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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.

Instant Pot Chicken and Rice with Spoon

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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).

Best chicken and rice from instant pot in a serving bowl with tender chicken

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.

Ingredients for chicken and rice with chicken, rice, broth, cheese, carrots, onion, garlic

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.

  1. Set your instant pot to sautee on high heat, add 2 Tbsp oil and 2 Tbsp butter.
  2. Add onion, carrots, and salt and saute 5 min.
  3. Add chicken and salt and saute 5 min.
  4. Pour in broth and stir. Place halved garlic head cut-side-down.
  5. Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.

Cooked instant pot chicken and rice with mixing spoon

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.

Chicken and Rice from Instant Pot in a bowl garnished with parsley

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!

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!

If you enjoyed this Instant Pot Chicken and Rice Video tutorial, be sure to subscribe to our Youtube Channel and click the bell icon so you can be the first to know when a new video tutorial is posted. THANK YOU for subscribing!

Instant Pot Chicken and Rice

4.89 from 85 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Coming to Pressure Time: 5 minutes
Total Time: 30 minutes
Instant Pot Chicken and Rice inside instant pot with spoon

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.

Skill Level: Easy
Cost to Make: $8-$10
Keyword: instant pot chicken and rice
Cuisine: American
Course: Main Course
Calories: 375 kcal
Servings: 8 people as a side dish

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

  1. 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.

  2. Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

  3. 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.
  4. 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.
Nutrition Facts
Instant Pot Chicken and Rice
Amount Per Serving
Calories 375 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 67mg22%
Sodium 827mg36%
Potassium 574mg16%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 2909IU58%
Vitamin C 7mg8%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Suzette
    May 31, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      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!

      Reply

  • Jennifer
    May 30, 2020

    Natasha, I have an 8 quart instant pot..will the timing be the same? Cant wait to try! Thank you

    Reply

    • Natasha
      May 30, 2020

      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.

      Reply

  • Gary Leger
    May 27, 2020

    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!

    Reply

    • Natashas Kitchen
      May 27, 2020

      Yum! That sounds so good right now! Thank you for sharing your wonderful review with us!

      Reply

  • Tessa
    May 25, 2020

    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?

    Reply

    • Natashas Kitchen
      May 25, 2020

      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.

      Reply

  • Susan
    May 24, 2020

    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?

    Reply

    • Natasha
      May 24, 2020

      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.

      Reply

  • Shirley
    May 20, 2020

    Too much liquid in the recipe. I think maybe 2.5-3 cups should be enough. My rice is really mushy like porridge.

    Reply

    • Natashas Kitchen
      May 20, 2020

      Thank you for sharing that feedback with us Shirley. It should not be like porridge. Was anything altered in this recipe?

      Reply

    • KJ
      May 24, 2020

      2x liquid/rice ratio is standard. Mine came out fine.

      Reply

  • Eduarda Badaraco
    May 18, 2020

    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

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so glad you enjoyed this recipe! Thank you for that great review.

      Reply

  • Aida
    May 18, 2020

    Instead of chicken can shrimp be used.

    Reply

    • Natashas Kitchen
      May 18, 2020

      I haven’t tested that with shrimp to advise, if you experiment, let me know how you liked the recipe.

      Reply

  • Amanda
    May 17, 2020

    I have made this a few times and the flavor is greay but my chicken is a bit dry. Any tips?? Thanks!

    Reply

    • Natasha
      May 17, 2020

      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.

      Reply

    • Brad S
      May 17, 2020

      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

      Reply

      • Natasha's Kitchen
        May 18, 2020

        Hi Brad, the original version of this recipe is actually stovetop! You can find that recipe here.

        Reply

    • Athena
      May 28, 2020

      White chicken meat tends to be dryer than dark in an IP/general. You may want to use dark meat if you used white.

      Reply

  • darlene
    May 17, 2020

    How can you adapt this to skillet?

    Reply

    • Natashas Kitchen
      May 18, 2020

      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.

      Reply

  • Laurel Traud
    May 16, 2020

    How long does this stay good for??

    Reply

    • Natashas Kitchen
      May 16, 2020

      Hi Laurel, this recipe will stay good for a few days. I hope you love this recipe.

      Reply

  • Jennifer R Anderson
    May 15, 2020

    Made this for supper tonight. Family enjoyed it. I did make mine with minute rice and used cheddar cheese. Still turned out very good.

    Reply

    • Natashas Kitchen
      May 15, 2020

      I’m so glad you enjoyed it!

      Reply

  • Alice
    May 14, 2020

    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?

    Reply

    • Natashas Kitchen
      May 14, 2020

      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.

      Reply

  • Anastasia
    May 13, 2020

    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! 🙂

    Reply

    • Natasha's Kitchen
      May 13, 2020

      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.

      Reply

  • Mary
    May 11, 2020

    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.

    Reply

    • Natashas Kitchen
      May 11, 2020

      That is the best when kids help with the cooking. That’s so great!

      Reply

  • Sue
    May 10, 2020

    Hi,
    Would this recipe work with brown rice?
    Thank you

    Reply

    • Natasha's Kitchen
      May 10, 2020

      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!

      Reply

  • Michele Spivey
    May 8, 2020

    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

    Reply

    • Natashas Kitchen
      May 8, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Barbara C. Hardison
    May 8, 2020

    Natasha…..help me convert this recipe to use Brown Rice….please.

    Reply

    • Natashas Kitchen
      May 8, 2020

      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!

      Reply

  • GiGi
    May 7, 2020

    Perfection! Prepared exactly per recipe, and it was unbelievably flavorful. The rice was creamy, and the chicken perfectly tender. Yum! (Oh so easy, also!)

