• 2 pounds of chicken breasts (about 3 large breasts)
• 1 cup rice (I used white as it’s gentle on the tummy)
• 1 cup chicken broth (onion & garlic free!)
• A large sweet potato
• Bag of frozen peas & carrots
• Bag of frozen spinach

Place chicken breasts in Instant Pot with 1 cup low sodium chicken broth. Press the Manual button to 6 minutes, and let natural release. If you don’t have an Instant Pot, this can be done in a Crock-Pot or oven, or on the stovetop.

Shred up the chicken, either with forks, or I use my trusty KitchenAid mixer. I just put the paddle attachment on and let it do the work for me! Set aside the chicken.

Cut the sweet potato. I cut it in half and cooked it in the Instant Pot for 15 minutes, then let cool. Dice up or mash the sweet potato into small bites. Add 1 cup rice to the chicken broth still in the Instant Pot.

You can also get creative here and add flaxseed or sorghum grain. Flaxseed is a great source of fiber and boosts cardiovascular health. It’s also been shown to have benefits against cancer!

Sorghum is gluten-free, so if your pup has gluten allergies, this could be a great option!  I added one tablespoon of each with the rice. 

Pour in the bags of spinach and frozen peas & carrots. If you want, you can substitute/add broccoli, brussels sprouts, okra, or green beans; just adjust the water levels as needed.

Stir and add another cup of water, then cook it all on manual for 10 minutes. Let natural release, and then mix in the shredded chicken.

From here you can decide whether to add a bit more water if it appears dry, or cook a bit longer if it’s still pretty soggy. You can also add hard boiled eggs if you’d like.