Instructions

Instant Pot Recipe

1. Select the SAUTE function on the Instant Pot. Add olive oil, onion, carrots and celery to the pot. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
2. Add the garlic and thyme and saute for an additional minute.
3. Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the Instant Pot.
4. Close and lock the lid. Make sure the valve is set to SEALING. Select the HIGH PRESSURE setting and cook for 11 minutes.
5. After the cooking time is complete, do a quick release of pressure.  
6. Open the lid and remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks. 
7. Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.

Stove Top Recipe

1. Add olive oil, onion, carrots and celery to a large pot or dutch oven. Saute for about 5 minutes, stirring occasionally, until the onion is translucent and the carrots and celery start to soften.
2. Add the garlic and thyme and saute for an additional minute.
3. Add the chicken, salt, pepper, rice, chicken broth, water and bay leaf to the pot.
4. Reduce heat to a simmer, cover and cook for 30 minutes, stirring periodically, until rice and vegetables are tender. 
5. Remove the bay leaf. Remove the chicken from the pot and transfer it to a cutting board. Cut the chicken into bite sized pieces or shred with 2 forks. 
6. Add the spinach to the pot and stir to combine. Add the chicken back to the pot and stir to combine. Serve topped with parsley if desired.