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Love it! Thanks for your excellent feedback, Gigi. So glad you enjoyed this recipe.

      Reply

  • JennB
    May 7, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Lovely to hear that Jenn! Thank you for giving this recipe an excellent feedback.

      Reply

  • Paola A.
    May 7, 2020

    Hello! What veggie can I substitute if I don’t have carrots?

    Reply

    • Natashas Kitchen
      May 7, 2020

      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.

      Reply

      • Kathy
        May 18, 2020

        I don’t have an istapot but I have a good old pressure cooker. Would it be the same.

        Reply

        • Natashas Kitchen
          May 19, 2020

          Hi Kathy, that should work OR you can follow this identical recipe here that is made on the stove top.

          Reply

  • Michael
    May 6, 2020

    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

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thanks for sharing your good feedback with us, Michael. I’m glad that it was a success and you loved it!

      Reply

  • Karen E Gesell
    May 2, 2020

    Excellent! A little prep work, but so easy. I did make a few modifications. For one, I put in leftover turkey this time instead of the chicken. Also I did not add the Parmesan. Instead, after the release I put all in a baking dish and added shredded mozzarella to the top and baked it off. So delicious – thank you!

    Reply

    • Natashas Kitchen
      May 2, 2020

      Thank you for sharing those changes with us, Karen! I’m so glad you enjoyed that.

      Reply

  • lise
    April 30, 2020

    I don’t have an instant pot. Can I use my pressure cooker instead?

    Reply

    • Natashas Kitchen
      April 30, 2020

      Hi Lisa, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

      Reply

  • Rosana
    April 29, 2020

    Hi Natasha, this recipe sounds so yummy and I want to try it but, I don’t have an Insta Pot ( at least not yet) can I make this in a pot on the stove or in the oven? If so, do I need to make any adjustments for this to come out as it does in an Insta Pot?

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Rosana, the original version of this recipe is actually stovetop! You can find that recipe here.

      Reply

  • Wendi
    April 28, 2020

    Hi Natasha, I love your recipes and I cannot wait to try this one. I was wondering if you can sub quinoa for the rice and if so, would it be the same amount and same cooking time?
    Thank you.

    Reply

    • Natashas Kitchen
      April 28, 2020

      Hi Wendi, we haven’t tested substituting quinoa. If you experiment, please let me know how you liked it.

      Reply

  • Katia
    April 25, 2020

    Thank you for this GREAT recipe! Was my very first time using Instant Pot and this was a hit! My family absolutely loved it. Used brown rice instead of white and had to cook it for 30 min because of that. In the end it was still a bit soupy, but after adding parmesan it turned out amazingly creamy and smooth.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      You are so welcome, Katia. I’m sure you’re excited to try out other recipes using your new instant pot.

      Reply

  • Ankush
    April 22, 2020

    Hi,

    Great recipe, can it be made with beef you think? What adjustments would need to be made?

    thanks!

    Reply

    • Natashas Kitchen
      April 22, 2020

      Hi Ankush, I haven’t tested that but I bet it could work! If you experiment please let me know how you like that.

      Reply

  • Jenifer
    April 20, 2020

    Do you take the halves of the garlic out when it is done?

    Reply

    • Natashas Kitchen
      April 20, 2020

      Hi Jennifer, we take it out and serve it on the side or you can leave it in the rice. Your preference.

      Reply

  • Joyce
    April 20, 2020

    My husband and I LOVED this dish. Incredibly delicious and got better after the flavors developed in the fridge. A wonderful, comfort food dish that we will make again and again.

    Reply

    • Natasha's Kitchen
      April 20, 2020

      Love your comments and feedback, Joyce. I hope you love every recipe that you’re going to try!

      Reply

  • Shacha Ramirez
    April 18, 2020

    1st time made an instapot recipe in years and took a chance. This did not disappoint! So glad I tried again Thank you!!

    Reply

    • Natasha's Kitchen
      April 19, 2020

      You’re welcome and thanks for sharing!

      Reply

  • Ashley
    April 17, 2020

    Great recipe. Chicken and Rice cooked perfectly. First recipe where my rice didn’t turn out watery. I added chopped red and green peppers. I also minced my head of garclic and through it in with the peppers and chicken.
    The best thing I added was curry powder and ginger powder. I was very generous with both. Adding these gave the rice such rich flavor! Take my advice there

    Reply

    • Natashas Kitchen
      April 17, 2020

      That’s a great idea! Thank you for sharing that with me, Ashley! I’m so glad you enjoyed this recipe.

      Reply

  • Tricia
    April 16, 2020

    We are just learning the Instant Pot and have made this recipe at least 6 times in the last 2 months! Love the flavor and texture of this! I plan to make Beef Plov as soon as I can get my hands on short grain brown rice.

    Reply

    • Natashas Kitchen
      April 16, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

    • Michelle
      May 4, 2020

      I love your recipe and it is a family favourite. The last twice or three times I keep getting a burn notice any idea why that could be? I’m following the instructions and didnt get it when I first made it?

      Reply

      • Natasha
        May 4, 2020

        Hi Michelle, sometimes if the chicken is sitting directly on the surface, that can show up, Give the mixture a stir before turning it on.

        Reply

  • Cilka
    April 13, 2020

    This recipe is awesome. I’ve made the IP Beef Plov in your website that calls for the brown rice. Question – can I make this recipe with the brown rice?

    Reply

    • Natasha
      April 14, 2020

      Hi, 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.

