Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 12 ingredients for grocery delivery
Set the Instant Pot to sauté mode and add 1 tablespoon of oil. Allow to get hot. (I used the Instant Pot Duo 6 Quart for this recipe.)
Season the chicken breasts with salt and pepper, and carefully add to the pot. Sear chicken for 4 minutes on the top side and 3 on the other, then remove and set aside.
Add 1 tablespoon of oil and brown the mushrooms for 3-4 minutes. Remove the mushrooms. (Add a splash of the white wine or chicken stock if it looks like the pot it getting too brown on the bottom.)
Add onions and garlic, and cook about 3 minutes. Do not allow to get to brown. Again add a splash of white wine or chicken stock of chicken stock if it seems like it’s getting dark on the bottom.
Add the wine and work the brown bits off the bottom (this will help prevent the burn notice.) Then add the chicken stock, salt and pepper.
Add the carrots, parsley, bay leaves, cooked mushrooms and rice to the pot and stir.
Place the chicken breasts on the top.
Close the lid and set to manual high pressure for 5 minutes. It will take about 8-9 minutes for the IP to come to pressure.
Once the cook time has completed, allow pressure to naturally release for 5 minutes then manually release by carefully moving the pressure valve to the “Venting” setting. The internal temperature of the chicken should be at least 165 degrees. It takes 2-3 minutes for the pressure to completely release. Serve with more parsley and a sprinkle of Parmesan cheese if desired.