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Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

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!
Course Main Course
Cuisine American
Keyword chicken and rice, easy dinner, instant pot
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 673kcal
Author Cheryl Malik
Cost $2


  • Instant Pot


  • 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 3 cups for a firmer rice, 4 cups for a more risotto-inspired, soupier version. We personally prefer 4 cups.
  • 1 ½ tablespoons lemon juice from one lemon
  • 1 ½ cups white rice rinsed, see Notes
  • 1 cup parmesan cheese
  • 1 ½ teaspoons salt plus more or less to taste
  • ¼ teaspoons black pepper plus more or less to taste


  • 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. 
    Add in chicken broth and liquid ingredients to Instant Pot
  • Close lid and set valve to Sealing. Cook on high pressure for 8 minutes.
  • When cooking is completed, let naturally release for 2 minutes, then Quick Release rest of 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.



  • 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.
Recipe yields approximately 4 servings. 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. 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 4. Result will be the weight of one serving.


Serving: 1serving | Calories: 673kcal | Carbohydrates: 61g | Protein: 52g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 2435mg | Potassium: 969mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 23mg | Calcium: 352mg | Iron: 2mg | Net Carbs: 60g