      Reply

    • Sana
      April 15, 2020

      Hello, for the instant pot chili and rice recipe, can i substitute the rice with broen rice? Also how long should i cook it for? Since brown rice will probably need to be cooked longer?

      Reply

      • Natashas Kitchen
        April 15, 2020

        Hi Sana, 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.

        Reply

  • Shawn Swayze
    April 12, 2020

    After trying your cheeseburger sliders a couple days ago and absolutely loving them, my wife and I decided to try this recipe for dinner tonight. If we could give it more than 5 stars, we would. This is, by far, the best meal we have ever made in our IP. The texture of the ride was so creamy even before adding the cheese, and the addition of the carrot and parsley is brilliant (and I am not a parsley fan). We made two tweaks to the recipe: 2lbs of chicken and our favorite self-defense seasoning instead of the salt. We are already looking up more recipes to try next.

    Reply

    • Shawn Swayze
      April 12, 2020

      That should have been salt-free, not self-defense. Darn tablet.

      Reply

    • Natasha's Kitchen
      April 12, 2020

      Awesome! This is excellent feedback, thank you so much for sharing your experience making this recipe.

      Reply

    • Kimberly James
      April 15, 2020

      Can you used minced garlic instead? I don’t have a head of garlic and am trying to stay away from stores.

      Reply

      • Natashas Kitchen
        April 15, 2020

        Hi Kimberly! We prefer the full head of garlic but that should still work.

        Reply

  • Sheridan
    April 11, 2020

    Kids loved this recipe. My 17 year old made it, and he had no problems.

    Reply

    • Natasha's Kitchen
      April 11, 2020

      That is great! I’m glad that the kids loved this.

      Reply

  • Mavis G
    April 10, 2020

    i only have frozen thighs, how do i adjust the liquid and cooking times?

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hi Mavis, it is in step 3. I haven’t tried cooking it while the chicken is still frozen to advise but it would be best to use thawed chicken to be sure.

      Reply

  • LA
    April 8, 2020

    Thank you for including the calories just need to know how much is in a serving size? About 1 cup?

    Reply

    • Natashas Kitchen
      April 8, 2020

      Hi Lynn, these types of recipes are usually 1 cup per serving. This recipe makes for 8 servings.

      Reply

  • Connie
    April 5, 2020

    I love watching your videos! I just bought a new instant pot and made this recipe. This was my first time using the instant pot and one of your recipes. It was delicious!! I will definitely be making this again.

    Reply

    • Natasha's Kitchen
      April 5, 2020

      Hello Connie, I’m so glad that you instantly loved your instant pot because of this recipe. Keep up the good work!

      Reply

  • Crystal
    April 5, 2020

    Absolute comfort food. I’ve made so many of your recipes, they never disappoint! This was so good!

    Reply

    • Natasha's Kitchen
      April 5, 2020

      I am so happy that you loved this recipe, Crystal. Thank you for your awesome review!

      Reply

      • Scarlett
        April 18, 2020

        Can white rice be used with this recipe ?

        Reply

        • Natashas Kitchen
          April 18, 2020

          Hi Scarlett, we recommend white Jasmin rice but that should work.

          Reply

  • Lisa
    April 4, 2020

    Has anyone tried couscous? I currently have this on hand

    Reply

  • Lorraine
    April 3, 2020

    I used brown jasmine rice and mor carrots. I cooked it on the multigrain setting and it turned out great. Thank you

    Reply

    • Natashas Kitchen
      April 3, 2020

      You’re welcome! Isn’t the flavor amazing – the best comfort food!

      Reply

  • Barb Dalley
    April 3, 2020

    Do you have any tips for making this recipe if you do not have an instant pot?

    Reply

  • Monique Serna
    April 2, 2020

    Delicious! I didn’t have a full bulb of garlic, only the jarred chopped garlic. Added about a tablespoon when I added the chicken and it was so yummy!!!

    Reply

    • Natashas Kitchen
      April 2, 2020

      I’m so glad that worked out! Thank you for sharing that with me.

      Reply

  • Tamera Selhaver
    April 2, 2020

    Delicious! I found this while searching for some new chicken and rice flavors for the InstaPot. Only thing I changed was the water to rice ratio. I followed the rule of thumb when using any type of pressure cooker to cook rice (any type) and that’s 1 cup of water for each cup of rice. Pressure cookers build up steam which creates excess water on its own. Add too much water and you have soup. I also just minced 4 cloves of garlic and tossed it in as I didn’t have a whole head. Turned out perfectly! Not soupy, not soggy, and not too dry either. Note this can also be done with frozen chicken. You can cut it when done or if semi-thawed you can cube it beforehand. Loved adding this new carrot flavor to my recipes!

    Reply

    • Natasha's Kitchen
      April 2, 2020

      I love your very detailed feedback, Tamera. Thank you for sharing your experience with us, that is very useful information. I also appreciate your great review!

      Reply

  • Barb
    April 2, 2020

    This is delicious! Howe er I am one person… can I freeze the chicken and rice into individual servings ?

    Reply

    • Natashas Kitchen
      April 2, 2020

      Hi Barb, 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.

      Reply

  • Kathy
    March 31, 2020

    I have a 8 quart pot. Will that be ok to use? Looks delicious!!!

    Reply

    • Natashas Kitchen
      March 31, 2020

      I have not tested that in an 8qt Instant Pot but one of our readers has with great results. I hope that helps.

      Reply

    • Deb
      March 31, 2020

      I made it in an 8qt and it was perfect.

      Reply

      • Natashas Kitchen
        March 31, 2020

        That’s awesome! I’m so glad that worked!

