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Instant Pot Chicken and Mushrooms after cooking, in an Instant Pot.
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5 from 18 votes

Instant Pot Chicken and Mushrooms

This Instant Pot Chicken and Mushrooms is a quick and easy Instant Pot recipe, perfect for weeknight dinners. It's ready in 30 minutes and made with chicken thighs, mushrooms and orzo pasta. Try it topped with Parmesan cheese!
Prep Time15 mins
Cook Time4 mins
Total Time30 mins
Servings: 4 servings
Calories: 422kcal


  • 1 tablespoon olive oil
  • 1 ½ pounds boneless, skinless chicken thighs about 6 thighs
  • salt and pepper
  • 1 cup chopped yellow onion
  • 8 ounces crimini mushrooms sliced (see note)
  • 2 cloves garlic minced
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • 2 cups low sodium chicken broth
  • 1 cup dried orzo pasta
  • chopped fresh parsley and/or grated Parmesan cheese optional, for serving


  • Add the olive oil to the Instant Pot and heat on saute mode until hot. Sprinkle the chicken thighs with salt and pepper.
  • Put the chicken thighs in the hot Instant Pot, in a single layer (work in batches if needed). Brown the chicken for 3 to 4 minutes per side and then remove it to a clean plate.
  • Add the onion and mushrooms to the Instant Pot. Saute until they start to soften, 2 to 3 minutes. Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
  • Add the dried oregano, garlic powder, paprika, ¼ teaspoon salt and chicken broth to the pot. Stir, scraping up any bits that are stuck to the bottom of the pot or your Instant Pot. (If you don't scrape it well, bits stuck to the bottom of the pot can trigger a burn warning.)
  • Stir in the orzo. Place the chicken thighs on top of everything else and close the Instant Pot lid. Turn the steam release valve to the sealing position.
  • Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Check that the chicken has cooked through to at least 165° F using an instant read thermometer. Serve, sprinkled with fresh parsley and Parmesan cheese, if desired.


  • If you really love mushrooms, you can increase the amount of mushrooms to 12 to 16 ounces.
  • You can use bone-in chicken thighs in this recipe. I would recommend browning them for an extra minute or two per side, because bone-in thighs take a bit longer to cook through.
  • To make this recipe with boneless, skinless chicken breasts, cut the chicken into 1-inch pieces, brown it for about 4 minutes total (step 2 of the recipe) and then continue with the recipe as written.


Calories: 422kcal | Carbohydrates: 36g | Protein: 42g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 162mg | Sodium: 336mg | Potassium: 902mg | Fiber: 2g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg
Nutrition information is only an estimate.
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