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a bowl of chicken and brown rice

Instant Pot Chicken and Brown Rice with Mushrooms

This Instant Pot Chicken and Brown Rice recipe is so deeply comforting. It's loaded with fall flavours like mushrooms and rosemary and it could not be easier to put together. It's a one-pot-wonder that will cure any fall or winter blues.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 24 minutes
Additional Time 10 minutes
Total Time 39 minutes
Course Dinners
Servings 6
Calories 394 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 3 medium onions
  • 3 cloves garlic
  • 400 grams button or crimini mushrooms
  • 850 grams boneless skinless chicken thighs 10-12
  • 2 teaspoons salt
  • 2 bay leaves
  • 1 teaspoon fresh or dried rosemary
  • 1 teaspoon paprika
  • 1.5 cups short or medium-grain brown rice
  • 1 litre water or chicken stock
  • 1 tablespoon chicken bouillon optional
  • 5 green onions or other leafy greens

Instructions
 

  • 1. Dice the onions, mince the garlic and cut the mushrooms into quarters.
  • 2. Put everything but the greens into the instant pot and secure the lid.
  • 3. Set the instant pot to high pressure for 24 minutes, then let the pressure release naturally for 10 minutes before releasing the remaining steam manually.
  • 4. Stir in the greens and/or green onions and serve.

Nutrition

Calories: 394kcalCarbohydrates: 47gProtein: 34gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 135mgSodium: 932mgPotassium: 816mgFiber: 4gSugar: 4gVitamin A: 304IUVitamin C: 8mgCalcium: 56mgIron: 3mg
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