Instant Pot Mushroom Chicken and Rice

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This Instant Pot mushroom chicken and rice is so easy to make and everyone loves it! Made entirely in the Instant Pot for easy clean up!

This Instant Pot mushroom chicken and rice is a family favourite here.

It’s fast and easy to make, the chicken is so tender and full of flavour when cooked in the Instant Pot, and the mushroom flavoured rice is amazing.

I’m not even a big rice fan, and I love this rice. My daughter thinks this is the best meal ever and would happily eat it every single day!

This recipe is an Instant Pot version of this very popular One Pot Mushroom Chicken and Rice.

It’s a bit different, adapted so that it will work well in the Instant Pot, and I’m not sure which I like better.

They are both delicious though, and I highly recommend them!

How long do you cook chicken thighs in an Instant Pot?

Boneless, skinless, chicken thighs take 8-10 minutes to cook in the Instant Pot at high pressure.

For this recipe we are browning the chicken thighs first, so they will be partially cooked when the pressure cooking cycle starts.

This decreases the pressure cooking time to just 4 minutes, with 10 minutes natural release time afterwards.

Can you cook chicken and rice at the same time in an Instant Pot?

Yes, you can cook chicken and rice at the same time in an Instant Pot!

For this recipe, you will need to brown the chicken thighs first before pressure cooking.

This gives the chicken better flavour, but it is also necessary as they need to be partially cooked in order to be finished at the same time as the rice.

Why did I get a “burn” warning on my Instant Pot?

The “burn” warning happens on the Instant Pot when the Instant Pot detects that the inner pot is getting too warm and will burn your food.

I have found that this will happen when you leave food stuck on the bottom of the pot after sautéing, instead of scraping the bottom really well before the pressure cooking cycle.

instant pot chicken and rice with mushrooms

For this recipe, the chicken is browned and the vegetables are sautéed before pressure cooking, so you do need to make sure nothing is left stuck on the bottom of the pot.

Scrape it really well before starting the pressure cooking cycle or you may get the “burn” warning.

Adding some white wine (or chicken broth if you prefer) to the Instant Pot when you are done sautéing makes it quite easy to do this.

How to make Instant Pot Mushroom Chicken and Rice:

The chicken thighs need to be browned before the pressure cooking cycle, both for flavour and so that they are finished cooking at the same time as the rice, so don’t skip this step.
Make sure to scrape the Instant Pot really well after sautéing so that you don’t get a “burn” warning during the pressure cooking cycle.
This recipe serves my family of five with a bit leftover. If you want to increase the recipe to 1.5 times or double, you can – just make sure your Instant Pot isn’t filled past the 2/3 fill line if you do this.
I have an 8 quart Duo Instant Pot model. This recipe should work fine in other Instant Pot models, but I haven’t tested it in any others.

Here are some more great Instant Pot recipes for you:

Yield: serves 4-6

Instant Pot Mushroom Chicken and Rice

This Instant Pot mushroom chicken and rice is so easy to make and everyone loves it! Made entirely in the Instant Pot for easy clean up!

Prep Time 10 minutes

Cook Time 15 minutes

Pressure Release Time 10 minutes

Total Time 35 minutes

Ingredients

1 tablespoon olive oil
8-10 boneless, skinless chicken thighs
10-12 small button mushrooms, sliced
1 medium onion, diced
1/2 cup white wine (or chicken broth)
5-6 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth
1 cup long grain white rice

Instructions

Press the "saute” button on the Instant Pot and add the olive oil to the inner pot. Let it heat for about a minute.
Season the chicken thighs with salt and pepper, and add them to the Instant Pot. If they don’t all fit flat on the bottom, brown them in batches.
Brown the chicken, about 3-4 minutes per side. The chicken won’t be cooked through.
Remove the chicken from the Instant Pot and set aside.
Add the mushrooms, onions, and garlic to the Instant Pot and saute, stirring, for about 2 minutes, or until they are softened.
Add the white wine to the Instant Pot and push “cancel” to turn off the “saute” function.
Scrape the pot well, making sure all the browned bits stuck to the bottom are scraped up.
Add the parsley, thyme, salt, pepper, chicken broth, and rice, and stir to combine.
Place the chicken on top of the rice and put the lid on the Instant Pot.
Turn the lid to the locking position, and make sure the vent is in the “sealing” position.
Pressure cook on high for 4 minutes. The Instant Pot will come to pressure and then start to count down the 4 minutes.
When the pressure cooking cycle is complete, let the Instant Pot naturally release for 10 minutes, and then quick release the remaining pressure before removing the lid.