Instant Pot Chicken and Rice (VIDEO)
Instant Pot Chicken and Rice is creamy and cheesy with tender morsels of chicken. You will fall in love with the flavors and our garlic secret. This is the quicker and easier version of our wildly popular stovetop chicken and rice recipe. Watch the video tutorial below and you’ll see how easy this is.
We love our instant pot because it produces the same great results in a fraction of the time so you can enjoy dinner fast! Some of our favorites include Instant Pot White Chicken Chili, Instant Pot Bone Broth, IP Corn on the Cob and the quickest Tender Ribs.
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The Secret to the Best Instant Pot Chicken and Rice:
The texture of this Instant Pot Chicken and Rice is almost like a risotto but doesn’t require the tedious stirring for 30 minutes. The flavor is truly memorable and yet this recipe calls for simple ingredients. How? The secret is in using an entire head of garlic.
This Will Transform Your Rice: The garlic head is cut in half so the garlic cloves are exposed. The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice. The garlic cloves will be melt in your mouth tender and so tasty. We used the same trick to make Instant Pot Beef and Rice (Plov).
Ingredients for Chicken and Rice:
You can use any kind of chicken here: chicken breast, thigh meat or chicken tenders. We prefer chicken tenders because they require very little prep (minimal trimming of fat), and reheat really well. They are also the most tender. We often use the chicken we have on hand.
The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
How to Cook Chicken and Rice in an Instant Pot:
We used a 6 Quart Instant Pot to make chicken and rice. This recipe moves fast so have all of your ingredients prepped and ready before you turn on your instant pot. Chop your onion, grate or julienne your carrots (here’s the julienne slicer we love), half your garlic head.
- Set your instant pot to sautee on high heat, add 2 Tbsp oil and 2 Tbsp butter.
- Add onion, carrots, and salt and saute 5 min.
- Add chicken and salt and saute 5 min.
- Pour in broth and rice and stir. Place halved garlic head cut-side-down.
- Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.
Tips for Using an Instant Pot:
First-time users: always read the users manual for your specific instant pot prior to starting since your machine may not operate or look exactly like ours.
- Make sure the rim and rubber seal on your instant pot are clean for the seal to form properly.
- Stir the rice together before turning on to avoid the “burn” notice.
- Remember to set your lever to the stealing position for pressure to build.
- When manually releasing pressure, wear an oven mitt and keep your face away from the hot steam vent.
- I keep a paper towel ready to shield the vent in case it sputters liquid while venting/releasing pressure.
- Always check the pressure indicator on your machine to ensure that the pressure has fully released prior to opening the lid.
- Follow timing instructions precisely and set timers. With pressure cooking it easy to over-cook something if you forget about your pot.
Easy 30-Minute Meals You Will Love:
These are our go-to 30-minute meals that our family-friendly (our kids go back for seconds), and they require minimal prep. These are our favorite, easy chicken dinners for busy weeknights!
- Chicken Pesto Pasta – easy 1-pan dinner
- Beef and Broccoli – with the best sauce
- Philly Cheesesteak – the authentic way
- Chicken Fried Rice – a great way to use leftovers
- Zuppa Toscana – famous restaurant copycat
Watch Natasha Make Chicken and Rice (Instant Pot Style):
This Instant pot chicken and rice recipe will transform dinner for you. It’s one of the easiest and tastiest dinners you’ll make and there’s minimal cleanup because it all comes together in the instant pot!
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Instant Pot Chicken and Rice
This Instant Pot Chicken and Rice is creamy and cheesy with tender morsels of chicken. You will love the flavors and how quick it is to make Chicken and Rice in the Instant Pot! Watch the video tutorial to see how easy this is.
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion diced
- 2 large carrots thickly grated or julienned
- 1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and cut into 1" pieces)
- 2 tsp sea salt divided
- 1/4 tsp black pepper ground
- 4 cups low sodium chicken broth
- 2 cups Jasmine rice un-rinsed
- 1 head garlic unpeeled, cut in half crosswise
- 1/3 cup parsley finely chopped, plus more to garnish
- 1/2 cup shredded parmesan cheese plus more to serve
Instructions
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Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.
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Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.
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Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
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Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
super delicious!! Pro tip – dont mix rice otherwise it will burn!!
Thank you for your good feedback and tip, Arya!
I just made it and it’s surprisingly so so sooo delicious !!!! Thank you for this recipe Natasha ! Definitely will make this again !
I’m so happy you enjoyed that. Thank you for sharing that with us, Lydia!
This is an excellent recipe. I rinse the rice because I find it to get a bit gummy if I don’t. I also have started adding the juice of half a lemon at the end of cook time and garnishing with lemon zest. Thank you for this awesome recipe! My 5 year old twin picky eaters love it!
Thank you so much for sharing that with me.
We literally make this meal once a week! We LOVE it and the level of flavor and creaminess is just so delicious!!! Thank you for creating this recipe and adapting it for the Instant Pot!
That’s just awesome! Thank you for sharing your wonderful review, Michelle! It sounds like you have a new favorite!
Yum!! I made this for dinner last night. It was super delicious and really easy. I will be making this again.
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha!
Look forward to trying is out. If I want to reduce recipe by half or third, does the cooking time change?
Thanks!
Hi Bina, several of our readers have halved the recipe and kept the time the same. I hope you love this recipe.
I made it last night. Used 3 cups of broth, 1.5 c rice and 1 lb chicken. Did not have whole garlic so used chopped and skipped the cheese-personal preference. So yummy! Easy and quick. Look forward to eating the leftovers 🙂
Thank you so much for sharing that with me, Bina! I’m so glad you enjoyed this recipe!
I make this recipe at least twice a month and love left overs. I use lots of garlic when I cook. So with your recipe, I had 3 cloves of minced garlic with the chopped onion and shredded carrots and sauté that all together. Love your recipes!
Thank you, Irene! I’m glad you are loving this recipe, thank you for dropping by and leaving a great review.
Hi Natasha!
Thank you for wonderful easy recipe! I’ve tried this and my rice got stuck to the bottom of instapot. Have any idea why? It wouldn’t proceed because it alarm as “burn” I had to restart it again. Thanks again!
