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This Instant Pot chicken and rice is just absolutely dreamy. It’s rich and creamy but SO quick and easy to make. The whole family will love it, and it’s a true one-pot meal! With Parmesan cheese and a splash of lemon, this weeknight family dinner recipe is inspired by my favorite risotto recipe but with none of the hard work required!
Before You Get Started
- This recipe requires long-grain white rice. Do not use brown rice, instant rice, or minute rice!
- What to Expect: This Instant Pot chicken and rice will not have the texture or consistency of fried rice or rice pilaf. It’s more similar to a risotto – but it’s not quite a risotto, either. It’s thick and creamy, so if that’s not what you’re looking for, I’d recommend a different recipe.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Saute and Sear.
With the Instant Pot set to Sauté mode, melt 4 tablespoons of unsalted butter, then add minced garlic and chopped onion. Sauté the aromatics for 5 minutes or so, until the onions are soft and translucent. At that point, add the bite-sized pieces of chicken and sear them, stirring occasionally, until they’re opaque on all sides.
Pressure Cook.
Pop the lid on the Instant Pot (make sure the vent is set to the “Sealing” position!) and set it to Manual High Pressure mode with an 8-minute cook time. The pressure cooker will take a few minutes (up to 15 depending on how full it is) to pressurize and then the cook time will begin.
Natural Release.
When the 8-minute cook time ends, Natural Release the pressure from the Instant Pot for only 2 minutes.
Cheryl’s Tip: If you let the pressure Natural Release for more than 2 minutes, you’ll end up with overcooked rice that has a “gluey”, sticky texture. Time it very carefully!
Quick Release.
After 2 minutes, immediately Quick Release any remaining pressure. Be careful, though – all the steam that escapes from the Instant Pot will be really hot and can burn you!
Stir and Adjust.
Stir the mixture well, then add parmesan cheese, salt, and pepper to taste. You can add a little more lemon juice, too, if you like. When you’re happy with the flavor, divide the chicken and rice into your preferred portion sizes and serve warm!
What I Love About This Recipe
- Thick and creamy rice, with melty Parmesan, tangy lemon juice, and perfectly cooked chicken. This recipe is the ultimate comfort food.
- This chicken and rice is so rich and delicious, but so easy to make! Seriously, this is absolutely one of my favorite Instant Pot chicken recipes.
- This recipe only needs a handful of ingredients that you may already have in your house. So simple, nothing complicated.
Recipe Variations
- For Firmer Rice: Use 3 cups of chicken broth if you want a chicken and rice that’s a little firmer, with more-separate grains. It won’t have the texture or consistency of fried rice or rice pilaf, but it won’t be as wet as if you used 4 cups of broth.
- For Creamier Rice: Use 4 cups of broth if you want a creamier, soupier consistency and softer grains of rice. It’ll be more similar to risotto than if you use only 3 cups of broth. (It won’t be risotto, though! If you’re looking for a risotto, try my Instant Pot Risotto or my Best EVER Stovetop Risotto.) I typically use 4 cups of broth when I make this recipe, and the photos in this post show the Instant Pot chicken and rice made with 4 cups of broth.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Dreamy Instant Pot Chicken and Rice
Equipment
- 6-quart Instant Pot
- Large wooden spoon or silicone spatula
Ingredients
- 4 tablespoons unsalted butter cut into small pieces
- 1 ½ pounds boneless, skinless chicken breasts approximately 2–3 large chicken breasts, cut into bite-sized pieces
- 1 cup chopped white onion approximately 1 medium onion
- 2 tablespoons minced fresh garlic approximately 4 large cloves
- 1 ½ cups long-grain white rice rinsed, see Notes
- 3-4 cups chicken broth see Notes
- 2 tablespoons fresh lemon juice juice from approximately 1 large lemon
- 1 cup shredded fresh parmesan or grated, at room temperature
- 1 ½ teaspoons salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
Instructions
- Set Instant Pot to Sauté mode. Add 4 tablespoons unsalted butter to Instant Pot insert and let butter melt completely.
- When butter has melted, add 1 cup chopped white onion and 2 tablespoons minced fresh garlic to insert. Stir to incorporate, then sauté aromatics approximately 5 minutes or until onions are soft and translucent.
- Add 1 ½ pounds boneless, skinless chicken breasts to insert. Sauté chicken pieces, stirring occasionally, approximately 5 minutes or until chicken pieces are opaque on all sides.
