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Instant Pot Chicken and Rice (VIDEO)

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.

Instant Pot Chicken and Rice with Spoon

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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).

Best chicken and rice from instant pot in a serving bowl with tender chicken

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.

Ingredients for chicken and rice with chicken, rice, broth, cheese, carrots, onion, garlic

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.

  1. Set your instant pot to sautee on high heat, add 2 Tbsp oil and 2 Tbsp butter.
  2. Add onion, carrots, and salt and saute 5 min.
  3. Add chicken and salt and saute 5 min.
  4. Pour in broth and rice and stir. Place halved garlic head cut-side-down.
  5. Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.

Cooked instant pot chicken and rice with mixing spoon

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.

Chicken and Rice from Instant Pot in a bowl garnished with parsley

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!

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

4.9 from 174 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Coming to Pressure Time: 5 minutes
Total Time: 30 minutes
Instant Pot Chicken and Rice inside instant pot with spoon

This Instant Pot Chicken and Rice is creamy and cheesy with tender morsels of chicken. You will love the flavors and how quick it is to make Chicken and Rice in the Instant Pot! Watch the video tutorial to see how easy this is.

Skill Level: Easy
Cost to Make: $8-$10
Keyword: instant pot chicken and rice
Cuisine: American
Course: Main Course
Calories: 375
Servings: 8 people as a side dish

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

  1. 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.

  2. Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.

  3. 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.
  4. 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 Facts
Instant Pot Chicken and Rice
Amount Per Serving
Calories 375 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 67mg22%
Sodium 827mg36%
Potassium 574mg16%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 2909IU58%
Vitamin C 7mg8%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kim
    October 29, 2020

    I would like to try making this for dinner tonight and was wondering if/how I can use rotisserie chicken in the recipe. Would love to hear back from you. Thanks!

    Reply

    • Natashas Kitchen
      October 29, 2020

      Hi Kim, to be honest, I haven’t tested that with rotisserie but if you experiment I would love to know how you like it!

      Reply

  • Judy
    October 27, 2020

    I’m making this recipe now. It sounds delicious . I have a question about the garlic. I put it in the pot unpeeled and halved crosswise, but what about the peel when it’s done? Do I take it out or?

    Reply

    • Natasha
      October 28, 2020

      Hi Judy, it is un-peeled which helps to hold the cloves together. Once it’s done, you can pop the cooked garlic out of the shells easily and serve it in the rice if desired (those garlic cloves are super tasty!) then just discard the peels.

      Reply

  • Renee
    October 26, 2020

    So easy and yet so good! The garlic definitely added great flavor. I chopped it up and kept it in the dish. Thanks for sharing. I will certainly make it again.

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Love it! I’m glad you enjoyed this recipe, Renee. Thank you for your wonderful review!

      Reply

  • Melissia
    October 25, 2020

    Made for the 2nd time tonight. Fist time was a bit bland so I added 1/2 teaspoon dry crushed rosemary & 1/2 teaspoon dry thyme leaves. I also cooked it for 2 minutes less because it was a bit mushy the first time. It came out perfectly this time & absolutely delicious!! Thanks for this recipe. It’s now going in my regular winter rotation ❤️

    Reply

    • Natasha's Kitchen
      October 26, 2020

      Yay so wonderful to hear that! Thank you for sharing that with us, Melissia.

      Reply

  • Jill
    October 22, 2020

    I normally like natashas recipes but this one was awful. And I never write reviews but thought I should this time. I feel the rice to broth proportion was way off. I think 1 c rice to 3 or 4 c of broth would have been much better. I don’t know if it’s because she said don’t rinse the rice as well. It came out terribly dry – nothing like risotta as she said. I ended up sautéing many mushrooms in butter to add along with a lot more broth. Even still it was bland so I added red pepper flakes.

    Reply

    • Natasha
      October 23, 2020

      Hi Jill, I haven’t had that experience – this is normally moist and tender. Also, make sure to use the same type of rice since different types require varying amounts of water. Also, rinsing the rice helps remove the starch.

      Reply

    • JJ
      October 26, 2020

      Most instant pot recipes call for less liquid in terms of rice to liquid ratio, some even one to one. I’m going to try this one this week. Only change will be some heavy cream/half and half at end for a creamery style.

