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Get dinner on the table in just 30 minutes with this Instant Pot Chicken and Rice Recipe. Delicious chicken and cheesy rice combine for the the best meal with tons of flavor. You are going to love this one pot meal.
Instant Pot Chicken and Rice Recipe:
This is one of our favorite meals to serve on busy weeknights. The pressure cooker makes it all so easy and dinner can be ready in no time at all. In fact, it is so easy that you only need 30 minutes to have a wonderful dinner sure to impress.
My kids go crazy over this dish and they love when I make it. Since it is so simple, I don’t mind making this meal frequently. It can be hard to find something we all enjoy and this meal was gobbled up by everyone.
Using the instant pot has been a game changer for my family. Even if my meal is frozen, I can have dinner on the table in less than 30 minutes by pressure cooking. You are going to love how simple this recipe is.
Instant Pot Frozen Chicken and Rice:
You can even make this chicken and rice with frozen chicken breast. I was glad when I discovered that it is possible to take frozen chicken from the freezer and have a complete meal. It is best to cook your frozen chicken for about 15 minutes first and then do a quick release.
Add in your rice and cook for 3 minutes. This frozen chicken and rice in instant pot is possible without much planning and your family will be happy. Plus it is so much better for you then going through the drive-thru.
Ingredients:
- Chicken Breasts – You can use boneless chicken breast or thighs that are fresh or frozen
- Olive Oil
- Minced Garlic
- Salt and Pepper
- Onion or onion powder
- Chicken Broth – We like using low sodium chicken broth or chicken stock. You can use a diluted cube in water
- Cream of Chicken Soup – You can even use cream of mushroom soup.
- White Rice – We usually use long grain white rice but you can also use long grain rice or brown rice
- Shredded Cheddar Cheese
How to make Instant Pot Chicken and Rice:
- Step 1 – Turn the instant pot to the sauté setting. Add the olive oil, diced chicken, onions and salt and pepper to the pot.
- Step 2 – Cook for 5-7 minutes stirring occasionally until the onions are soft and the chicken is browned slightly. Add in the minced garlic and cook for 1-2 minutes on the sauté setting in the instant pot.
- Step 3 – Next add in the chicken broth and rice. Stir to combine all the ingredients together. Make sure that the rice is fully covered with the liquid (add more if needed). Then pour the cream of chicken soup on top but do not mix it in with the other ingredients.
- Step 4 – Seal the instant pot and cook on high pressure for 3 minutes. After the cook time, let the instant pot naturally release the pressure release by not moving the valve on the lid.
- Step 5 – Once the pressure has been fully release, stir in the shredded cheese and serve warm. Enjoy!
Substitutions and Additions:
- Try cream of mushroom in the casserole.
- Make homemade cream of chicken soup.
- Substitute chicken thighs.
- Add frozen vegetables to the rice mixture. We like the frozen peas and carrots blend for an easy one pot dish.
- Add another ½ cups shredded cheese to the rice when finished cooking.
Can I Make Chicken and Rice in the Crock Pot?
Yes, you can make chicken and rice in the slow cooker. It is easy to dump everything in the slow cooker and it cooks in less than 4 hours. Simple recipe makes for an easy weeknight meal.
What to Serve with Chicken and Rice:
We love that this meal is great served as it is, but I do like to add a side to it.
- Broccoli – Roast or steam so broccoli for an easy side dish.
- Side Salad – Make a large salad for an easy side dish. Add in delicious vegetables for a healthy side with this hearty meal.
- Bread – We also like to serve this will a side of homemade rolls or garlic bread. It is filling and a must according to my kids with most of our recipes.
How to Store Leftovers:
Place the leftover chicken and rice in an air tight container once it has cooled to room temperature. Place in the fridge and it will last about 3 to 4 days.
Can you Freeze?
Yes, you can freeze chicken and rice. In fact it is the best way to store your leftover is you want it to last longer. Place in a freezer safe container and place in the freezer.
If stored properly your chicken and rice will last up to 3 months.
Tips for Instant Pot Chicken and Rice:
- Sauté Chicken – Before adding in the other ingredients make sure to sauté the chicken, garlic, onions in the olive oil. It only takes a few minutes but this is to ensure the chicken is cooked.
- Adding in Rice – Pour the rice in the instant pot and the chicken broth. Make sure the broth is covering the rice. You may need to add more if needed.
- Cream of Chicken Soup – When adding in the chicken soup, there is no need to combine with the other ingredients. It will combine as it cooks.
- Natural Release – Allow the instant pot to naturally release after the cooking time is up.
- Stir in cheese – After taking cooking, take off the lid and stir in the cheese.
