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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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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! 😊