• Jenn Clayton

Instant Pot Brown Rice Risotto

Healthy, packed full of veggies and protein! Did I mention SUPER easy to make!?!

If you don't have an instant pot, you can prepare on your stove top. Must try recipe!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 1 tbsp olive oil

  • 1 shallot diced

  • 1 lb mushrooms sliced. I used a gourmet blend, but baby bellas work as well

  • 1 cup asparagus chopped

  • 1 lb chicken thighs frozen, boneless, skinless

  • ½ tsp pepper

  • 1 ½ cup brown rice short grain

  • 5 cups chicken broth low sodium

  • 1/4 cup parmesan cheese shredded


  • Set your Instant Pot to sauté and add olive oil to the bottom. Once your oil is hot add chopped shallots, mushrooms, and asparagus. Stirring frequently, cook until the shallots become fragrant and translucent. Transfer the veggies to a plate, and set aside.

  • Add your frozen chicken breast to the hot Instant Pot and sear on all sides. Turn off the Instant Pot, add black pepper, rice, and broth.

  • Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 25 minutes.

  • Once the cook time is complete let the pressure release naturally. Once the pressure valve drops remove the lid and shred chicken thighs with two forks. A stand mixer can be used to make shredding easier.

  • Turn the Instant Pot to sauté, and stir in cooked shallots, mushrooms, asparagus, and parmesan cheese. Cook for 2-3 minutes until the cheese is melted. Remove from heat and serve immediately. For meal prep, see the notes and tips section for freezing and reheating instructions.


12 Servings:

4 points (Blue & Green)

2 points (Purple)

226 Calories


Recipe inspiration from mycrazygoodlife.com





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