- Add 1 ½ cups long-grain white rice, 3-4 cups chicken broth (3 cups for firmer rice; 4 cups for softer, soupier rice), and 2 tablespoons fresh lemon juice to Instant Pot insert. Stir to fully incorporate ingredients, making sure to scrape bottom of insert to loosen any stuck bits of onion or garlic.
- Secure lid on Instant Pot with valve in Sealing position. Set Instant Pot to Manual High Pressure mode and set cook time to 8 minutes. Instant Pot will pressurize and then 8-minute cook time will begin.
- When 8-minute cook time ends, Natural Release internal pressure 2 minutes. Note: Do not release pressure longer than 2 minutes or rice can overcook.
- After 2-minute Natural Release, carefully Quick Release any remaining pressure and remove lid. Use caution as any escaping steam will be incredibly hot.
- Stir chicken and rice mixture well. Note: If mixture contains excess standing liquid after pressure cooking, set Instant Pot to Sauté mode and stir mixture until excess liquid has fully incorporated into rice.
- Taste mixture and add 1 cup shredded fresh parmesan, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir until additions are well incorporated, then taste mixture again and add more parmesan, salt, pepper, or lemon juice if desired.
- When satisfied with flavor of chicken and rice mixture, portion mixture into preferred servings. Garnish with additional parmesan cheese if desired and serve warm.
- Chicken Broth: For a firmer rice and more-dry/less-creamy consistency, use 3 cups of chicken broth. For a softer rice and soupier consistency, use 4 cups.
- Rice: Be sure to use white rice for this recipe! Brown rice is not recommended since it would take about 10 minutes longer, which would overcook the chicken. Do not use instant or minute rice.
- Regarding the Texture: This recipe will not give you rice with a texture like fried rice or rice pilaf. It will be more similar to a risotto.
- Overcooked Rice: If your rice has a sticky or “gluey” texture, you likely overcooked the rice, probably by letting the pressure Natural Release for more than 2 minutes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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Love it! We make risotto and this is so much easier and less time consuming and has great flavor! I added some carrot to add more veggies. My 4 year old asked for seconds and he is a picky eater so that was a big deal!
That is great, Alie! The added carrot sounds delish! Thanks so much for your review!
I made this following the recipe exactly I found it to be extremely salty
So sorry about that, Charlotte, but thank you for sharing your honest feedback! Like we mention in the note on the ingredients list, you’ll definitely want to adjust the amount of salt to meet your preferences. Everyone’s tastebuds are just so different! I hope you’ll give it another try with less salt!
So, question. It says to “rinse the rice, see notes”, but when I read the notes and instructions, there’s nothing about rinsing the rice.
Hi, Lisa! The “see Notes” denotation doesn’t have anything to do with the rinsing – it just directs you to the Notes section for more information about what rice to use in this recipe.
I was determined to make this with only things I have at home. So I used celery and carrots instead of onions and sauted for the same time as the onions were supposed to. I then used 4 cups of broth and brown rice instead of white. Because I didn’t want my chicken breasts to be overcooked due to the extended cook time it takes for brown rice, I kept them whole and did not cut them. Pressure cooked for 20 minutes, natural release for 2. Then shredded chicken with a fork (it fell apart). This was SO good. I’m kind of shocked how simple yet delicious it is. Also, I think all the butter is the key!
Thank you SO much for sharing your variations, Katie! I love hearing the different ways people make these recipes their own, and your version sounds DELICIOUS!
Love this! It is such a delicious comfort food. I made the recipe for 2 and only added a small about of chicken stock at end. It was fantastic. Inviting the kids over and this will be our dinner!
Thank you so much, Kelly! I hope the kids enjoy it!
everyone in my family loves it but we use cheddar instead of parmeson cheese
That’s a great variation! Thanks, Diane!
What a yummy surprise. I squeezed some extra lemon on while serving. So delish!
Thank you:)
Thank you, Jude! So happy you enjoyed it!
SO delicious! Came out the perfect consistency (I followed the recipe exactly). Thank you so much for the recipe!
Thank you so much, Krista! I’m so happy you enjoyed it!
Can’t wait to make this! Just wondering, how long are leftovers good for in the fridge? Thank you!
Refrigerate it in an airtight container and it’ll keep up to 5 days!
I absolutely live for this recipe. It is so nice to make when you want something delicious and don’t have a lot of time!! I make this at least once a week!
Thank you so much, Katie! This is one of our favorites so I’m happy you liked it so much, too!