Easy Instant Pot Chicken and Rice Recipe:
You only need 2 chicken breasts for this recipe so it is very frugal friendly. The rice and cheese really stretch the meat and make it easy to feed a big family. This is my go-to recipe when I only have a few chicken breast left.
I love meals that are easy on my grocery budget, taste amazing and only take a few minutes to prepare. Life is so busy and most of us are running from work and school to activities and more. Take out is so tempting on those crazy busy days.
Now, you can just toss everything in the instant pot in less than 15 minutes you can make this amazing recipe. Skip the drive-thru and make this delicious recipe.
Creamy and delicious chicken and rice is a staple weekly meal idea. We love that it is easy to make and mad with simple ingredients. The best budget friendly meal.
Print Chicken and Rice Instant Pot Recipe below:
Instant Pot Chicken and Rice Recipe
Ingredients
- 2 boneless skinless chicken breasts (diced into 1 inch pieces)
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1 tsp black pepper
- 1 tsp salt
- 1/2 onion (chopped)
- 1 3/4 cups chicken broth
- 1 can cream of chicken soup (10.5 oz can)
- 1 ½ cups white rice
- 2 cups cheddar cheese (shredded)
Instructions
- Turn the instant pot to the sauté setting and add in the olive oil.
- Add the chicken and onions and cook for 5-7 minutes stirring occasionally until the onions are softened and the chicken is browned slightly.
- Then add in the minced garlic and cook on the sauté setting for 1-2 minutes.
- Then stir in the chicken and rice. Make sure the rice is covered by the liquid (add more broth if needed).
- Next pour the cream of chicken soup on top of the other ingredients but do not mix it in with the other ingredients.
- Seal the instant pot (by moving the valve on the lid to the seal position). Cook on high pressure for 3 minutes. After the cook time, let the pressure release from the instant pot naturally by not moving the valve on the lid.
- Once all the pressure has been released from the instant pot. Remove the lid, stir in the shredded cheese. The heat from the meal will melt the cheese.
- Serve warm and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Find more Instant Pot Chicken Recipes:
- Instant Pot Chicken Pot Pie Recipe
- Instant Pot Chicken and Stuffing Dinner
- Instant Pot Chicken Fajita Soup
- Instant Pot Mississippi Chicken Recipe
You can also add a few minutes to the cook time to ensure that the rice is cooked through next time.
Love this recipe! Like others, however, I preferred adding the rice separately so it would be the consistency that we like :-). Regardless of how it’s prepared though – it’s AMAZING and something my husband suggests I make often! Thank you!
Made this for the family on Sunday. They really loved it. From frozen chicken to meal in under 30 minutes. Insta Pots are wonderful.
This is a family favorite and is on the rotation monthly to twice a month. Often there are no leftovers because they love it so much!
I cooked this tonight exactly as directed but added green peppers and Broccoli. I find it interesting people say it was soupy, mine was the opposite, extremely thick. I think perhaps the soupy ones are the result of a quick release instead of the slow? In my case I don’t think I opened quick enough after pressure was released so the rice soaked up everything. Having said all that it was delicious and I froze some for additional meals.
It’s really good but for some reason after following the recipe to a T I got the dreaded “burn” message. Any ideas
Great recipe! Will be using again. I do plan to pressure cook for 5 instead of 3 as my rice had a little more bite to it than I would like. I did natural release for 10 minutes. Added tbs of ranch dressing powder at the end for a bit of zip ?
Made this tonight. Oh so good.
I loved the recipe the old way where I could throw the chicken into the instant pot frozen and the rice was separate. Where can I find that recipe?
Was easy and good
Could you substitute riced cauliflower for thebrice?
Yes you can.
This was delicious! I was a little nervous about it being bland with so few ingredients but it was flavorful. And actually, my 9 year old walked into the kitchen when I was prepping and took over making it, so it’s delicious AND easy! I chose it because it was simple things I already had. Printing it now, will go in to our recipe folder!
My family loves this recipe…..but I don’t know how to stop my rice from burning and sticking on the bottom of the instant pot. Help please!! Thank you 🙂
I like to put the liquid at the bottom and not stir. That seems to prevent that more.
I have been meaning to do this in an instant pot. It is so simple and yummy. I used a whole head of garlic. You don’t even need extra cheese it is good just like this.
Used this as a base for a quick one pot coconut curry and it was delicious!! Swapped the cream of mushroom for just over half a can of full fat coconut milk (Tader Joe’s Organic!) and added 2.5 tsp yellow curry. Cooked for 4 min on high. Might have sautéed the chicken a hair less in the beginning but the rice was perfectly moist!
Would leftover cooked chicken work in this recipe?
Yes it would.
Was soo good tonight for the whole family, does anyone know the best way to reheat it for my lunch tomorrow!!