My Instant Pot Chicken and Rice is creamy and cheesy with tender morsels of juicy chicken in less time than the classic dish. You will fall in love with the flavors, especially with my secret tip for adding garlic. This is a fan-favorite recipe, so watch the video tutorial below to see how easy this is.
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Helpful Reader Review
“Follow the recipe exactly and Comes out perfect every time! Amazing flavor.” – Amber ★★★★★
Instant Pot Chicken and Rice Video
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!
Easy Instant Pot Chicken and Rice
The texture of this Instant Pot Chicken and Rice is almost like a Risotto, but it doesn’t require the tedious stirring for 30 minutes. The flavor is truly memorable, and yet this recipe calls for simple ingredients.
The secret to great Chicken and Rice in the Instant Pot is in infusing the rice with an entire head of garlic. I add the whole head while cooking, so then the garlic will melt in your mouth. (We used the same trick to make Instant Pot Beef and Rice (Plov).)
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, Bone Broth, Corn on the Cob, and Tender Ribs.
Ingredients for Instant Pot Chicken and Rice
Simple ingredients really shine in this Instant Pot Chicken and Rice recipe! Grab a pack of chicken and a few pantry staples.
- Vegetables – onion, grated/julienned carrots, and parsley
- Garlic – I use a whole head of garlic, halved lengthwise and leave this unpeeled.
- Chicken – boneless breasts, thighs, or tenders cut into bite-sized pieces (1″). *We prefer chicken tenders because they require less prep and reheat well. They are also the most tender.
- Chicken broth – use Homemade Chicken Stock or a low-sodium version from the grocery store
- Jasmine rice – unrinsed. You could also use Basmati or Texmati without adjusting the cooking time. Brown rice would require a longer cooking time.
- Parmesan cheese – Salty and nutty flavor that permeates the whole dish
How to Make Chicken and Rice in the 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.
- Set your Instant Pot to sautee on high heat, add oil, butter, onion, carrots, and 1 tsp salt, cooking for 5 minutes.
- Add chicken and salt, and saute for another 5 min.
- Add in broth and rice and stir. Place the halved garlic head cut-side-down on top. Cook for 1 minute on manual high pressure, and then quick release.
- Open the lid to add the Parmesan cheese and parsley. Stir and serve with more cheese to sprinkle over the top.
Tips for Using an Instant Pot to Make Chicken and Rice
Always read the user’s manual for your specific machine because it may operate differently.
- 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 the heat to avoid the burn notice.
- For safety, wear an oven mitt when manually releasing pressure, and keep your face away from the hot steam vent. Also, keep a paper towel ready to shield the vent while venting/releasing pressure.
- Check the pressure indicator to ensure that the pressure has fully released prior to opening the lid.
- Follow timing instructions precisely and set timers. With pressure cooking, it’s easy to overcook something if you forget about your pot.
Helpful Reader Review
“Delicious and so easy. I used long-grain white rice and added about a cup of frozen spinach. Came out like a risotto and everyone loved it!” – Snk ★★★★★
Easy Instant Pot Chicken and Rice makes for the perfect go-to or first Instant Pot recipe! It’s simple and will impress you right out of the pot! It’s freezer-friendly and keeps in the fridge, so you can easily use this recipe for meal planning for the week. Let me know how you love it in the comments!
PS. If you don’t have a pressure cooker, you can still enjoy this recipe, because it is the quicker and easier version of our wildly popular Stovetop Chicken and Rice Recipe.
Instant Pot Chicken and Rice
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
- 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. Sauté, stirring occasionally for 5 minutes or until soft and golden.
- Add trimmed, chopped chicken, another 1 tsp salt, and 1/4 tsp pepper. Sauté, stirring occasionally for 5 minutes.
- Add 4 cups of chicken broth and 2 cups of rice and stir to combine. Cut the 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.
Notes
- To refrigerate – pack in an airtight container and place in the fridge for up to 4 days.
- To freeze – place airtight container in the freezer for up to 3 months. Thaw in the fridge overnight.
- To reheat – place leftovers in a casserole dish covered in a 350°F oven or in the microwave in 30-second intervals, stirring occasionally until heated through to 165°F.
Nutrition Per Serving
Filed Under
Easy 30-Minute Meals You Will Love
Just like Instant Pot Chicken and Rice, these are go-to 30-minute meals that our family loves (our kids go back for seconds), and they require minimal prep. Perfect for a weeknight!
- Chicken Pesto Pasta
- Beef and Broccoli
- Baked Chicken Tacos
- Philly Cheesesteak
- Chicken Fried Rice
- Zuppa Toscana
- Lettuce Wraps
We love this recipe, but there are only the two of us. If I cut the ingredients in half, would I need to adjust the cooking time at all, or keep it the same?
Hi Michael ,several of our readers have halved the recipe and kept the time the same. I hope you love this recipe.
My family loved it including my son who doesn’t like rice or carrots. Definately would recommend for families.
That’s wonderful! So glad you all enjoyed it. Thank you for the review.
A simple but delicious weeknight meal, that the kids love. Have made this numerous times now and doesn’t get old. Thanks!
