Instant Pot Chicken and Rice

Pressure Cooker Chicken Rice dish is a hearty and tasty side dish or meal-in-itself. It's quick and easy to make in the Instant Pot yet delivers plenty of flavor. Perfect for busy weeknights!

Course Main Entree

Cuisine American

Keyword instant pot chicken and rice

Prep Time 5

Cook Time 5

Natural Release 10

Servings servings

Calories 303kcal

Author lalaine

Equipment

8-qt Pressure Cooker

Ingredients

1 cup long-grain rice (Jasmine)
8 ounces boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon canola oil
1 onion, peeled and chopped
1 pound mushrooms, sliced thinly
1 cup chicken broth
1 teaspoon dried parsley

Instructions

Rinse rice with cold water until water runs clear. Using a colander or fine-mesh sieve, drain very well.
Season chicken with salt and pepper to taste. Set aside.
Without the lid on, PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add oil and heat without the Instant Pot lid.
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.
Close and lock the lid, and set the floating valve on the SEALING. Pressure cook on HIGH for 5 minutes.
When finished, do a 10-minute NATURAL RELEASE. Then turn the steam floating valve on the lid to the VENTING position to release the remaining pressure manually. Carefully open lid.
Using two forks, shred the chicken and gently fluff the rice to distribute. Serve hot.

Nutrition