Prep Time: 20 mins // Cook Time: 1 hour // Serves 8

• 1 whole chicken 5-6lbs
• Season the cavity and the skin with: Salt, Pepper, Garlic Powder, Thyme, Rosemary
• 2 Tbsp Olive Oil
• 3 Carrots
• 4 Celery Stalks
• 1 medium Onion
• 4 cloves of Garlic, chopped
• 8oz Mushrooms
• 10 cups of Chicken Stock
• 2 cans of Cream of Mushroom
• 1 can full of Whole Milk
• 2 Bay Leaves
• To Taste: Salt, Pepper, parsley
• 2 cups of Brown Rice, uncooked

1. Prep the whole chicken and place on the trivet in an instant pot. Add 1 cup of water and cook at high pressure for 6 minutes for every pound of meat.  Let it naturally release for 20 minutes once it’s done cooking.
2. While the chicken is cooking, heat olive oil in a large pot.
3. Once the oil is up to temperature, throw in the carrots, celery, and onion. Cook on med to med-high heat until it all starts to brown up.
4. Throw in the mushrooms and garlic and cook for about another 5 minutes.
5. Add the chicken stock and bring to a boil.
6. Once it’s at a rolling boil, add the rice and lower to med heat. Cook for about 20 minutes or until the rice is tender.  Remove the bay leaves at the end of this part.
7. Once the rice is cooked, add the cream of mushroom and milk to the pot.
8. Remove the chicken from the instant pot.
9. Remove the skin and shred all the meat. Add to the pot and serve.