This Instant Pot Chicken and Rice recipe is creamy, delicious, and cooks all in one pot. With mushrooms, onions, lemon, and thyme, it’s an easy and healthy pressure cooker recipe that’s both gluten and dairy free.


– 8 ounces whole mushrooms, baby bella or cremini – 1/2 large white onion – 1 to 1.25 pound chicken thighs (4 large or 5 medium) – 1 tbsp oil, avocado or canola – 1.5 tsp kosher salt, divided – 1/2 tsp ground black pepper – 1/2 tsp garlic powder – 1.5 cups long grain white rice – 2 cups chicken broth – 1 tsp dried thyme – 1 lemon

Remove the stems from the mushrooms and slice them up. Dice the onion and set both aside.

Turn the Instant Pot onto Saute & pour 1/2 tbsp of oil in. Season the chicken thighs with 1/2 tsp of kosher salt & pepper, then sear the thighs in the pot for 3-5 minutes on each side. Remove & set aside.

Pour 1/2 tbsp of oil in the pot, then add in the mushrooms,  onions, garlic powder, & 1/2 tsp of kosher salt. Cook 3-5 minutes, scraping up any browned bits from searing the chicken.

As the veggies cook, measure out the rice and rinse it in a colander.

After cooking the vegetables, press the Keep Warm/Cancel button on the Instant Pot. Add in the rinsed rice, broth, & thyme. Juice the lemon & add the juice too. Stir to mix.

Add the seared thighs into the pot, nestling them in with the rice & veggies. Put the lid on the pot, set the top knob to Sealing, then press the Manual button & cook on high for 5 minutes.

When the timer goes off, let it sit for 5 minutes, then switch the top knob to Venting to finish releasing the pressure. Remove the lid and scoop the chicken & rice out of the pot to serve!

Can you cook rice & meat at the same time in an Instant Pot?

Yes, you can cook them at the same time! You may want to sear the meat to give it more flavor.