Instant Pot Chicken with Butternut Squash, Wild Rice, and Creamy Leek Thyme Sauce

Instructions

1. 1

   1. Season the chicken with 5 g (1 tsp) salt and the black pepper. Turn the Instant Pot to Sauté on high. Once hot, add the olive oil and brown the chicken for 3 to 4 minutes, stirring once, until lightly colored. Transfer the chicken to a plate.

2. 2

   2. Add the leek to the pot and cook for 2 minutes, stirring, until softened. Add the garlic, thyme, and sweet paprika, and cook 30 seconds more until fragrant.

3. 3

   3. Add the wild rice blend, butternut squash, chicken broth, Dijon mustard, and remaining salt. Stir well, scraping the bottom to release any browned bits.

4. 4

   4. Return the chicken and any collected juices to the pot, setting it over the rice mixture. Lock the lid, make sure the valve is set to sealing, and cook on high pressure for 18 minutes.

5. 5

   5. Let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure. Open the lid once the pressure indicator has fully dropped.

6. 6

   6. Stir in the heavy cream, lemon zest, and lemon juice. Mix gently and let it sit for 2 minutes on Keep Warm so the sauce thickens slightly. Taste and adjust salt if needed.

7. 7

   7. Serve hot, finishing with fresh parsley on top. If you want to keep the dish hot before serving, use the Keep Warm mode, which is typically around 145-172°F (63-78°C).