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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!
Why This Recipe Is So Good
- Thick and creamy with melty Parmesan, a tang of lemon juice, and perfectly cooked chicken and rice, this recipe is the ultimate comfort food.
- This chicken and rice is so rich and delicious, but so easy to make! With just a few steps in the Instant Pot, this is the perfect easy but filling meal. It’s absolutely one of my favorite Instant Pot chicken recipes!
- This recipe only takes a handful of ingredients that you may already have in your house! We love how simple the ingredients are but how amazingly rich and cheesy this chicken and rice is.
Chef’s Tips
- Parmesan cheese is optional for this recipe, but we definitely recommend it! Fresh Parm will make this taste more like risotto, but if you are out, you can use a shredded cheese, like cheddar.
- We used plain white rice for this recipe. Brown rice is not recommended since it would take about 10 minutes longer, which would overcook the chicken.
- You must follow the directions exactly for releasing the pressure. Leaving it too long will result in overcooked rice and a potentially gluey texture. Make sure you manually release pressure after 2 minutes of natural pressure release!
- This recipe does not make a soupy or stewy chicken and rice, but a thick and creamy risotto-like recipe, along the lines of my best ever risotto recipe. If you’re looking for something that isn’t thick and creamy, this isn’t the recipe for you!
You’ll Love These Other Instant Pot Chicken Recipes, Too
- Instant Pot BBQ Chicken
- Instant Pot Frozen Chicken Breast
- The Best Instant Pot Chicken Tikka Masala
- Instant Pot Frozen Chicken Thighs
- Chicken Burrito Bowls in the Instant Pot
- Instant Pot Chicken and “Rice” Soup (Whole30, Low Carb)
- Instant Pot Chicken Tortilla-Less Soup (Paleo)
- Easy Instant Pot Chicken Noodle Soup (Gluten Free Option)
- Instant Pot Orange Chicken
More Instant Pot Recipes You Have to Try
- Instant Pot Black Beans
- Instant Pot Baby Back Ribs
- The Best EVER Instant Pot Black Eyed Peas
- Instant Pot Sweet Potatoes
- Instant Pot Dal
- 50 Low Carb Instant Pot Recipes
- Instant Pot Whole30 Chili with Butternut Squash (Paleo, Low Carb)
- Instant Pot Stuffed Peppers
- Japanese Curry in the Instant Pot
- Instant Pot Lentil Soup
- Instant Pot Applesauce
- 45 Incredible Vegan Instant Pot Recipes
- Instant Pot Jambalaya
- Instant Pot Chicken Wings
Dreamy Instant Pot Chicken and Rice
Inspired by risotto (but without all the hard work), this rich, creamy, and totally dreamy chicken and rice one-pot meal is sure to be a family favorite.
servings
Equipment
- Instant Pot
Ingredients
- 1 ½ pounds chicken breasts about 2-3 breasts, cut into bite-sized pieces
- 1 medium onion chopped
- 4 tablespoons butter
- 3 cloves garlic minced
- 3-4 cups chicken broth see Notes
- 1 ½ tablespoons lemon juice juice from approximately 1 lemon
- 1 ½ cups long-grain white rice rinsed, see Notes
- 1 cup fresh parmesan cheese shredded or grated
- 1 ½ teaspoons salt more or less to taste
- ¼ teaspoons black pepper more or less to taste
Instructions
- Set Instant Pot to sauté mode. Add butter and let melt, then add garlic and onion. Sauté for 3-4 minutes.
- Add chicken and stir. Cook until no longer translucent, about 5 minutes. Add in rice, broth, and lemon juice. Stir well, bringing chicken pieces to top.
- Secure lid on pot and set valve to Sealing. Set to Manual High Pressure for 8 minutes.
- When cook time is completed, let naturally release for 2 minutes, then carefully Quick Release remaining pressure. Stir well and season with parmesan, salt, and pepper to taste. Add a little more chicken broth, if desired, to reach desired consistency – optional.
- If you find liquid still remaining on the top of your Instant Pot chicken and rice after cooking, stir well and turn on Sauté mode to fully incorporate.
Video
- Chicken broth: Use 3 cups of chicken broth if you prefer a firmer rice with a more separate grain. Use 4 cups for a more risotto-inspired chicken and rice, with a soupier, more stew-like texture. The rice will still have a clear grain but will be nice and soft. My family and I prefer 4 cups; we like the risotto texture more than when made with 3 cups. However, if you want your version to have clear grains of rice and be less creamy, use 3 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.
- Cheese: Fresh Parmesan is ideal, but can sub shredded cheese.
- If you end up with a “gluey” texture to your chicken and rice, it’s likely you’ve overcooked the recipe by leaving it to release pressure naturally for too long. This part is important! Give it just 2 minutes after the Instant pot beeps, then manually release pressure.
