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
Fantastic and I just used regular long grain white rice. I didn’t have carrots but I had frozen mixed veggies and used about 2 cups of those frozen. It is so good with a creamy texture.
Made this for the first time today. Turned out perfect! We’ll see how everyone likes it at dinner.
Thanks! Another great add for my gluten free kids
You’re so welcome, Kim!
Excellent! So creamy and delicious. I made mine with bone broth and cilantro, I didnt have parsley on hand. My son said to add dried mushrooms next time for more umami.
thank you!
Marina
I’m so glad you enjoyed it!
I am single dad and I always looking for dinner ideas for me and me kids. So when I found this recipe I was so excited. It’s easy and quick meal plan. Cooked it twice for dinner and they loved and it doesn’t cost a lot to make. Thanks for your help.
You’re very welcome! I’m xo glad it worked out for you.
I followed this recipe exactly except in an 8L instant pot (minimum 2 cups for pressure cooking). I did the 2 cups rice, 4 cups broth etc but it burned on the bottom and my pot shower the ‘food burn’ error message. I’ve cooked risotto dishes in it before with no problem. I still put a 5 star cos it tasted yum (just had to leave the lid on to let the steam finalize cooking the rice) and it could have been a user error.
Made many time. Experimented with different rices and each dish has turned out perfectly. Next time we’ll try red beans and rice package. Thank you for detailed instructions and recipes.
Thank you for the recipe- My rice cooker only has slow cook- not pressure cook. It’s same brand as yours but without the pressure cook.
Can I use this recipe with the slow cook option? Thanks
Hi Clelia, I don’t have a slow cooker version, but here is the full tutorial for the stovetop chicken and rice. I’m not sure this would work in a slow cooker; I haven’t tested it that way, so I’m not sure if the consistency would be right in a slow cooker.
OMG!! This was SO EASY! Upscale comfort food with all fresh ingredients. Def like risotto.
My son and I LOVE this recipe and I make it often! Could this be frozen, as it makes so much?
Thank you!
Hi SARAH! I have not tried freezing this, but I think you could. Also- you can reduce the serving size in the recipe card if you’d like to make a smaller portion.
I live alone and this recipe is enough for 4 main meals. I have frozen portions of this many times and it defrosts beautifully. Recommended for meal prep. Many thanks Natasha
Hello I was wondering how many grams per serving this dish is?
Hi Alina. Unfortunately I wasn’t able to measure it that way. The nutrition facts are computer generated by entering in the ingredients. This dish is set to serve 8 people as a side. You can weigh the recipe as a whole when finished and then divide that by 8, or you can evenly divide it into 8 servings. I hope that helps!
Today was our wedding anniversary—53 years—but we’re both not quite over covid, so no going out. Instead, I asked my stud muffin how chicken and rice sounded and he said, “Fantastic!”
It’s been years since we’ve had it at our house and I went looking for your recipes. It was perfect and couldn’t have tasted any better. Perfect for slightly sore throats and touchy stomachs! Thanks for consistently having great things for me to bring to our table. J and R in Paradise 💋
My family loves this recipe. We added some broccoli to it to get the kids to eat their veggies. Love your web site. Haven’t found 1 recipe that I haven’t liked.
I’m so glad you enjoyed it! Thank you for the wonderful review, Katby!
Hey Natasha, I’m exited to try this recipe out but noticed in your regular version without the instant pot that it calls for white wine but the instant pot version does not. Is there a reason you don’t put it in this recipe ? Thanks !
HI Emily, cooking under pressure changes the flavor a bit so I thought it was better without.
Thank you! If you were to choose between the pressure cooker recipe or stovetop flavor wise, which would you choose?
Hi Emily, that is such a good question, but I sincerely love both versions, the main difference for me is whether I am on a time crunch or not. The Instant pot version takes only 30 minutes while the stove pot version takes about 50 minutes. The stove top version incorporates white wine which adds a layer to the flavor.
This was a great recipe that my husband and I both enjoyed tremendously as a dinner entree. Thanks!
My daughter loves this meal I make her for her in almost every rotation. I prefer to cube the carrots very small for her and I also love to add broccoli florets. Great recipe!
Thank you for that feedback, Vlad! This is the perfect family recipe – especially for the little ones.
I have made this recipe a dozen times and it always comes out excellent. I am not an Instant Pot user normally but this recipe got me to use ours. I probably add more garlic and cheese than the recipe calls for and I also will brown the chicken in a pan or cast iron and then put it in the pot.
I’ve found the Instant Pot doesn’t brown the chicken at all. I don’t cook it all the way, just enough to get some color on it and then throw it in the Instant Pot.
It has become a regular family favorite.
Isn’t that the best to find a family favorite recipe! I’m so glad you all loved it, Cary!
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!
Thank you for sharing, glad you loved this recipe!
Hi Natasha :). Can this be done with frozen chicken? Thanks!
Hi Kait, 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 make this with frozen chicken tenderloin and baby carrots (not cut) quite often. I like to cook it on low, for about 9 minutes, and do a natural pressure release. The chicken is cooked perfectly and so tender!
I have made this many times. It is quick and easy and there’s usually enough for leftovers which I love!
That’s great, Rita!
Love your recipes and the detailed instructions really helps. Thank you the ones I have made have been a hit. And delicious!!