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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.

A large bowl of chicken and rice with a fork in the middle of it.
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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.

A large bowl of chicken and rice topped with fresh parsley with 2 forks next to it.

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 to make this Instant Pot Chicken and Rice recipe.


  • 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.
The chicken being sautéd in the instant pot with a wooden spoon next to it.
  • 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.
All the other ingredients added to the chicken in the instant pot.  The rice is completely covered with the liquid and the cream of chicken soup is on top but not mixed in.
  • 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.
Close up of the chicken and rice in a large bowl topped with parsley.

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.

A white bowl of the chicken and rice with fresh parsley next to it as well as 2 forks.

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:

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Instant Pot Chicken and Rice Recipe

4.97 from 222 votes
Get dinner on the table fast with Chicken and Rice Instant Pot Recipe. Ready in only 30 minutes, Instant pot cheesy chicken and rice casserole is so simple.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Cuisine American
Course Main Course
Calories 459



  • 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

Refrigerate the leftovers in an air tight container for up to 5-7 days. 
You can mix in a bag of frozen mixed vegetables into this meal when you add in the rice.  I have done this with frozen peas and carrots mixture before and it works great. 

Nutrition Facts

Calories 459kcal, Carbohydrates 43g, Protein 22g, Fat 22g, Saturated Fat 10g, Trans Fat 1g, Cholesterol 68mg, Sodium 1276mg, Potassium 329mg, Fiber 1g, Sugar 1g, Vitamin A 485IU, Vitamin C 6mg, Calcium 302mg, Iron 2mg

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Get dinner on the table fast with Chicken and Rice Instant Pot Recipe. Ready in only 30 minutes, Instant pot cheesy chicken and rice casserole is so simple and delicious too! The entire family will love this easy to make Instant Pot Chicken and Rice Recipe! #eatingonadime #instantpotrecipes #chickenrecipes #chickenandrice

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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. 5 stars
    Was soo good tonight for the whole family, does anyone know the best way to reheat it for my lunch tomorrow!!

  2. 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!

  3. 5 stars
    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.

  4. 5 stars
    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 🙂

  5. 5 stars
    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!

  6. 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?

  7. 4 stars
    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 ?

  8. 5 stars
    It’s really good but for some reason after following the recipe to a T I got the dreaded “burn” message. Any ideas

  9. 4 stars
    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.

  10. 5 stars
    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!

  11. 5 stars
    Made this for the family on Sunday. They really loved it. From frozen chicken to meal in under 30 minutes. Insta Pots are wonderful.

  12. 5 stars
    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!

  13. You can also add a few minutes to the cook time to ensure that the rice is cooked through next time.

  14. My rice was not cooked even though I let the IP naturally release pressure for a long time but it is still delicious. Will definitely make it again but I’ll cook the rice separately!

  15. Hey Kaitlin – The only thing we changed is that the rice is now cooked in the instant pot to save on dishes. To make the original one, just cook the rice separately and mix it in at the end with the chicken and the sauce. Thank you!

  16. I used to love and use this recipe ALL THE TIME, but I liked the recipe how it used to be (where the rice was cooked separately)… do you have that recipe somewhere? That’s the one I want to keep using.

  17. Courtney – I’m so glad that you enjoy it. The only change we made to the recipe is that we now cook the rice in the instant pot; whereas, on the old recipe, we mixed in cooked rice. Everything else is the same!

  18. One of my favorite recipes to make! So easy and delicious! Is the old recipe posted anywhere or is there a way I could get that? Would love to have that saved as well as I preferred it that way. Thanks for sharing!

  19. Lisa – In the cook time, we have included the time to sauté the chicken and then approximately time to the instant pot to come to pressure. Thank you! I hope you try it out and enjoy it!

  20. I’m confused. It says cook time is 30 minutes, but in the directions, it says to only cook 3 minutes…

  21. Yes, originally we did make it that way; however, we updated it so that everything is made in the Instant Pot for an even easier recipe. I hope you try it out and let us know what you think!