      Reply

  • Matthew Harper
    October 21, 2020

    We have been making the Creamy Chicken and Rice stovetop method from your website for years. It’s a tried and true recipe for us, a total crowd pleaser. About a month ago I checked to see if you had made an Instant Pot version, and I was so happy to see it!

    I did notice some changes from your original stovetop method in this instant pot one: no white wine, no bay leaves, and less butter (no second application of butter). I think these could be used in the instant pot, and they should improve the flavor too.

    Thank you for such a great recipe!

    Reply

    • Natasha's Kitchen
      October 21, 2020

      Hello Matthew, thanks for sharing that with us and for giving some feedback too. I should try that next time, if you try that process with more ingredients, please share with us how it goes.

      Reply

  • Denisse
    October 20, 2020

    I making this for tonight’s dinner … actually 3 minutes away😋
    I’m hoping this meal turns out as good as the other recipes I made from your website.. I had to increase the recipe (big family over here) 🤞🏻

    Reply

    • Natasha's Kitchen
      October 20, 2020

      I hope this becomes a favorite for you and your family, Denisse. Enjoy!

      Reply

  • Larisa
    October 17, 2020

    Natasha, where did you get the tool to use to grub your cut onion, and what the name of this tool?
    Thank you

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Larisa. You can see the kitchen tools that I use here in my Amazon affiliate shop

      Reply

  • Chris
    October 7, 2020

    Another great success at my house. Thank you. I just bought a ninja so keep adding those instant pot recipes. 😉

    Reply

    • Natasha's Kitchen
      October 7, 2020

      You’re welcome, Chris. That is noted. Thank you for your suggestion!

      Reply

  • Landon
    October 6, 2020

    We just ate this for our dinner. Got three sets of thumbs up from everyone in the house, and one “it’s so nourishing” from my MIL. I always hate to read comments that say something is good but they made modifications, and here I am doing the same thing. We’re still seeing shortages of certain items at the grocery stores, so I made due with what I had in the kitchen. I used vegetable stock because I was out of chicken stock. I used minced garlic from a jar because I haven’t seen bulbs in a while. Didn’t measure it, just spooned some in. I was out of fresh carrots, so I used a cup of frozen peas and carrots. Everything else was per the recipe and all steps were followed as written. We’ll be adding this to our regular rotation. Can’t wait to try it as written!!

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Hello Landon, thank you for sharing that with us. I’m glad that you were able to find some ingredients to substitute and so good to know that it worked well too!

      Reply

  • Andy
    October 5, 2020

    Before stirring in the parm, is the goal to squeeze 5e garlic cloves from their paper or remove the halves altogether?

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Andy, we remove them, some people choose to keep the garlic cloves in the rice.

      Reply

  • Nancy
    September 23, 2020

    Will long grain rice work in place of jasmine (same liquid Amt?)
    Thanks

    Reply

    • Natasha's Kitchen
      September 24, 2020

      Hi Nancy, others commented and shared this “I used canned carrots and peas in lieu of shredded carrots and plain white long grain rice instead of jasmine rice. It still turned out great. I love the recipe. I love it. Thank you very much for sharing this.”

      Reply

  • Paula
    September 23, 2020

    Perfect! Used sushi rice as that was what I had on hand and it was like a creamy risotto, and yummy. Kids had 2nds and 3rds!

    Reply

    • Natashas Kitchen
      September 23, 2020

      I’m so happy to hear your family enjoyed that!

      Reply

      • Denise
        October 6, 2020

        Really good Recipe and so easy! So like yummmmm

        Reply

        • Natasha's Kitchen
          October 7, 2020

          So great to hear that, Denise. Thank you!

          Reply

  • Nicole
    September 22, 2020

    Can’t wait to try this! How long would you suggest with brown rice?

    Reply

    • Natashas Kitchen
      September 22, 2020

      Hi Nicole, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!

      Reply

  • Deborah Jennings
    September 21, 2020

    I made this and it was so good and easy. This is one of a bunch of your recipes I have made and they are all great.

    Reply

    • Natasha's Kitchen
      September 22, 2020

      I’m so glad to hear that! Thanks for sharing that with us, Deborah.

      Reply

  • Gregc277
    September 17, 2020

    I love your stuff. This is the third recipes I am making from you this week.

    Reply

    • Natasha's Kitchen
      September 17, 2020

      Nice to know that Greg! I hope you love each recipe that you try from Natashas Kitchen.