Easy weeknight meals are the best! I’m so glad you enjoyed it, Shauna!
Question… when I change this to 2 people, it changes the amounts in the top but not the instructions, do change amount of broth and water also?
Hi, I haven’t tried this in a smaller instant pot to feed 2 people. Also, you are correct, we don’t have the capability to change all of the ingredients throughout, but it only changes in the listed ingredients so you ould have to alter them manually. The technology isn’t that sophisticated yet.
Says it serves 8 as a side dish. I am feeding a family of 6…3 college age kids, 1 preteen and 2 adults. If I were to increase to accommodate their hunger, do I need to increase cooking time? I’m a newbie to the instapot and frankly scared of it. But I love all your recipes and want to try it!
Hi Kathy, I haven’t doubled the recipe, 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.
one question: why didn’t you squeeze the garlic into the chicken and rice in the video?–making this for the third time–it’s delish and so easy!
Hi Megan, we love garlic so we squeeze it into the rice. You’re also welcome to discard it, however.
I discovered this recipe about a year ago and it’s literally in my weekly rotation. My family can’t get enough of it. And it’s quick and easy!! Thanks Natasha!
That’s so great! It sounds like you have a new favorite, Krisna!
Yummm
Can’t wait to make this chicken and rice dish!
Really enjoy your videos.
You are so cute and entertaining and also funny!
I hope you love it, Jan! Thank you for your lovely compliment!
Hello. I would love try this recipe but does it have to be Jasmine rice? Or any rice will do?
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.
Can this be done in a crock pot if you do not have an instant pot?
I have a stovetop version of this recipe. Click HERE for recipe.
First recipe of yours I have made and it was delicious. I did add cumin and onion powder to the chicken and the flavours were lovely. My family enjoyed it! So simple and easy to make and doesn’t require a lot of time. Thank you!
Hi Tina, so glad you loved it! Thank you for sharing that with us.
I made this in my 3 qt IP by cutting the recipe in half except for the chicken (I had 1.25 lbs to use up) and I substituted two cups of frozen mixed vegetables for the carrots.
Turned out fantastic! I have enough for 4 generous servings and I will be making this again, most definitely! The garlic on the top absolutely rocks!
The only thing I will change is adding the full 1/2 cup parmesan and adding some dried thyme for a little different flavor.
I’m so happy to find a chicken and rice recipe that doesn’t rely on a can (or two )of Campbell’s cream soups!
Thanks so much!
I’m so glad to hear this works well in a 3qt IP! Thank you so much for sharing that with us, Ribyn!
Hi Natasha,
May I know if you add additional 2 cups of broth is to account for the chicken? Usually, we need 2 cups of water for 2 cups of jasmine rice. Thanks!
Hi Sil, the instant pot doesn’t require the same water to rice ratio as other cooking methods and we found this balance to be just right for this recipe.
Good recipe, but you forget to say that you have to remove the skins off the garlic.
Thank you!
Hi Debbie, that was intentional. The garlic head is cut in half, exposing the garlic cloves. 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.
This is my first recipe I have made from your site and it was amazing! I did add about 1tbsp of fresh thyme, a splash of white wine, and I added the garlic cloves into the rice after cooking (they just melt because they are so soft). The whole family loved it, which says a lot. I used basmati rice because that’s what I had on hand. Thank you for a great recipe! I’ll be trying your instant pot bone broth this weekend.
Thank you so much for sharing that with us, Elisha! I’m so glad you enjoyed it!
I made this tonight and it was delicious. My husband who is usually picky when it comes to my cooking had seconds. I added 1 teaspoon of cumin, 1/2 teaspoon onion powder, 2 bay leaves , mushrooms (for more veggies). I didn’t have shredded Parmesan so I used the Parmesan cheese in the shaker bottle, and I added mozzarella cheese too. Thank you for sharing your recipe.
That’s so great! It sounds like you have a new favorite, Tifani!
Such an easy and delicious recipe! I’ve made it twice already- once with drum sticks, and tonight with chicken wings– after the pressure cooking is done, I take the chicken out and shred the meat then put it back in. Tastes amazing!!! I also put 3 cloves of garlic instead of half and it still tastes yummy! Thank you!!
Thank you so much for sharing that with me, Ari! I’m so glad you enjoyed it!
Thank you so much this recipe was awesome. My family really enjoyed it. It will be made often l.
You’re very welcome. Great to hear that your family loved it!
This is a very comforting dish. I think I might add mushrooms and maybe a dash of white wine for added flavor next time.
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
I have made this multiple times and my family loves it! I’m planning to make again tonight but don’t have a head of garlic. Would minced garlic work? If so, how much? Thank you!
Hi Samantha, We prefer the full head of garlic but that should still work.
We loved the texture of this recipe as it reminds me of a risotto. Very easy to prepare. However, we found it a bit bland as it only has salt, pepper and the garlic which I kept. I might add some other spice/herb next time.
Hi Carol! I hope you give it another try soon! It should be full of flavor if no adjustments were made!
I did not make any other adjustments – I made the recipe as is. I will definitely make it again!
Sounds good, Carol. Thank you for trying out this recipe!