  22. This has been my go-to chicken recipe in the Instant Pot. Didn’t the recipe originally call for cooking the chicken breasts for 30 minutes, removing and shredding them, and then adding 3 cups of pre-cooked rice along with the cheese? I had good results with that and wondered why you changed it.

  23. I’m so glad you enjoy this recipe. Thank you for sharing. I haven’t tried this in the oven yet so I’m not sure if that would work or not. If you try it, let us know how it turns out!

  24. 5 stars
    This is my FAVORITE Chicken and Rice recipe – SO SO GOOD!
    Is there a way to convert it to a one-dish oven recipe?

  25. Yummy! This turned out so so good. I cut up 1/2 head cauliflower and threw in when I added rice, cooked on HP for 4 after seeing some of the soupy comments. The cauliflower mixed in creamy and my kiddo didn’t even notice. This is a keeper for busy nights when comfort food is calling!

  26. 5 stars
    This was delicious and so easy! My whole family enjoyed it. I am glad I didn’t look at the reviews that said it was bland at first because this is far from bland. My picky eaters said we’ll add it to the monthly recipe lists! Thank you!

  27. 5 stars
    I made this for dinner the other night and my picky husband LOVED it :-). I added more rice to the final product to thicken it up a bit – but it was delicious! Will definitely make this again (and again…and again…)!

  28. Made this tonight and it was delish! It was soupier than I wanted but I had made extra rice and added it in. Yay for leftovers tomorrow! Thanks for sharing.

  29. What does quick releasing to naturally release the pressure mean?
    Do you quick release or let it naturally release.

  30. I used chicken thighs and followed the recipe. It was pretty liquid when I opened the Instapot. One benefit with using thighs is that it didn’t need shredding. Once I stirred it, the thighs came apart on their own! I used brown & wild rice and when I added that and the cheese, I also added a bag of cooked frozen peas. I let it sit for about 5 minutes on “keep warm” and it thickened up some. Taste was fantastic!! I can’t figure out how to post a picture ?.

  31. 5 stars
    Love it!! My hubby and my 9 year old loved it too so it will be on the menu another time! ?

  32. I generally do not use the trivet. If it’s too soupy, switch your instant pot to the sauté setting to cook off some of the liquid. Thank you!

  33. My pressure cooker normally cooks frozen chicken breast in 19 minutes. Should I reduce the cook time for this recipe instead of the 30 minutes?

  34. Its tastes so good but its was soupy?? I didnt change anything. Do you cook the chicken directly in the juices or do you cook them on the trivet?

  35. 4 stars
    Great flavor, and it truly did stretch out to be a bigger recipe than I expected! We got a few servings of leftovers, so I’m happy about that. I also got a soupy result, and I wish the rice was cooked with everything else, but great recipe overall!

  36. I made this tonight and it was amazing. Came out better than I expected! Definitely cooking it again!

  37. Jeanene – If the chicken breasts are frozen, I would cook this for 35 minutes. I haven’t cooked the rice in with the chicken on this rice. I think that it can be done but I haven’t tried it yet. If you try it, please let me know what you did and how it turns out. Thanks!

  38. Just got my InsstaPot If using frozen chicken breasts how long do I cook this? Is there a way I can make this a one pot meal by cooking the rice with the chicken?

  39. 5 stars
    This is so good!

    I cook my rice in the pot at the same time though. I put a trivet over the chicken, then put my rice & water in a little pan that I can sit in there (pot in pot method) and set that pan on top of the trivet. I often cook rice in with dishes like this. So far, it has always come out perfect regardless of the cooking time. If it is going to be longer cooking time like with this recipe, I usually add 1/4 cup extra water to the rice. I saw someone post that a couple of years ago and have done it since.

  40. 5 stars
    We made this the other night and it was great. How much time do I add to cook frozen chicken breasts?

  41. 4 stars
    Thanks for the recipe, however mine turned out very soupy. Any tips to what I may have done?