- This recipe will be more like a risotto than a fried rice texture or rice pilaf.
- To Clean Instant Pot: If any rice sticks to your Instant Pot, use my easy trick to clean it. Fill the Instant Pot up ¼-⅓ of the way with water and dish soap. Set Instant Pot to Sauté mode on High/Extra High heat and let liquid simmer. After a few minutes, the rice will loosen and clean up easily.
Approximate Information for One Serving
Serving Size: 1servingCalories: 676calProtein: 54gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 156mgSodium: 1957mgPotassium: 912mgTotal Carbs: 61gFiber: 1gNet Carbs: 60gVitamin A: 598IUVitamin C: 7mgCalcium: 347mgIron: 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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ALWAYS a winner in my house. I have a 5 month old so time consuming dinners are not an option. Everyone loves this including my very picky 6 year old who quote “hates rice”. I do use onion powder, she gets her pickiness from me, I have a textile issue (part of a sensory processing disorder) and can’t stand the crunch of onions (yes, even when told “they’re so cooked down you won’t notice!” I notice.) I’m this way with all veggies and except corn(yes, not really a veggie) and edamame(again, not really a veggie lol) but turns out great with onion powder. Last two times I made it, I had forgotten fresh grated parm and used the Kraft powdery kind and was so nervous but, to my surprise, was still great!! Not as awesome as fresh but still a total home run! So way, fast and yummy. I say add this to every busy family’s meal rotation! Tonight I’m adding a green to my husbands portion (he misses veggies since if I use them, I puree them into sauces lol)
Thank you so much for taking the time to share such a kind review with us, Kylynn! It really means a lot to all of us to know you and your family enjoy this dish so much!
This was awesome in every way – from the ease of preparation and short cooking time to the amazing flavor and texture.
I used the full 4 cups of broth (I wanted a softer rice) and it was spot on. Even my husband, a meat and potatoes guy, loved it! Thanks so much for a great recipe!
So glad you and your husband loved it! Thanks for sharing, Sue!
This was amazing! My husband has been asking for a chicken and rice recipe for quite a while now. I came across this recipe and just had to make it. I will say that I added some cayenne pepper and white pepper but other than that was completely by the recipe. Very risotto like and will welcome leftovers! Thank you so much for this recipe! Will be at least on a monthly / bi-weekly rotation!
Ooh, cayenne and white pepper sound like delicious additions! We’re so happy you loved it, Carolyn! 😊
Sooooo amazing and comforting. I didn’t have full cup of Parmesan so I grated some dubliner cheese from Costco! So good. Also used chicken bouillon paste and water for the broth since I didn’t have any in my pantry, gave such good flavor. Threw some frozen green beans on top before cooking and everything came out perfectly! Will be keeping this on our weekday rotation for quick easy meals!
Ooh yum!! Those additions sound delicious! Thanks for sharing, Tess. 😊
It was easy and delicious – my whole family liked it-reminded them of chicken Alfedo
So glad the whole family liked it! 😊
Family loves it!
We’re so glad the whole family loves it! Thanks for sharing, Heather!
I followed this recipe exactly and it’s perfect! The chicken isn’t dry at all and the creaminess is amazing. Super easy to put together as well.
So glad you loved it, Christie! 😊
I made this tonight and went with the 3 serving amount. I changed it a bit, using jasmine rice. I measured the rice using the Instant Pot rice for 1 1/2 IP cups. I cooked the chicken in some oil 1st, then set it aside. I added the butter and sauteed the onions. I didn’t rinse the rice, I toasted it in the onions once they were translucent for 3 to 4 minutes, then added the garlic and sauteed for 2 minutes more. I added a half cup of chicken stock to deglaze the pot. I then added the lemon juice, the rest of the stock, the chicken, and Trader Joe’s 21 Seasoning Salute. I cooked it according to the instructions.
Once done I added some frozen broccoli florets to heat through. I added some more lemon juice, the pepper, and parmesan cheese.
Hubby loved it, it is definitely going on regular rotation. I will also stock more frozen broccoli as half a bag wasn’t enough. I have enough leftover for my lunch tomorrow.
For anyone complaining about it being too salty, don’t add any salt until after stirring in the cheese and giving it a taste.
Yum- your changes sound delicious! Thank you so much for the wonderful tips, Jean!
Can cream of chicken soup or cream of celery) be added at any point with this recipe? Thank you 🙂
Hi Valerie! We haven’t tried it, so we can’t say for sure. Let us know if you try it! 😊
Sooooo good. I recommend adding a cup of broccoli florets on top too!!! So good with a little hot sauce at the end too if like spicy 🙂
So glad you love it, Kristen! Thanks for the helpful tips, too! 😊