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Home » Grains and Legumes » Pressure Cooker Chicken and Rice with Mushrooms

Pressure Cooker Chicken and Rice with Mushrooms

Last updated on August 24, 2020. Originally posted on July 9, 2020 by Lalaine. 50 Comments

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Pressure Cooker Chicken and Rice with Mushrooms has all the flavor you love but without the work. Ready in minutes and cooks entirely in the Instant Pot, it’s perfect for busy weeknights.

Instant pot chicken and rice with mushrooms in a white bowl
Pressure Cooker Chicken and Rice with Mushrooms

Pressure Cooker Chicken and Rice with Mushrooms is the newest addition to our collection of Instant Pot meals on the blog, which at this point consists of THREE whopping recipes.

I know, I know. Considering I gushed over my Instant Pot like it was the new Penicillin and these roasted potatoes took off to become one of my most popular recipes here on Onion Rings and Things, you’d think I’d have more than a big fat three by now.

sliced mushrooms and onions on a cutting board, chicken breast, rice, and chicken broth on the side

I may not have a lot of Instant Pot recipes posted just yet, but I do use this kitchen appliance often. It hasn’t left my kitchen counter ever since I took it out of the box.

I’ve been converting some of my favorite dishes into pressure cooker options, and that takes a bit of experimentation. Cooking with it may be super easy, but it does have a learning curve involved.

It took a few tries to get my favorite rice casserole correctly done, and I’m excited to share my tips with you.

Pressure Cooker Chicken and Rice with Mushrooms in a white bowl

This Instant Pot chicken and rice with mushrooms is a recipe you’d want in your back pocket, especially for busy weeknight dinners. Not only does it cook in one-pot for hassle-free meals, but it can be easily doubled for a large crowd and makes great leftovers, too!

It’s ready in minutes yet loaded with so much flavor like you slaved in the kitchen all day. With fluffy rice, moist chicken, and flavorful mushrooms, it’s comfort food you’d love cozying up to!

sauteing mushrooms in the Instant Pot with a wooden spoon

Cooking tips

  • I usually use 1 1/2 cups liquid per 1 cup of uncooked long-grain rice when cooking in a rice cooker or a Dutch oven over the stovetop but because the Instant Pot’s sealing ability allows less water evaporation, I decreased the amount of liquid. I find a 1:1 ratio to yield the tender but firm, fluffy and not mushy texture I like.
  • Make sure to drain the rice well after rinsing, or you’ll be using more water in cooking than intended.
  • Use boneless chicken breasts or thigh meat and make sure to thaw completely. Since they’re going to cook congruently in the pot, you want the chicken to reach the safe 165 F temperature by the time the rice cooks.

chicken and rice with mushrooms cooked in an Instant Pot

  • Sweating the mushrooms brings out their best flavor and since they have a high water content, it also helps draw out additional moisture that may otherwise affect the consistency of the rice. Saute the mushrooms using the Instant Pot’s SAUTE feature until they’re nicely browned, and the liquid they expelled has evaporated.
  • To prevent the BURN error, deglaze the inner pot. Add the chicken broth and using a wooden spoon, scrape the bottom of the pot of any browned bits.
  • Let the rice stand, covered and undisturbed, for a few minutes after turning off the heat to allow the moisture to redistribute for a more uniform texture. Instead of the quick valve release, allow the pressure to release naturally for about 7 to 10 minutes.

serving Instant pot rice casserole with chicken and mushrooms from a white bowl

How to serve

  • The rice dish is hearty and filling on its own, but feel free to round out the meal with a side of tossed salad or roasted vegetables.
  • Cool leftovers completely before transferring to airtight containers. Keep in the refrigerator for up to 3 days or in the freezer for up to one month.
  • Thaw overnight in the refrigerator and reheat in the microwave at 2 to 3-minute intervals, stirring well between each interval.
serving Instant pot rice casserole with chicken and mushrooms from a white bowl
Print Recipe Rate this Recipe

Pressure Cooker Chicken and Rice with Mushrooms

4.07 from 88 votes
Instant Pot chicken and rice with mushrooms is perfect for busy weeknight dinners! It's easy to make yet full of flavor. This pressure cooker rice casserole is sure to be a family favorite!
Prep Time10 mins
Cook Time10 mins
Natural Release10 mins
Total Time30 mins
Course: Main Entree
Cuisine: American
Keyword: instant pot chicken and rice, pressure cooker rice casserole with chicken
Servings: 4 Servings
Calories: 478kcal
Author: Lalaine

