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Instant Pot Parmesan Chicken and Rice with Mushrooms
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 379 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
Instructions
- 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.
Cup of Yum
*Rinsing the rice removes the starch and keeps it from sticking to the bottom of the pot
Notes
- Italian blend seasoning or herbs de provence both work well for the seasoning blend OR you can make your own blend by combining 1/2 teaspoon each dried basil, thyme, and oregano, and 1/4 teaspoon each parsley and rosemary.
Nutrition Information
Calories
379kcal
(19%)
Carbohydrates
40g
(13%)
Protein
32g
(64%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
599mg
(25%)
Potassium
648mg
(19%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
113IU
(2%)
Vitamin C
8mg
(9%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 32g | 64% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 599mg | 25% |
| Potassium | 648mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.