Pressure cooking transforms this classic into a creamy, one-pot meal in under 30 minutes. The Instant Pot locks in moisture, ensuring tender chicken and perfectly cooked rice every time.
I developed this method after years of testing stovetop versions that often ended in dry chicken or mushy rice. The cream of mushroom soup creates a velvety sauce that coats each grain, delivering that ultimate comfort food experience.
The beauty lies in its simplicity—just layer the ingredients, seal the lid, and let the pressure work its magic. No babysitting, no stirring, just foolproof results.
This dish proves that home cooking can be both effortless and exceptional. The flavors meld beautifully under pressure, creating a meal that tastes like it simmered for hours.
Ingredients for Instant Pot Recipe Chicken Rice Cream of Mushroom
Pressure-cooked perfection starts with these pantry staples and fresh additions for creamy comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed thoroughly |
| Cream of Mushroom Soup 🍲 | 2 cans | 10.5 oz cans each |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | Divided for sautéing and finishing |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Mushrooms 🍄 | 8 oz | Cremini or white, sliced |
| Worcestershire Sauce 🫒 | 1 tbsp | Adds umami richness |
| Dried Thyme 🌿 | ½ tsp | Crushed between fingers |
| Dried Rosemary 🍃 | ½ tsp | Crushed for even distribution |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken thighs are non-negotiable for optimal texture in this dish. Boneless, skinless thighs resist drying out under pressure, while breasts can turn stringy. Costco offers excellent quality in bulk, or opt for organic free-range at Whole Foods for superior flavor. The rice should be long-grain white—jasmine or basmati work beautifully, but avoid instant or minute rice as they’ll turn to mush.
No cream of mushroom soup on hand? Cream of chicken soup (check for gluten-free if needed) works as a substitute. Low-sodium chicken broth can replace regular, but adjust seasoning at the end. Fresh mushrooms at double the amount can stand in for canned if you prefer texture. The heavy cream can be half-and-half for a lighter version (trust me on the full-fat version).
Store chicken in its original packaging for up to 2 days in the fridge, or freeze for 9 months. The soup and broth are shelf-stable until opened. Once prepared, this keeps beautifully for 4-5 days refrigerated or freezes for 3 months.
Why You’ll Love This Recipe
- Set and Forget: I dump everything in the Instant Pot, press a button, and walk away—no stirring, no watching, just tender chicken and fluffy rice 30 minutes later.
- Rich Comfort: The cream of mushroom soup melts into the rice with the chicken broth, creating this velvety, savory sauce that soaks into every bite.
- Feeds the Crew: Between us, this makes enough for my family of four with leftovers for lunch the next day, and the kids actually clean their plates.
- Pantry Hero: I always have these ingredients on hand, so when I’m staring into the fridge at 5:30, this is my go-to without a last-minute grocery run.
Step-by-Step Instructions for Instant Pot Chicken and Rice with Cream of Mushroom
Master the technique for a luxurious one-pot meal with minimal hands-on time.
Step 1: Sauté Aromatics and Brown Chicken
Set your Instant Pot to the sauté function on normal heat. Add 1 tbsp Unsalted Butter and allow it to melt. Add the finely diced Yellow Onion and cook for 3-4 minutes until it becomes translucent and just begins to soften at the edges.
Add the minced Garlic Cloves and cook for 30 seconds until fragrant. Push the onion and garlic to one side, then add the 1.5 lb Boneless Skinless Chicken Thighs in a single layer. Sear for 2-3 minutes per side until the chicken develops a light golden crust.
Step 2: Build the Flavor Base
Add the 8 oz Mushrooms to the Instant Pot and cook for 2 minutes until they release their moisture and begin to brown. Stir in the 1 tbsp Worcestershire Sauce, 0.5 tsp Dried Thyme, and 0.5 tsp Dried Rosemary, crushing the herbs between your fingers as you add them.
Pour in the 2 cans Cream of Mushroom Soup and 2.5 cups Chicken Broth, using a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits. This step ensures maximum flavor in your finished dish.