      Reply

  • Carolina
    September 15, 2020

    I made this recipe tonight for my family and every one loved it. After reading reviews of it being too blend, I added more spices and more cheese of course. However, the 4 cups of broth is way too much. I had to subtract 1 whole cup from it as it was soup like. Other than that it was a good healthy recipe. Oh and I added frozen peas for more color for my 2 year old.

    Reply

    • Natashas Kitchen
      September 15, 2020

      I’m so happy you enjoyed that Carolina!

      Reply

  • Barbara
    September 14, 2020

    Followed the recipe. The family loved it. My husband said, “This one is a keeper!”.

    Reply

    • Natashas Kitchen
      September 14, 2020

      That’s just awesome Barbara! Thank you for that wonderful review!

      Reply

  • Natali
    September 12, 2020

    Love this recipe! About a month ago we made this recipe for our friends affected in a tornado outbreak. Right after we got it out of the Instant Pot, it looked a little undercooked, so we tried it and when we did, we didn’t want to share! This recipe was extremely easy. Thank You

    Reply

    • Natashas Kitchen
      September 12, 2020

      You’re welcome, Natali! I’m so happy you enjoyed this recipe!

      Reply

  • Li
    September 10, 2020

    Hi! We love this recipe! However, my husband has recently been diagnosed with diabetes. Is there a way to make this meal with less rice and not be as soupy?

    Reply

    • Natasha
      September 11, 2020

      Hi Li, if you cut down the rice, you would need to cut down the liquid proportionally. Without testing all those variations, I could only guess to the amounts.

      Reply

  • Glenna M Besnoff
    September 9, 2020

    This chicken and rice dish in the ipot is excellent!!! Thank you for sharing it. I also loved the beff and brocoli stir fry. My son has been visiting for a week and I’m spoiling him. Next is the baby back ribs!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      Hello Glenda, so awesome to hear that! I’m so happy to know that your son is enjoying his stay with you. Enjoy and may you both love every recipe that you try!

      Reply

      • Randy
        September 11, 2020

        Mine came out in between risotto and soup consistency. Not sure what I did wrong.

        Reply

        • Natashas Kitchen
          September 11, 2020

          Hi Randy, I haven’t had that experience but I’m curious if there was too much water or if using a different type of rice or letting it sit too long before releasing pressure, you do run the risk of it becoming mushy/ risotto like. I hope that helps for next time.

          Reply

  • Fivi Siordia
    September 5, 2020

    This recipe is SO delicious!! My 5 year old son asked me to make it again tomorrow night What I love about this dish is that it comes together so quickly and there’s minimal cleanup at the end. Thank you, Natasha!

    Reply

    • Natashas Kitchen
      September 5, 2020

      You’re welcome Fivi! I’m so happy you enjoyed that!

      Reply

  • Yvonne
    August 31, 2020

    Just made this & I love it

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Super! Thank you Yvonne.

      Reply

  • Green eyed teacher
    August 28, 2020

    Fabulous dinner! I loved everything about this recipe. I used brown rice and so in the future I’ll add a little more time although it still was wonderful. I’m also considering adding more veggies.

    Reply

    • Natashas Kitchen
      August 29, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Leslie
    August 24, 2020

    This was a delicious dish!
    I made it exactly as written.
    Husband really enjoyed it–enough so that he commented
    “this is very good”.
    Translation? Make it again!

    Reply

    • Natasha's Kitchen
      August 24, 2020

      Yay, that is so awesome! Your husband really enjoyed this recipe, I hope you both will love every recipe that you’re going to try.

      Reply

    • Natashas Kitchen
      August 24, 2020

      That is the best when the husband’s (and the family) love what we moms make. That’s so great!

      Reply

  • Marcy
    August 20, 2020

    This was pretty tasty and I loved it was all made in the pot. The water to rice ratio was spot on. I think some commenters that had a problem with it may have used minute rice. I will make this again for sure, but may add some of the spices that commenters mentioned, such as worcestershire sauce, ginger, thyme, or curry.

    Reply

    • Natashas Kitchen
      August 20, 2020

      Thank you so much for sharing that with me Marcy!

      Reply

  • Jen
    August 15, 2020

    My family loved this recipe! Thank you for posting it and for the easy-to-follow video too! We appreciate it!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      You are so welcome, Jen. Thank you for your great review!

