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
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. 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
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Mine was like chicken soup with rice. I measured everything properly so I’m not sure why it came out like that.
Hi Madison. I’m sorry to hear that. I do not have this issue. Did you by chance use another type of rice? Between the veggies, chicken, and rice, that amount of water should be just right, and another type of rice could require a different amount of water.
This looks fantastic. Could I double this recipe for more people? What would the cooking time be you thinking? 🤗🙏🏻
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.
I’m planning to make this tonight. I have chicken breast that are frozen. Will that work ? Any adjustments? TIA! Excited to try!
Hi Nicole, I haven’t tested this with frozen chicken, 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.
I made this recipe several times and it is hands down my favourite rice dish…. Not only it is super delicious, but it is so simple and quick to make. Thank you, Natasha!!!
That’s just awesome! Thank you for sharing your wonderful review, Alla! I’m so happy you loved this recipe!
I have made this recipe many times. It is a regular meal around our house. I have even substituted rabbit(we raise them for meat). I don’t change a thing and make it exactly per Natasha’s recommendations. Awesome every time.
Hi Randy, thanks for following the recipe exactly as written. I’m glad you loved it!
This was delicious! I followed the recipe exactly except I didn’t bother cutting up the chicken. It shreds apart so easily after the 10 minutes in the instant pot. Will be making this again!
I’m so glad you enjoyed it, Lisa!
My family LOVES this recipe! Just wondering if it can be frozen and reheated at a later date? We’re expecting a baby soon and thought this might be a good one to prep ahead of time.
If so, at what temp and for how long would you recommend? Thanks very much in advance!
Hi Jenn, I haven’t tried this myself, but you could freeze this since rice does reheat well.
Could I add broccoli to the sauté step to get a little extra vegi?
Hi Jenifer, it doesn’t take long for broccoli to steam, maybe 10mins. If you add this in from the beginning it may be too mushy. You may consider steaming separately and adding this in at the very end. Let us know how it turns out if you experiment.
I’ve tried similar recipes and haven’t been impressed. This was delicious. I can’t wait to have left overs
I’m so glad you loved it, Robin!
Hi, what would you suggest will be the best side to go with this dish for a family night dinner?
A salad would go well with this or sauteed/steamed veggies.
Iam saving this to try soon. Is there a particular reason you don’t dice the garlic and put the whole bulb in?
Hi Alissa, I just prefer that as it adds so much flavor. But you can use diced garlic as well.
It’s also for traditionally. After the garlic is cooked while, you squeeze out the garlic paste. It’s delicious
Delicious, quick and easy! I used leftover rotisserie chicken so that even cut down the cook time. Omitted the carrots, and substituted steamed broccoli. This recipe is definitely a keeper.
P.S. Natasha, when are you getting your own cooking show on TV??? You are great!
I forgot to mention that I used Arborio rice and it cooked just fine. I also halved the recipe and that worked, too!
Thank you for sharing that with us! 🙂
Hi Karen! Thank you so much for the wonderful feedback and review. So glad you enjoyed this recipe. I do not plan on having a TV show at this moment, but that is very kind of you to say that. 🙂
How can I make this delicious dinner if I don’t have an Instant Pot?
Hi Beverly. I would use this recipe instead for our One Pot Chicken and Rice
Looks delicious! Like Beverly, I don’t have an Instant Pot. So I’m trying the One Pot Chicken and Rice recipe.
Made tonight & absolutely loved it. I added extra seasoning to the chicken before I cooked it. Herbs de Provence & Tony’s. Also added broccoli at the end & let steam for a few minutes. Definitely keeping in my rotation. Thank you
Sounds great! Thank you for sharing your experiment with this recipe. So glad it was enjoyed.
Hi. Just wanted to comment as we have made this recipe at least a dozen times. We made it when camping and I think our instapot is 3 or 4 qt but it still works. I usually add more Parmesan and play with the veggies. It’s a great recipe and even our picky young eaters love it which is saying a lot. Chicken and rice is like a staple around the world in a lot of cultures actually. Thank you for this.
Thank you for sharing, Oscar! So glad you enjoyed this recipe.
This recipe has become a staple for my fiancé and me! It’s perfect for when I want something healthy(ish) but don’t want to spend too long cooking dinner. Neither of us are a huge fan of carrots, so I usually just add one carrot and extra onions. I also probably use way more parmesan than I should, and–my fiance’s suggestion that I definitely recommend–a few tablespoons of gochu jang mixed in at the end. The result is amazing! Thank you for such a great and easy recipe!
Hi Jess! I’m so glad you enjoyed this recipe! Thank you for sharing your excellent review!
I’m going to try this with cauliflower rice..I’m not low card, but trying to add in more veggies anywhere I can
Sounds like a plan! We’d love to know how it goes too.
I have sone already cooked, shredded chicken I’d love to try in this recipe. Should I just add the chicken when adding the cheese and let it warm? I sure don’t need to over cook it!! Thanks!
Hi Karin, yes, I think that would be fine.
Hi! Looking to make this tonight and am wondering if/how to adjust cook time if I am using bone in thighs instead of breasts? Thanks so much! Sounds delicious!
Hi Rachael, I haven’t tried this with bone-in chicken, so I would suggest removing the meat from the bones and using just the meat.
I have a 9 qt instant pot( I think) , do I need to adjust water or will it cook the same?
Hi Kristi, I haven’t tested this in an 9-quart, but I assume they would be the same. If you try it out in your 9 qt pot, I would love to hear how it goes.
This was my first time using the instant pot and I loved it, thanks to you!
My husband however, thought the rice was way too soggy. Can I just add less water or does the instant pot need that much in order to work?
Hi Liz, 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 another type of rice could require a different amount of water.
Love this recipe, tasty and so easy to make, husband approved
That’s great I’m glad to hear it was enjoyed. It really is so quick and yummy!