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.

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.

This delicious recipe is definitely going on our regular menu plan rotation. You can’t go wrong with this delicious and inexpensive meal idea that everyone is going to absolutely love!

Instant Pot Cheesy Chicken and Rice will be a hit!

It is the best comfort food and the melted cheese with the rice taste amazing! My kids call it “cheesy rice” and I love that everyone enjoys this meal so much. We like to serve these Delicious Roasted Green Beans with Cheesy Chicken and Rice.

Another good side is steamed broccoli. Did you know you can steam broccoli in the microwave for a quick and easy side dish.  This recipe is so good that the kids don’t even seem to mind eating their veggies when paired with this tasty dish.

The instant pot makes this recipe so simple and easy that even on crazy days, I can easily throw this meal together. It helps so much having recipes like this to cook during hectic seasons of life.

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

Instant Pot Frozen Chicken and Rice:

Did you know that you can put frozen chicken in your instant pot? 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.

Instant Pot Chicken Thighs and Rice:

You can even do chicken thighs and rice in the instant pot. If it isn’t frozen, follow the same steps as the chicken breasts. I personally tend to use chicken breast, but the chicken thighs come as just as good.

Even if you only have one chicken breast and a chicken thigh, you can combine them.

Instant Pot Chicken and Rice is great on your budget:

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.

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 throw everything in your instant pot and make this amazing dinner idea. Since it only takes 30 minutes to cook, you can have dinner ready in less time than going to the drive-thru and back home again.

Instant Pot Recipes Chicken and Rice make dinner time easy. Everyone is happy and full after this delicious and hearty meal.

Ingredients to make this Instant Pot Chicken and Rice recipe.

Ingredients for Creamy Chicken and Rice Pressure Cooker:

  • 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 white rice but you can also use long grain rice or brown rice
  • Shredded Cheddar Cheese

How to make Instant Pot Chicken and Rice:

  • Turn the instant pot to the sauté setting. Add the olive oil, diced chicken, onions and salt and pepper to the pot.
  • 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.
  • 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.
  • Seal the instant pot and cook on high pressure for 3 minutes. After the cook time, let the instant pot naturally release the pressure by not moving the valve on the lid.
  • Once the pressure has been fully release, stir in the shredded cheese and serve warm. Enjoy!

What variations can I try with Instant Pot Chicken and Rice with cream of chicken soup?

  • Try cream of mushroom in the casserole.
  • Make homemade cream of chicken soup.
  • Substitute chicken thighs.
  • Add frozen vegetables to the rice mixture.
  • Add another ½ cups shredded cheese to the rice when finished cooking.

A pressure cooker is a must!

I am using an 8 quart Instant pot but you can use a 6 quart. I personally have an Instant Pot and so far I am loving it. If you have been putting off trying an instant pot, I highly recommend going ahead and biting the bullet. I love pressure cooking when I am short on time.

It is perfect for frozen food or meals that normally take a while. You can toss everything in and have dinner ready in no time at all. Those days when you forget to take something out of the freezer or wait until the last minute for dinner, the instant pot is your saving grace.

I am not exaggerating when I say it truly has changed meal time around here. My instant pot has become my favorite kitchen appliance.

Instant Pot Chicken and Rice is sure to impress. 

Instant pot chicken and rice is just as amazing and everyone will love this tasty meal. Kids love all the cheese, adults love it too. This dish is even company worthy.

Serve it for a few people or a crowd. Your family and friends will love this easy meal. This is my go-to meal when I know family is coming over. My family loves it as much as I do.

Close up of the chicken and rice in a large bowl topped with parsley.

Tips for Leftovers:

We love leftovers at our house. This meal is perfect for making a big pot when your meal prepping as it is great for a busy night dinner or lunch the for the next week.

I like to freeze individual servings so my husband and I can have a quick lunch during the week. This is great for my lunch budget and I know that we are getting a healthy home cooked meal for lunch. It keeps us from hitting the drive-thru each day.

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

Print this Chicken and Rice Instant Pot Recipe below:

Instant Pot Chicken and Rice Recipe

4.85 from 38 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 mins
Cook Time 30 mins
Total Time 40 mins
Servings 6
Cuisine American
Course Main Course
Calories 459
Author Eating on a Dime


  • 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)


  • 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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About the Author

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


  2. 5 stars
    We made this the other night and it was great. How much time do I add to cook frozen chicken breasts?

  3. 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.

  4. 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?

  5. 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!

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

  7. 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!

  8. 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?

  9. 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?

  10. 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!

  11. 5 stars
    Love it!! My hubby and my 9 year old loved it too so it will be on the menu another time! ?

  12. 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 ?.

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

  14. 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.

  15. 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…)!

  16. 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!

  17. 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!

  18. 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?

  19. 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!

  20. 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.

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

  23. 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!

  24. 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!

  25. 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!

  26. 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.

  27. 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!

  28. 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!

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

  30. 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!

  31. 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.

  32. 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!

  33. 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.

  34. 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

  35. 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?