This Instant Pot Chicken, Rice, and Vegetable Pilaf is loaded with veggies and chicken to keep it balanced, and ready in under an hour.

Scale

1 lb boneless skinless chicken breast, cut into 1” pieces

2 tbsp olive oil, divided

1 onion, chopped

1/2 cup pot barley

1 cup mixed brown and wild rice

1 1/2 cups chicken broth

½ lb mushrooms, sliced

3 celery stalks, sliced

3 carrots, sliced

1 tsp dried thyme

1 tsp garlic powder

1 tsp dried parsley

1 tsp oregano

1/2 tsp rosemary

Salt and pepper, to taste

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Using the sauté function on your Instant Pot, drizzle 1 tbsp of olive oil into the pot, then add the mushrooms, celery, and carrot. Sauté the vegetables for about 6 minutes, or until mushrooms have shrunk in volume. Remove the vegetables from the pot and set aside.
Next, with the sauté function still on, add the remaining olive oil to the pot. Sauté the chopped onion for about 3 minutes, then add the chicken. Season the chicken with salt and pepper and sauté until cooked, about 6 minutes.
Add the grains and herbs to the pot, stirring for about 1 minute. Add the chicken stock and stir the mixture, scraping any brown bits off the bottom of the pot.
Close the lid on the Instant Pot and set it to pressure cook for 20 minutes. Once the 20 minutes is up, use the quick release.
Remove the lid and stir in the sautéed vegetables. Sample and season with salt and pepper, to taste.

Rice: if you’re not using pre-mixed wild & brown rice, use ¾ cup brown + ¼ cup wild rice.