This Instant Pot version elevates classic chicken and rice to new heights with minimal effort. The pressure cooker transforms simple ingredients into a one-pot meal that’s rich, satisfying, and ready in under an hour.
Cream of mushroom soup creates a velvety sauce that coats tender chicken and fluffy rice, delivering that creamy texture everyone loves. It’s the kind of dish that feels like a warm hug—perfect for busy weeknights.
I developed this method to capture all the comfort of the stovetop version without the fuss. The Instant Pot locks in moisture, ensuring the chicken stays juicy while the rice absorbs all the flavor.
No complicated steps, no extra pans—just hearty, homemade food with hardly any cleanup.
Ingredients for Instant Pot Recipe Chicken Rice Cream of Mushroom
One-pot creamy comfort with chicken, rice, and that velvety mushroom sauce everyone craves.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed well |
| Cream of Mushroom Soup 🍲 | 10 ½ oz | 1 can, condensed |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For richness and depth |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor base |
| Dried Thyme 🌿 | 1 tsp | Rubbed between fingers |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste later |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Frozen Peas 🌱 | 1 cup | For color and texture |
| Sliced Mushrooms 🍄 | 8 oz | Canned or fresh |
The cream of mushroom soup is non-negotiable here—Campbell’s is the classic choice, but Progresso works just as well. For the chicken, boneless skinless breasts stay juicy under pressure, but thighs (with skin removed) add extra richness. I grab my chicken from Whole Foods when it’s on sale, but any supermarket will do. The rice should be long-grain white for that fluffy texture that absorbs all the creamy goodness.
No cream of mushroom on hand? Cream of chicken soup plus 8 oz sautéed mushrooms gets you close. Out of fresh garlic? Garlic powder at half the amount works in a pinch. The peas can be swapped for diced carrots or green beans—just keep the quantity similar. If you’re watching sodium, use low-sodium broth and skip added salt until the end.
Leftovers keep beautifully for 4-5 days in the fridge. The rice will thicken as it sits, so add a splash of broth when reheating. Freezes well too—portion into containers for up to 3 months (the sauce may separate slightly, but it stirs back together).
Why You’ll Love This Recipe
- Set and Forget: The Instant Pot does all the work while I handle other things—just dump in the chicken, rice, cream of mushroom soup, and broth, then walk away.
- Creamy Dreamy: The combination of cream of mushroom soup and butter gives the rice this rich, velvety texture that pairs perfectly with the tender chicken.
- Weeknight Hero: Honestly, this is my go-to for busy evenings when I need something hearty and filling on the table fast.
- Budget Stretcher: One batch makes enough for leftovers, and the ingredients are all pantry staples I already keep on hand.
Step-by-Step Instructions for Chicken Rice Cream of Mushroom
This one-pot method delivers rich, creamy results with minimal effort and maximum flavor.
Step 1: Sauté Aromatics and Chicken
Set the Instant Pot to the Sauté function on Normal heat. Melt the 2 tbsp unsalted butter and add the finely diced yellow onion. Cook for 3-4 minutes until translucent and fragrant.
Add the minced garlic cloves and cook for 30 seconds until the scent intensifies. Stir in the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces, the 8 oz sliced mushrooms, and the 1 tsp dried thyme. Cook for 3-4 minutes until the chicken starts to turn opaque.
Step 2: Add Rice and Liquids
Stir in the 1.5 cups long-grain white rice, ensuring it’s evenly distributed. Pour in the 10.5 oz cream of mushroom soup and 2.5 cups chicken broth, stirring to combine all ingredients thoroughly.
Scrape the bottom of the pot with a wooden spoon to deglaze, ensuring no bits are stuck. This prevents the Burn notice and ensures even cooking.
Step 3: Pressure Cook to Creamy Perfection
Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The Instant Pot will take about 10-12 minutes to come to pressure before cooking begins.
Once the cooking cycle completes, let the pressure release naturally for 5 minutes, then quick-release any remaining pressure. This gradual release prevents the rice from becoming mushy.
Step 4: Finish with Peas and Seasoning
Open the lid and stir in the 1 cup frozen peas. They’ll heat through in the residual warmth. Add the 1 tsp kosher salt and 0.5 tsp ground black pepper, adjusting to taste if needed.
Let the mixture sit for 5 minutes to thicken slightly. The sauce should coat the rice and chicken in a creamy, velvety layer. If it’s too thick, stir in a splash of broth.
Step 5: Serve and Enjoy
Fluff the mixture gently with a fork to distribute the ingredients evenly. Each serving should have a balanced mix of chicken, rice, and vegetables in the creamy sauce.
Serve immediately while hot. The rice should be tender, the chicken juicy, and the sauce rich and comforting. This dish holds well for 10-15 minutes if covered, but it’s best straight from the pot.
Pro Tips For Making Instant Pot Recipe Chicken Rice Cream Of Mushroom
- Sear the Chicken: I learned this the hard way—browning the chicken breasts for 2-3 minutes per side in the Instant Pot first adds depth to the flavor that just simmering in broth can’t match.
- Rinse the Rice: Sounds tedious, but rinsing the long-grain rice until the water runs clear keeps it from turning gummy, which is crucial when cooking it under pressure with the creamy soup.
- Avoid Overfilling: Resist the urge to exceed the 2/3 max fill line—this dish expands, and I’ve had to clean mushroom soup off my ceiling after ignoring this once.
- Use Room-Temp Broth: After burning a batch, I now use room-temperature chicken broth instead of cold—it helps the Instant Pot come to pressure faster and prevents the dreaded “burn” error.
Pro Cooking Tips for This Recipe
Deglaze Properly
After adding the cream of mushroom soup and chicken broth, always scrape the bottom with a wooden spoon to release any browned bits. This prevents the dreaded Burn notice and ensures even cooking. I learned this the hard way during my first few Instant Pot attempts.
Layer Ingredients Strategically
Place the 1.5 lb chicken pieces on top of the rice rather than stirring them in. This keeps the chicken from sticking and allows the rice to cook evenly in the liquid below. The 8 oz mushrooms can go in with the chicken.
Perfect Pressure Release
After cooking at high pressure for 8 minutes, let the pressure release naturally for 5 minutes before quick-releasing. This prevents the rice from turning mushy while ensuring the chicken stays tender. 💡
Thickness Control
If the sauce is too thin after cooking, let it sit covered for 5-10 minutes—the rice will absorb excess liquid. If too thick, stir in ¼ cup chicken broth until it reaches your desired consistency.
Season at the End
I always wait to add the 1 tsp salt and ½ tsp pepper until after cooking. The flavors concentrate under pressure, so you’ll need less salt than you might expect. Taste before serving and adjust.
Avoid Overfilling
Never exceed the ⅔ max fill line with all ingredients combined. The rice and chicken expand during cooking, and overfilling can lead to uneven cooking or clogging the vent. I keep it at half for this recipe. ⚡
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but increase liquid to 3 cups and cook time to 22 minutes for chewy texture. Brown rice needs more water and time to soften under pressure.
Why did I get a Burn notice?
Most likely from not deglazing properly. Always scrape the bottom after adding cream of mushroom and broth to prevent sticking. A wooden spoon works best.
Can I add other vegetables?
Try diced carrots or green beans with the peas. Add firmer veggies like potatoes with the rice to ensure even cooking.
Is it safe to double the recipe?
No, never exceed the ⅔ max fill line. For larger batches, cook in two separate rounds to avoid uneven cooking or vent clogs.
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