Hi Julz, there is enough liquid in the recipe where it shouldn’t normally give a burn notice. Make sure to stir to combine after adding the broth. I do have a stovetop version of this chicken and rice recipe as well
I was hoping to make this for dinner tonight, but my chicken tenders are frozen. I don’t normally have an issue with cooking frozen chicken in the IP, but was curious what your thoughts are.
Hi Michele, I haven’t tested this with frozen chicken tenders but you would be missing some flavor by not doing the sauteeing part of the recipe. I recommend thawing and proceeding as instructed above. I hope you love the recipe.
This has been tasting soooo good the last two days. I did not have carrots so I added broccoli and kale in with the cheese and it cooked to perfection with the leftover heat in the pot once the chicken and rice mix was done. Also added greek yogurt at this time to give it a creamier taste and extra parm + sharp cheddar cheese. Also added a squeeze of half a lemon. Perfection. A great recipe that can be easily modified to to your liking if you have different veggies or spices you wanna use
Thank you so much for sharing that with me. I’m happy you enjoyed this recipe, Natalie!
I was trying to make this recipe tonight, but I forgot to pickup some chicken broth at the store. Can I use water instead?
Hi Josie, that would work but you might want to add some seasoning to add more taste.
Holy Cow! I know what I’m making for dinner tomorrow! Thank you Natasha!
Perfect! Please share with us how it goes, enjoy!
This instant pot chicken and rice dish is to die for! It is extremely rare that when I cook something it is eaten in its entirety! My husband is very picky and I was concerned he would not like the parmesan cheese but he did! Thank you for providing recipes for people who are not experts in the kitchen!
Yay, that is fantastic! Thank you so much for your awesome review, Sandra. I hope you and your family will love every recipe that you will try.
you did not add the rice in these instructions see below
How to Cook Chicken and Rice in an Instant Pot:
We used a 6 Quart Instant Pot to make chicken and rice. This recipe moves fast so have all of your ingredients prepped and ready before you turn on your instant pot. Chop your onion, grate or julienne your carrots (here’s the julienne slicer we love), half your garlic head.
Set your instant pot to sautee on high heat, add 2 Tbsp oil and 2 Tbsp butter.
Add onion, carrots, and salt and saute 5 min.
Add chicken and salt and saute 5 min.
Pour in broth and stir. Place halved garlic head cut-side-down.
Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.
Hi Deanna, I apologize, it was in the print-friendly recipe but not in the summary above. I add it with the chicken broth. I have updated the summary above.
What is that special glove called? Where can it be purchased?
Hi Donna, it’s a regular oven mitt. You can find oven mitts in our Amazon Shop HERE under the Kitchen Tools category.
Made this again tonight and added some frozen peas after Parmesan and parsley just to “mix it up” haha. Love this meal and it’s my kids’ favorite ❤️
That is the best when kids love what we moms make. That’s so great!
The recipe says it serves 8 as a side dish. How many for a main dish? Maybe 6? I am going to make this for a large group in my instant pot as well as the stovetop version (so I have enough) and just wondering how many it will actually feed as a main dish. Thanks!
Hi Kim, something around that number I imagine.
I made the instant pot chicken and rice. It was super good and easy! I wasn’t sure about the whole garlic cut in half and put on top but I tried it and squeezed out all the cloves and I never new they were there. It just made it more delicious.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I made this tonight and it came out like mushy soup. Any idea what I did wrong? I followed the directions and ingredients list.
Hi Christin, was anything possibly altered in the recipe? If using a different type of rice or letting it sit too long before releasing pressure, you run the risk of it becoming mushy. I hope that helps for next time.
Made this tonight and followed the recipe exactly. Like all of your recipes, this was excellent. Adding the cooked garlic back into the dish is essential for that extra layer of flavor. Your beef stew and beef stroganoff are some of our other favs.
I’m so happy to hear that! Thank you for sharing your great review!
Hi hi!
I love your recipes, thank you for coming up with new dishes all the time.
I have a question about using unrinsed rice…I thought we MUST rinse the rice, bucket,quinoa etc. Isnt it “dirty”?
Thank you
Hi Katherine, the result wouldn’t be the same consistency after rinsing. We do not rinse the rice so that extra starch helps with the creamier texture. I would have to run a test to tell you for sure, but I think you might add a couple of tablespoons less water if rinsing.
Thank you for this recipe! We have been looking for different chicken dishes. This was so good, we were fighting over who got the leftovers for lunch. Thank goodness there was enough for us to split. Even our picky eater liked it! It is a keeper.
Awesome! You’re very welcome, thanks for sharing your great comments and review with us. I’m glad you enjoyed it!
Love this recipe. I’ve made it without the instant pot and tonight with it and can honestly say I think I may love it more. The chicken just seems to be so much more tender.
That’s just awesome, Jordan! Thank you for sharing your wonderful review!
We cooked this recipe to the letter and it was great. We ate it as the main course with garlic bread. Fantastic.
That’s just awesome! Thank you for sharing your wonderful review!
Love your recipes!!! I just got a 3 quart mini Insta pot. I wanted to make the chicken and jasmine rice recipe. Do you think a three quart mini pot would work or should I half the recipe???
Hi Carol, I haven’t tried this in a 3 quart but I suspect it would overfill that size. I would probably cut the recipe in half.
This dish was rather bland. We didn’t think it had much garlic taste even though we squeezed out the whole bulb of garlic.Today we are going to eat the left overs i am going to add a little chicken broth to keep it moist and spinkle it with garlic salt.
Would I be able to make this I. A slow cooker, because I don’t have a instant pot! Love ALL your recipes! Thank you!
Hi Wilma, I don’t have a slow cooker version, but here is the full tutorial for the stovetop chicken and rice. I’m not sure this would work in a slow cooker; I haven’t tested it that way, so I’m not sure if the consistency would be right in a slow cooker
Can I make this without carrot and garlic and use mozzarella for cheese?
Or cheddar cheese?
Hi Elizabeth, it will be missing some flavor and color but I think that will work.
I’ve made this twice now. The first time, the biggest change I made was using cooked chicken that I had tossed in the freezer. I also added mushrooms and put about half the cheese as cheddar instead. So good!
