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Instant pot chicken and rice in a bowl with spoon dipped in.
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5 from 11 votes

Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a delicious and hearty meal with tender chicken, mushrooms, and wild rice in a flavorful broth - so good!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 servings
Calories 430kcal
Author Yumna Jawad


  • 2 tablespoons olive oil
  • 1 ¼ pounds boneless skinless chicken breast
  • ½ teaspoon salt divided
  • ½ teaspoon pepper divided
  • 1 onion diced
  • 2 celery stalks diced
  • 1 (8 ounce) container baby bella mushrooms cleaned, stemmed and roughly chopped
  • ½ teaspoon dried oregano
  • 3 garlic cloves minced
  • 1 ½ cups wild rice blend
  • 3 cups chicken stock
  • ½ cup Greek yogurt
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese


  • Add olive oil to the InstantPot and set to ‘Saute”. Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is shimmering, add chicken and cook for 3 to 4 minutes per side, or until golden brown. Remove chicken from the pot and set aside.
  • Add the onion, celery and mushrooms and cook, stirring often, for 5 to 7 minutes, or until softened. Add the oregano and garlic and cook for 1 minute, or until fragrant. Add the rice and chicken stock and stir to combine.
  • Return the seared chicken and remaining salt and pepper to the InstantPot and place the lid on top with the vent set to the ‘seal’ position. Cook at manual high pressure for 10 minutes, then let the pressure release naturally for 10 minutes. Release remaining pressure manually. When you are able to open the lid, remove the chicken and shred into bite-sized pieces.
  • Stir the Greek yogurt, parsley, Parmesan and shredded chicken into the contents of the InstantPot and serve warm.


Makes about 6 cups.
Storage: Place leftovers in an airtight container and store in the refrigerator. To reheat, place leftovers in a small or medium saucepan over medium-low heat and heat gently, stirring often, until hot. If needed, add a splash of water or broth. Instant Pot chicken and rice will keep for up to four days in the fridge.


Serving: 1.2cup | Calories: 430kcal | Carbohydrates: 44g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 78mg | Sodium: 512mg | Potassium: 1052mg | Fiber: 4g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 2mg