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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.
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.
Frozen chicken and rice instant pot is packed with flavor and always a family favorite. You may also love this Instant Pot Chicken Curry Recipe, Instant pot Lemon Chicken Recipe and Instant Pot Chicken Tikka Masala.
Table of Contents
Why This Recipe Works
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 instant pot frozen chicken and rice recipe is.
We love the creamy and cheesy texture that is even better served our favorite side dishes.
Ingredients
- Chicken Breasts – You can use boneless chicken breast or chicken thighs that are fresh or frozen chicken breast
- Olive Oil – You can use any kind of oil for sautéing
- Minced Garlic – We used jarred minced garlic but you can use fresh minced garlic or garlic powder. See How to Mince Garlic Cloves.
- Onion – If you don’t want to include onions you can add in onion powder or dehydrated onions.
- 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 or try our Homemade Cream of Chicken Soup Recipe.
- White Rice – We usually use long grain white rice but you can also use brown rice, basmati or jasmine rice.
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Substitutions and Additions
- Vegetables – Add frozen vegetables to the rice mixture. We like the frozen peas and carrots blend or green beans for an easy one pot dish.
- Cheese – Add another ½ cups shredded cheese to the rice when finished cooking. You can even use different types of cheese for a delicious variation. Parmesan Cheese is a delicious option.
- Seasoning – We used simple seasoning for this recipe, but you can add in a tablespoon of Italian Seasonings.
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!
Expert Tips
- 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.
What to Serve with Instant Pot 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 – We love to Steam Broccoli in the Microwave for an easy side dish.
- Side Salad – Spinach Strawberry Salad is loaded with flavor and is simple to make.
- Bread – We also like to serve this will a side of homemade Crescent rolls or air fryer garlic bread. It is filling and a must according to my kids with most of our recipes.
Frequently Asked Questions
Yes, you can cook rice and meat together in the instant pot for a quick and easy meal idea. Cook the chicken first and then add in the rice with enough liquid for a tasty meal idea.
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.
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.
Reheat the leftovers in the microwave in 1 minute intervals until heated through.
More Easy Instant Pot Chicken Recipes
Quick and Easy Instant Pot
Instant Pot Chicken Pot Pie Recipe
Quick and Easy Instant Pot
Instant Pot Chicken and Stuffing Casserole
Quick and Easy Instant Pot
Instant Pot Chicken Fajita Soup
Quick and Easy Instant Pot
Instant Pot Mississippi Chicken Recipe
We love to hear from you. If you make this chicken and rice instant pot recipe, please leave us a comment or a star review.
Instant Pot Chicken and Rice
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!
First and very important DO NOT STIR AFTER ADDING THE RICE. Just gently spread evenly, add enough broth to cover. Pour soup on top. Follow directions as written.
If you stir the rice you will get the BURN NOTICE.
I love all your recipes. Thank you for sharing. I need help with cooking from frozen.
Frozen is mentioned in this post but I’m not sure how it applies to this recipe ? I’m guessing could cook the frozen chicken in the pot first then dice it up. Maybe still sauté the bits to brown a bit then continue ?
It’s not easy finding recipes directly cooking from frozen, which is what I bought the pot for. I never remember to defrost ????? lol
Yes I think that would be delicious
Can cream cheese be added to make it creamy and cheesey?
Was soo good tonight for the whole family, does anyone know the best way to reheat it for my lunch tomorrow!!
Yes it would.
Would leftover cooked chicken work in this recipe?
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!
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.
I like to put the liquid at the bottom and not stir. That seems to prevent that more.
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 🙂
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!
Yes you can.
Could you substitute riced cauliflower for thebrice?
Was easy and 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?
Made this tonight. Oh so good.
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 ?
It’s really good but for some reason after following the recipe to a T I got the dreaded “burn” message. Any ideas
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.
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!
Made this for the family on Sunday. They really loved it. From frozen chicken to meal in under 30 minutes. Insta Pots are wonderful.
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!
You can also add a few minutes to the cook time to ensure that the rice is cooked through next time.
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!
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!
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.
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!
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!
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!
I’m confused. It says cook time is 30 minutes, but in the directions, it says to only cook 3 minutes…
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!
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.
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!
This is my FAVORITE Chicken and Rice recipe – SO SO GOOD!
Is there a way to convert it to a one-dish oven recipe?
Great idea – I’m so glad you enjoyed it!
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!
High pressure
Do i set the pressure cooker to low or high pressure?
I’m so glad you enjoyed it – Thank you so much!
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!
Great to hear! Thanks for sharing 🙂
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…)!
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.
Sorry for the confusion. I do a quick release on this recipe. Thank you!
What does quick releasing to naturally release the pressure mean?
Do you quick release or let it naturally release.
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 ?.
Love it!! My hubby and my 9 year old loved it too so it will be on the menu another time! ?
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!
Yes, I would if you find that your pressure cooker cooks faster. Thank you!
Swap out the onion for 1/4 green onion and add sour cream. So yummy!!!
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?
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?
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!
Awesome – Thanks for sharing!
I made this tonight and it was amazing. Came out better than I expected! Definitely cooking it again!
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!
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?
Rebecca – I used mild cheddar on this one. Thank you!
What kind of cheese did you use?
Great Idea! I’m glad you enjoyed it.
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.
We made this the other night and it was great. How much time do I add to cook frozen chicken breasts?
Hello,
Thanks for the recipe, however mine turned out very soupy. Any tips to what I may have done?
Thanks,
Nicole