The second time I made it, I traded pot barley for rice and added about 2 cups extra stock mix to account for the extra liquid barley needs, and cooked it for about 32 minutes (22minutes, then 10 more when it wasn’t ready yet). I also added mushrooms and cheddar, and used cooked chicken again. So good! Can’t wait to have more for lunch and dinner this week!🤤
Thank you for such a fab and easy recipe!
Hello there, you are very welcome! It’s my pleasure to be able to to share this great recipe with you all and I’m happy to know that you loved it!
Chicken rice for lunch thank you
So easy
I’m so glad you enjoyed this recipe, Martha!
Can I use a different type of rice? Like Camilla?
Hi Delia, I haven’t tried that yet to advise. The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
Phenomenal recipe! I made this last night for dinner, and both of us went back for seconds. He even heated up a third serving later on that night! We are garlic lovers, so I did squeeze all of the cloves back into the dish after cooking. I think next time, I’ll just peel it and add the loose cloves in before cooking, as I had a little trouble handling them to squeeze out while they were hot. Plus one half of the garlic head completely fell apart when I cut it in half, so that half got peeled and thrown in before cooking anyway. Overall, a truly delicious and easy meal that will be added into our regular dinner rotation. I can’t wait to experiment with adding more veggies!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Thank you! This came out perfect.. I cut the rice and water in half. I was very good.
I use Better Then Bouillon as my broth.
I’m so glad you enjoyed it!
I made this today and it was amaaaziiiing
My family was asking for your beef plov recipe and I had chicken on hand. I made this instead and it was a huge hit!! We love everything that I have made of yours! Please publish a cookbook!!
Thank you for that wonderful compliment, Leah! I’m so glad you’re enjoying our recipes. Stay tuned on that book; we have something in the works.
Love your recipes!!
This recipe was very delicious and wanted my mother to try it in her new instant pot she got for Christmas. But she has an 8 quart. This recipe specifically says 6 quarts. Is there any way for her to b able to make this?
Hi Christina, I haven’t tested this in an 8 quart, but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
I do it in the larger instant pot- had no problems. Tonight I added celery and mushrooms in the veggie mix. I had no parsley so used frozen peas. Amazing
I make it in an 8 qt. just as written, I’ve even made half the recipe in my 8 qt and it is fine.
Is there anyway of making this with instant rice?
Hi Kim, I’m not sure how to do that without the rice getting soggy. I haven’t tested it with instant rice.
Sooooooo good! Creamy and flavourful !! Everyone loved it !
Thank you for that great feedback, Marie!
What do you do with the garlic after it is done cooking?
Hi Karen, please see this section in the recipe “This Will Transform Your Rice:” You can choose to leave the flavorful cloves in your rice, or you can choose to discard them.
This recipe is a staple at our house and we love it! I’m visiting my sister and need to make it for more people. Is there a way to double this so I don’t have to cook it two times? Thanks!
Hi Lisa, I haven’t tested doubling this, but if you are doubling the recipe and using a larger instant pot than 6qt, that should work fine to double the ingredients and not the time. Let me know how it goes doubling it.
I made this last night and it was outstanding!!!!! I’ve tried about a dozen of your recipes and everyone is a hit!!!
That’s just awesome, Melissa! Thank you for that great review!
Just made this for the first time yesterday. Great recipe, and super easy! I look forward to my meal times now.
I’m so happy to hear that! Thank you for sharing your great review, Jess!
It was 5:30 PM and one of those “what the hell am I going to make for dinner” nights so went recipe searching based on the meager ingredients on hand. I had the breasts, a bag of shredded carrots, and a beautiful wedge of aged Parmesan, but improvised with jarred minced garlic and Arborio rice. EVERYONE LOVED IT! IMO it was a little gummy because of the Italian rice, but DEFINITELY will be making this again. I think next time I will add a small bag of frozen peas after the quick release, but this is a keeper. Can’t wait to try more of your recipes. Thanks
Sounds awesome! I’m happy to know that you loved this recipe. Thanks for sharing your comments and feedback Jody. Appreciate it!
If wanted to use brown Jasmine rice. Do I need to adjust the time?
Hi Christina, brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time. One of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
It came out perfect and the garlic was such an amazing touch! My 4 year old, husband and I finished our bowls. It was great! My husband even got seconds. I will definitely be making this again soon.
That is the best when the family loves what we moms make. That’s so great
Does this recipe freeze well?
Hi Addie, you could freeze this since rice does reheat pretty well.
Delicious! I am wondering how the cooking time would change if using brown rice instead?
Hi Meri, I haven’t made this one with brown rice, but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
Family of type 1 diabetics here. FYI, if you include a nutrition label…some people actually rely on them to dose insulin and survive. No serving size? Useless info. 43 carbs in what? 1 cup? 2?
Hi Kristen, the number of servings is listed towards the top of the recipe card. This recipe serves 8. We don’t have it divided into cups however.
Quick, easy, and so tasty! This was really a winner in my house. It’s creamy and flavorful. I’m adding this to my go-to list!
Love it! Thank you for your good comments, Tiffany!
I was so excited to make this recipe but I ended up getting the dreaded burn notice in my new instant pot! I did everything exactly as in the recipe and it didn’t work and the rice was burned on the bottom. I was nervous about it because I tried another recipe with rice and it did the same thing. I’m not sure what the problem is. I’ve heard the new instant pots sometimes do this. Does anyone have a workaround? Cook the rice on the stove and add later?
I ended up just dumping it all in a dish and it’s now cooking in the oven. Not sure how long it will take. I’m sure it’ll taste great, just bummed it didn’t work as I was hoping in the instant pot. 🙁
Hi Leslie, there is enough liquid in the recipe where it shouldn’t normally give a burn notice. Make sure to stir to combine after adding the broth. I do have a stovetop version of this chicken and rice recipe as well.
I made it again tonight. I live in Melbourne Australia. Love this recipe. The first time I made a rice dish, I got the burn notice too. Leslie, after you sauté the chicken….add the stock and make sure you scrape up all the bits that have stuck to the bottom. Then pour the rice in and don’t stir it in….then put the cut garlic halves on the top. I cooked it for only 7 minutes…and I used brown basmati. So delicious, please try it again. This is the best chicken rice recipe and it is so simple. Good luck and happy Christmas. Keep on playing with your instant pot.
