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Instant Pot Parmesan Chicken and Rice with Mushrooms

Cooking Method
Servings 1
  • 4-6 boneless chicken thighs (can be replaced with 4 chicken breast)
  • 1 tablespoon olive oil
  • Salt & Pepper (to taste)
  • 2 teaspoons dried herb blend
  • 1 teaspoon garlic powder
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 cup mushrooms (sliced)
  • 1 cup long grain white rice (brown rice can be substituted)
  • 1/3 cup fresh-grated parmesan cheese
  • parsley chopped (optional)
  • 1 cup chicken broth
  1. Set Instant Pot to SAUTE. Rub chicken with oil, then season with salt, pepper, garlic powder, and 1 teaspoon dried herbs.
  2. Add chicken to the pot, brown for 1-2 minutes on each side, then transfer to a plate.
  3. Add butter and garlic to the pot and stir 1-2 minutes until butter is melted and garlic lightly browned and fragrant.
  4. Add mushrooms and stir for 2-3 minutes until browned.
  5. Stir rice and 1 cup of broth into the pot. Add 1 teaspoon of dried herbs. Set a steam rack in the pot with the handles up. Place chicken on the rack.
  6. Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove the lid.
  7. Remove chicken and rack from the pot. Fluff rice with a fork and stir in parmesan cheese. Garnish chicken and rice with chopped parsley, cracked black pepper, and additional cheese if desired and serve.