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.
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 usually 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 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.
- 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.
- 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!
Watch How Easy it is to Make Chicken and Rice in the Instant Pot:
Pressure Cooker Chicken and Rice with Mushrooms
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 long grain rice
- 1 cup low sodium chicken broth
- 1 teaspoon dried parsley
Instructions
- 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.
Nutrition
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?
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!)
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.
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.
Thanks for the tip, Annie!
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.
Thanks for the feedback, Rene! I can’t wait to try this with brown rice.
Hi Do you think I could use jasmine rice instead? Would it be the same amount of liquid?
Hi Christina,
I use Jasmine rice so the measurements should work perfectly. 🙂
Did you use instant rice? I just tried this recipe and my rice was not cooked at all.
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.
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.
Hello Aggie
I wouldn’t recommend using chicken breasts that are fully thawed as the excess liquid will affect the consistency of the rice.
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!
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!
Would the time change for boneless chicken thighs instead?
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?
This looks delicious! I’m going to try it tonight. How would the liquid/times change for minute rice? Thank You!
I am not sure how this would work with minute rice as that type of rice cooks pretty fast and requires less liquid. 🙁
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!
Thanks for the feedback! Great job, hubby 🙂
Wow incredible recipe! Thank you! The rice turned out perfect!
Thank you, Janet, for the feedback. I am glad you enjoyed it!
how do i make the servings for 6 not 4
Just use 1 1/2 of the suggested amount of ingredients. The recipe card has also a serving adjuster to assist you 🙂
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.)
The cooking time should be the same 🙂
This looks amazing! All of these InstaPot recipes are going to make me buy one of these. Like, yesterday. Thanks!
Yes, you need to buy one soon! It’s truly a time saver 🙂
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!
Thanks, Laila! I hope you enjoy it!
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!
You’re welcome 🙂 Enjoy!
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.
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!
It sure makes meals pretty easy 🙂 Thanks, Tavia!
Is it 2 cups of rice?
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. 🙂
Hi. I would like to use brown rice. Does the water/broth and timing change?
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.
Wow, that looks delicious. I should try to make this soon 🙂
Thank you!
I love mushrooms and this dish is such a delicious way to have them. Yum!
Thanks, Sanna!