      Reply

  • Sadiya Ahmed
    August 9, 2020

    Dear Natasha,

    I plan on making this Dish for my picky two year old son. However, I own the instant pot mini duo, which has a 3-quart container. Would this recipe work with that? Let me know, thanks!

    Reply

    • Natasha
      August 9, 2020

      Hi, a 3-quart would probably be too small for this full recipe. I haven’t tested it, but I think it would go above the max fill line. The cook time should be about the same.

      Reply

    • Marcy
      August 20, 2020

      Sadiya – I halved the recipe and that worked well. I think it would certainly fit in the 3 qt.

      Reply

  • Kristy
    August 8, 2020

    This was absolutely delicious! My husband loved it and went back for 3rds.(My son didn’t care for it due to the texture of the rice. He’s going through a face of only liking certain foods.) I will absolutely make it again! I didn’t have onions, so I used onion powder. So good! I highly recommend!

    Reply

    • Natashas Kitchen
      August 8, 2020

      That is the best when kids and the family love what we moms make. That’s so great!

      Reply

  • Amy
    August 4, 2020

    My family loves this recipe. I want to double it because I have a large family and we like leftovers. If I double this recipe is the cook time the same?

    Reply

    • Natasha's Kitchen
      August 5, 2020

      Thanks for sharing that with us, Amy. If you are at the recipe, click on Jump to recipe and click on the number of servings to adjust the ingredients. Hope that helps.

      Reply

  • Sue
    August 1, 2020

    Hi we loved this recipe as did friends we shared it with! I am wondering whether this could be frozen and reheated?

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Sue, 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 hope that helps.

      Reply

  • Robin T
    July 30, 2020

    Hi Natasha, I hate to give you a lower rating as I do love your recipes, but for some reason the 4c liquid to 2c rice caused an extremely soggy result. I actually used 2.5c rice and 4c liquid too! Most other recipes I looked at do 1:1 ratio of liquid to rice, so I’m not sure what went wrong. The flavor was still good, and I tried to salvage by putting it on ‘dehydrate’ setting, but do you have any tips when something like this turns out too wet?

    Reply

    • Natasha
      July 30, 2020

      Hi Robin, 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 a different type of rice could require a different amount of water.

      Reply

  • Terri
    July 29, 2020

    Can you use a 8 quart Instant Pot?

    Reply

    • Natashas Kitchen
      July 29, 2020

      Hi Terri, 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.

      Reply

    • Matt Harper
      October 21, 2020

      I have made it in an 8 quart instant pot according to the recipe without any problems.

      Reply

  • Rich
    July 29, 2020

    Enjoyed making this. Needed at least a little extra salt. What do you think about using a little Lawry’s Seasoned Salt?

    Reply

    • Natasha
      July 29, 2020

      Hi Rich, we love using Lawry’s seasoned salt. I think that is a great idea.

      Reply

  • Nic
    July 27, 2020

    I cut the recipe in half. Cooking time was way too long. I thought it might be and scaled back to 6 minutes with 4 minutes natural release, but rice and veggies were still mushy and chicken a little on the overdone side but ok. I will try 4 minutes at high pressure next time with quick release.

    Also thought it was lacking in flavor. Added southwest seasoning which helped.

    Reply

    • Natashas Kitchen
      July 27, 2020

      Thank you for sharing that with me Nic!

      Reply

    • Toni
      August 19, 2020

      This sounds so good. I want to make it for dinner tonight. I don’t have Parmesan cheese. Have you made it with cheddar cheese and do you think that would be a good substitute?

      Reply

  • Ana
    July 24, 2020

    Finally tried this recipe last night and it was delicious. My husband liked it and brought left over to work.

    Reply

    • Natashas Kitchen
      July 24, 2020

      I’m so happy to hear that! Thank you for this awesome feedback Ana!

      Reply

  • Natalia
    July 23, 2020

    Hi, I’ve made this recipe a couple of times already and it was a hit, and my question is can I use buckwheat instead of rice, and if so do I have to rinse the buckwheat and how long should I cook it for In the instant pot? Thank you

    Reply

    • Natashas Kitchen
      July 23, 2020

      Hi Natalia, I have not tested this with buckwheat to advise. If you experiment please let me know how you like that.

