Your whole family will crave this Instant Pot Parmesan Chicken and Rice with Mushrooms so much you’ll put it on the regular rotation. Cheesy rice with savory mushrooms, garlic, parmesan, and tender juicy chicken. Can’t beat that!
4-6 chicken thighs, or 4 boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons dried herb blend, divided see note
1 teaspoon garlic powder
2 tablespoons butter
1 teaspoon minced garlic
1 cup sliced mushrooms
1 cup long grain white rice or brown rice (rinsed*)
1/3 cup fresh-grated parmesan cheese
chopped parsley, optional for garnish
1-1 1/2 cups chicken broth
Set Instant Pot to SAUTE. Rub chicken with oil, then season all over with salt and pepper to taste, garlic powder, and 1 teaspoon dried herbs. Add chicken to 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.
For white rice: Stir rice and 1 cup of broth into the pot. Add 1 teaspoon dried herbs. Set 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 lid.
For brown rice: Stir rice and 1 1/2 cups of broth into the pot. Add 1 teaspoon dried herbs. Set steam rack in the pot with the handles up. Cover and set to PRESSURE COOK or MANUAL for 10 minutes. Cook, then do a quick release, then place chicken in the pot on the rack and return the lid. Set to PRESSURE COOK or MANUAL for 5 minutes, cook, then natural release for 5 minutes.
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.
*Rinsing the rice removes the starch and keeps it from sticking to the bottom of the pot