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 rice 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!

Natasha's Kitchen Cookbook

Instant Pot Chicken and Rice

4.95 from 567 votes
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Coming to Pressure Time: 5 minutes
Total Time: 30 minutes

Ingredients 

Servings: 8 people as a side dish
  • 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

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

375kcal Calories43g Carbs26g Protein11g Fat4g Saturated Fat67mg Cholesterol827mg Sodium574mg Potassium1g Fiber2g Sugar2909IU Vitamin A7mg Vitamin C109mg Calcium1mg Iron
Nutrition Facts
Instant Pot Chicken and Rice
Amount per Serving
Calories
375
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
67
mg
22
%
Sodium
 
827
mg
36
%
Potassium
 
574
mg
16
%
Carbohydrates
 
43
g
14
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
2909
IU
58
%
Vitamin C
 
7
mg
8
%
Calcium
 
109
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: instant pot chicken and rice
Skill Level: Easy
Cost to Make: $
Calories: 375

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

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

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Recipe Rating




Comments

  • Chris
    February 18, 2024

    Hi Natasha

    I love this recipe but I find sometimes the chicken is a little tough, I use chicken breast as my kid does not eat chicken thighs. Is there anything I can do to make the chicken a little more juicy and tender

    Reply

    • Natashas Kitchen
      February 19, 2024

      Hi Chris, this truly is best with chicken thighs, make sure you’re also not cutting the breast too small so its not over cooking and getting tough.

      Reply

  • Maren
    February 5, 2024

    This was good…very good flavor and the texture is like risotto. I did want more vegetables so I added broccoli and cauliflower after adding the cheese.

    Reply

    • Natasha's Kitchen
      February 5, 2024

      I’m glad you enjoyed it!

      Reply

  • Sheila
    January 11, 2024

    This was the first recipe cooked in my new instant pot rio and it was great! And so easy! Made some adjustments to the seasoning and didn’t have carrots but I’m making it again within the same week! Your meatloaf recipe is our favorite so I figured I couldn’t go wrong with any other recipe of yours! Thank you!

    Reply

    • NatashasKitchen.com
      January 11, 2024

      Hi Sheila! I’m so happy you enjoyed the recipe! Thank you so much for sharing.

      Reply

  • Margaret
    December 5, 2023

    I just made this. I did not use carrots, but used the onion and garlic. I used the same ration of rice and liquid. I put a half jar of hot salsa in and cooked per directions. I did a hard release and added some sour cream, cheddar cheese, and a splash of milk to loosen thing up. Was delish.

    Reply

    • Natasha's Kitchen
      December 5, 2023

      Thanks for shairng, Margaret. We’re glad that you loved it!

      Reply

  • aseng
    November 23, 2023

    Thank you for the information
    It is true that the recipe used is very delicious because it has very delicious spices
    that’s why I was addicted and made it again

    Reply

    • Natasha's Kitchen
      November 23, 2023

      Great to hear that you enjoyed it!

      Reply

  • Ana M
    November 6, 2023

    I made this recipe many times and it never fails. The entire family loves it. It’s quick and very easy to put together during work days!

    Reply

    • NatashasKitchen.com
      November 6, 2023

      That’s great to hear, Ana!

      Reply

  • loretta
    October 27, 2023

    I want to make this for a crowd. If I double the recipe do I still keep the same cooking time?

    Reply

    • Natashas Kitchen
      October 27, 2023

      Hi Loretta, I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.

      Reply

  • Rhea
    October 17, 2023

    No where in the recipe directions (between step 3 and 4) does it say to take the garlic out of the pot. It just says to open the lid and stir! This reminds me of rice-a-roni style rice and if people think this rice will be Chewy, they might consider it over cooked. Just FYI. THE FLAVOR IS DELICIOUS!

    Reply

    • Natashas Kitchen
      October 18, 2023

      Hi Rhea, we like to leave it in, but we have this note in the recipe “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” I hope that helps.

      Reply

  • Barbara B Fowler
    October 14, 2023

    could i use an 8 qt. instantpot,and would i need to adjust anything

    Reply

    • Natashas Kitchen
      October 16, 2023

      Hi Barbara, 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.

      Reply

  • Carl
    October 11, 2023

    This recipe is a wonderfully simple yet delicious comfort meal that is perfect for a cool fall day 😊

    My one question is can beef be used in place of chicken for this recipe?

    Reply

  • Adrienne Wright
    October 2, 2023

    Looks good, can’t wait to try this recipe, wonder if I can make it with my ninja foodi. Anywho I will give it a try.

    Reply

  • Emily
    September 13, 2023

    I didn’t have fresh parsley so added small pieces of broccoli (with the carrots) for some green color and the entire dish came out delicious!! Also omitted the cheese since we’re dairy free but it was still scrumptious.

    Reply

    • NatashasKitchen.com
      September 14, 2023

      Thanks for sharing, Emily! I’m glad you loved the recipe.

      Reply

  • Sylvia Donnell
    September 7, 2023

    Very disappointed, got a burn notice with this even though I deglazed the pan after sauteing the veg and chicken. Instant Pot doesn’t do well with creamy sauces for me.

    Reply

    • Natasha
      September 11, 2023

      Hi Sylvia, as mentioned in the post above, I highly recommend you stir the rice together before turning on to avoid the “burn” notice. If you prefer, this recipe also works great as a stovetop Creamy Chicken and Rice.

      Reply

  • Angela
    August 29, 2023

    Love this dish, Natasha. I made today exactly as written and it’s wonderful. Question for you, my son and his wife are vegetarian. Do you have suggestions for this recipe to be converted to a meatless dish that would be (almost) as flavorful? Thank you.

    Reply

    • NatashasKitchen.com
      August 29, 2023

      Hi Angela! I’m so glad you enjoy that recipe. I have not tested a chicken substitute to advise. I haven’t tested it without the chicken but it can probably be adjusted easily with some experimentation.
      Also- you may want to check out the Classic Risotto Recipe. It’s creamy and delicious without the meat.
      You can even try to substitute with vegan Parmesan cheese.

      Reply

  • Pam Strankosky
    August 28, 2023

    Can I use a crockpot to make this recipe? Would I have to change the directions to make it in a crockpot because I don’t have an InstaPot.

    Reply

  • Karen
    August 28, 2023

    Hi, I’m not sure what an Instant Pot is?
    Could I use a slow cooker, or regular saucepan?
    Thanks!

    Reply

    • NatashasKitchen.com
      August 28, 2023

      Hi Karen! I have the creamy chicken and rice stovetop version recipe.

      Reply

    • Amy
      August 31, 2023

      Instant Pot is the brand name. It is a pressure cooker. 😊

      Reply

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