Creamy, cheesy Instant Pot chicken and rice leaves most of the work to your pressure cooker! I love making this (almost) hands-free recipe on weeknights and it always hits the spot. It’s packed with juicy chicken pieces and veggies, just add a side of dinner rolls!
I love using my Instant Pot to cook my favorite dinners quickly, from Hawaiian chicken to saucy short ribs. And if you love easy comfort food like this creamy chicken and rice, try this creamy Italian pastina and this cream of mushroom chicken, next!
Why You’ll Love This Creamy Chicken and Rice Recipe
I’ve been waiting for a chance to make my classic creamy chicken and rice recipe in the Instant Pot, and it’s finally happened! This Instant Pot chicken and rice is cozy and satisfying, filled with savory flavors, juicy chicken, and tender veggies. Here’s why you’ll want to make it for dinner tonight:
- One pot. Any dinner that’s nearly hands-free is good in my books! This creamy chicken and rice recipe comes together seamlessly in one pot, so not only does your Instant Pot do most of the work, but clean-up is easy.
- Cozy flavors. I love the richness of the rice, dotted with tender chicken and vegetables. Extra add-ins like parmesan and cream make this the ultimate comfort food dinner. It’s a lot like risotto, minus the stirring and hovering over a pot (luckily, I have you covered with an Instant Pot risotto recipe, too!).
- Freezer-friendly. Chicken and rice is one of my favorite freezer meals! Cook once, and freeze the leftovers for quick, ready-to-reheat meals down the road.
Ingredients You’ll Need
Besides the obvious– chicken and rice– there are a handful of ingredients you’ll need to make this easy comfort food dish. Below are some notes. Scroll to the recipe card after the post for a printable ingredients list.
- Olive Oil and Butter – I like to cook with a combination of oil and butter. Feel free to use all of one or the other if you prefer.
- Veggies – I make this recipe with diced onion and sliced carrots, and I throw in some frozen peas at the end. You can use pretty much any vegetables that have similar cooking times, see further on for suggestions.
- Garlic – Use the fresh kind! If you’re completely out of fresh garlic, however, replace each clove with ¼ teaspoon of garlic powder in a pinch.
- Chicken – I use boneless, skinless chicken breasts chopped into 1” pieces. You can also use thighs if you’d like.
- Chicken Broth – Low-sodium chicken broth or homemade chicken stock is best. You can also use vegetable stock.
- Rice – I like to use long-grain white rice, like jasmine rice or basmati. Make sure you’re not using instant rice in this Instant Pot recipe, or you’ll end up with a pot full of mush!
- Seasoning – Italian seasoning is my shortcut to flavor in this recipe, plus salt and pepper.
- Parmesan and Heavy Cream – Freshly grated parmesan gives this humble chicken and rice some serious risotto vibes, which I love. Heavy cream is optional, but it’s nice to add for an even creamier texture.
How to Make Chicken and Rice in the Instant Pot
If you’re just getting familiar with your Instant Pot, this recipe keeps it simple. Pour yourself a glass of your favorite wine and follow the steps below. You’ll find printable instructions in the recipe card.
- Sauté the veggies. First, with the Instant Pot set to sauté mode, cook the onions and carrots in oil and butter. After a few minutes, stir in the garlic.
- Brown the chicken. Next, add the cubed chicken, season with salt and pepper, and let that cook for a few minutes longer. Afterward, add a splash of chicken broth, scraping up any stuck-on bits from the bottom of the pot. Cancel sauté mode.
- Combine. Now, in goes the rest of your broth along with the rice and a sprinkle of Italian seasoning. Give everything a good stir.
- Cook. Seal the lid, and set the IP to cook on manual/high pressure for 10 minutes. You don’t need to wait for a natural release afterward, go ahead and quick release once the cooking time is done.
- Finish and serve. Finally, add the frozen peas and parmesan. If you’re making your chicken and rice extra creamy, stir in a little heavy cream, too. Close the lid to let the rice rest and warm up again before serving.
Tips and Variations
- Your Instant Pot will take time to come to pressure. Most Instant Pots take about 15 minutes to come to pressure before the actual cooking time begins.
- If you’re using brown rice, you’ll need to increase the cooking time to closer to 20 minutes.
- Stir before cooking. Give the ingredients a good stir inside the pot before sealing it to cook, to avoid a “Burn” notice.
- Mind the steam! Be careful when venting the Instant Pot’s pressure and while opening the lid. The steam will be very hot.
- More add-ins. Try adding in veggies like chopped mushrooms, leeks, celery, or diced peppers. Cooked crumbled bacon or a dash of ranch dressing is also a great way to add more flavor.
Serving Suggestions
This Instant Pot recipe is a cozy dinner to serve as is, with chicken, veggies, and rice all in one. I’ll round out a meal with a quick batch of asparagus in the air fryer or roasted carrots in the oven. When the family’s craving something extra comforting, I’ll make my favorite stuffed garlic bread or these easy air fryer biscuits.
Storing and Reheating Chicken and Rice
- Fridge. Leftovers can be kept airtight in the fridge for up to 3 days. Make sure to refrigerate the chicken and rice within 2 hours of cooking.
- Reheat. Warm the leftovers in the microwave or in a skillet until the rice and chicken are piping hot.
- Freeze. My preferred method for storing chicken and rice is freezing. Allow it to cool, and then promptly transfer any leftovers to an airtight, freezer-safe container to freeze for up to 1 month. Defrost the chicken and rice in the fridge before serving.
More Chicken Recipes
Description
Creamy, cheesy Instant Pot chicken and rice is an easy one-pot dinner packed with juicy chicken pieces and veggies. Just add a side of dinner rolls!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup yellow onion, diced (1 small)
- 1 cup carrots, sliced into coins (about 3 medium carrots)
- 4 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups long grain white rice
- 1 1/2 teaspoon Italian seasoning
- 1 cup frozen peas
- 3/4 cup grated parmesan cheese
- Optional 1/2 cup heavy cream
- Turn the instant pot to saute mode. Add the oil and butter. Once the instant pot is hot, add the onions and carrots. Saute for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute more, stirring constantly.
- Add the chicken pieces, salt and pepper. Cook for another 5 minutes.
- Pour 1 cup of chicken broth in and deglaze the bottom of the instant pot, if needed.
- Cancel the cook mode.
- Add the remaining chicken broth, rice, and Italian seasoning. Stir well. Place the lid on the instant pot and turn the valve to the sealed position. Cook on manual high pressure for 10 minutes.
- Once the cooking time has elapsed, quick-release the pressure.
- Open the lid of the instant pot and add the frozen peas and parmesan cheese. For an extra creamy dish, add heavy cream as well. Stir well. Replace the lid and allow it to rest for 5 minutes or until the peas are warmed through.
Notes
Store airtight i the refrigerator for up up 3 days
