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This instant pot chicken and rice recipe is cheesy and creamy, making for the ultimate comfort food. Making this dish in a pressure cooker makes the most tender chicken and fluffy rice, plus it’s so easy. You won’t want to cook this delicious rice dish any other way!
Easy Instant Pot Chicken and Rice
We love cooking chicken and rice in an Instant Pot because it allows you to enjoy your dinner fast. The rice is fluffy, the chicken is juicy, and the veggies are perfectly cooked.
Whether you need a go-to recipe for busy nights or hearty meal prep, this great dish creates the same tasty results in a fraction of the time!
Why You’ll Love this Chicken and Rice Recipe:
- Quick to Make: This pressure cooker chicken is ridiculously fast to make. Simply add your ingredients to the pot and you’ll have a large-portioned, delicious meal in only 30 minutes!
- Easy Cleanup: All you need to make your rice casserole is an Instant Pot. That means no mess and no extra dishes for this yummy meal!
- Great Results: You’ll love the taste and texture of this amazing chicken and rice. It has a savory, cheesy, and meaty flavor that the whole family will enjoy!
How to Make Instant Pot Chicken and Rice
Be sure to see the recipe card below for full ingredients & instructions!
- Turn your Instant Pot to saute mode and add oil.
- Once hot, add the chicken and cook as instructed below (in the recipe card).
- Next, add the rice and cook for about a minute; stirring constantly.
- Add the water, minced garlic, and seasonings. Stir until mixed.
- Cover and set your Instant Pot cooking time according to instructions.
- Once done cooking, perform a 10-minute natural pressure release and then carefully remove the remaining pressure.
- Take off the Instant Pot lid and stir in the vegetables. Top with cilantro, serve, and enjoy!
Nope! You can also make this recipe with boneless, skinless chicken thighs, although they may require a few additional minutes of cooking. Be sure to cook the thighs to 165°F.
If you don’t have basmati rice, you can use long-grain white or long-grain jasmine rice instead. You could also use a long-grain brown rice!
Yes! Leave the chicken breasts whole. Add all of the ingredients to the crockpot and cook on high for 3-4 hours. Shred the chicken and add it back to the crockpot, stirring in more water or chicken broth as needed to thin out the sauce.
Instant Pots have sensors that report when the temperature at the bottom of the pot is getting too hot. This feature is designed to prevent food from burning, but sometimes it is accidentally triggered when you sauté food in the pot before sealing. To avoid the “burn” notice, be sure to add the water right after you’ve sautéed the chicken in order to release any browned bits from the bottom of the pan. Don’t be afraid to scrape up any stuck-on browned bits with a wooden spoon as well.
Recipe Tips and Tricks
- Double-check to see if the rim and rubber seal on your instant pot are clean so that the seal forms properly.
- Follow the timing instructions carefully and set timers, otherwise it’s easy to overcook something in a pressure cooker.
Make Ahead Instructions
Be sure to thaw your mixed vegetables overnight in the refrigerator before beginning this recipe!
Storage Instructions
Store leftover instant pot chicken and rice in an airtight container in the refrigerator for up to 3 days. Gently reheat in the microwave.
Freezing Instructions
Place leftover chicken and rice in individually-portioned Ziplock bags or airtight containers and freeze for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Substitutions
- You can use any type of neutral oil to cook the chicken.
- You can use boneless, skinless chicken thighs in place of breasts.
- You can use any other long-grain white or brown rice in place of basmati.
- You can use low-sodium chicken broth in place of the water for an even more flavorful dish.
- Feel free to switch up the seasonings to suit your tastes.
- Feel free to mix up what veggies you add. Broccoli, cauliflower, red peppers, or mushrooms would be delicious!
- The cilantro is optional. You can use parsley instead or leave it out completely.
Tips for the Best Instant Pot Chicken and Rice
- Always consult your instant pot user manual for the best advice for your specific model.
- Be sure to rinse the rice well before cooking to prevent mushy rice.
- When you add the water to the pot, be sure to scrape up any browned bits stuck to bottom of your instant pot with a wooden spoon. This will help prevent a “burn” notice.
- Always check that the pressure has fully released before opening the lid.
This instant pot chicken and rice will be your favorite go-to on those days when time simply escapes you. And you don’t have to sacrifice flavor to get dinner on the table fast!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Instant Pot Chicken and Rice Recipe
This instant pot chicken and rice recipe is cheesy and creamy, making for the ultimate comfort food. Making this dish in a pressure cooker makes the most tender chicken and fluffy rice, plus it’s so easy. You won’t want to cook this delicious rice dish any other way!
Prep: 5 minutes
Cook: 18 minutes
Total Time : 23 minutes
Instructions
-
Turn Instant Pot to sauté mode and add the oil.
1 tablespoon olive oil
-
Once the oil is hot, add the chicken and cook for 3-4 minutes stirring occasionally so the chicken doesn’t burn on the bottom.
2-3 boneless, skinless chicken breasts
-
Next add the rice on top of the chicken and cook for about 1 minute, stirring constantly.
2 cups basmati rice
-
Add the water, salt, Italian seasoning, black pepper and minced garlic. Stir until mixed well.
2 cups water, 1 teaspoon kosher salt, 1 teaspoon Italian seasoning, ½ teaspoon ground black pepper, 4 cloves garlic
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Place the lid on the Instant Pot and make sure that the knob is set to sealed. Next choose “manual” then make sure it’s set to “high” pressure and choose 3 minutes.
-
Once done cooking at pressure, perform a 10 minute natural pressure release and then carefully remove the rest of the pressure.
-
Take off the Instant Pot lid and carefully stir in the vegetables.
12 ounces frozen mixed vegetables
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Top with cilantro and serve
Fresh cilantro
Notes
- You can use any type of neutral oil to cook the chicken.
- You can use boneless, skinless chicken thighs in place of breasts.
- You can use any other long-grain white or brown rice in place of basmati.
- You can use low-sodium chicken broth in place of the water for an even more flavorful dish.
- Feel free to switch up the seasonings to suit your tastes.
- Feel free to mix up what veggies you add. Broccoli, cauliflower, red peppers, or mushrooms would be delicious!
- The cilantro is optional. You can use parsley instead or leave it out completely.
- Always consult your instant pot user manual for the best advice for your specific model.
- Be sure to rinse the rice well before cooking to prevent mushy rice.
- When you add the water to the pot, be sure to scrape up any browned bits stuck to bottom of your instant pot with a wooden spoon. This will help prevent a “burn” notice.
- Always check that the pressure has fully released before opening the lid.
Storage: Store chicken and rice in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Instant Pot Chicken and Rice Recipe
Amount Per Serving (2 cups)
Calories 330
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 24mg8%
Sodium 466mg20%
Potassium 352mg10%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 0.1g0%
Protein 14g28%
Vitamin A 2987IU60%
Vitamin C 7mg8%
Calcium 47mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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