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This chicken and rice Instant Pot recipe is 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!

A bowl of creamy Instant Pot chicken and rice sitting on a blue and natural kitchen towel and rattan placemat.

See recipe card below for full list of measurements, ingredients, and instructions.

Cheryl’s Note

I’ve made this recipe numerous times and have tried it with brown rice, instant rice, and minute rice, and each time it turned into a burned rice disaster or was completely overcooked with the brown rice.

This recipe requires long-grain white rice. Chicken and rice in the Instant Pot 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.

Why This Recipe is So Good

  • This hits that creamy, comforting sweet spot that makes weeknight dinners feel special. The rice gets all tender and luxurious with melty Parmesan and bright lemon—it’s like risotto without any of the babysitting or arm workout.
  • One pot, minimal cleanup, maximum flavor. Everything cooks together in your Instant Pot, which means you’re not juggling multiple pans or watching a pot on the stove. Just set it and walk away!
  • It’s ridiculously adaptable to what you’ve got on hand. Want it firmer? Use less broth. Craving something soupier? Add more. Throw in some frozen veggies at the end or swap chicken thighs for breasts—this recipe rolls with whatever you need.
  • My kids devour this (hello, cheese and butter!), but it looks and tastes like you put in way more effort than you actually did. When it comes to Instant Pot chicken and rice recipes, this one is uber delicious, melt-in-your-mouth, and a weeknight hero!

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What You Need to Know Before You Start

  • Don’t skip the 2-minute natural release timing. If you let the pressure release naturally for more than 2 minutes, your rice will turn into a gluey, sticky mess. Set a timer on your phone the second that cook time ends.
  • A pro tip is to rinse your rice before adding it to the pot. This removes excess starch and helps prevent that gummy texture no one wants. Just a quick rinse under cold water in a fine-mesh strainer does the trick.
  • To adjust the broth, use 3 cups if you want firmer rice with more distinct grains (though it still won’t be like fried rice). Use 4 cups if you want it creamier and more risotto-like. I typically go with 4 cups because I love that dreamy Instant Pot chicken-and-rice consistency.
  • When you add the broth and rice, make sure to scrape the bottom of the pot really well with your spoon. Those golden bits of onion and garlic are pure gold, and you don’t want a “burn” warning from your Instant Pot.

Not Wanting a Chicken and Rice Instant Pot Recipe?

If you’re looking for a risotto instead, 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 recipe for chicken and rice made with 4 cups of broth.

Creamy chicken and rice mixture in an Instant Pot insert, garnished with fresh parsley and ready to serve.
Easy Instant Pot Chicken and Rice Close Up

Frequently Asked Questions

Can I use brown rice instead of white rice?

No, unfortunately, brown rice requires a much longer cooking time (around 20 minutes at pressure), which would completely overcook your chicken. Stick with long-grain white rice for this recipe.

Why is my rice sticky or gluey?

This usually happens when the pressure is allowed to natural release for more than 2 minutes. The residual heat continues cooking the rice, which makes it overcooked and gummy. Time that release carefully!

Can I double this chicken and rice in Instant Pot recipe?

You can, but make sure you’re using at least an 8-quart Instant Pot. The 6-quart size works perfectly for the recipe as written, but doubling it will require more space.

How do I reheat leftovers?

Reheat gently on the stovetop over low heat with a splash of chicken broth to restore the creamy texture. You can also microwave it in 1-minute intervals, stirring between each burst, until heated through.

Can I freeze this?

While you can technically freeze it, the rice texture changes quite a bit after freezing and thawing. I’d recommend making this fresh and storing leftovers in the fridge for up to 3 days instead.

What if I don’t have fresh lemon juice?

Fresh is really best here for that bright, tangy flavor, but if you’re in a pinch, you can use 1 ½ tablespoons of bottled lemon juice. Just be aware it won’t have quite the same pop.

More Instant Pot Chicken Recipes

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.

Bowl of creamy Instant Pot chicken and rice with melted Parmesan cheese and fresh parsley on a striped kitchen towel.
Recipe By: Cheryl Malik
4.89 from 783 votes

Instant Pot Cheesy Chicken and Rice

Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Inspired by risotto (but without all the hard work), this rich, creamy, and super delicious Instant Pot chicken and rice recipe is sure to be a family favorite.
Cheryl MalikCheryl Malik
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4 servings

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.