Step 3: Pressure Cook to Perfection
Add the 1.5 cups Long-Grain White Rice to the pot and stir to combine all ingredients. Season with 1 tsp Kosher Salt and 0.5 tsp Black Pepper. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. The chicken should be fully cooked and tender, and the rice should have absorbed most of the liquid.
Step 4: Finish with Creamy Richness
Stir in the 0.5 cup Heavy Cream and the remaining 1 tbsp Unsalted Butter until fully incorporated and the mixture becomes creamy and smooth. Let the dish sit for 5 minutes to thicken slightly.
The sauce should coat the back of a spoon with a velvety texture. If it appears too thick, stir in a splash of additional broth to reach your desired consistency.
Step 5: Garnish and Serve
Sprinkle with the 2 tbsp Fresh Parsley and give everything a final stir. The parsley adds a pop of color and a fresh contrast to the rich, creamy dish.
Serve immediately while hot, ensuring each portion has an even distribution of chicken, rice, and creamy sauce. The flavors will meld beautifully as it sits, but it’s at its best fresh from the Instant Pot.
Pro Tips For Making Instant Pot Recipe Chicken Rice Cream Of Mushroom
- Sear the Chicken: Brown the boneless skinless chicken thighs in the Instant Pot first using the sauté function—about 3-4 minutes per side. I learned this the hard way: skipping this step leaves the chicken bland and the rice lacking depth.
- Rinse the Rice: Always rinse the long-grain white rice until the water runs clear to remove excess starch. Sounds tedious, but it prevents a gummy, mushy texture in the final dish.
- Use Full Broth: Replace water with chicken broth entirely for the liquid—about 2 cups for 1 cup of rice. My grandmother swore by this, and she was right: it infuses every bite with rich, savory flavor.
- Stir the Soup: Whisk the cream of mushroom soup into the broth before adding it to the pot. After burning one batch, I finally figured out that this prevents clumping and ensures even distribution.
Regional Styles of This Dish
Southern Comfort Style
In Georgia, we often add a touch of smoked paprika (½ tsp) for depth and a hint of Southern flair. The warmth complements the creamy base while keeping the dish approachable. I learned this trick from a pitmaster in Charleston who swore by it. 💛
Texas Hearty Version
Everything’s bigger in Texas, so they load this up with extra chicken (2 lbs) and rice (2 cups). Some even stir in 1 cup shredded cheddar at the end for a Tex-Mex twist. The result is a heartier meal that still cooks perfectly under pressure.
Midwest Casserole Inspired
The Midwest loves its casseroles, so they often top this with ½ cup crushed Ritz crackers mixed with 2 tbsp melted butter before serving. It adds a delightful crunch that contrasts beautifully with the creamy texture below.
Pacific Northwest Light
Out west, they prefer a lighter touch with wild mushrooms (10 oz) and low-fat milk instead of heavy cream. Fresh thyme and rosemary sprigs are used instead of dried for a brighter, more herbal profile. 🌿
Northeast Classic
New England stays traditional, but often includes ½ cup frozen peas stirred in at the end. The sweetness balances the savory cream of mushroom perfectly. I like to add a pinch of nutmeg (⅛ tsp) for warmth.
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Thighs are recommended for their moisture, but breasts can work if cooked for 5 minutes on high pressure. They may dry out, so add an extra ¼ cup broth and check internal temperature reaches 165°F.
What if my rice is undercooked?
If the rice is still firm after cooking, add ¼ cup hot broth, reseal the lid, and cook for an additional 2-3 minutes on high pressure. Let it sit for 5 minutes before checking again.
Can I make this gluten-free?
Yes! Use a gluten-free cream of mushroom soup and ensure your broth is certified gluten-free. Also, swap regular soy sauce for tamari if used. The rest of the ingredients are naturally gluten-free.
How do I prevent a burn notice?
Always deglaze the pot thoroughly after sautéing, scraping up all browned bits. Use at least 2 cups liquid and avoid stirring the rice into the bottom. If you get a notice, release pressure and check for sticking.
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