        Reply

    • Carmen Vandergrift
      April 9, 2020

      I have the 8qt and followed the recipe to the T and it came out perfect. Although I might reduce the liquid. But other than that it was delicious!!

      Reply

      • Natasha's Kitchen
        April 9, 2020

        Super! Thanks for sharing that with us, Carmen. I appreciate your good feedback.

        Reply

  • Anna Ashkinazi
    March 30, 2020

    I actually posted this message to one of your other recipes by accident. It was meant for the chicken and rice in the instant pot. And yes, that means I make a lot of your recipes. Everyone I’ve tried so far has been great. Here’s my question again:
    My family loves this recipe. I’m planning on making it again this week but forgot to buy the shredded Parmesan. Can I use Grated Parmesan or shredded mozzarella instead.

    Reply

    • Natashas Kitchen
      March 30, 2020

      That should work, Anna! You may try a different amount based on your taste preference. Some of our readers omitted the cheese all-together also.

      Reply

    • Claire
      March 30, 2020

      I love the idea of adding some fresh herbs at the end, but I am not a fan of parsley. Can you recommend any other herbs to try? Thyme? Sage?

      Reply

      • Glenda Woodard
        April 4, 2020

        I think any herb you like the taste of should work. My go to herb is basil, LOVE it! I use basil in lots of things. To me, parsley is for looks and has no taste (to me).

        Reply

  • Mei
    March 27, 2020

    Can I use the same measurements for the ingredients but in an 8qt Instant Pot?

    Reply

    • Natashas Kitchen
      March 27, 2020

      Hi Mei, I have not tested that in an 8qt Instant Pot but one of our readers has with great results. I hope that helps.

      Reply

  • Barb
    March 27, 2020

    I wanted to love this, it was so easy and quick to prepare, but I just did not like it that much. I added a bit of fresh broccoli to the veggie mix based on a suggestion but don’t think this was a positive addition. I liked the creamy rice texture but found the flavour meh, and hard to finish a serving. I could see the rice as a side dish but too…monotonous for a main dish. I will not make this again – but I love so many of Natasha’s recipes.

    Reply

    • Natasha
      March 28, 2020

      Hi Barb, this normally should be quite flavorful – did you change any ingredients or omit something? Most times, a dish that seems underseasoned just needs a little extra salt.

      Reply

  • Meg
    March 25, 2020

    Do you think this recipe could work without the carrot?

    Reply

    • Natashas Kitchen
      March 25, 2020

      Hi Meg, we enjoy it with that but I’m sure it can be omitted.

      Reply

  • Shannon
    March 24, 2020

    Can you use grated Parmesan instead of shredded? Grated is all I have on hand and grocery stores around here are pretty bare.

    Reply

    • Natashas Kitchen
      March 24, 2020

      Hi Shannon, that should work! I hope you love this recipe.

      Reply

  • Marianna Muromskaja
    March 15, 2020

    Can you make it in the regular pot?

    Reply

  • Kerrie Nelson
    March 12, 2020

    Looks Yummy! I’d like to do this but add more veggies… we kind of do heavy veggies and less rice.

    when do you suggest I add the veggies? I’m thinking celery, maybe more carrots, mushrooms, broccoli (and maybe asparagus). I usually cut mushrooms kind of small (not a fan of the tecture) so not sure when to add them… and broccoli takes so little time to cook, also not sure when to add it. Thank you for your thoughts!

    I’ve only made rice and quinoa by themselves so far – this will be my first ‘one pt’ meal with meat! Thank you for sharing your expertise!!

    Reply

    • Natashas Kitchen
      March 12, 2020

      Thank you so much for sharing. I love the idea of adding more vegetables! I bet broccoli would be delicious Kerrie. But yes, more vegetables should work great I haven’t tested adding to advise. If you experiment, let me know how you liked the recipe.

      Reply

  • Mary Alice Heinz
    March 10, 2020

    I have only recently started watch you and love it. I’m making the chicken and rice tonight. I would love more instant pot receipts. Next we will try your ribs. We use to live outside of Philadelphia and we added peppers and mushrooms to your cheese steak and it was delicious. Keep sending them out. You have a lovely family.
    Mary Alice

    Reply

    • Natashas Kitchen
      March 10, 2020

      I’m so glad you discovered our recipes, Mary Alice! Thank you for sharing those awesome tips with us.

      Reply

  • Molly
    March 9, 2020

    Would like to make with Brown Jasmine rice – has anyone made it with that and what would the cooking time be

    Reply

    • Natashas Kitchen
      March 9, 2020

      Hi Molly, I haven’t tried brown jasmine rice to advise so I can’t really tell. If you experiment, let me know how you liked the recipe.

      Reply

  • Sarah
    March 8, 2020

    SO GOOD!!! Made it last week and ate leftovers all week. Making it again this week and can’t wait to have it again! It was a little garlicy for me, so I topped it with avocado slices to mute the garlic a little. YUM!!

    Reply

    • Natashas Kitchen
      March 9, 2020

      That’s so great! It sounds like you have a new favorite Sarah!

      Reply

    • Marta Khoroshylov
      March 25, 2020

      Hey Natasha! Would this work well with pork instead of chicken??

      Reply

      • Natashas Kitchen
        March 25, 2020

        Hi Marta, I imagine that will work. I hope you love this recipe.

        Reply

        • Marta Khoroshylov
          March 25, 2020

          Oh i love this recipe! Iv made it a handful of times! Thank you!

          Reply

          • Natasha's Kitchen
            March 26, 2020

            Glad you love this! I hope you enjoy every recipe that you try.

  • Jessica J Harris
    March 7, 2020

    Absolutely delicious!

