Instant pot chicken and rice

Creamy, cheesy Instant Pot Chicken and Rice Leave most of the work to your pressure cooker! I love making this (almost) hands-free recipe on weeknights and it always hits the spot. It's filled with juicy chicken pieces and veggies, just add to a side of dinner rolls!

I love using my Instant Pot to quickly cook my favorite dinners Hawaiian chicken from the juice short ribs. And if you love simple comfort food like this creamy chicken and rice, give it a try Creamy Italian Pastina And this Cream of Mushroom ChickenNext!

Why you'll love this creamy chicken and rice recipe

I was waiting for my chance to do the classics Creamy Chicken and Rice Instant pot recipe, and it finally happened! This Instant Pot Chicken and Rice is comforting and satisfying, filled with delicious flavors, juicy chicken and tender vegetables. Here's why you might want to make it for dinner tonight:

• a pot Almost any dinner that's hands-free is good in my books! This creamy chicken and rice recipe comes together seamlessly in one pot, so your Instant Pot does most of the work, but cleanup is easy.
• Comforting taste. I love the richness of the rice, dotted with tender chicken and vegetables. Additional add-ins like Parmesan and cream make this the ultimate comfort food dinner. It's a lot like risotto, stirring and swirling over a pot (thankfully, I've got you covered with a pot Instant Pot Risotto recipe, too!).
• Freezer-friendly. Chicken and rice is one of my favorite freezer meals! Cook once, and freeze leftovers for quick, reheat-ready meals down the road.

Materials you will need

The obvious—besides the chicken and rice—you'll need a few ingredients to make this easy comfort food dish. Below are some notes. Scroll to the recipe card after the post for a printable ingredient list.

• Olive oil and butter – I like to cook with a combination of oil and butter. Feel free to use one or the other if you prefer.
• vegetable – I make this recipe by slicing the onion and scallions and tossing in some frozen peas at the end. You can use almost any vegetable that has similar cooking times, see more for tips.
• garlic – Use the freshest kind! If you're omitting fresh garlic altogether, however, add a pinch of ¼ teaspoon garlic powder to each clove.
• the chicken – I use boneless, skinless chicken breasts cut into 1″ pieces. You can also use thighs if you prefer.
• Chicken broth – Low sodium chicken broth or homemade Chicken stock well You can use vegetable stock.
• the rice – I like to use long grain white rice, like jasmine rice or basmati. Make sure you don't use instant rice in this Instant Pot recipe, or you'll end up with a pot full of mush!
• Seasoning – Italian seasoning is my shortcut for flavor in this recipe, along with salt and pepper.
• Parmesan and Heavy Cream – Freshly grated Parmesan gives this humble chicken and rice some serious risotto vibes, which I love. Heavy cream is optional, but it's nice to add for an even creamier texture.

How to Make Instant Pot Chicken and Rice

If you're familiar with your Instant Pot, this recipe keeps it simple. Pour yourself a glass of your favorite wine and follow the steps below. You will find printable instructions on the recipe card.

• Fry the vegetables. First, with the Instant Pot set on set mode, cook the onions and carrots in oil and butter. After a few minutes, stir in the garlic.
• Brown the chicken. Next, add the cubed chicken, season with salt and pepper and cook for a few more minutes. Next, add a splash of chicken broth, scraping up any stuck-on bits from the bottom of the pot. Cancel shout mode.

• combine Now, add the rest of your broth and Italian seasoning along with the rice. Give everything a good stir.
• cooking Close the lid, and set the IP to cook on manual/high pressure for 10 minutes. You don't have to wait for the normal release later, just release quickly when it's time to cook.
• Finish and serve. Finally, add the frozen peas and Parmesan. If you're making your chicken and rice extra creamy, stir in a little heavy cream as well. Close the lid to let the rice rest and reheat before serving.

Tips and variations

• Your instant pot will take time to come to pressure. Most Instant Pots take about 15 minutes to come to pressure before the actual cooking time begins.
• If you use brown rice, You will need to increase the cooking time by around 20 minutes.
• Stir before cooking. To avoid a “burn” notice, stir the ingredients well inside the pot before sealing it to cook.
• Remember the steam! Be careful when depressurizing the Instant Pot and opening the lid. The steam will be very hot.
• More add-ins. Try adding vegetables like chopped mushrooms, leeks, celery, or chopped peppers. A dash of cooked crumbled bacon Ranch dressing A great way to add more flavor.

Serving advice

This Instant Pot recipe is a comforting dinner to serve, along with chicken, vegetables and rice. I'll round out a meal with a quick batch Asparagus in Air fryer or Roasted Carrots When the family craves something extra cozy on the stove, I'll make my favorite Stuffed Garlic Bread Or this simple Air Fryer Biscuits.

Storing and reheating chicken and rice

• fridge Leftovers can be kept airtight in the refrigerator for up to 3 days. Be sure to refrigerate the chicken and rice within 2 hours of cooking.
• Reheat. Heat the leftovers in the microwave or in a skillet until the rice and chicken are heated through.
• freeze Freezing is my preferred method for preserving chicken and rice. Let it cool and then transfer any leftovers to an airtight, freezer-safe container to freeze for up to 1 month. Defrost the chicken and rice in the refrigerator before serving.

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