Instant Pot Chicken with Apple, Brussels Sprouts and Creamy Wholegrain Mustard Rice

Name: Instant Pot Chicken with Apple, Brussels Sprouts and Creamy Wholegrain Mustard Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Fusión europea
Ingredients: 1.3 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 1 cup yellow onion; 4 cloves garlic; 1 medium firm red apple; 9 oz Brussels sprouts; 1 cup long-grain rice; 1 1/2 cups chicken broth; 2 tbsp wholegrain mustard; 1 tbsp fresh thyme; 1/4 cup heavy cream; 1 tsp apple cider vinegar; 2 tbsp fresh parsley

An original Instant Pot recipe featuring browned chicken thighs, sweet apple, tender Brussels sprouts, and creamy rice finished with wholegrain mustard and a splash of cream. The result is cozy, aromatic, and perfect for a complete one-pot dinner.

20 minPrep

25 minCook

45 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g boneless skinless chicken thighs (cut en trozos large)
6 g salt (divided)
2 g black pepper (freshly ground)
15 ml olive oil (for dorar)
150 g yellow onion (chopped diced small)
12 g garlic (chopped)
180 g firm red apple (diced small)
250 g Brussels sprouts (cut por the mitad)
180 g long-grain rice (enjuagado)
360 ml chicken broth (low sodium if preferred)
30 g wholegrain mustard (more a poco extra for servir if desired)
4 g fresh thyme (solo the leaves)
60 ml heavy cream (for dar cremosidad)
5 ml apple cider vinegar (for equilibrar the sabor)
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

512 kcal

Calories

33 g

Protein

34 g

Carbs

27 g

Fat

4 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustard

Instructions

1
1. Season the chicken thighs with 4 g (3/4 tsp) salt and the black pepper.
2
2. Turn the Instant Pot to Sauté mode on high. Once hot, add the olive oil and brown the chicken for 2 to 3 minutes per side, until lightly golden. Transfer the chicken to a plate.
3
3. Add the onion and cook for 2 minutes, stirring. Stir in the garlic and cook for 30 seconds more. Add the apple and Brussels sprouts, and sauté for 2 minutes so they pick up flavor.
4
4. Add the rice and stir for 30 seconds to coat it with the onion, garlic, apple, and Brussels sprouts. Pour in the chicken broth and scrape the bottom well with a wooden spoon to release any browned bits.
5
5. Stir in the wholegrain mustard, fresh thyme, the remaining 2 g (1/4 tsp) salt, and the apple cider vinegar. Mix gently. Place the browned chicken on top of the rice and vegetables.
6
6. Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then carefully quick-release the remaining pressure.
7
7. Open the lid, add the heavy cream, and stir gently so the rice becomes creamy without breaking up the Brussels sprouts or chicken too much.
8
8. Taste and adjust salt if needed. Serve hot with fresh parsley on top and, if desired, a little extra wholegrain mustard to taste.

Chef tips

For deeper flavor, let the chicken brown well before removing it. If you prefer firmer Brussels sprouts, leave them in larger halves. If the mixture seems a bit loose after opening the pot, use Sauté mode for 1 to 2 more minutes, stirring gently.

Substitutions

You can swap the cream for a plant-based cooking cream if you want to avoid dairy, and use chicken breast instead of thighs, though it will be slightly less juicy. Red apple can be replaced with green apple for a tarter contrast.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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