Kitchen notes · a little help before you start
Instant Pot Chicken and Rice
Instant Pot Chicken and Rice brings together mushrooms, onion, and rice. The pressure-release step belongs in your plan for the meal. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 34 min
- Total
- 44 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Rice dishes
A few quick notes
1. Leave room for the pressure release
The pressure-release step belongs in your plan for the meal. Follow the release sequence in the method rather than treating the end of the cooking timer as the moment to open the cooker.
2. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Mushrooms
Look at how this ingredient comes into the method: In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.
Onion
Look at how this ingredient comes into the method: In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.
Rice
Look at how this ingredient comes into the method: Rinse rice under cool water until the water runs clear.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Instant Pot Chicken and Rice
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Garnish with parsley if desired and serve. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the instant pot. Read the first preparation step before you get going: Grease inside of a 6QT instant pot.
Which little step is worth remembering?
The pressure-release step belongs in your plan for the meal. Follow the release sequence in the method rather than treating the end of the cooking timer as the moment to open the cooker.
What happens at the end?
Keep this part of the method in view: Garnish with parsley if desired and serve.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Spend With Pennies. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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