    Reply

    • Natashas Kitchen
      March 7, 2020

      I’m so happy you enjoyed that Jessica. Thank you!

      Reply

    • Sheridan
      April 11, 2020

      Kids loved this recipe. My 17 year old made it, and he had no problems. Could I double the recipe?

      Reply

  • Elaine Rogers
    March 5, 2020

    I have seen this recipe so many times but never tried it because it seemed too simple to taste good. But I decided to make it for dinner tonight and WOW was I wrong ?!!! It was absolutely Delicious. The perfect one-pot meal 😋👌

    Reply

  • Heather
    March 3, 2020

    Can you use white or brown rice with this!

    Reply

  • Winnie Fish
    March 1, 2020

    Made it tonight with instant pot. Tasted so good. I’ll use 2 garlic bulbs the next time I cook. I love the garlic this way. I was wondering if u can make mashed garlic as your side dish. Lol

    Reply

    • Natasha's Kitchen
      March 2, 2020

      I think that would work too – it really depends on your preference but I haven’t personally tried it yet. Let us know if you liked it if you give it a try!

      Reply

    • Diana
      March 17, 2020

      Hi! I tried this today, and even though I followed the amounts exactly, my rice came out soupy! I think 4 cups of broth for only 2 of rice was too much. The flavor was fine, but I would have preferred the rice to be drier.

      Reply

      • Natashas Kitchen
        March 18, 2020

        Thank you for sharing that with me, Diana! We believe we found the perfect balance to meet the minimum liquid requirement for the instant pot. If you test it out another way I would love to know how you like it.

        Reply

      • Rachel
        April 17, 2020

        I cut the recipe in half and just had the same problem. I used brown rice and adjusted the time to 20 minutes, but still lots of liquid

        Reply

  • Deb
    February 28, 2020

    Hi Natasha, This recipe looks so delicious. I just have one question. What do you do with the garlic cloves when finished cooking? Add to the rice or discard? Thanks so much!!

    Reply

    • Natashas Kitchen
      February 28, 2020

      Hi Deb, we have a note on that in the recipe: “remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it)” I hope that helps.

      Reply

  • Karyn Osmers
    February 27, 2020

    Made this tonight in the instant pot for the first time and omg its so good. I’ve made the same recipe numerous times in the dutch oven but this one is better 100%!!!! Def a family favorite. Thank you Natasha!!!!! &lt

    Reply

    • Natashas Kitchen
      February 27, 2020

      You’re welcome, Karyn! I’m so glad you liked that.

      Reply

  • Laurie
    February 26, 2020

    Hi Natasha, I thought I saw a video for this recipe come through my Facebook feed a little while ago and wanted to make it. Now, reading the steps I just want to confirm that the rice is added in Step 3? Do you need to alter cooking time if chicken is frozen?

    Reply

    • Natasha's Kitchen
      February 26, 2020

      Hi Laurie, yes it is in step 3. I haven’t tried cooking it while the chicken is still frozen to advise but it would be best to use thawed chicken to be sure

      Reply

    • Debba
      February 26, 2020

      I made mine with still mostly frozen chicken, and it came out perfectly. What happens with frozen meat is the IP takes longer to come to pressure, but once there, the cooking time is the same. Also, in this recipe, the chicken will defrost a lot as you saute it.

      Reply

    • Wendy Finley
      February 26, 2020

      You can use frozen chicken. It will just take longer for the pot to reach pressure. Also you should add about 3 minutes to the cook time.

      Reply

  • Lisamcbride
    February 26, 2020

    Hi Natasha, this chicken and rice dish in instant pot could it be done in a 3 quart pot? Thank love your recipes
    Lisa mcbride

    Reply

    • Natashas Kitchen
      February 26, 2020

      Hi Lisa, it’s hard to say since I’ve only tried it in a 6-quart pot but I imagine that should work.

      Reply

      • Angie Taylor
        March 10, 2020

        Can this recipe be doubled if you use an 8 qt instant pot? My family devoured this the first time I made it so I wanted to see about doubling it.

        Reply

        • Natashas Kitchen
          March 10, 2020

          Hi Angie, 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.

          Reply

  • YH
    February 25, 2020

    I used brown basmati rice because that’s what I had on hand. I adjusted liquid to 4.25 cups. After ten minutes there’s was still SO much liquid. I cooked it for another 10 minutes, and still some liquid. I’m about to cook it for another 10 minutes. What am I missing? Does it really take this much longer to cook brown basmati rice compared to jasmine rice?

    Reply

    • Natashas Kitchen
      February 25, 2020

      Yes, brown rice takes twice as long as regular rice if not more to cook. I hope you figure this out.

      Reply

    • Jackie
      April 30, 2020

      Wondering if I could cut the recipe in half? Just worried about the broth and rice ratio. Thanks

      Reply

  • Amber B
    February 24, 2020

    Just put my plate down and had to comment!! This was wonderful!! You are right the rice is creamy. I added broccoli to it (after microwaving) and Viola. MAKE THIS!!

    Reply

    • Natashas Kitchen
      February 24, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Jodie
    February 24, 2020

    Can I substitute Quinoa for the rice?

    Reply

    • Natasha
      February 24, 2020

      Hi Jodie, we haven’t tested substituting quinoa. If you experiment, please let me know how you liked it.

      Reply

  • Wendy Finley
    February 24, 2020

    Has anyone tried this using quinoa instead of rice?

    Reply

    • Natasha
      February 24, 2020

      Hi Wendy, we haven’t tested that but if you do experiment, please let me know how it goes.

