The whole family will love this creamy and warming recipe! This recipe takes it up a notch from your grandma’s traditional creamy chicken which used canned soup. This healthier version is packed with lean protein, fiber filled rice, and nutritious veggies. This is a wonderful opportunity to experiment with different mushrooms too. Almost any mushroom mix will do. Try out some of the more unique mixes at your grocery store. I am not a huge fan of coconut flavoring and I was shocked that this didn’t taste like coconut at all despite the coconut milk. It’s creamy, filling, and you can make a big batch ahead of time to have a well balanced meal all week long.

  • olive oil
  • 1 onion
  • 8 ounces of mixed mushrooms
  • 2 cloves garlic minced
  • 1/2 cup brown rice
  • 3/4 cup water
  • 1 tsp thyme
  • 1 tsp sea salt
  • black pepper
  • 1 pound boneless skinless chicken
  • frozen peas
  • lemon juice
  • 1/4 cup full fat coconut milk
  • Green beans, broccoli, leafy greens or any of your favorite veggies or enjoy with a salad
*For a vegan option, sub quinoa instead of rice for a protein bunch. Just swap 1 cup quinoa and  1 1/4 cup liquid*
  1. In an instant pot press saute and add olive oil, onion, garlic, mushrooms and cook until soft
  2. Add brown rice, water, thyme, and salt and stir. Add the chicken on top of the rice with salt and pepper. Press cancel, secure the lid and seal the steam valve. Select pressure cook and cook on high pressure for 10 minutes
  3. Carefully release the pressure by removing the steam valve to venting. When the valve drops remove the lid and take out the chicken to rest & cut into bite size pieces
  4. Remove the lid and stir in the chicken along with the lemon juice and coconut milk
  5. Add the frozen peas and add seasoning if needed
  6. Enjoy!

This recipe stores for 3-4 days in the fridge