Ingredients

  • 8 ounces boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1 tablespoon canola oil
  • 1 onion, peeled and minced
  • 1 pound mushrooms, sliced thinly
  • 1 cup low sodium chicken broth
  • 1 cup long grain rice
  • 1 teaspoon dried parsley

Instructions

  • Season chicken with salt and pepper to taste. Set aside.
  • Rinse rice with cold water and drain thoroughly.
  • PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat with the Instant Pot lid open.
  • Add onions and cook until softened.
  • Add mushrooms and cook, stirring occasionally, until lightly browned and liquid dispelled is absorbed.
  • Add the chicken broth and using a wooden spoon, scrape the bottom of the pot to deglaze.
  • Add rice, dried parsley, and about 1 teaspoon salt. Stir to distribute.
  • Arrange chicken breasts in a single layer on top of the rice mixture.
  • Press KEEP WARM/CANCEL button. Close and lock the lid, making sure the floating valve is set on SEALING. Set at HIGH pressure and adjust the cooking time to 5 minutes.
  • After the 5 minutes and the Instant Pop beeps, allow natural pressure release (set for 10 minutes. Then turn the steam floating valve on the lid to the VENTING position to release the remaining pressure manually. Carefully open lid.
  • Shred the chicken with two forks and gently fluff the rice to distribute. Serve hot. 

Nutrition

Calories: 478kcal | Carbohydrates: 80g | Protein: 23g | Fat: 6g | Cholesterol: 36mg | Sodium: 94mg | Potassium: 767mg | Fiber: 2g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 5.1mg | Calcium: 38mg | Iron: 1.7mg
Tried this recipe? I'd love to see what you made!mention @Onionringsandthings and hashtag photo with #onionringsandthings

 

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Filed Under: Grains and Legumes, Meat and Poultry, Pressure Cooker Recipes Tagged With: chicken, mushroom, rice

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Hello! My name is Lalaine and Welcome to Onion Rings and Things where you’ll find comfort food recipes, crafts, and printables. Read more...

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Reader Interactions

Comments

  1. Tori says

    January 27, 2020 at 9:09 am

    Could I replace mushrooms with zuchinni?

    Reply
    • Lalaine says

      July 9, 2020 at 12:29 am

      I haven’t personally tried it but I think it would work.

      Reply
  2. Shabana Shahid says

    December 7, 2019 at 11:50 am

    5 stars
    Used my instant pot for the 1st time today and made this recipe – it was a hit with my husband and kids (1 and 3)! Super easy, super quick and healthy.

    Thank you

    Reply
    • Lalaine says

      July 9, 2020 at 12:29 am

      Thanks for the 5-stars! I am glad the family enjoyed it. 🙂

      Reply
  3. Stephanie Robertson says

    January 24, 2019 at 8:49 pm

    I tried to triple it. 3 cups rice, 3 cups broth, 2 lbs mushrooms, 3 chicken breasts. Dreaded burn notice. What did I do wrong?

    Reply
  4. Mer says

    January 2, 2019 at 4:46 pm

    5 stars
    Hi, Lalaine,
    I made this last week and I kept getting a burnt signal on my pot. I would open it and start again adding more water and mixing. I had to do it 3 times to get everything cooked. The rice was mushy but became more of a risotto which my family LOVED. that being said, I am making it again now and having the same problem. I’m following the instructions to a T. WHat am I doing wrong?? It’s never coming to pressure. It is cooking though.
    Thanks for any input you can offer, I am semi new to this instant pot world. (And loving it!)

    Reply
    • Lalaine says

      January 24, 2019 at 9:52 pm

      Hello Mer,

      I use an old Instant Pot model and never really encountered the burn notice. From what I read online, it seems this notice more frequently happens with the newer 8-qt models and when cooking rice or pasta. 1 cup broth should be enough liquid for it to come to pressure. I am thinking maybe some of the mushrooms got stuck on the bottom of the Instant Pot after sauteing and are triggering the Instant Pot burn warning. I am going to update the recipe to specify deglazing the pot with the broth as I think this could be causing the problem.

