Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add thebutter. Once the butter is hot, addthe garlic, onions, and mushrooms and stir to coat them with the butter. Sizzle for 10-15 seconds.
Add chicken,rice, salt, pepper, and broth and stir. Scatter peas and carrots on top. Add the spinachleaves on top. Do not stir.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes.
When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cookingtime, use a quickrelease to depressurize.
Stir in cheese and stir carefully to not break the rice.Garnish with parsleyand ground pepper,and serve.
Tips and Tricks for This Creamy Instant Pot Chicken and Rice Recipe
Cut chicken thighs into bite-size pieces for faster cooking.
Pour whatever veggies you have in your freezer (except the starchy ones) for a true pour and cook recipe.
Just be careful to NOT stir the rice and vegetables.Not only will this keep things from burning, but you will also keep your veggies from overcooking.
Skip the meat for a great Vegetarian Instant Pot recipe. You could double the mushrooms in this case.
Use chicken breasts in place of chicken thighs in this Instant Pot Chicken and rice recipe if you prefer.
You can also use large chunks of leftover, cooked chicken. In this case, you may want to use chicken broth, to add more flavor.
If you double the recipe, use 1.75 cups of water or broth and keep cooking time the same.