheese or a drizzle of olive oil. It thickens as it sits!