      Reply

      • Wendy Finley
        February 25, 2020

        Tried it with quinoa and it came out mushy. I might try again and cook the quinoa separately.

        Reply

        • Natasha
          February 25, 2020

          Thank you so much for sharing that! I suspected that would be the case. I appreciate the feedback.

          Reply

          • Elaine Rogers
            March 5, 2020

            I have seen this recipe so many times but never tried it because it seemed too simple to taste good. But I decided to make it for dinner tonight and WOW was I wrong ?!!! It was absolutely Delicious. The perfect one-pot meal 😋👌

          • Natasha's Kitchen
            March 5, 2020

            That’s awesome to know that the recipe exceeded your expectations! Thank you for sharing that with us and for your great feedback.

  • Aliyah G
    February 24, 2020

    We love making this dish for a family meal, even our almost 2 year old loves it!! I add broccoli into ours so I can have my son eat more veggies.

    **Question** Can this be made with cauliflower rice (not precooked)? I want to try it that way but I’m afraid it would become too mushy.

    Reply

    • Natasha's Kitchen
      February 24, 2020

      Thank you so much for sharing that with me and for giving great feedback! I haven’t really tried this with cauliflower rice to advise. Sorry I wish I could help you more but if you decide to experiment- I would love to know how it goes!

      Reply

  • Pat
    February 23, 2020

    Made this on Wednesday when my niece and her boyfriend came for dinner. Great reviews from all, including my fussy granddaughter, and lots left over to send home with my niece. Served with a side salad and it was a full meal for us.
    Next time, I would cut the recipe in half and still have a little leftover for the next day after the three of us eat.

    Reply

    • Natashas Kitchen
      February 24, 2020

      Thank you so much for sharing that with me Pat! I’m so glad your family enjoyed this recipe.

      Reply

      • DebbieM.
        February 24, 2020

        My hubby made this for us the other night and it was really tasty and really easy to make. I am laid up right now with a broken foot and wanted a recipe my hubby could make and he did he watched your video and made it all by himself. The only thing was I added a can of cream of mushroom soup and only put in 3 & 1/2 cups of liquid .. love your recipes and videos!

        Reply

        • Natashas Kitchen
          February 24, 2020

          Yum! Thank you so much for sharing that with me.

          Reply

  • Summer Abdulrazzak
    February 22, 2020

    Made this recipe tonight. Delicious!! The only change I made was added mushrooms and halved the recipe. Thank you for sharing your recipes. Love your blog.

    Reply

    • Natashas Kitchen
      February 22, 2020

      You’re welcome! I’m so happy you enjoyed it Summer!

      Reply

  • Anna
    February 22, 2020

    Hi Natasha,
    why did you pick Jasmine rice for risotto? I’ve read in a couple of places to avoid Jasmine rice if possible as it doesn’t have enough starch and risotto might become too mushy. Medium- or short-grain rice is the best, like Arborio. Thank you.

    Reply

    • Natasha
      February 24, 2020

      Hi Anna, this isn’t a true risotto but it is much easier with a lovely creamy texture.

      Reply

  • Ashley
    February 19, 2020

    Followed directions to a “t” but it turned out to be just a big bowl of mush. Will try again another day and reduce cooking time significantly

    Reply

    • Natashas Kitchen
      February 19, 2020

      I’m so sorry to hear that! I have not had that experience. Was anything altered in the recipe?

      Reply

    • Dian
      March 18, 2020

      I had the exact same issue! Followed the recipe. I think I’ll reduce by 1 cup of liquid at least next time.

      Reply

    • Steph
      April 15, 2020

      Make sure you are not using “instant” rice (Minute rice or similar parboiled rice).

      Reply

  • Ronnie
    February 18, 2020

    all I can say is OMG !!! fantastic made it tonight, thank you Natasha

    Reply

    • Natashas Kitchen
      February 18, 2020

      Isn’t the flavor amazing! Thank you for the wonderful review, Ronnie!

      Reply

  • Ben
    February 17, 2020

    Hello, I would like to make this dish with brown jasmine rice. When i cook brown jasmine on its own, I put it on high pressure for 24 minutes with a 10 minute decompress time. If I used your recipe but with the brown jasmine, would cooking it on high pressure for 24 minutes +10mins for decompress over cook the chicken?

    Reply

    • Natashas Kitchen
      February 17, 2020

      Thank you for sharing that with us Ben. I haven’t tried brown jasmine rice to advise so I can’t really tell. If you experiment, let me know how you liked the recipe

      Reply

      • Ben
        February 17, 2020

        I ended up cooking the rice separate from everything else and mixed everything together when it was done. It took longer but worth it since the chicken was cooked perfectly. Great recipe for sure. Thank you

        Reply

        • Natasha's Kitchen
          February 18, 2020

          Thank you so much for sharing that with me and for giving great feedback. I hope you love every recipe you try!  

          Reply

  • Stacee
    February 16, 2020

    This was the first time that a recipe I followed worked perfectly! She is awesome and so is this dish. My family LOVED it!

    Reply

    • Natasha's Kitchen
      February 16, 2020

      Thank you so much for sharing that with me and for giving great feedback, Stacee. I’m glad that your family loved this recipe!

      Reply

  • Pat
    February 16, 2020

    Anxious to try this recipe as it looks doable and tasty. Curious, though, it says serves 8 as a side dish. What would one serve with it?

    Reply

    • Natashas Kitchen
      February 17, 2020

      Hi Pat, we like to serve this with the main course meat like chicken or beef. You can also serve it alongside a nice crisp salad.

      Reply

  • Ann
    February 14, 2020

    Making this today. Can I put whole chicken legs in? That is what I have.

