Pressure Cooker Chicken and Rice with Mushrooms has all the flavor you love but without the work. Ready in minutes and cooks in one pot, it’s perfect for busy weeknights.
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 Instant Pot roasted potatoes really 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.
I may not have a lot of pressure cooker recipes posted just yet but I do use my Instant Pot often. In fact, 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 Instant Pot options and that takes a bit of experimentation.
Cooking in the Instant Pot may be super easy but it does have a learning curve involved. It took me a couple of tries to have my rice perfectly done!
How to make the best-tasting chicken and rice in the pressure cooker:
- I always use 1 1/2 cups liquid per 1 cup of uncooked long grain rice when cooking in a rice cooker or in a Dutch oven over the stove top but because of the Instant Pot’s sealing ability allows less water evaporation, decrease the liquid so the rice doesn’t turn mushy. I find a 1:1 ratio to yield the texture I like best.
- 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.
- Pre-cooking 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 your cooked rice. Saute the mushrooms using the Instant Pot’s SAUTE feature until they’re nicely browned and the liquid they expelled has evaporated.
- Rice needs to stand covered and undisturbed for a few minutes after turning off heat to allow the moisture to redistribute, resulting in a more uniform texture. Instead of the quick valve release, allow the pressure to release naturally for about 7 to 10 minutes.
This Instant Pot chicken and rice with mushrooms is an amazingly easy one-pot meal you can have ready in minutes. Loaded with fluffy rice, moist chicken, and flavorful mushrooms, it’s pure comfort food!
Pressure Cooker Chicken and Rice with Mushrooms has all the flavor you love but without the work. Ready in minutes and cooks in one pot, it's perfect for busy weeknights.
- 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 long grain rice
- 1 cup low sodium chicken broth
- 1 teaspoon dried parsley
RInse rice with cold water and drain thoroughly.
Season chicken with salt and pepper to taste. Set aside.
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 to the pan and cook until softened.
Add mushrooms and cook, stirring occasionally, until lightly browned and liquid dispelled is absorbed.
Add rice, broth, 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 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.