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!
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
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
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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Tastes amazing! Next time I make it I think I will half the rice and double the chicken. Maybe toss in some broccoli at the end!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I stumbled across this video on YouTube and had to make it immediately for dinner! It turned out even better than I had hoped! A recipe like this is invaluable, since the prep and assembly was sooo easy with a tasty & filling result. Thank you!
Hi Diana, thank you so much for sharing that with me! I’m so glad you loved the chicken and rice. Thank you for subscribing on youtube and watching our videos!
I just made this recipe and the instant pot never came to pressure (this it not my first time using my pot). When the timer went off, I opened the pot and it looks burned on the bottom and the rice is mushy. Not sure what I did wrong.
Hi Laura, did you check if maybe the seal was missing in your instant pot or if there were any grains or rice or other ingredients on the rim that may have prevented it from sealing? It sounds like an issue with the instant pot or something preventing it from sealing. If it took too long to come to pressure, that is very likely why it burned on the bottom and was overcooked.
What are “chicken breast thighs”?
Hi Stephanie, that should say “or thighs.” Sorry about that. I have fixed that.
I’m apprehensive about not finding the rice. Planning to use Basmati rice, which I always rinse before cooking. Will rinsing the rice be detrimental to the outcome of the recipe?
Hi Tasha, rinsing the rice gets rid of the starch which is what helps to make this recipe creamy. I would suggest not rinsing.
Hi Natasha, would you recommend to not rinse rice when making Plov in the insta-pot too? I am new to the insta-pot, and I always soaked rice when making plov the old fashioned way in the oven. Thanks!
Hi Loria, the end result wouldn’t be the same consistency. The reason we do not rinse the rice is so that extra starch helps with the creamier consistency, same goes for the Instant Pot. I would have to run a test to tell you for sure but I think you might add a couple of tablespoons less water if rinsing.
Just made this tonight! Hubby went back for seconds and one of my sons said it was good (my other two children are vegetarians so it was a no from the get go)!! Easy to make…only suggestion is to use some of the garlic in the dish after taking it out. Maybe mash some up on a plate and then stir it is. It’s so delicious that I hated to waste it!! Definitely on the menu in the future!
Thank you so much for sharing that tip with us! I’m glad to hear your family like this.
I made this last night. It turned out perfectly and was so good! I will definitely be making this one again. Thank you for sharing this great recipe.
I’m so glad you enjoyed this recipe, Terri!
I would love to try this, but I have struggled with getting rice right in the instant pot. In your recipe are you using a standard 1 cup measuring cup, or a “rice” measuring cup? Thank you!
Hi Teresa, we used a standard measuring cup. I hope this post on measuring helps you.
f you use the 8 quart what adjustments would you make?
Hi Patricia, 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
Hi Natasha, this recipe looks amazing and I am looking forward to making it. I do have a question … can this be made with long grain brown rice? If so do you know what if any modifications I need to make?
Hi Scott, I haven’t experimented with brown rice, but it would be closer to the timing on our instant pot beef with brown rice.
I made this recipe last night using Costco’s brown rice and referring to your “instant pot beef with brown rice” recipe like you suggested to Scott above. I cooked for 30 minutes on multigrain and did 10 minutes natural pressure release. It was a tad liquidy when I opened the lid and the rice was a tad undercooked. My family of 6 all loved this dish and had no complaints about rice texture or extra liquid though. Once stirred, with cheese added it made for a very moist, delicious dish. I will up the time by 3-5 minutes next time to see if that gets the results I want. I also took half of the garlic and put on a plate and squeezed out the cooked goodness and mashed with a fork and then stirred into the rice. Thanks for the tasty, healthy recipe!
Oh and I have some shredded frozen zucchini from the garden I might add in next time when sautéing the other veggies. Served w steamed broccoli and cauliflower which could have just been throw in the rice bowl and served that way too.
Thank you so much for sharing. I love the idea of adding more vegetables!
Keep the instapot recipes coming! Thank you!
