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
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.