Instant Pot Oyster Mushroom, Chicken, and Rice Recipe

I am like a lot of people and assume that maybe summer will be a change in my normal schedule and a chance to slow down. Reality then slams into place and my careful almost under control schedule dissolves into chaos. This week my children have had an activity which has changed everything from dinnertime to wake up time by a good two hours. I find that I am struggling to figure out when I should do things and just needed to find something easy to throw together to feed everyone.

Totally honest, I started this at 2pm and we ate dinner at 3pm. It was just a sign of how discombobulated our schedule was that no one complained at the really early dinner and they devoured the large portions that I gave everyone. I finally got a picture of the meal after eating two bowls full. Normally I take pictures first, but this time I was just grateful that there was any left to photograph. What you see is all that was left from 5 people devouring this meal. I would note that I only used 4 thighs as that was all I had. I also used bone-in thighs and they worked really well. I made sure to check the temperature, but even with the 12 minute cook time they reached the fully cooked temperature of 165° F/78° C.

Fresh oyster mushrooms are delicious in this recipe, but an exotic mix would also work well. I haven’t tried it yet, but I bet Piopinnos would be amazing. Try to branch out and use something other than the button mushrooms that you get in the grocery store. I left the mushroom piece quite large. Feel free to mince or slice them if you are trying to hide some extra veggies from your family.

If you are using low sodium chicken broth like I do feel free to adjust the salt to your personal preference. I only used 1 tsp for the dish and needed to individually use a small sprinkle of salt for each bowl. I changed the recipe to 2 tsp to ensure that it is salty enough. I personally love to use low sodium chicken broth and make mine with no salt at all so that I can pick my level and not have the over-salted flavors that some company has decided is enough. If you choose to use normal chicken broth, lower your salt usage.

I added in a little fried garlic scapes and some fresh peas after taking it out of the Instant Pot. Feel free to use any seasonal veggie. This recipe came together in 20 minutes and was on the table in 30 minutes or less. Please enjoy.

Instant Pot Oyster Mushroom, Chicken, and Rice Recipe

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Category

Instant Pot

Servings

4

Prep Time

15 minutes

Cook Time

12 minutes

Author:

Fungified Farm

Less than 30 minutes from start to finish. This tasty and hearty real food meal will satisfy your need for speed and delight you with its rich savory flavors.

Ingredients

• 1 T olive oil
• 1-pound boneless, skinless chicken thighs 4-6 thighs (see note)
• 1 cup chopped onion
• 8 oz. oyster mushrooms diced (see note)
• 4 cloves garlic minced
• 1 tsp. dried Italian seasoning
• 2 tsps.  salt
• Pepper to taste
• 2 cups low sodium chicken broth (see note)
• 1 cup rice

Directions

1. Turn Instant Pot to sauté mode and add oil. Heat until hot. Season chicken with salt and pepper. Brown the chicken on each side for around 4-6 minutes. Remove and set aside.
2. Add in the mushrooms and onions and cook for about 3-4 minutes or until softened. Then add in the garlic and cook for another minute. Turn off the Instant Pot.
3. Add in the Italian seasoning, salt, and chicken broth. Stir and scrap the bottom of the pan to be sure nothing has stuck to the bottom or it can cause a burn warning.
4. Stir in the rice. Put the chicken thighs on top of the rice. Put on the lid making sure that the release valve is closed.
5. Set the timer to rice or high pressure for 12 minutes. Press start.
6. When the timer beeps, do a quick release by opening the release valve with a spoon and using a hot pad. Once there is no more steam, carefully open the lid away from you. Check the chicken’s temperature. If it is not 165° F/78° C return the lid and cook for 3 more minutes. Serve with a salad and fresh bread. Enjoy.

Recipe Note

• Please don’t use chicken breast as they are a little dry. Bone-in thighs work if they are small. Be sure to check they reach 165° F/78° C to be sure they are fully cooked.Do not use frozen chicken for this recipe as the cook time isn’t long enough to fully cook it.

• This recipe is made with fresh oyster mushrooms that you can find at a local farmers market or certain grocery stores. Other mushrooms can be used.
• If you don’t use low sodium chicken broth, adjust the salt to ½ to 1 tsp.