    Reply

    • Natasha
      February 14, 2020

      Hi Ann, I haven’t tried this with bone-in chicken, so I would suggest removing the meat from the bones and using just the meat.

      Reply

      • DebbieM
        February 17, 2020

        Hi Natalie,
        Love your videos and recipes.
        Tonight we tried our Instapot for the first time and cooked the chicken and rice dish and we loved it!
        The only change I made was I added a can of cream of mushroom soup and I decreased The liquid by 1/2 cup . I wanted to add fresh mushrooms but was worried about the amount of liquid in mushrooms. Your recipe was delicious and I squeezed out the garlic and added it back in…yumm

        Reply

        • Natashas Kitchen
          February 17, 2020

          I’m so glad you enjoyed that. Thank you for sharing those changes with us.

          Reply

  • Rachel
    February 11, 2020

    This was east, and came together quickly. I followed the recipe exactly, and it looked like it was going to be amazing. It was sort of bland though. I added salt and cracked pepper to the individual plates to help.

    I wish it had been more flavorful because I would make it often.

    Reply

    • Natashas Kitchen
      February 12, 2020

      Thank you for sharing that feedback Rachel!

      Reply

  • BLAIR
    February 11, 2020

    This looks So good! I want to try this but use cauliflower / cauliflower rice instead of regular rice.

    ALSO Thought of adding some broccoli pieces. I’m very new to Ipmp, do you have any suggestions?!?! I love cheese, and have cut both back with the fat, so am glad to see this is cheesy but not focused all on the cheese!

    Reply

    • Natashas Kitchen
      February 11, 2020

      I bet broccoli would be delicious Blair. But yes, more vegetables should work great.

      Reply

      • blair harrison
        February 11, 2020

        what about cooking time for cauliflower rice? I know i could just add premade cauliflowr rice in at the end, but how would that affect cooking time for the chicken and such?

        Reply

        • Natasha
          February 11, 2020

          Hi Blair, I haven’t tested this with cauliflower rice but I suspect it would turn to mush.

          Reply

  • Gabrielle
    February 8, 2020

    My whole family loved it! Kids didn’t even know there was onions in it and they hate onions. Thank you for another great recipe.

    Reply

    • Natashas Kitchen
      February 8, 2020

      That is the best when kids love what we moms make. That’s so great, Gabrielle!

      Reply

  • Melanie Bonner
    February 7, 2020

    This was yummy! I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.
    I also added chopped kale when I added the rice to increase the veggie content.
    It didn’t look as beautiful as Natasha’s but it tasted good! (the kale was not bright green anymore, like the uncooked parsley was)

    Reply

    • Natashas Kitchen
      February 7, 2020

      I’m so glad you enjoyed that!

      Reply

  • Karen Stevens
    February 6, 2020

    Concerning the instant pot chicken and rice recipe; can the recipe be halved in the pot and still work and would leftovers be freeze able?

    Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Karen, I have not tested halving this recipe in a 6qt pot. One of our readers was planning on testing it in a 3qt pot. If you experiment, let me know how you liked the recipe.

      Reply

  • Carolyn Kinnaird
    February 5, 2020

    I tried this recipe last night. When it was done I had to leave on warm for close to an hour before we ate. The rice got mushy and the chicken was dry. Was this because I left it on warm? Or did I do something else Wrong?

    Reply

    • Natashas Kitchen
      February 5, 2020

      Hi Carolyn, it is possible it was overcooked during that time. Did you alter anything else in the recipe? I’m happy to troubleshoot but it is hard to say without being there.

      Reply

    • Rosanna
      February 7, 2020

      Same here! Flavor was great, but my kid’s disapproved due to the mushy rice.

      Reply

      • Natasha
        February 7, 2020

        Hi Rosanna, 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. I hope that helps for next time.

        Reply

    • Melissa
      February 29, 2020

      Hi, can this recipe be frozen?

      Reply

      • Natashas Kitchen
        February 29, 2020

        Hi Melissa, 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 have found that chicken tenders reheat the best of all the different types of chicken meat. I’m not sure why but we like it best reheated comparted to chicken breast or thigh meat. I hope that helps.

        Reply

      • Natasha's Kitchen
        February 29, 2020

        Hi Melissa, 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.

        Reply

  • michelle kenny
    February 3, 2020

    was a hit in our house! Thank you. Just remember to dig the garlic out before you stir it will get lost:)
    also remember to take the leaves out!–

    Reply

    • Natashas Kitchen
      February 3, 2020

      I’m so glad you enjoyed this recipe, Michelle!

      Reply

  • Fallon
    February 2, 2020

    This recipe was delicious! I followed the steps exactly and my husband and I loved the result. I’d like to try with brown jasmine rice next time. How should I adjust the time? Thanks again for your delicious recipes!

    Reply

    • Natasha's Kitchen
      February 3, 2020

      Thanks for your good feedback. I haven’t personally tried jasmine rice so I can’t really tell but if you decide to experiment, I would love to know how it goes.

      Reply

  • Jeff F
    February 1, 2020

    I added a shallot and Jalapeño while sautéing. Also Instead of slicing the head of garlic and squeezing out the bulbs at the end, I just minced it up and added it at the last step before adding the pressure.

    The rice has the consistency of risotto.

    This is a crowd pleaser.

    Thanks for the recipe!

    Reply

    • Natashas Kitchen
      February 1, 2020

      I’m so glad, Jeff! Thank you for that wonderful review!

      Reply

  • Brian
    January 31, 2020

    3 1/2 to 4 stars. Turned out really well. I recommend adding @ 1/4 cup of white wine to the broth to make the even 4 cups as well as a mixture of aromatic herbs after the cooking. Herbs de Provence or whatever other mixture one prefers. Definitely add Rosemary.