Soo good! Made it with brown basmati rice and increased the liquid to 6 cups of chicken bone broth since that’s what we had on hand and cooked it with the brown rice setting which is 23 minutes. Delicious the entire family loved it! Thank you
I’m so happy to hear that! Thank you for sharing your great review, Susan!
Wanted to report, so you have the information, that I made this again, last night, but this time I halved the recipe. I use an 8qt Instant Pot. There was no burn message and everything came out as wonderful as if I’d made the full recipe. FYI
Sounds awesome, I’m glad the end result was so good. Thanks for sharing, Debba!
Oh mylanta! This was SO DELICIOUS!! My little one has celiac disease and this easily replaces the creamy pastas she liked before. Even without adding the Parmesan cheese it was still amazing. This is my new Sunday night quick recipe to make. THANK YOU!!
I am so happy that hear that, Erin. Thank you so much for your great comments and feedback!
Hi natasha! I recently started following om face book after coming across your cheesy broccoli soup recipe. And might i say that it looked delish and will be making it for my family at a Christmas get together this season.
My question to this post was, I have a foodi ninja instesd of an instant pot. And they both function the same, actually I think the foodi ninja has a few added features but I was wondering if I coulf replicate this recipe in my ninja. It has saute feature and pressure cook feature. Well thank you for your videos im very much enjoying these recipes and they are so easy to make im starting to enjoy my variety at the dinner table!
Hi Liliana, I don’t have a Ninja, but if the features are similar, I imagine that could work! If you do experiment I would love to know how you would like that.
Shouldn’t be a problem.
Hi! I see others have noticed the missing white wine in the IP version. Is there a particular reason for omitting? I make risotto in my IP all the time and use white wine. If I try using it for the IP version, would you suggest maybe using 1/2 cup and adding at the last step before pressure cooking? And maybe reduce the chicken broth amount by 1/2 cup? Thank you!
Hi Melissa, The wine doesn’t have a chance to cook out under pressure so we omit it and the results are still amazing. You won’t miss it!
Thank you for the recipe.
Merry Christmas to you.
I didnt havenenogh chicken stock, so made up the difference with veg. stock, used mirepoix to start.
Added 1/2 c white wine(Vouvray)
Forgot to replace ring in lid, oops.
So it simmered without pressure for a few minutes, til I got the lid right. Reduced pressure time to 8 min. Turned out lovely in spite of my fumble.
Thanks again,
Lisa
Wow! Made this tonight and it was a major hit with three semi-picky eaters (7, 5, and 2). They all like different things so it can be tricky to make something they all like. I doubled the recipe which I didn’t need to as it yields a lot. The rice was perfect, the flavour was delicious, and the garlic was too die for! I’m going to do two head of garlic next time. Thank you for a great recipe for the whole family!
That is the best when kids love what we parents make. That’s so great!
This sounds great and I have two college sons at home right now so when you doubled it did you change the cooking time? Did you double every ingredient? Thanks!
Hi, Natasha! I’m really excited to make this tonight for my family of five but I have a few questions. I only have basmati rice on hand; do you think that will work or ywould you recommend any modifications? Also, I plan to double up the recipe. This might be a silly question, but do I just double up everything including seasoning etc? Thank you so much!
Hi Ash, others shared that they used basmati rice and it worked well too but I’m just not sure if it will work if you mix both as I haven’t tried it yet.
This was the first recipe I cooked in my new Instant Pot. I’ve always loved my mother’s chicken and rice and your recipe was just as wonderful! Thank you for great directions and a delicious recipe!
You are so welcome, Carol. I hope that you will love all the other recipes that you will try from my website and videos!
Hi! How would the recipe change if I used an 8 quart IP? Do I need to use more liquid and rice Thank you!
Hi Lisa, you would need to make sure you meet the minimum liquid requirements for your 8 qt pot.
I make it in my 8qt all the time just fine, with no changes. Enjoy!
I followed this recipe using
1 litre of broth
500g jasmine rice
my question is this:
After 10mins and a quick release my rice was hard
I don’t know what went wrong
1.
maybe the quantities of broth/rice
2. should I use hot or cold broth(I used hot freshly boiled)
3. is the saute time important I may have gone over by a few minutes
————
to remedy the hard rice
I put it back on high – manual 5 mins
it was better but not as soft as I would like
thanks for any advice because I loved the taste of this and would love to do it again next week
Hi John, I would double-check that the instant pot was set to high pressure and also that the proportions of rice to broth were the same as in the recipe.
thank you – Did I get my quantities correct as stated in my OP, also does Cold or Hot Broth make any difference
Thankns
Hi John, it could make a difference having cold vs hot broth.
Made this tonight for dinner. It was delicious. However, I can probably use a little more moisture in mine. Nonetheless, my family liked it and it will be made again!
I’m glad to hear that. Thank you for your feedback!
Omgosh, this was sooooo good. Substituted a few things for what I had on hand. Printed recipe. Will be making this again and again.
Awesome and looks like you found yourself a favorite recipe!
I can’t not leave a rating because this recipe is so good. We have it at least once a week. my kids are both very picky eaters but they will down a bowl of this anytime! It’s a hit with all 4 of us here! I love that it’s simple to make and very much comfort food for the fall and winter!
Love it, Amanda! Thank you for your awesome review and rating, we appreciate you sharing your experience with us.
I didn’t have Jasmine so I used Basmati instead. It seemed a little – not dry – but thick/stiff. It makes a ton. I think I’d substitute some seasoned salt next time. It’s a little bland. Good, but needs a kick up. Maybe some wine in place of chicken broth.
Hi Irene, using the Jasmine might make all the difference – if it’s less stiff then it seems creamier and tastier.
Definately use the jasmine rice – it is not dry at all. Definately more creamy in consistency. I use the 30% less sodium broth and find the flavour to be perfect.
This was sooo good and easy! It’s so flavorful and creamy, my hubby and son loved it as well. Thank you Natasha!
You’re welcome, Keilani! Thank you for sharing that wonderful review with me!
Made this one several times now and my kids always ask for seconds before they finish their 1st serving.
