Instant Pot Chicken and Rice is a quick, easy meal that doesn’t leave you a lot of dishes to wash! This healthy chicken dinner is a classic one-pot meal you’ll love.
Instant Pot Chicken and Rice
This delicious Instant Pot Chicken and Rice is the perfect comfort food meal at the end of a long day! Tender chicken thighs are kept perfectly juicy while cooking with the creamy rice and mushrooms. This healthy meal is super filling and reheats easily for a great leftover lunch!
This recipe can easily be made ahead of time, and it reheats perfectly. It makes a great freezer meal for long term meal planning, too. This recipe is a great base recipe to save; you can easily swap out the seasonings and vegetables to make tons of different meals!
Ingredients for Mushroom Chicken Rice
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card below.
- Olive oil – You’ll need some to help the seasoning stick to the chicken then a little more to brown the chicken.
- Chicken thighs – Bone-in and skin-on chicken works best for this recipe. Breasts dry out too easily, so I don’t recommend using a different cut unless you are also altering the cooking time.
- Diced onion, minced garlic, sliced mushrooms – These are sautéed before adding in the rice, adding a ton of flavor to the entire dish! You could replace onions with shallots or substitute carrots instead of mushrooms if you prefer.
- Chicken stock, Lemon juice – You technically could use water or chicken broth, but chicken stock gives you MUCH more flavorful rice! You can make your own–Here’s an easy tutorial for DIY chicken stock. Lemon juice adds a bright flavor that complements the chicken and mushrooms perfectly.
- Long-grain rice – Make sure to rinse your rice VERY well until the water runs clear. This is very important as the rice can come out clumpy, stuck together, and dense.
- Seasoning – The chicken is seasoned with a Lemon Pepper Seasoning (salt included) while the rice is seasoned with Herbs de Provence.
How to make Chicken and Rice in the Instant Pot
This recipe is simple and easy, but the Instant Pot can be a little picky! Here’s a step-by-step guide to avoiding a burn warning while making this great chicken dinner.
Season & brown chicken
Pat your chicken dry and trim off any excess fat or skin. Pour half the olive oil on the chicken, then season with the lemon pepper seasoning. Using the sauté function, add in the remaining olive oil and allow it to get nice and hot. Add chicken thighs skin-side down and cook for 5 minutes. Flip and sear another 4-5 minutes and remove from the pot.
Sauté onions, mushrooms, and garlic
Add onions and sauté for four minutes. Pour in the sliced mushrooms and cook another 4 minutes. Finally, add minced garlic and sauté 1 more minute or until it’s nice and fragrant.
Pour 1/4 cup of chicken stock into the pot and scrape any and all bits from the bottom of the pot. Make sure to deglaze very well–Any stuck bits can trigger the burn warning!
Add remaining ingredients
Turn off the sauté function. Return the chicken thighs to the pot, then pour in your rinsed rice, the remaining stock, lemon juice, and herbs de provence seasoning. Push any rice down into the liquid between the chicken thighs, making sure all pieces of rice are covered by the liquid.
Close the lid and the venting valve. Turn on the pressure cooking function to high and set for 7 minutes. At the end of the cooking time, allow the pressure to naturally release for 12 minutes before opening the valve and removing the lid.
Remove the chicken thighs from the pot, shaking off any rice. If you like crunchy chicken skin, transfer the thighs to a baking sheet and broil for about 2 minutes or until the skin is golden brown with crispy edges. Keep a close eye on these–The broiler can burn them quickly if you’re not careful!
When you open the lid and remove the chicken, there will still be some liquid in the pot–Stir and allow the rice to sit for 10 minutes (covered), then serve. Add a little sprinkle of fresh herbs and cracked pepper for extra flavor and garnish.
Allow this dish to completely cool, then transfer to an airtight container and store in the fridge. You can store the chicken and rice together or separately.
This recipe works well for freezing and reheating, so try it as a meal prep option! First, make sure the food is completely cooled. Any residual heat will turn into condensation which can quickly cause freezer burn. Store in an airtight freezer-safe container up to 3 months. Thaw overnight in the fridge before reheating.
You can microwave this dish to quickly reheat–Try heating in 1 minute bursts on 60% power to avoid overcooking the chicken. If you love crispy skin, microwave the rice but air fry the chicken. Air frying these chicken thighs on 370 for 4-5 minutes will give you a delicious crunch on the skin while still making sure the meat is warm and juicy.
If you love chicken and rice, you’ll love these other Instant Pot recipes!
- Instant Pot Whole Chicken – This is the BEST meal prepping recipe when you want an easy dinner or quick shredded chicken!
- How to Make Chicken Stock – Your Instant Pot makes homemade, healthy chicken stock SO incredibly easy! Forget taking all day–This only requires 3 hours of cooking time!
- Instant Pot Buffalo Chicken Soup – This is a major favorite in the winter; Super flavorful and super easy!
- Easy Taco Soup – This is such a filling, comforting, and simple soup! Pantry staples make this a very easy and inexpensive dinner to throw together.
- Instant Pot White Bean Chicken Chili – This soup is excellent comfort food, and it’s quite filling! This one is dairy free and gluten free.
FAQ’s about cooking chicken and rice in the Instant Pot
Yes, long-grain rice should be used. Different types of rice will require different cooking times.
Yes, you can use bone-in chicken breasts, but they will not be quite as juicy. Do not use boneless, skinless cuts as they cook quicker and may be overdone.
Instant Pot Chicken Mushroom Rice
- 2 tablespoons olive oil divided
- 4 chicken thighs bone-in and skin-on
- 2 teaspoons lemon pepper seasoning
- 1/2 onion diced
- 8 ounces mushrooms sliced
- 2 teaspoons minced garlic
- 1 1/2 cups chicken stock
- 1 cup long-grain rice rinsed well in warm water
- 1 tablespoon lemon juice
- 1/2 teaspoon herbs de provence
- Pat chicken thighs dry and trim any loose or excess skin. Rub 1 tablespoon of the oil over the chicken thighs, then season well with lemon pepper seasoning.
- Turn the Instant Pot "sauté" function on and wait for it to get hot. Add remaining tablespoon of olive oil, then add the chicken thighs skin side down. Sear for 5 minutes on the skin side, then flip and cook another 5 minutes on the other side. Remove from Instant Pot and set aside.
- Pour onions into the Instant Pot and sauté for about 4 minutes, then add in mushrooms and continue cooking another 2-3 minutes. Add in garlic, continuing to sauté for minute or until fragrant.
- Add 1/4 cup chicken stock and deglaze the pot. Make sure to scrape up any browned bits at the bottom–Any stuck pieces can cause a burn warning during the pressure cooking phase.
- Add chicken thighs, rinsed rice, the rest of the chicken stock, lemon juice, and herbs de provence. Make sure any rice is covered by the liquid.
- Put lid on Instant Pot, and set "pressure cook" function to 7 minutes.
- Once cooking has finished, allow the pressure to naturally release for 12 minutes.
- After 12 minutes, manually release remaining pressure and remove the lid. Allow rice to sit for 10 minutes before fluffing with a fork and serving.
- OPTIONAL: If you prefer crispy chicken skin, remove the thighs from the pot and broil for 1-2 minutes until golden brown and crisp.