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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
- 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.
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