Ingredients
1
package (20 oz) boneless skinless chicken thighs, patted dry
1
teaspoon salt
1/2
teaspoon pepper
2
tablespoons butter
2
cups chopped onions
1
package (8 oz) white mushrooms, chopped
1
carton (32 oz) Progresso™ chicken broth
2
cups peeled, sliced carrots
1/2
cup sliced celery
1/2
cup uncooked wild rice
1
cup heavy whipping cream
2
tablespoons cornstarch
Chopped fresh thyme leaves, if desired
Preparation
Rub chicken thighs with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat butter in insert. Add chicken; cook 8 to 10 minutes, turning once, until browned. Select CANCEL. Using tongs, transfer to medium bowl.
Select SAUTE; adjust to normal. Add onions, mushrooms, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper to drippings in insert; cook 6 to 8 minutes or until softened. Add chicken broth; heat to simmering, scraping bottom of insert with wooden spoon to remove browned bits. Select CANCEL.
Stir in carrots, celery and wild rice. Place chicken in even layer over wild rice mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Using slotted spoon or tongs, carefully transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle, then chop.
Select SAUTE; adjust to normal. Stir in chopped chicken; heat to boiling. In 2-cup measuring cup, beat whipping cream and cornstarch with fork. Stir into mixture in insert; cook 2 to 4 minutes, stirring frequently, until slightly thickened. Top with thyme leaves.
