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
Set Instant Pot to SAUTE.
Rub chicken with oil, then season with salt, pepper, garlic powder, and 1 teaspoon dried herbs.
Add chicken to the pot, brown for 1-2 minutes on each side, then transfer to a plate.
Add butter and garlic to the pot and stir 1-2 minutes until butter is melted and garlic lightly browned and fragrant.
Add mushrooms and stir for 2-3 minutes until browned.
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.
Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove the lid.
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.