Pressure Cooker Chicken and Rice with Mushrooms

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 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.

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.

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!

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.

• 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.

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.

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

4.08 from 95 votes

Pressure Cooker Chicken and Rice with Mushrooms

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 Time: 10 minutes mins

Cook Time: 10 minutes mins

Natural Release: 10 minutes mins

Total Time: 30 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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4 Servings

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

US CustomaryMetric

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 Information

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

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”