Natasha great work! As well, big thanks to the camera man who never gets the credit for doing an amazing job.
That is the best when kids love what we moms make. That’s so great! Thank you so much for sharing that with me.
To make it keto, I used frozen riced cauliflower instead of rice (and halved the chicken stock so it would be a soup). I dumped the still-frozen riced cauliflower in Still pressure cooked for 10 min, just in case the chicken needed it. Perfect for a cold night!
Next time, to try to replicate the creaminess, I’d bring it down to 1 cup of stock instead of 2 to make a soup.
This was so amazing!! It was even great as leftovers for lunch the next day. This is going into my dinner rotation for sure! Great recipe!
That’s so great! It sounds like you have a new favorite, Kim!
I’ve made this recipe several times and it’s a family favorite! But has anyone added a can of cream of chicken soup to make it more creamy? Just a thought!
Hi Mary! I’m so glad you all enjoyed it! I haven’t tried this by adding soup to it to advise. If you experiment I would love to know how you like that.
Hello Mary, I have not tried that yet to advise. Let’s see if others here have tried adding that in this recipe.
Made it tonight with broccoli and half a can of cream of chicken. I cut the liquid by about 3/4 cup and salt in half because of the canned soup. It was amazing. Kids devoured it.
Awesome! Thank you for sharing that with us, Holly. We appreciate it!
Hi Natasha. Love this comfort food recipe. Quick and easy and so like risotto. I added half of the cooked garlic and it was wonderful.
Thanks for your recipes.
Hello Lorna, great to hear that, and thanks for sharing that with us!
I would like to try making this for dinner tonight and was wondering if/how I can use rotisserie chicken in the recipe. Would love to hear back from you. Thanks!
Hi Kim, to be honest, I haven’t tested that with rotisserie but if you experiment I would love to know how you like it!
I’m making this recipe now. It sounds delicious . I have a question about the garlic. I put it in the pot unpeeled and halved crosswise, but what about the peel when it’s done? Do I take it out or?
Hi Judy, it is un-peeled which helps to hold the cloves together. Once it’s done, you can pop the cooked garlic out of the shells easily and serve it in the rice if desired (those garlic cloves are super tasty!) then just discard the peels.
So easy and yet so good! The garlic definitely added great flavor. I chopped it up and kept it in the dish. Thanks for sharing. I will certainly make it again.
Love it! I’m glad you enjoyed this recipe, Renee. Thank you for your wonderful review!
Made for the 2nd time tonight. Fist time was a bit bland so I added 1/2 teaspoon dry crushed rosemary & 1/2 teaspoon dry thyme leaves. I also cooked it for 2 minutes less because it was a bit mushy the first time. It came out perfectly this time & absolutely delicious!! Thanks for this recipe. It’s now going in my regular winter rotation ❤️
Yay so wonderful to hear that! Thank you for sharing that with us, Melissia.
I normally like natashas recipes but this one was awful. And I never write reviews but thought I should this time. I feel the rice to broth proportion was way off. I think 1 c rice to 3 or 4 c of broth would have been much better. I don’t know if it’s because she said don’t rinse the rice as well. It came out terribly dry – nothing like risotta as she said. I ended up sautéing many mushrooms in butter to add along with a lot more broth. Even still it was bland so I added red pepper flakes.
Hi Jill, I haven’t had that experience – this is normally moist and tender. Also, make sure to use the same type of rice since different types require varying amounts of water. Also, rinsing the rice helps remove the starch.
Most instant pot recipes call for less liquid in terms of rice to liquid ratio, some even one to one. I’m going to try this one this week. Only change will be some heavy cream/half and half at end for a creamery style.
We have been making the Creamy Chicken and Rice stovetop method from your website for years. It’s a tried and true recipe for us, a total crowd pleaser. About a month ago I checked to see if you had made an Instant Pot version, and I was so happy to see it!
I did notice some changes from your original stovetop method in this instant pot one: no white wine, no bay leaves, and less butter (no second application of butter). I think these could be used in the instant pot, and they should improve the flavor too.
Thank you for such a great recipe!
Hello Matthew, thanks for sharing that with us and for giving some feedback too. I should try that next time, if you try that process with more ingredients, please share with us how it goes.
I making this for tonight’s dinner … actually 3 minutes away😋
I’m hoping this meal turns out as good as the other recipes I made from your website.. I had to increase the recipe (big family over here) 🤞🏻
I hope this becomes a favorite for you and your family, Denisse. Enjoy!
Natasha, where did you get the tool to use to grub your cut onion, and what the name of this tool?
Thank you
Hello Larisa. You can see the kitchen tools that I use here in my Amazon affiliate shop
Another great success at my house. Thank you. I just bought a ninja so keep adding those instant pot recipes. 😉
You’re welcome, Chris. That is noted. Thank you for your suggestion!
We just ate this for our dinner. Got three sets of thumbs up from everyone in the house, and one “it’s so nourishing” from my MIL. I always hate to read comments that say something is good but they made modifications, and here I am doing the same thing. We’re still seeing shortages of certain items at the grocery stores, so I made due with what I had in the kitchen. I used vegetable stock because I was out of chicken stock. I used minced garlic from a jar because I haven’t seen bulbs in a while. Didn’t measure it, just spooned some in. I was out of fresh carrots, so I used a cup of frozen peas and carrots. Everything else was per the recipe and all steps were followed as written. We’ll be adding this to our regular rotation. Can’t wait to try it as written!!
Hello Landon, thank you for sharing that with us. I’m glad that you were able to find some ingredients to substitute and so good to know that it worked well too!
Before stirring in the parm, is the goal to squeeze 5e garlic cloves from their paper or remove the halves altogether?
Hi Andy, we remove them, some people choose to keep the garlic cloves in the rice.
Will long grain rice work in place of jasmine (same liquid Amt?)
Thanks
Hi Nancy, others commented and shared this “I used canned carrots and peas in lieu of shredded carrots and plain white long grain rice instead of jasmine rice. It still turned out great. I love the recipe. I love it. Thank you very much for sharing this.”
Perfect! Used sushi rice as that was what I had on hand and it was like a creamy risotto, and yummy. Kids had 2nds and 3rds!
