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.

If the instant pot has become part of your weekly rotation, try Instant Pot Shredded Chicken Tacos, Instant Pot Cheesy Mexican Chicken and Rice, and Instant Pot Honey Teriyaki Chicken

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |

By now you may have guessed that the Instant Pot is one of my favorite kitchen appliances. I almost said it was one of my favorite kitchen “toys” but I wasn’t sure if that would be appropriate. To me though, these appliances are like toys for home chefs. And in my case, there’s nothing I’d rather play around with. Plus, as life only seems to get busier and busier I’m finding comfort in the fact that I can make my family a wholesome, home cooked meal in less than an hour from pot to plate. That’s superhuman stuff right there.

Can you imagine if our parents had one of those growing up? What do you think they would have cooked? Would they have even used it? I don’t know…my mom was the cook of the house and she seemed to really enjoy the process of it so maybe she wouldn’t have wanted anything to take that process away from her. Things I think about…

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |

But, I digress. In this increasingly busy world, making meals faster I think is just one of those things we have had to rely on. And, for this dish, what I wanted to make happen is for this lovely Chicken and Rice with Mushrooms to make it to our table as quickly as possible. I did have to experiment a little to figure out just the right settings to get the chicken and rice to cook together properly. And then of course to have an option for brown and white rice. I know not everyone is a fan of brown rice. I do love it but my kids, not so much. You could also try a wild rice mix with this but I’d suggest following the brown rice directions.

The inspiration for this dish came from my love of all things mushrooms, and then my love of all things cheese. Oh, and my love for chicken and rice of course. This is a hearty, wintery meal that I just want to put on repeat all season long.

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |


Besides coming from a different part of the chicken, chicken thighs are smaller and contain more dark meat than chicken breasts. Often, skinless chicken breasts are substituted for red meat because of their lower fat content.

The choice between chicken breasts and chicken thighs also depends a lot on personal taste preference. Are you a dark meat or a white meat poultry lover? I actually love both, despite being a chicken-breast only person for the longest time. Then, I kept seeing all these recipes using chicken thighs — I tried a few and I have to say, I was quickly turned toward the thigh side. I think the dark meat can be more flavorful at times than the breasts and it tends to retain its moisture content better too.

However, chicken thighs are a little higher in fat content and calories when you measure against the same portion size of chicken breasts. If you want to trim the fat content off of the thighs, then you should literally trim some of the fat off of them. In that case, you’re going to want to use more of them. This recipe calls for four to six thighs so if you’re going to trim them, then I’d err on the side of cooking up six.

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |


This dish should be nice and creamy with the addition of butter and cheese. If you’d like it to be even more creamy, you can substitute a third of the chicken broth for heavy cream. Or you could make a roux like I did in step 3 of this recipe for Slow Cooker or Instant Pot Creamy Chicken Noodle Soup and add it to the broth/mushroom/garlic mixture before adding the chicken.

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |


Yes. If you don’t have an Instant Pot, you can use the slow cooker. I still recommend sauteeing the garlic and mushrooms in the butter before adding to the slow cooker, then adding your rice and chicken. This will take 3-4 hours on high or 4-6 on low for white rice and 5-6 on high or 6-8 on low for brown.

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |

Easy Instant Pot Parmesan Chicken and Mushroom Rice recipe |
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3.46 from 11 votes

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!
Course Main Course
Cuisine American
Keyword Chicken, chicken and rice, easy, healthy, instant pot, parmesan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Tiffany


  • 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


  • 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. 

*Rinsing the rice removes the starch and keeps it from sticking to the bottom of the pot


    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.

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    This looks so good! Do you use boneless, skinless thighs or with the skin and bone in? Also, what size instant pot do you have? I’m looking to get one.

      Really whatever your preference is, but pictured is a boneless, skinless thigh! I have an 8 qt instant pot. I definitely recommend that size but you’ll likely still be able to use a 6 qt with most instant pot recipes out there!

    If i dont have steam rack xab i still make this in the insta pot?

      Yes, you can. You may need to pressure cook the rice for five minutes longer before adding the chicken though!

    In the ingredients, the chicken broth amount says 1-2 1/2 cups. Shouldn’t that be 1-1 1/2 cups?

      Thanks for pointing out that typo! It’s fixed 🙂

    This was really good. I did broil the thighs after cooking for a few minutes as it a little pale.

      Great job, Karen!

    Can you possibly post a pic of the instant pot steamer basket w the handles yo? I am using a different pressure cooker and i dont know if Hiw this is supposed to look. Is the chicken supposed to be elevated above the rice? Or should i just drop the chicken right on top of the rice instead? Thanks!

