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Instant Pot Chicken and Rice

Serves 4-6
Prep Time: 5 min
Cook Time: 20 min


  • 2 tablespoons olive oil - canola or vegetable will work as well
  • 2 tablespoons unsalted butter
  • ½ cup white onion chopped
  • 1 cup carrots diced
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 ½ cups uncooked long grain rice rinsed well
  • 1 cup mushrooms sliced
  • 3 cups chicken broth
  • 1 pound skinless boneless chicken breasts
  • Salt and pepper to taste
  • 1 cup frozen peas optional
  • ¼ cup fresh parsley chopped plus more for garnish if desired
  • Parmesan cheese optional for serving


  • Set instant pot to saute on high, add butter, oil, onion and carrots
  • Saute until soft and golden, stirring occasionally for about 4-5 minutes
  • Add minced garlic and oregano, stir and cook about 1 minute or until fragrant
  • Add salt and pepper to chicken, set aside
  • Rinse rice well, add to pot
  • Clean and slice mushrooms, add to pot
  • Pour chicken broth into pot covering rice and vegetables, add more broth if needed
  • Place chicken breasts on top of rice mixture
  • Cover and cook on manual high pressure for 10 minutes
  • When done, allow instant pot to naturally release pressure
  • Remove lid, remove chicken and shred into bite size pieces
  • Stir in ¼ cup chopped parsley, peas and chicken
  • Serve immediately with parmesan cheese and parsley if desired