Chicken on Wednesday — Instant Pot Creamy Chicken and Rice

Fast, heartwarming, and ready in 30 minutes—creamy chicken and rice with mushrooms, thyme, and Parmesan from the pressure cooker.

This recipe was made in my favorite Instant Pot — the one I use every week. If you want yours to turn out just as good, you can grab the same one here.

All nutrition facts are AI generated and approximate.

Ingredients

Pressure cook

• 2 Tbs olive oil
• 3–5 sprigs thyme
• 1½ lb boneless skinless chicken thighs
• 2 cups long grain rice
• 8 oz baby bella mushrooms, sliced
• 3 cups chicken broth
• 2 cloves garlic
• 2 tsp salt
• ½ tsp pepper

After cook

• 1 cup heavy cream
• 1 (5 oz) container grated Parmesan
• 2 Tbs lemon juice

Directions

1. Add olive oil to the Instant Pot and set to Sauté.
2. Add thyme to the oil and cook until very fragrant, about 1 minute.
3. Remove thyme sprigs and add chicken. Cook on Sauté until opaque, about 10 minutes.
4. Add rice, mushrooms, broth, garlic, salt, and pepper. Stir.
5. Pressure cook on high for 3 minutes, then quick release.
6. Stir in heavy cream, Parmesan, and lemon juice.
7. It is ready to serve. Enjoy your evening.