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Creamy Mushroom Chicken And Rice Instant Pot Recipe

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Instant Pot Cream of Mushroom Chicken The Girl on Bloor
Instant Pot Cream of Mushroom Chicken The Girl on Bloor from thegirlonbloor.com

Description

This Creamy Mushroom Chicken and Rice Instant Pot Recipe is a quick and easy dinner recipe made in your favorite electric pressure cooker. It’s a one-pot meal that’s packed with flavor, and requires minimal effort. The rich and creamy sauce made from mushrooms, garlic, and chicken stock will make this dish an instant family favorite. Serve it with a side of steamed vegetables or a fresh salad for a complete meal.

Prep Time

This Creamy Mushroom Chicken and Rice Instant Pot Recipe takes only 15 minutes to prepare. You will need to gather and measure all the ingredients, chop the vegetables, and brown the chicken. The cooking time is about 20 minutes, and the pressure cooker does all the work for you.

Cook Time

This Creamy Mushroom Chicken and Rice Instant Pot Recipe takes about 20 minutes to cook. Once the ingredients are prepped, the pressure cooker will do all the work for you. The dish will be done once the pressure cooker has reached the desired pressure, and the timer has run out.

Ingredients

  • 2 tablespoons olive oil
  • 3 boneless chicken thighs, cut into cubes
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 1/2 cups chicken stock
  • 1 cup long grain white rice
  • 1/2 cup heavy cream
  • Salt and pepper to taste

Instructions

1. Set your Instant Pot to sauté mode, and add the olive oil. Add the chicken and cook until lightly browned, about 3-4 minutes.

2. Add the onion, garlic, mushrooms, and herbs. Cook for an additional 3-4 minutes until the vegetables are softened.

3. Add the chicken stock, rice, and cream. Stir to combine, and season with salt and pepper to taste.

4. Secure the lid and set the pressure cooker to high pressure for 10 minutes.

5. When the timer is done, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

6. When the pressure is released, remove the lid and stir the ingredients to combine. Serve warm.

Equipment

  • Instant Pot
  • Chopping knife
  • Cutting board
  • Measuring cups and spoons
  • Stirring spoon

Notes

This Creamy Mushroom Chicken and Rice Instant Pot Recipe can be served as is, or you can add some freshly chopped parsley for a bit of color. You can also add some cooked peas or diced carrots for an extra boost of flavor and nutrition. If you’d like a thicker sauce, you can mix together a few tablespoons of cornstarch with a few tablespoons of water, and add it to the Instant Pot with the lid off. Stir until the sauce thickens.

Nutrition: Per Serving

  • Calories: 442
  • Fat: 19g
  • Carbohydrates: 37g
  • Protein: 30g
  • Fiber: 3g
  • Sugar: 2g

Recipe Tips

This Creamy Mushroom Chicken and Rice Instant Pot Recipe is a great way to use up leftovers. If you have cooked chicken on hand, you can skip the browning step and just add the cooked chicken with the other ingredients. If you’d like a lighter version of the dish, you can substitute the heavy cream for light cream or Greek yogurt. You can also use vegetable stock in place of the chicken stock, for a vegetarian version.

This Creamy Mushroom Chicken and Rice Instant Pot Recipe is perfect for a weeknight meal, but it’s also great for entertaining. The rich and creamy sauce is sure to impress your guests, and you can have the dish ready in no time. Enjoy!


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