Ingredients

The following ingredients have 4 Servings
  • 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*) )
  • ⅓ cup fresh-grated parmesan cheese
  • chopped parsley (optional for garnish)
  • 1-1 ½ cups chicken broth

Instruction

  • 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.