Instant Pot Parmesan Chicken and Rice with Mushrooms

Ingredients

• 4-6 chicken thighs – or 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 teaspoons dried herb blend – divided, see note
• 1 teaspoon garlic powder
• 2 tablespoons butter
• 1 teaspoon minced garlic1 cup sliced mushrooms
• 1 cup long grain white rice or brown rice – (rinsed*)
• ⅓ cup fresh-grated parmesan cheese
• chopped parsley – optional for garnish
• 1-1 ½ cups chicken broth

Instructions

1. Set Instant Pot to SAUTE. Rub chicken with oil, then season all over with salt and pepper to taste, garlic powder, and 1 teaspoon dried herbs. Add chicken to pot, brown for 1-2 minutes on each side, then transfer to a plate. 
2. Add butter and garlic to the pot and stir 1-2 minutes until butter is melted and garlic lightly browned and fragrant. Add mushrooms and stir for 2-3 minutes until browned. 
3. For white rice: Stir rice and 1 cup of broth into the pot. Add 1 teaspoon dried herbs. Set steam rack in the pot with the handles up. Place chicken on the rack. Cover and set to PRESSURE COOK or MANUAL for 5 minutes. Cook, then do a natural release for 5 minutes, remove lid. 
4. For brown rice: Stir rice and 1 1/2 cups of broth into the pot. Add 1 teaspoon dried herbs. Set steam rack in the pot with the handles up.  Cover and set to PRESSURE COOK or MANUAL for 10 minutes. Cook, then do a quick release, then place chicken in the pot on the rack and return the lid. Set to PRESSURE COOK or MANUAL for 5 minutes, cook, then natural release for 5 minutes. 
5. Remove chicken and rack from the pot. Fluff rice with a fork and stir in parmesan cheese. Garnish chicken and rice with chopped parsley, cracked black pepper, and additional cheese if desired and serve.