      Reply

  • Anita
    July 7, 2020

    Hi,
    Can I use short grain rice? Will this affect the texture or cooking time?
    Thanks

    Reply

    • Natasha's Kitchen
      July 8, 2020

      I haven’t tried that but I imagine that should work, but the cooking time will definitely be different.

      Reply

  • Chris Boehm
    July 7, 2020

    Fell upon the recipe searching “Instapot chicken and rice.” So happy I did! Simple ingredients that we had ready. Start to finish took about 40 minutes. And it is amazing! Printed the recipe to ensure that we use it again soon. YUMMMMMM!!!!!! Thank you!!!!!

    Reply

    • Natashas Kitchen
      July 7, 2020

      I’m so glad you enjoyed this recipe, Chris! Thank you for sharing that wonderful review!

      Reply

  • lynne trover
    July 1, 2020

    can you use leftover chicken with this?

    Reply

    • Natashas Kitchen
      July 1, 2020

      Hi Lynne, I have not tried this with leftover chicken to advise. If you experiment please let me know how you like that!

      Reply

  • Veronica
    June 30, 2020

    Hi there. I have the Instant Pot Duo Nova. Is there anything different that I have to do to this recipe?

    Reply

    • Natashas Kitchen
      June 30, 2020

      Hi Veronica, that should work the same as long as you have the 6 quart one!

      Reply

    • Christa
      July 20, 2020

      Absolutely love how easy and delicious this recipe is. Thank you!!

      Reply

      • Natashas Kitchen
        July 20, 2020

        You’re welcome, Christa! I’m so happy you enjoyed that!

        Reply

  • Anna
    June 21, 2020

    I’ve made this several times now and love it! It reheats awesome so I make it and then have my lunches for work for a few days. I cube the carrot instead of shredding since I like the larger chunks of veggies. I make it with brown rice sometimes and set it for 30 minutes. I’ve also added a bag of frozen peas in at the end when I stir in the cheese. I like the added color and flavor of the peas. Thanks for such a wonderfully versatile recipe!

    Reply

    • Natasha's Kitchen
      June 21, 2020

      I love it, thanks for your feedback and for sharing this with us!

      Reply

  • DeLaina L Sims
    June 18, 2020

    2 IMPORTANT QUESTIONS: I tried your Chicken and Rice in my brand new Instant Pot. 1st meal in the IP. It was so good that I decided to invite my in-laws over Thursday (today) for dinner. I have an 8 qt IP and am hoping it will not go over the half way mark if I double the recipe, but I need to know if it needs to cook longer for a double recipe? Plus, I have some frozen chicken in the freezer. When I use that for this recipe, how much longer do I need to cook it and do I add all the other ingredients like it shows in your video or the chicken first so that it thaws. I love your cooking videos, Natasha!!! You are my favorite cook!! We loved your lasagna roll ups and your meatloaf!! Both were yummilicious!!!

    Reply

    • Natasha
      June 18, 2020

      I haven’t tried this in an 8qt or doubling it so I can’t say for sure, but it should be about the same cook time. I would thaw the chicken before cooking to keep the cooking times consistent so you don’t end up with mushy rice. If you test that out, let me know how it goes.

      Reply

  • Lauren
    June 16, 2020

    This. Was. Delicious.

    Made it last night and it was a huge hit!!

    Any tips on the best way to reheat leftovers? Reheating rice can give me trouble sometimes

    Reply

    • Natashas Kitchen
      June 16, 2020

      Hi Lauren, When reheating, we like to sprinkle a little bit of water when it’s heating up so it doesn’t get dry. I hope that helps.

      Reply

      • Lauren
        June 18, 2020

        Thank you!!!

        Reply

  • Peter
    June 15, 2020

    I made this Instapot chicken and rice once before and followed the recipe exactly and found that using chicken broth made the all over taste too chickeney (?) so today I replaced it with 4 cups of herb broth and then added 1 tablespoon of chili flakes. I find it a more balanced taste, but it also ocurred to me, that it is possible that my broth might have been stronger than yours.

    Reply

    • Natashas Kitchen
      June 15, 2020

      Thank you so much for sharing that with me Peter! Yes, some broth is stronger than others and that may have been the culprit. I’m so glad you enjoyed this recipe.