I’m so happy to hear your family enjoyed that!
Really good Recipe and so easy! So like yummmmm
So great to hear that, Denise. Thank you!
Can’t wait to try this! How long would you suggest with brown rice?
Hi Nicole, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
I made this and it was so good and easy. This is one of a bunch of your recipes I have made and they are all great.
I’m so glad to hear that! Thanks for sharing that with us, Deborah.
I love your stuff. This is the third recipes I am making from you this week.
Nice to know that Greg! I hope you love each recipe that you try from Natashas Kitchen.
I made this recipe tonight for my family and every one loved it. After reading reviews of it being too blend, I added more spices and more cheese of course. However, the 4 cups of broth is way too much. I had to subtract 1 whole cup from it as it was soup like. Other than that it was a good healthy recipe. Oh and I added frozen peas for more color for my 2 year old.
I’m so happy you enjoyed that Carolina!
Followed the recipe. The family loved it. My husband said, “This one is a keeper!”.
That’s just awesome Barbara! Thank you for that wonderful review!
Love this recipe! About a month ago we made this recipe for our friends affected in a tornado outbreak. Right after we got it out of the Instant Pot, it looked a little undercooked, so we tried it and when we did, we didn’t want to share! This recipe was extremely easy. Thank You
You’re welcome, Natali! I’m so happy you enjoyed this recipe!
Hi! We love this recipe! However, my husband has recently been diagnosed with diabetes. Is there a way to make this meal with less rice and not be as soupy?
Hi Li, if you cut down the rice, you would need to cut down the liquid proportionally. Without testing all those variations, I could only guess to the amounts.
This chicken and rice dish in the ipot is excellent!!! Thank you for sharing it. I also loved the beff and brocoli stir fry. My son has been visiting for a week and I’m spoiling him. Next is the baby back ribs!
Hello Glenda, so awesome to hear that! I’m so happy to know that your son is enjoying his stay with you. Enjoy and may you both love every recipe that you try!
Mine came out in between risotto and soup consistency. Not sure what I did wrong.
Hi Randy, I haven’t had that experience but I’m curious if there was too much water or if using a different type of rice or letting it sit too long before releasing pressure, you do run the risk of it becoming mushy/ risotto like. I hope that helps for next time.
This recipe is SO delicious!! My 5 year old son asked me to make it again tomorrow night What I love about this dish is that it comes together so quickly and there’s minimal cleanup at the end. Thank you, Natasha!
You’re welcome Fivi! I’m so happy you enjoyed that!
Just made this & I love it
Super! Thank you Yvonne.
Fabulous dinner! I loved everything about this recipe. I used brown rice and so in the future I’ll add a little more time although it still was wonderful. I’m also considering adding more veggies.
That’s just awesome! Thank you for sharing that with me!
This was a delicious dish!
I made it exactly as written.
Husband really enjoyed it–enough so that he commented
“this is very good”.
Translation? Make it again!
Yay, that is so awesome! Your husband really enjoyed this recipe, I hope you both will love every recipe that you’re going to try.
That is the best when the husband’s (and the family) love what we moms make. That’s so great!
This was pretty tasty and I loved it was all made in the pot. The water to rice ratio was spot on. I think some commenters that had a problem with it may have used minute rice. I will make this again for sure, but may add some of the spices that commenters mentioned, such as worcestershire sauce, ginger, thyme, or curry.
Thank you so much for sharing that with me Marcy!
My family loved this recipe! Thank you for posting it and for the easy-to-follow video too! We appreciate it!
You are so welcome, Jen. Thank you for your great review!
Dear Natasha,
I plan on making this Dish for my picky two year old son. However, I own the instant pot mini duo, which has a 3-quart container. Would this recipe work with that? Let me know, thanks!
Hi, a 3-quart would probably be too small for this full recipe. I haven’t tested it, but I think it would go above the max fill line. The cook time should be about the same.
Sadiya – I halved the recipe and that worked well. I think it would certainly fit in the 3 qt.
This was absolutely delicious! My husband loved it and went back for 3rds.(My son didn’t care for it due to the texture of the rice. He’s going through a face of only liking certain foods.) I will absolutely make it again! I didn’t have onions, so I used onion powder. So good! I highly recommend!
That is the best when kids and the family love what we moms make. That’s so great!
My family loves this recipe. I want to double it because I have a large family and we like leftovers. If I double this recipe is the cook time the same?
Thanks for sharing that with us, Amy. If you are at the recipe, click on Jump to recipe and click on the number of servings to adjust the ingredients. Hope that helps.
Hi we loved this recipe as did friends we shared it with! I am wondering whether this could be frozen and reheated?
Hi Sue, you could freeze this since rice does reheat pretty well. When reheating, I would suggest first thawing in the fridge overnight then add a little sprinkle of water when it’s heating up so it doesn’t get dry. I hope that helps.
Hi Natasha, I hate to give you a lower rating as I do love your recipes, but for some reason the 4c liquid to 2c rice caused an extremely soggy result. I actually used 2.5c rice and 4c liquid too! Most other recipes I looked at do 1:1 ratio of liquid to rice, so I’m not sure what went wrong. The flavor was still good, and I tried to salvage by putting it on ‘dehydrate’ setting, but do you have any tips when something like this turns out too wet?
Hi Robin, I haven’t had that experience but I am always happy to help troubleshoot. Usually, a soggy rice result is due to using a different kind of rice. Between the veggies, chicken and rice, that amount of water should be just right and a different type of rice could require a different amount of water.
Can you use a 8 quart Instant Pot?
Hi Terri, I haven’t tested this in an 8 quart but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
I have made it in an 8 quart instant pot according to the recipe without any problems.
Enjoyed making this. Needed at least a little extra salt. What do you think about using a little Lawry’s Seasoned Salt?
Hi Rich, we love using Lawry’s seasoned salt. I think that is a great idea.
I cut the recipe in half. Cooking time was way too long. I thought it might be and scaled back to 6 minutes with 4 minutes natural release, but rice and veggies were still mushy and chicken a little on the overdone side but ok. I will try 4 minutes at high pressure next time with quick release.
Also thought it was lacking in flavor. Added southwest seasoning which helped.
