Step 1

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.)

Step 2

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.

Step 3

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.)

Step 4

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.

Step 5

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.

Step 6

Add the carrots, parsley, bay leaves, cooked mushrooms and rice to the pot and stir.

Step 7

Place the chicken breasts on the top.

Step 8

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.

Step 9

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.