3.88 from 32 votes
Review Recipe

Instant Pot Chicken and Rice

Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Main Course
Cuisine American
Instant Pot Chicken and Rice is incredibly delish and ready in ... well, an instant. Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food!
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  • 1 lb fresh mushrooms sliced
  • 1/2 onion chopped
  • 1 cup long grain white rice
  • 3 chicken breasts 7-8 oz each
  • 1 3/4 cups low sodium chicken broth or water
  • 10 oz cream of mushroom soup condensed
  • salt and black pepper

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  1. Grease inside of a 6QT instant pot. Season chicken breasts with salt and pepper to taste. Rinse rice under cool water until the water runs clear.

  2. In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.

  3. Pour broth over chicken breasts. Spread mushrooms soup overtop of chicken breasts. Do not stir.

  4. Set instant pot to MANUAL. Choose HIGH PRESSURE for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).

  5. Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
  6. Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.

  7. Garnish with parsley if desired and serve.
Nutrition Information
Calories: 283, Fat: 4g, Saturated Fat: 1g, Cholesterol: 74mg, Sodium: 486mg, Potassium: 693mg, Carbohydrates: 29g, Fiber: 1g, Sugar: 1g, Protein: 30g, Vitamin A: 35%, Vitamin C: 2.6%, Calcium: 20%, Iron: 1.3%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Instant Pot chicken and rice