      *i mean “handles up” 🙂

    5 stars
    This looks outrageously yummy!! What a perfect meal for these wintry days we’ve been having in the midwest. Thanks for sharing

      Thanks so much, Kristy!

    When do you add second tsp of herbs?

      Sorry for the typo! Thanks for pointing that out. It is fixed! It is added with the rice.

    5 stars
    I followed the recipe as directed using the brown rice. I added the steam handles and chicken and it Kept rEading as burn when nothing was buRning. I added a bit more water but Still got the error. any thoughts?

      I haven’t had that happen before but I will look into it and get back to you if I find anything useful! I am excited to hear that your dish turned out delicious however!

      I got the same error, but I added about 1/2 cup more broth and that solved it

      Hello, thanks for posting, same happened here. I’m also noticing that the reply is in all caps, not my intention, but i can’t seem to change it. So back to the recipe, I added more water and retried…same thing. Used the new IP pot and it stilL gave a warning. Ended up adding more water and putting in skillet-result was soggy rice and bland chicken. :/

    can salt and pepper be added anywhere? If so… how much?

      This recipe calls for salt and pepper already, it’s used in step 1. But if that isn’t cutting it for you, you could probably add more after it’s finished in step 5.

    Does it matter if I double the rice for the cooking time?

      You shouldn’t need to! It just may an extra minute or so to get up to full pressure before cooking.

    3 stars
    Getting burn warning with 1 cup broth and white rice. 😞

    Can you advise if this is about
    1lb or 1 1/2 Lbs of chicken?

      Really, anything about 1- 1 1/2 lbs total will be fine!

    2 stars
    The Mushroom rice was delicious, but cooking chicken breasts this way in the instant pot made them too dry. In general, I find chicken breasts to not work in the instant pot, but wanted to give it a shot because I had them on hand. Next time, I will do Thighs.

      Interesting- thanks for sharing your input, Yuki!

    Trying this recipe, so only 5 minutes for the chicken to cook? Ty

    1 star
    This recipe does not work with Brown rice. Cooking the rice first then stopping the instant pot using quick release TO add the chicken results in loss of moisture which will cause a burn error when trying to cook the chicken.

    5 stars
    This was the second dish I made in the instant pot, and it is absolutely delicious! I was concerned about the chicken breasts being dry, but that is not the case. The only issue I had was that the rice came out a bit too “al dente” for me. I removed the chicken and tented it with foil to keep it warm. Then I pressure cooked for two more minutes. It was PERFECT. One question – I love mushrooms, and wonder if adding more mushrooms will affect the dish? I was hesitant due to my inexperience with the Instant pot. Thank you so much! Looking forward to trying more of your recipes!

      5 stars
      It worked perfectly with long grain brown rice – though I cooked it a little longer, as you can see in my note above. I just removed the chicken before cooking the rice two minutes longer. The instructions were flawless.

      Hi Casey! I am super excited to hear how well this recipe turned out for you! As far as adding mushrooms, go for it!! It should be fine and sounds delicious! 😉 Thanks for your input.

    4 stars
    Your article is very good, I have read many articles but I am really impressed with your posts. Thank you, I will review this article. To know about me, try talking to me



      It’s possible- make sure to not overfill your pot though!

        Can you use chicken drumsticks for this recipe?

          I’m sure it’s possible, but I haven’t ever done that this with recipe so I don’t have much advice at this time for the cook time!

    3 stars
    The recipe is good overall, but i got a burn message twice. The first time, i opened it and stirred the rice and added about a cup more broth. There wasnt anything stuck to the bottom. I tried again and it burned, this time i had to scrape burnt rice from my inner pot and wash it. I cooked the rice separately on stove and finished chicken in instant pot. I used sushi rice.

    4 stars
    Another good one. Although the family is still raving over the balsamic pork loin. Lol. I probably would double the recipe. It was gone in a flash and everyone was looking for more. We are a family of four and my husband tends to double up.

    Hi – what do you mean by a “steam rack? A steamer? Or a trivet with long handles? My IP came with a trivet with long handles, plus I have a trivet with legs (to raise it) with long handles, Or do you mean an actual steamer? It would be great to see what you’ve used. Thanks!

      Sounds like your trivet is the same thing I’m talking about!

        Trivet is what Instant Pot calls it too, thanks!

        Sorry, but to clarify, The trivet that came with the 6-quart Duo Evo Plus IP has no legs. it rests on the bottom, though the metal grate (trivet) Keeps meat/chicken off the very bottom of the inner pot about 1/4”.
        The other type (that I bought) is similar but has 2.5” legs so the grate and what is being cooked is 2.5” above the bottom.
        (Neither are steamers.) Which are you recommending? thanks again.

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