      Reply
    • Annie Garrett says

      March 21, 2019 at 3:04 pm

      I find most of my recipes I try when rice/pasta is combined I always have to put the meat & larger vegetables on the bottom first. This seems to reduces the chance of burn error.

      Reply
      • Lalaine says

        April 7, 2019 at 8:36 am

        Thanks for the tip, Annie!

        Reply
  5. Rene says

    June 3, 2018 at 7:51 am

    4 stars
    I tripled this entire recipe in the instant pot, using slightly less mushrooms to not overfill the instant pot and it came out very well. I used Brown Basmati rice instead as well and cooked it for 20 mins followed by 10 mins with pressure cooker off followed by releasing remaining pressure. Rice and chicken cooked perfectly.

    Reply
    • Lalaine says

      June 3, 2018 at 5:57 pm

      Thanks for the feedback, Rene! I can’t wait to try this with brown rice.

      Reply
  6. cristina says

    May 23, 2018 at 8:33 am

    Hi Do you think I could use jasmine rice instead? Would it be the same amount of liquid?

    Reply
    • Lalaine says

      May 24, 2018 at 11:19 am

      Hi Christina,

      I use Jasmine rice so the measurements should work perfectly. 🙂

      Reply
  7. Kay says

    May 4, 2018 at 4:01 pm

    1 star
    Did you use instant rice? I just tried this recipe and my rice was not cooked at all.

    Reply
    • Lalaine says

      May 4, 2018 at 11:56 pm

      Hello Kay,

      I am sorry the recipe didn’t work well for you. I use long-grain Jasmine rice and it always turns out delicious, not mushy or undercooked. Did you do natural pressure release? This is crucial to the success of the recipe. After the 5 minutes, allow 10 minutes and then turn the valve from sealing to venting.

      Reply
  8. Aggie says

    February 27, 2018 at 12:09 pm

    Hoping to make this tonight, However I’ve just realized my chicken breasts are in the freezer. Looking for advice on how much longer i should cook it for, I’m still a newbie to the instant pot.

    Reply
    • Lalaine says

      April 17, 2018 at 5:24 pm

      Hello Aggie

      I wouldn’t recommend using chicken breasts that are fully thawed as the excess liquid will affect the consistency of the rice.

      Reply
    • Kari says

      October 30, 2019 at 8:03 pm

      Hi there!
      I always use frozen chicken breasts and it comes out perfect every time! This is my FAVORITE recipe to cook in the instantpot!
      Kari

      Reply
      • Lalaine says

        July 9, 2020 at 12:30 am

        Thanks for the tip! I am happy to know the recipe is working well for you.

        Reply
  9. Bill says

    February 20, 2018 at 6:28 pm

    I’m leaving out the mushrooms because I don’t care for them. One question: do I use one cup of broth AND one cup of water? Or broth only? I’m about to make this so answer quickly if you can please. Thanks!

    Reply
    • Lalaine says

      February 24, 2018 at 5:36 pm

      Hi Bill,

      I am so sorry for the late reply, I am out of the country and traveling, didn’t have access to internet for a few days. It’s one cup of liquid only, you can use broth OR water. I recommend broth for more flavor.

      Again, I apologize for not responding sooner. Have a great day!

      Reply
  10. Alyson says

    January 24, 2018 at 3:47 pm

    Would the time change for boneless chicken thighs instead?

    Reply
    • Lalaine says

      January 26, 2018 at 6:46 pm

      I haven’t personally tried boneless chicken thighs in the Instant Pot but I’ve read somewhere they take about 8 minutes to cook, which is 3 minutes more than this recipe’s cook time. I am just worried the extra time will overcook the rice. Maybe pound or slice the thighs to thinner cuts to speed up cooking?

      Reply
  11. Danielle says

    January 24, 2018 at 8:46 am

    5 stars
    This looks delicious! I’m going to try it tonight. How would the liquid/times change for minute rice? Thank You!

    Reply
    • Lalaine says

      January 26, 2018 at 6:40 pm

      I am not sure how this would work with minute rice as that type of rice cooks pretty fast and requires less liquid. 🙁

      Reply
  12. Carissa says

    January 10, 2018 at 10:59 pm

    My husband made this tonight. It was delicious! I was impressed that the whole process – from sauté to the rice and to the chicken – was done in the Instant Pot. It’s like a one-pot meal for easy cleanup. Delicious, easy, quick. Would be great for leftovers too. We will definitely make this again. Thanks!