      Reply

      • Peter
        June 19, 2020

        Ohhh, and I totally forgot to mention that I also added a teaspoon of Worcestershire sauce for some subtle ummmph! And it is a great recipe for quick crowd pleasing!

        Reply

  • Virginia Vierra
    June 11, 2020

    The rice with cheese is really good. But the cubed chicken Is a little dry. Next time I’ll just cook whole, laying it on top of rice

    Reply

    • Natashas Kitchen
      June 11, 2020

      Thank you for sharing that with us Virginia. Did you use chicken thighs or chicken breast?

      Reply

  • Erin
    June 7, 2020

    My kid absolutely loved this! Super easy to make too 🙂

    Reply

    • Natasha's Kitchen
      June 7, 2020

      Wonderful to hear that, Erin. Thank you for your great review!

      Reply

  • Sue
    June 6, 2020

    Sorry but my family was not pleased with this recipe. Very bland even with a full head of garlic. Not sure your reasoning for cutting the whole head of garlic in 1/2 and placing on top instead of peeling and chopping it to add to the chicken. It might have actually made it a little more flavorful if it was sautéed with the chicken. I have tried many a recipe from you Natasha, but sorry this did not hit a home run in my house.

    Reply

    • Natasha
      June 8, 2020

      Hi Sue, did you make sure to season it – this normally has ample flavor and is a very popular recipe among our readers. I’m happy to help troubleshoot but without being there or having more details, it’s impossible to know if anything was changed.

      Reply

      • Kelly F Guncheon
        August 6, 2020

        We also found it to be bland, and I followed the recipe to a T. The parsley helped a lot. I like the suggestions to add fresh ginger, red pepper flakes, thyme, mushrooms.

        Reply

        • Natashas Kitchen
          August 6, 2020

          Thank you so much for sharing that suggestion with me Kelly!

          Reply

    • Matt Harper
      October 21, 2020

      We always double the garlic. It should slide right out of the skins if you cook it in the instant pot on top of the rice like Natasha suggests. It will be mushy, but I suggest chopping it up and mixing it with the rice. Never too much garlic in our house!

      Reply

  • A Good Voice
    June 6, 2020

    I made the chicken and rice for a late lunch. It was delicious!

    Reply

    • Natashas Kitchen
      June 6, 2020

      I’m happy you enjoyed that! Thank you for the wonderful review!

      Reply

  • Jeralyn
    June 5, 2020

    Super easy recipe, love the hidden veg with the shredded carrots for my picky eater. But I found it a little bland. I wanted some more flavors going on, will try adding more herbs next time as I think thyme would be yummy, and it needed more salt.

    Reply

    • Natashas Kitchen
      June 5, 2020

      Thank you for sharing that feedback with us Jeralyn!

      Reply

  • Janna
    June 4, 2020

    I tried this recipe today with my Instant Pot. I modified some ingredients because I don’t have them at the moment. I used canned carrots and peas in lieu of shredded carrots and plain white long grain rice instead of jasmine rice. It still turned out great. I love the recipe. I love it. Thank you very much for sharing this.

    Reply

    • Natashas Kitchen
      June 4, 2020

      You’re welcome Janne! So happy you enjoyed that!

      Reply

  • Bill Sobel
    June 4, 2020

    The Instant Pot Chicken and Rice looks excellent. It it possible to replace the white rice with brown rice? I know brown rice takes longer to cool.

    Reply

    • Natashas Kitchen
      June 4, 2020

      Hi Bill, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!

      Reply

  • Meghan Colaiacovo
    June 3, 2020

    How much minced garlic should I use in place of a head of garlic?

    Reply

    • Natasha's Kitchen
      June 3, 2020

      It depends on the size but a typical garlic would have 10-12 cloves I think.

      Reply

  • Suzette
    May 31, 2020

    My first real entree in my Instant pit, and it was a huge hit with my rice loving husband!😀. I used brown rice and cooked for 20 minutes. Also cut the chicken bigger since it was cooking longer. Fork tender chicken! Been following you for a while, and very glad I finally tried your recipe! Thanks!

    Reply

    • Natasha's Kitchen
      May 31, 2020

      I am so happy that you and your husband both enjoyed this recipe. Thank you for giving it a try and for sharing your experience with us!