Thank you for sharing that with me Nic!
This sounds so good. I want to make it for dinner tonight. I don’t have Parmesan cheese. Have you made it with cheddar cheese and do you think that would be a good substitute?
Finally tried this recipe last night and it was delicious. My husband liked it and brought left over to work.
I’m so happy to hear that! Thank you for this awesome feedback Ana!
Hi, I’ve made this recipe a couple of times already and it was a hit, and my question is can I use buckwheat instead of rice, and if so do I have to rinse the buckwheat and how long should I cook it for In the instant pot? Thank you
Hi Natalia, I have not tested this with buckwheat to advise. If you experiment please let me know how you like that.
Hi,
Can I use short grain rice? Will this affect the texture or cooking time?
Thanks
I haven’t tried that but I imagine that should work, but the cooking time will definitely be different.
Fell upon the recipe searching “Instapot chicken and rice.” So happy I did! Simple ingredients that we had ready. Start to finish took about 40 minutes. And it is amazing! Printed the recipe to ensure that we use it again soon. YUMMMMMM!!!!!! Thank you!!!!!
I’m so glad you enjoyed this recipe, Chris! Thank you for sharing that wonderful review!
can you use leftover chicken with this?
Hi Lynne, I have not tried this with leftover chicken to advise. If you experiment please let me know how you like that!
Hi there. I have the Instant Pot Duo Nova. Is there anything different that I have to do to this recipe?
Hi Veronica, that should work the same as long as you have the 6 quart one!
Absolutely love how easy and delicious this recipe is. Thank you!!
You’re welcome, Christa! I’m so happy you enjoyed that!
I’ve made this several times now and love it! It reheats awesome so I make it and then have my lunches for work for a few days. I cube the carrot instead of shredding since I like the larger chunks of veggies. I make it with brown rice sometimes and set it for 30 minutes. I’ve also added a bag of frozen peas in at the end when I stir in the cheese. I like the added color and flavor of the peas. Thanks for such a wonderfully versatile recipe!
I love it, thanks for your feedback and for sharing this with us!
2 IMPORTANT QUESTIONS: I tried your Chicken and Rice in my brand new Instant Pot. 1st meal in the IP. It was so good that I decided to invite my in-laws over Thursday (today) for dinner. I have an 8 qt IP and am hoping it will not go over the half way mark if I double the recipe, but I need to know if it needs to cook longer for a double recipe? Plus, I have some frozen chicken in the freezer. When I use that for this recipe, how much longer do I need to cook it and do I add all the other ingredients like it shows in your video or the chicken first so that it thaws. I love your cooking videos, Natasha!!! You are my favorite cook!! We loved your lasagna roll ups and your meatloaf!! Both were yummilicious!!!
I haven’t tried this in an 8qt or doubling it so I can’t say for sure, but it should be about the same cook time. I would thaw the chicken before cooking to keep the cooking times consistent so you don’t end up with mushy rice. If you test that out, let me know how it goes.
This. Was. Delicious.
Made it last night and it was a huge hit!!
Any tips on the best way to reheat leftovers? Reheating rice can give me trouble sometimes
Hi Lauren, When reheating, we like to sprinkle a little bit of water when it’s heating up so it doesn’t get dry. I hope that helps.
Thank you!!!
I made this Instapot chicken and rice once before and followed the recipe exactly and found that using chicken broth made the all over taste too chickeney (?) so today I replaced it with 4 cups of herb broth and then added 1 tablespoon of chili flakes. I find it a more balanced taste, but it also ocurred to me, that it is possible that my broth might have been stronger than yours.
Thank you so much for sharing that with me Peter! Yes, some broth is stronger than others and that may have been the culprit. I’m so glad you enjoyed this recipe.
Ohhh, and I totally forgot to mention that I also added a teaspoon of Worcestershire sauce for some subtle ummmph! And it is a great recipe for quick crowd pleasing!
The rice with cheese is really good. But the cubed chicken Is a little dry. Next time I’ll just cook whole, laying it on top of rice
Thank you for sharing that with us Virginia. Did you use chicken thighs or chicken breast?
My kid absolutely loved this! Super easy to make too 🙂
Wonderful to hear that, Erin. Thank you for your great review!
Sorry but my family was not pleased with this recipe. Very bland even with a full head of garlic. Not sure your reasoning for cutting the whole head of garlic in 1/2 and placing on top instead of peeling and chopping it to add to the chicken. It might have actually made it a little more flavorful if it was sautéed with the chicken. I have tried many a recipe from you Natasha, but sorry this did not hit a home run in my house.
Hi Sue, did you make sure to season it – this normally has ample flavor and is a very popular recipe among our readers. I’m happy to help troubleshoot but without being there or having more details, it’s impossible to know if anything was changed.
We also found it to be bland, and I followed the recipe to a T. The parsley helped a lot. I like the suggestions to add fresh ginger, red pepper flakes, thyme, mushrooms.
Thank you so much for sharing that suggestion with me Kelly!
We always double the garlic. It should slide right out of the skins if you cook it in the instant pot on top of the rice like Natasha suggests. It will be mushy, but I suggest chopping it up and mixing it with the rice. Never too much garlic in our house!
I made the chicken and rice for a late lunch. It was delicious!
I’m happy you enjoyed that! Thank you for the wonderful review!
Super easy recipe, love the hidden veg with the shredded carrots for my picky eater. But I found it a little bland. I wanted some more flavors going on, will try adding more herbs next time as I think thyme would be yummy, and it needed more salt.
Thank you for sharing that feedback with us Jeralyn!
I tried this recipe today with my Instant Pot. I modified some ingredients because I don’t have them at the moment. I used canned carrots and peas in lieu of shredded carrots and plain white long grain rice instead of jasmine rice. It still turned out great. I love the recipe. I love it. Thank you very much for sharing this.
You’re welcome Janne! So happy you enjoyed that!
The Instant Pot Chicken and Rice looks excellent. It it possible to replace the white rice with brown rice? I know brown rice takes longer to cool.
Hi Bill, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
How much minced garlic should I use in place of a head of garlic?
It depends on the size but a typical garlic would have 10-12 cloves I think.