    Reply

    • Natashas Kitchen
      February 1, 2020

      Thank you so much for sharing that feedback with me, Brian!

      Reply

  • Angela Anderson
    January 31, 2020

    This was amazing! So easy! My kids loved it! This recipe is a keeper.

    Reply

    • Natashas Kitchen
      January 31, 2020

      I’m glad to hear it, Angela! Thank you for that awesome review.

      Reply

  • Debba
    January 29, 2020

    Foolproof recipe! Since I am severely lactose intolerant, I could not follow the directions, exactly, but I was determined to try it. I found vegan parmesan shreds at the grocery (Follow Your Heart), so grabbed them. I put a bag of frozen thighs into the fridge to thaw last night…but when I went to cook this evening, they were still frozen. Undaunted, I cut the frozen chicken up, and threw it in the pot, anyway. Also, it was a 2 lb. bag, I threw it all in and sauteed until all was white on the outside. I used Basmati, since I didn’t have jasmine rice. And I only had a red onion. Other than these major diversions, I did everything else as directed. And it turned out wonderfully. Just delish. Thank you for a really good recipe. And for your very helpful video. It let me know what to expect. And as you said, there is not a trace of onion to be found, despite my using a red one. Now, I have to keep myself away from the leftovers, or the yield on this will be one serving!

    Reply

    • Natashas Kitchen
      January 29, 2020

      Sounds like you found a new favorite, Debba! Thank you for stopping by with that awesome review.

      Reply

  • Carla
    January 27, 2020

    I’m going to try this tonight. Im sure my fussy 4 year old will love it! Just wondering how smoked paprika would go in this recipe??

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Carla, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Kelly
    January 26, 2020

    I made this tonight for dinner…. 3 super picky kids and they LOVED IT!! If it was up to them I’d make it every night! I did 1 batch in the instapot and one on the stovetop because I wasn’t sure my pot could handle a double batch… there are just enough leftovers for lunch tomorrow! We followed the recipe almost exactly… I didn’t have jasmine rice so used basmati. Thank you for this awesome addition to our dinners!

    Reply

    • Natashas Kitchen
      January 27, 2020

      That is the best when kids love what we moms make. That’s so great! Thank you, Kelly!

      Reply

    • Kendra
      March 1, 2020

      I have a question…I have everything to make this except the garlic head. I only have minced garlic Can I use that instead and/or what should I do differently? 😫

      Reply

      • Natasha
        March 2, 2020

        Hi Kendra, you can still make it work although it won’t have quite the same depth of garlic flavor. If you are using pre-minced garlic, it should work fine to add it when you add the rice to the instant pot. If it’s raw garlic freshly minced, it would be a good idea to add it at the end of sauteeing the chicken.

        Reply

        • Natasha Lavji
          March 18, 2020

          how much garlic though?

          Reply

  • Gail
    January 24, 2020

    So I made this last night, and it was perfect. I made a few changes. I added some peas to it and a few extra spices. I didn’t have a clove of garlic, so I just used garlic powder, and it worked fine. I didn’t parmesan cheese, so I used a Mexican blend of shredded cheese I had on hand. Also, for the rice, I took a suggestion from reviews of a different recipe, and I did not mix the rice into everything. I just let it sit on top of the chicken (still covered by liquid). I did this to guarantee the rice would not burn. It was perfect. The first chicken and rice dish I made, I mixed the rice in, and it burned. I hope to be making more of your recipes soon; they all look so great!

    Reply

    • Natashas Kitchen
      January 24, 2020

      Hi Gail, thank you so much for sharing that with me! I’m so glad you liked this recipe.

      Reply

  • Leanna
    January 23, 2020

    This is so good! I’ve made it a couple of times already! The whole fam loves it. Thank you and keep them coming!

    Reply

    • Natashas Kitchen
      January 24, 2020

      Sounds like you found a new favorite! Thank you for stopping by, Leanna!

      Reply

      • Jasmine
        January 26, 2020

        This did not turn out very well for me. The texture was very overdone and mushy. I have been pressure cooking for years and followed the recipe, except for adding some fresh, chopped mushrooms. The flavor was good, but I will definitely reduce the cook time to 7-8 min in the future to avoid the sticky, mushy rice.

        Reply

        • Natasha
          January 27, 2020

          Hi Jasmine, did you change the type of rice? That could be the culprit, also, be sure to turn off and release pressure as soon as the timer is up or it can get overcooked. I hope that helps!

          Reply

      • Eric
        February 4, 2020

        This was AMAZING! Followed the recipe almost exactly and mixed the garlic in at the end. The cheese at the end is a game changer! I’m new to this blog, but definitely looking forward to trying some of your other recipes!

        Reply

        • Natasha's Kitchen
          February 4, 2020

          Thank you so much for your great review, Eric. I’m so glad you enjoyed this recipe!

          Reply

  • Grace
    January 22, 2020

    I made this chicken and rice last night. So delicious! My husband is already asking me to make it again! Thank you for the wonderful recipe.

    Reply

    • Natashas Kitchen
      January 23, 2020

      You’re welcome! I’m so happy you enjoyed it, Grace.

      Reply

  • Nancy
    January 20, 2020

    Made this tonight for dinner and the family loved it. Will definitely be making it again. Might steal an idea from another reviewer and add corn next time, or maybe peas.

    Reply

    • Natashas Kitchen
      January 20, 2020

      I’m so happy to hear the entire family loved this! That’s just awesome!

      Reply

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