      Reply

  • Jennifer
    May 30, 2020

    Natasha, I have an 8 quart instant pot..will the timing be the same? Cant wait to try! Thank you

    Reply

    • Natasha
      May 30, 2020

      Hi Jennifer, I haven’t tested this in an 8 qt but according to the manufacturer, no matter the size of your instant pot, whether it is 8qt or 6 qt, the cooking time will remain the same.

      Reply

  • Gary Leger
    May 27, 2020

    I made this recipe tonight and love it!! I used wings since that’s what I had on hand. I also used chopped garlic and fresh grated ginger. I also used chicken stock. This will be a staple in my kitchen now.
    I enjoy watching your videos! Thank you so much!

    Reply

    • Natashas Kitchen
      May 27, 2020

      Yum! That sounds so good right now! Thank you for sharing your wonderful review with us!

      Reply

  • Tessa
    May 25, 2020

    Hi Natasha,
    My family loved this recipe. We want to make it again and share some with a friends family. If I were to double or 1.5x the recipe, do I need to adjust the cook time?

    Reply

    • Natashas Kitchen
      May 25, 2020

      Hi Tessa, I’m so glad you enjoyed it! You will need to cook the chicken for a little while longer and you can add a minute or two more to the pressure cook.

      Reply

  • Susan
    May 24, 2020

    Love love love this recipes but my husband is a diabetic so his blood sugar spikes after eating it. Can cauliflower rice be used instead of regularly rice?

    Reply

    • Natasha
      May 24, 2020

      Hi Susan, I haven’t tested this with cauliflower rice so I’m not sure what to advise for the cooking time since cauliflower would cook faster.

      Reply

  • Shirley
    May 20, 2020

    Too much liquid in the recipe. I think maybe 2.5-3 cups should be enough. My rice is really mushy like porridge.

    Reply

    • Natashas Kitchen
      May 20, 2020

      Thank you for sharing that feedback with us Shirley. It should not be like porridge. Was anything altered in this recipe?

      Reply

    • KJ
      May 24, 2020

      2x liquid/rice ratio is standard. Mine came out fine.

      Reply

  • Eduarda Badaraco
    May 18, 2020

    I tried this the first time, my whole family loved it, it’s so creamy, just like Natasha, the texture resembles risotto. Love this and all your videos, thank you

    Reply

    • Natashas Kitchen
      May 18, 2020

      I’m so glad you enjoyed this recipe! Thank you for that great review.

      Reply

  • Aida
    May 18, 2020

    Instead of chicken can shrimp be used.

    Reply

    • Natashas Kitchen
      May 18, 2020

      I haven’t tested that with shrimp to advise, if you experiment, let me know how you liked the recipe.

      Reply

      • Joseph
        June 10, 2020

        I tried to follow this recipe but the rice burned to the bottom with most not even cooking. Tech and me apparently do not mix well.

        Reply

        • Natashas Kitchen
          June 10, 2020

          Hi Joseph, That seems odd that you got the burn notice – there is a significant amount of water in the recipe where the burn notice shouldn’t appear. I wonder if it was a fluke with the machine?

          Reply

  • Amanda
    May 17, 2020

    I have made this a few times and the flavor is greay but my chicken is a bit dry. Any tips?? Thanks!

    Reply

    • Natasha
      May 17, 2020

      Hi Amanda, if using a different kind of rice, you may need a little more water since some types of rice absorb more water and the chicken, in that case, may seem a little dry. With rice, a splash of hot water at the very end can make all the difference in a fluffy texture and to correct any dryness.

      Reply

    • Brad S
      May 17, 2020

      I do not own an Instant Pot, could this be cooked in the oven instead? Or would it change the consistency and flavor too much?
      Thank you

      Reply

      • Natasha's Kitchen
        May 18, 2020

        Hi Brad, the original version of this recipe is actually stovetop! You can find that recipe here.

        Reply

    • Athena
      May 28, 2020

      White chicken meat tends to be dryer than dark in an IP/general. You may want to use dark meat if you used white.

      Reply

  • darlene
    May 17, 2020

    How can you adapt this to skillet?

    Reply

    • Natashas Kitchen
      May 18, 2020

      Hi Darlene, I haven’t tested this in a skillet since they tend to be too short to hold all the ingredients. But we do have this exact recipe made in a pot. You can find it HERE. I hope that helps.

      Reply

  • Laurel Traud
    May 16, 2020

    How long does this stay good for??

