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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 Mushroom Rice

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.
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Cook Time 25 minutes
Pressure Release + Resting 22 minutes
Total Time 47 minutes
Course Main Course
Servings 4
Calories 678 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 678kcalCarbohydrates: 44.7gProtein: 38.9gFat: 37.2gCholesterol: 191.8mgSodium: 293.6mgFiber: 1.6gSugar: 3.5g
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