Instant Pot Low Histamine Cherry Wild Rice Chicken - Dump and Go Dinner
This Instant Pot Low Histamine Cherry Wild Rice Chicken pairs a blend of white and wild rice with succulent chicken for an easy to assemble weeknight meal. Bits of onion bring a complimentary acidity to the sweet cherries and diced apples that flavor this effortless pressure cooker dish.
Ingredients
- 1 cup peel and dice Apple
- 2 pounds quarter Chicken, Boneless Breasts
- ½ cups dice Onion
- ¼ cups Sugar
- ¼ teaspoons Thyme, Dried
- ¼ teaspoons Basil, Dried
- ¼ teaspoons Garlic Powder
- ¼ teaspoons Salt
- ½ cups Chicken Broth/Stock
- 2 cups Cherries, Frozen
- ½ cups Water
- ½ cups White Rice, Long-Grain
- ½ cups Wild Rice
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place apples on the bottom of the freezer containers. Cover with enough water to ensure the apples are submerged-to prevent browning.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add rice and water to Instant Pot.
- Combine all remaining ingredients and place on top of the rice.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 12 minutes.
- Naturally release the pressure for 10 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 oz chicken Amount Per Serving
- 1/2 cup fruit
- 3/4 cup rice
- Calories
- 576
- Total Fat
- 7g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 166mg
- Sodium
- 327mg
- Total Carbohydrates
- 70g
- Fiber
- 4g
- Sugar
- 28g
- Protein
- 57g
- WW Freestyle
- 8
11 Comments
Join the discussionI made this last night using the “Make it now” instructions. It turned out very soupy. Please clarify how much total liquid to add. I added one cup rice and two cups of water; then all of the rest of the ingredients. This is a total of 3 cups water and 1/2 chicken stock. What did I do wrong?
Well bummer that it didn’t turn out. It sounds like you had an extra 1/2 cup of liquid as this recipe only calls for 1.5 cups of water for the rice. We’d love to hear how it turns out if you make it again with less liquid!
In the make it now– it does not say to put the chicken mixture in another pot—- I assume you put rice and water below —then trivet — then in a bowl above all the other things to mix with the chicken right???
This is not technically a pot in pot recipe but you’re welcome to try it that way! Just be aware, it may affect your cooking time. Please let us know how it turns out! Enjoy!
This sound so good. Could I cook it in a crock pot or the oven instead of a pressure cooker? I don’t have one.
You can definitely do this in the crock pot! We actually have a version for that here: https://onceamonthmeals.com/recipes/low-histamine-slow-cooker-cherry-wild-rice-chicken/. 🙂
I just made this tonight and it was soupy. I used 1 1/2 cups of water with the rice, and 1/2 cup of chicken broth. I ended up scooping everything out with a slotted spoon. I think next time I make it I’ll use less water. I wonder if the apples and cherries add to the liquid? I also used frozen chicken, so that might have caused it too.
Hi Joanne — Thank you so much for your feedback. Yes, the apples and cherries also add to the liquid content when it starts to cook. I will pass this feedback to our Menu Builder team to review this recipe.
I want to make this for dinner tonight. The directions call for 1/2 cup chicken broth/stock and only 1/2 cup of water for the rice. However, there is a comment above that states 1 1/2 cups of water which seems more reasonable for a cup of rice. Please clarify for me. Thank you.
Hi Barbara, Great Question. This recipe did originally call for 1 1/2 cups of water. We received feedback that the dish was too mushy and watery, so we just recently reduced the liquid to help. I’m so sorry, we usually add comments to reflect changes made to recipes. I hope this helps.
Really like this recipe! I’ve made it now twice in a crock pot! However, I did increase the basil and thyme as I love these two herbs and wanted to make it extra savory. It worked! Many thanks for sharing this recipe.