    Reply

    • Natashas Kitchen
      May 16, 2020

      Hi Laurel, this recipe will stay good for a few days. I hope you love this recipe.

      Reply

  • Jennifer R Anderson
    May 15, 2020

    Made this for supper tonight. Family enjoyed it. I did make mine with minute rice and used cheddar cheese. Still turned out very good.

    Reply

    • Natashas Kitchen
      May 15, 2020

      I’m so glad you enjoyed it!

      Reply

  • Alice
    May 14, 2020

    I just purchased my first combo pressure cooker/air fryer. Thinking about trying this chicken and rice recipe, but wanted to ask about adding the cheese at the last. Is the cheese necessary since we have a non-cheese eater in the family? Should something else be substituted or will it be o.k. just without the cheese?

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Alice, the cheese is a topping, you can definitely omit it for cheese-free chicken rice. Or you can always serve part with cheese and part of the recipe without it.

      Reply

  • Anastasia
    May 13, 2020

    Hi Natasha. Will this work with a mixture of jasmine and basmati rice or just basmati? I only have a bit of jasmine left and a ton of basmati. Thank you! 🙂

    Reply

    • Natasha's Kitchen
      May 13, 2020

      Hi Anastasia, others shared that they used basmati rice and it worked well too but I’m just not sure if it will work if you mix both as I haven’t tried it yet.

      Reply

    • Jaime
      June 11, 2020

      I have mixed those types of rice and it still turned out delicious! This is a family favorite and we make it probably weekly! Though sometimes on the stovetop because the wine just gives it that extra yummy kick!

      Reply

  • Mary
    May 11, 2020

    I helped my 14 year old make this today! It was a hit & made her more confident cooking. I used plain white rice because I was out of jasmine and it worked great, no other changes.

    Reply

    • Natashas Kitchen
      May 11, 2020

      That is the best when kids help with the cooking. That’s so great!

      Reply

  • Sue
    May 10, 2020

    Hi,
    Would this recipe work with brown rice?
    Thank you

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Hi Sue, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!

      Reply

  • Michele Spivey
    May 8, 2020

    Hi Natasha
    Happy Early Mother’s Day!!! I have made this twice but the second time I made it I added 16 oz sliced mushrooms. That made it even better. Everyone loved it!!! Thank you

    Reply

    • Natashas Kitchen
      May 8, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Barbara C. Hardison
    May 8, 2020

    Natasha…..help me convert this recipe to use Brown Rice….please.

    Reply

    • Natashas Kitchen
      May 8, 2020

      Hi Barbara, I haven’t made this one with brown rice but one of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!

      Reply

  • GiGi
    May 7, 2020

    Perfection! Prepared exactly per recipe, and it was unbelievably flavorful. The rice was creamy, and the chicken perfectly tender. Yum! (Oh so easy, also!)

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Love it! Thanks for your excellent feedback, Gigi. So glad you enjoyed this recipe.

      Reply

  • JennB
    May 7, 2020

    This is probably the 7th recipe we have tried…..and the 7th winner! My kids are so incredibly picky and now THEY are looking for a recipe on your website and making it themselves. Thank you!

    Reply

    • Natasha's Kitchen
      May 7, 2020

      Lovely to hear that Jenn! Thank you for giving this recipe an excellent feedback.

      Reply

  • Paola A.
    May 7, 2020

    Hello! What veggie can I substitute if I don’t have carrots?

    Reply

    • Natashas Kitchen
      May 7, 2020

      Hi Paola, one of our readers replaced the carrots with yellow pepper and loved this recipe. If you experiment with that I would love to know how you like this recipe.

      Reply

      • Kathy
        May 18, 2020

        I don’t have an istapot but I have a good old pressure cooker. Would it be the same.

        Reply

        • Natashas Kitchen
          May 19, 2020

          Hi Kathy, that should work OR you can follow this identical recipe here that is made on the stove top.

          Reply

  • Michael
    May 6, 2020

    Hi Natasha, I discovered your blog few days ago and had to say this recipe was the most success I had with cooking lately! It turned out absolutely perfect, with every bite, I couldn’t get over how flavorful and creamy it was. Definitely a new addition to my repertoire

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thanks for sharing your good feedback with us, Michael. I’m glad that it was a success and you loved it!

      Reply

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