You got it, Chris! Thank you for that suggestion!
The recipe when you’re reading through it, you omitted adding the rice. It’s in the ripped but not when you’re reading through. Can’t wait to try this!
I hope you enjoy this recipe.
When do you add the rice? Recipe says add salt twice. I’m sure one was supposed to be rice.
Hi Julie, we have it listed in step 3. “Add 4 cups chicken broth and 2 cups rice and stir to combine.”
I’m making this for the second time now. It’s just my husband and I, so I cut the recipe in half. It’s a fantastic recipe on its own, or it can be changed here and there depending on what you have in the pantry. I’ve added frozen peas and carrots; I’ve also added broccoli (which I steamed on the stove top and added to the rice at the end). I’ve also used dry parsley instead of fresh and both chicken breast and leg meat. The first time, I used gouda instead of parmesan because I didn’t have any parmesan. It*s just so good! I love recipes that can be made as written or tweaked and yet tastes delicious either way. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Want to to try this bit I don’t like jasmine rice. Can I use just plain white rice?
Hi Charlotte, we recommend white Jasmin rice but that should work.
When do you add the frozen peas?
Hi Natasha,
Would there be any other cheese that would be good in this recipe? Not fond of parmesan cheese. Thank you
Hi Tammy, you could stir in a different kind of cheese, whatever you prefer. I imagine most cheeses would work well, even shredded mozzarella cheese.
OMG I just made this and it is so good. Can’t stop eating it.
That’s just awesome!! Thank you for sharing your wonderful review, Kathleen!
Just made this for lunch! So so good! Love that it turns out so moist . Thanks for this recipe.
You’re welcome, Esther! I’m so glad you enjoyed this recipe!
So very delicious. My whole family enjoyed it . I used chicken breast and it was so tender. I also added frozen peas together with parsley and cheese, for extra veggies. Definitely will be making it over and over again!
Hope you will have more awesome IP recipes coming soon.
I would like to try your beef and brown rice IP recipe , but can’t find short grain brown rice. Do you think it will work with medium brown rice? That’s the best I could find.
I’m so glad to hear it, Anna! Thank you for that awesome review!
I make it with medium brown rice and it turns amazing every time 🙂
Easy and super yummy recipe! The kids loved it!
I’m curious if any leftovers can be frozen? I often like to meal prep big batches and then divide into single/family servings to use during the following week or two.
Hi Heather, 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 tried this, I doubled all but the time, followed all the instructions and I got mush for rice. To say that I’m disappointed is an understatement. No idea how to fix this . . .
Hi Rachel, it could have to do with doubling – I haven’t tried doubling the recipe. Did you make sure to turn off the instant pot and manually depressurize right away when the time was up? I have found that especially with white rice if you let it naturally depressurize or sit in the pot under pressure for longer than recommended, it will get overcooked. Also, using different grain rice that cooks faster would also cause that. We used long-grain jasmine rice which has a longer cook time than short-grain rice. I hope that helps for next time!
I have read that when doubling a recipe you actually need to REDUCE the cooking time. Since the pot has more volume, it takes longer to come to pressure. Your food is cooking during that time it takes to pressurize…hence the rice turning to mush.
I attempted this with brown basmati rice in an 8qt instant pot and it worked with the following changes.
I cooked the rice at 22 min at pressure, then did a 10 min natural release followed by a quick release to relieve the rest of the pressure.
I used one carton of chicken stock, so slightly less than 4 cups of liquid.
The rice came out soft with a enough of a bite to it. Perfect for me.
My only worry is the chicken would be over cooked but that didn’t seem to be the case with me as well.
This is a definitive go to meal. It’s almost like a risotto but without the starchy white rice and heavy cream to add.
I look FWD to using this recipe to make changes like using different proteins and veggies. I expect it to come out great.
Thank you so much for sharing that with us, Joe! I’m so glad to hear you enjoyed this and our readers will find this helpful!
Can this recipe be doubled and should I add more time?
Hi Marisa, 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.