Video

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.
Add Vegetables: Stir in a bag of frozen peas, diced bell peppers, or baby spinach right after cooking. The residual heat will warm them through perfectly without overcooking.
Make It Herbier: Add fresh thyme, rosemary, or Italian seasoning to the pot along with the rice and broth for extra depth of flavor.
Swap the Protein: Use boneless skinless chicken thighs instead of breasts, or try bite-sized pieces of turkey breast for a leaner option.
Extra Garlic Lovers: Double the garlic if you’re a garlic fiend like me. It adds amazing flavor without overwhelming the dish.
Mushroom Addition: Sauté sliced mushrooms along with the onions and garlic for an earthy, umami boost.

Approximate Information for One Serving

Serving Size: 1servingCalories: 684calProtein: 54gFat: 23gSaturated Fat: 12gTrans Fat: 0.5gCholesterol: 156mgSodium: 1860mgPotassium: 940mgTotal Carbs: 63gFiber: 2gSugar: 2gNet Carbs: 61gVitamin A: 598IUVitamin C: 9mgCalcium: 353mgIron: 2mg
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.

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Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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1,451 Comments

  1. So delicious !! Finally found a chicken and rice recipe I love ! Boyfriend has requested it to be part of our weekly dinners. I add carrots celery and tonight some broccoli. I added poultry flavored knorr seasoning , a few bay leaves and some thyme. Tonight I didn’t realize til I went to cut up my chicken thighs that I didn’t get boneless .. do you think it’ll be fine with the 8 min cook time ? I still cooked them til they were no longer pink on the outside.5 stars

    Reply

    1. Hi, Emma! Sorry for the delayed response. Bone-in chicken typically takes a little bit longer than boneless. The most important thing to check is that your chicken reaches an internal temperature of 160° Fahrenheit.

      Hope everything went well!

      Reply

  2. I have no words. This was absolutely amazing; the taste was off the charts. Everyone licked their lips and asked where I found the recipe.5 stars

    Reply

  3. I like it but really doesn’t have much flavor so husband doesn’t like it. Definitely add some seasonings and veggies for next time

    Reply

  4. I never cook, like pretty much ever. I’m a man, 50, live by myself, and usually eat very simply: salads,wraps. My girlfriend bought me an instapot and I’ve tried it out a few times with marginally edible success. Good enough to eat, but no real pleasure in doing so. I tried this recipe out tonight with a few changes: ginger teriyaki rub on the chicken, sub chopped ginger for the garlic, and threw in a bunch of baby carrots. It was utterly delicious! The texture was something I never thought I could achieve. And there is plenty left over for the next few days! I’ll definitely be making this again. Thank you for helping to broaden my horizons!5 stars

    Reply

    1. So glad this recipe worked out for you- your changes sound delicious! Be sure to check out our other Instant Pot recipes- there’s so many delicious options! 😊

      Reply

  6. Love, love, love this recipe! The only change I made was to add some dried tarragon before the 8 min cook time. Delicious!5 stars

    Reply

  7. I made it exactly as presented; it was just sublime. It definitely will go into the family cookbook. Thank you for such a wonderful recipe.5 stars

    Reply

      1. Either works fine! If you use salted butter, you may want to add less salt than the ingredients calls for. Just depends on how salty you like things!

        Reply

    1. It can be frozen, but just note that the rice may have an unpleasant texture after cooking it, cooling it, freezing it, thawing it, and reheating it!

      Reply

  9. So delicious! I’ve made it three times, it’s a favorite now. Even my picky one year old loves this! I do add 1/2 teaspoon of poultry seasoning, and carrots and broccoli for some added veggies, which are perfect because they get super soft and I can sneak them in so that my toddler doesn’t throw them off of her plate. I am wondering, once she’s not so picky, would I be able to put them in with only a few mins left so they don’t get so soft, I’m worried that would mess up the texture of the rice. Has anyone tried adding something part way through?5 stars

    Reply

    1. So happy you enjoyed it, Kara!

      We haven’t tested adding vegetables part-way through the cook time, so I can’t say how that might affect the texture of the rice… Hopefully one of our readers has tried it and can weigh in!

      Reply

        1. We haven’t tried this with frozen chicken, so we can’t say for sure. If you’re able to thaw it first, that would be best!

          Reply

    2. I have another instant pot risotto recipe that has me add in frozen peas after cooking and letting it sit on keep warm to cook them. You could try that with some frozen veggies but if you’re using fresh id suggest cooking them first and adding after cooking is complete or you’ll probably just have mush.

      Reply

  10. Hi Cheryl! I’m looking forward to making this recipe for the first time this evening. Do you know if it would work to substitute white jasmine rice for long-grain white rice and whether the cooking time would change? Thanks for your help!
    Kindly,
    Linda

    Reply

    1. Hi, Linda! Sorry for the delayed response- that substitution should work fine, but we have not tried it ourselves. Let us know if it worked out for you!

      Reply

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