My first real entree in my Instant pit, and it was a huge hit with my rice loving husband!😀. I used brown rice and cooked for 20 minutes. Also cut the chicken bigger since it was cooking longer. Fork tender chicken! Been following you for a while, and very glad I finally tried your recipe! Thanks!
I am so happy that you and your husband both enjoyed this recipe. Thank you for giving it a try and for sharing your experience with us!
Natasha, I have an 8 quart instant pot..will the timing be the same? Cant wait to try! Thank you
Hi Jennifer, I haven’t tested this in an 8 qt but according to the manufacturer, no matter the size of your instant pot, whether it is 8qt or 6 qt, the cooking time will remain the same.
I made this recipe tonight and love it!! I used wings since that’s what I had on hand. I also used chopped garlic and fresh grated ginger. I also used chicken stock. This will be a staple in my kitchen now.
I enjoy watching your videos! Thank you so much!
Yum! That sounds so good right now! Thank you for sharing your wonderful review with us!
Hi Natasha,
My family loved this recipe. We want to make it again and share some with a friends family. If I were to double or 1.5x the recipe, do I need to adjust the cook time?
Hi Tessa, I’m so glad you enjoyed it! You will need to cook the chicken for a little while longer and you can add a minute or two more to the pressure cook.
Love love love this recipes but my husband is a diabetic so his blood sugar spikes after eating it. Can cauliflower rice be used instead of regularly rice?
Hi Susan, I haven’t tested this with cauliflower rice so I’m not sure what to advise for the cooking time since cauliflower would cook faster.
Too much liquid in the recipe. I think maybe 2.5-3 cups should be enough. My rice is really mushy like porridge.
Thank you for sharing that feedback with us Shirley. It should not be like porridge. Was anything altered in this recipe?
2x liquid/rice ratio is standard. Mine came out fine.
I tried this the first time, my whole family loved it, it’s so creamy, just like Natasha, the texture resembles risotto. Love this and all your videos, thank you
I’m so glad you enjoyed this recipe! Thank you for that great review.
Instead of chicken can shrimp be used.
I haven’t tested that with shrimp to advise, if you experiment, let me know how you liked the recipe.
I tried to follow this recipe but the rice burned to the bottom with most not even cooking. Tech and me apparently do not mix well.
Hi Joseph, That seems odd that you got the burn notice – there is a significant amount of water in the recipe where the burn notice shouldn’t appear. I wonder if it was a fluke with the machine?
I have made this a few times and the flavor is greay but my chicken is a bit dry. Any tips?? Thanks!
Hi Amanda, if using a different kind of rice, you may need a little more water since some types of rice absorb more water and the chicken, in that case, may seem a little dry. With rice, a splash of hot water at the very end can make all the difference in a fluffy texture and to correct any dryness.
I do not own an Instant Pot, could this be cooked in the oven instead? Or would it change the consistency and flavor too much?
Thank you
Hi Brad, the original version of this recipe is actually stovetop! You can find that recipe here.
White chicken meat tends to be dryer than dark in an IP/general. You may want to use dark meat if you used white.
How can you adapt this to skillet?
Hi Darlene, I haven’t tested this in a skillet since they tend to be too short to hold all the ingredients. But we do have this exact recipe made in a pot. You can find it HERE. I hope that helps.
How long does this stay good for??
Hi Laurel, this recipe will stay good for a few days. I hope you love this recipe.
Made this for supper tonight. Family enjoyed it. I did make mine with minute rice and used cheddar cheese. Still turned out very good.
I’m so glad you enjoyed it!
I just purchased my first combo pressure cooker/air fryer. Thinking about trying this chicken and rice recipe, but wanted to ask about adding the cheese at the last. Is the cheese necessary since we have a non-cheese eater in the family? Should something else be substituted or will it be o.k. just without the cheese?
Hi Alice, the cheese is a topping, you can definitely omit it for cheese-free chicken rice. Or you can always serve part with cheese and part of the recipe without it.
Hi Natasha. Will this work with a mixture of jasmine and basmati rice or just basmati? I only have a bit of jasmine left and a ton of basmati. Thank you! 🙂
Hi Anastasia, others shared that they used basmati rice and it worked well too but I’m just not sure if it will work if you mix both as I haven’t tried it yet.
I have mixed those types of rice and it still turned out delicious! This is a family favorite and we make it probably weekly! Though sometimes on the stovetop because the wine just gives it that extra yummy kick!
I helped my 14 year old make this today! It was a hit & made her more confident cooking. I used plain white rice because I was out of jasmine and it worked great, no other changes.
That is the best when kids help with the cooking. That’s so great!
Hi,
Would this recipe work with brown rice?
Thank you
Hi Sue, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
Hi Natasha
Happy Early Mother’s Day!!! I have made this twice but the second time I made it I added 16 oz sliced mushrooms. That made it even better. Everyone loved it!!! Thank you
I’m so happy you enjoyed that. Thank you for sharing that with us!
Natasha…..help me convert this recipe to use Brown Rice….please.
Hi Barbara, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
Perfection! Prepared exactly per recipe, and it was unbelievably flavorful. The rice was creamy, and the chicken perfectly tender. Yum! (Oh so easy, also!)
Love it! Thanks for your excellent feedback, Gigi. So glad you enjoyed this recipe.
This is probably the 7th recipe we have tried…..and the 7th winner! My kids are so incredibly picky and now THEY are looking for a recipe on your website and making it themselves. Thank you!
Lovely to hear that Jenn! Thank you for giving this recipe an excellent feedback.
Hello! What veggie can I substitute if I don’t have carrots?
Hi Paola, one of our readers replaced the carrots with yellow pepper and loved this recipe. If you experiment with that I would love to know how you like this recipe.
I don’t have an istapot but I have a good old pressure cooker. Would it be the same.
Hi Kathy, that should work OR you can follow this identical recipe here that is made on the stove top.
Hi Natasha, I discovered your blog few days ago and had to say this recipe was the most success I had with cooking lately! It turned out absolutely perfect, with every bite, I couldn’t get over how flavorful and creamy it was. Definitely a new addition to my repertoire
Thanks for sharing your good feedback with us, Michael. I’m glad that it was a success and you loved it!