    Reply
    • Lalaine says

      April 17, 2018 at 5:22 pm

      Thanks for the feedback! Great job, hubby 🙂

      Reply
  13. Janet says

    January 10, 2018 at 6:15 pm

    5 stars
    Wow incredible recipe! Thank you! The rice turned out perfect!

    Reply
    • Lalaine says

      January 15, 2018 at 1:22 pm

      Thank you, Janet, for the feedback. I am glad you enjoyed it!

      Reply
  14. peter lisonbee says

    December 11, 2017 at 12:26 pm

    how do i make the servings for 6 not 4

    Reply
    • Lalaine says

      April 18, 2018 at 4:12 pm

      Just use 1 1/2 of the suggested amount of ingredients. The recipe card has also a serving adjuster to assist you 🙂

      Reply
  15. Brittney says

    November 13, 2017 at 6:11 pm

    This looks excellent! I am definitely going to need more rice to feed my family – if I were to double the rice and broth would I need to change the cook time? (I know that when I cook rice on the stove top time doesn’t change dependent on the quantity.)

    Reply
    • Lalaine says

      May 9, 2018 at 9:19 pm

      The cooking time should be the same 🙂

      Reply
  16. Darlene Dee says

    October 6, 2017 at 3:55 pm

    This looks amazing! All of these InstaPot recipes are going to make me buy one of these. Like, yesterday. Thanks!

    Reply
    • Lalaine says

      October 10, 2017 at 12:33 am

      Yes, you need to buy one soon! It’s truly a time saver 🙂

      Reply
  17. Laila Laurson says

    October 6, 2017 at 12:50 pm

    I love to cook and this looks amazing. I am always looking for new things I can make for dinner. I am looking forward to trying out this recipe!

    Reply
    • Lalaine says

      October 10, 2017 at 12:33 am

      Thanks, Laila! I hope you enjoy it!

      Reply
  18. Times With Kai says

    October 5, 2017 at 3:22 am

    5 stars
    I’m so glad I stumbled upon this post. It’s doable for me, so I’m going to try it. I love mushrooms!!! Thank you for sharing!

    Reply
    • Lalaine says

      October 10, 2017 at 12:34 am

      You’re welcome 🙂 Enjoy!

      Reply
  19. Lauren says

    October 4, 2017 at 12:38 pm

    This looks great! I love mushrooms, and I’m always trying to get them in front of my kids to get them used to them and actually eat them. Yum. Your honey lemon chicken recipe looks fabulous too – I’m going to have to try some of these.

    Reply
  20. Tavia says

    October 4, 2017 at 11:12 am

    SAVING THIS AND MAKING TONIGHT!!! Seriously!!! I always make my rice in a pressure cooker, but I never thought about a one-pot meal!! GENIUS!

    Reply
    • Lalaine says

      October 4, 2017 at 2:49 pm

      It sure makes meals pretty easy 🙂 Thanks, Tavia!

      Reply
      • Judy says

        October 8, 2017 at 12:56 pm

        Is it 2 cups of rice?

        Reply
        • Lalaine says

          October 8, 2017 at 4:32 pm

          Hello, Judy

          I apologize for the confusion. For some reason, my recipe card showed the rice twice. It’s one cup of uncooked long grain rice. 🙂

          Reply
      • Koula K says

        January 26, 2018 at 5:18 am

        Hi. I would like to use brown rice. Does the water/broth and timing change?

        Reply
        • Lalaine says

          January 26, 2018 at 6:38 pm

          I’ve never tried this with brown rice but I am assuming you might need to add more liquid. This https://simpledailyrecipes.com/101661/pressure-cooking-brown-rice-instant-pot/ can be a good guideline.

          Reply
  21. Kavita Singh says

    October 4, 2017 at 10:32 am

    5 stars
    Wow, that looks delicious. I should try to make this soon 🙂

    Reply
    • Lalaine says

      October 4, 2017 at 1:44 pm

      Thank you!

      Reply
  22. Sanna says

    October 3, 2017 at 4:20 pm

    5 stars
    I love mushrooms and this dish is such a delicious way to have them. Yum!

    Reply
    • Lalaine says

      November 29, 2017 at 1:03 pm

      Thanks, Sanna!

      Reply

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