- 10 mins
- 35 mins
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*)
- 1/3 cup fresh-grated parmesan cheese
- chopped parsley, optional for garnish
- 1-1 1/2 cups chicken broth
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
*Rinsing the rice removes the starch and keeps it from sticking to the bottom of the pot