Instant Pot Chicken and Rice – an easy dinner that is deliciously creamy and cheesy with tender flavorful chunks of chicken. A great weeknight meal you can get on the table in minutes!
When I was growing up, my mom made a baked chicken and rice dish that I loved. I turned it into Stovetop Chicken and Rice and it is one of my favorites. My mom’s used cream of mushroom soup, but this has no canned soup and is ready in minutes.
Now we have a new version that is ready in the pressure cooker! Still no creamed soup, but just as quick and delicious.
Getting dinner on the table quickly is a must for busy weeknights, and this is a great recipe that is ready in about 30 minutes total! That includes the time it takes the instant pot to get up to pressure, so you can make this even on those busy weeknights.
What You’ll Need
- Olive Oil
- Butter
- Garlic
- Onion
- Chicken
- Carrot
- Rice
- Chicken Broth
- Parmesan Cheese
- Frozen Peas
- Salt & Pepper
How To Make Instant Pot Chicken and Rice
- Turn the Instant Pot to the Sautee sending, and let it get hot. add the oil and butter to melt.
- Add onion, garlic, and carrots and cook for 3-4 minutes until they start to soften.
- Next add in the cubes of chicken that are seasoned with salt and pepper. Brown the chicken for a minute or two.
- Pour in the rice and chicken broth, and mix until everything is well combined.
- Close the lid and make sure the vent is closed. Set the Instant Pot to high pressure and cook for 7 minutes.
- Let the pressure cooker naturally release for 5 minutes before using the quick release to unlock.
- Stir in the frozen peas and Parmesan cheese and mix everything together.
- Place the lid back on for about 5 minutes to set the peas thaw.
- Garnish with fresh parsley to serve.
Recipe Variations
If you don’t like peas or don’t want to use them, you can use lots of other veggies.
- Add sliced mushrooms when you add in the chicken
- Diced bell peppers can be added with the onions and add lots of great flavor.
- Steam broccoli and stir it in after you unlock the Instant Pot. This is great if you use cheddar cheese instead of Parmesan cheese.
This recipe calls for chicken breasts, but you can easily use chicken thighs in their place. You just want to cut into small pieces, but the cook time is the same for both. This Instant Chicken Thighs Recipe is another delicious option to try.
What To Serve With Chicken & Rice
Storage
Got leftovers? No problem! The leftovers are great for lunch the next day. Just store in an airtight container for up to 3 days. Just microwave to reheat.
You can also freeze this for up to 2 months. Let it cool completely and then place in an airtight container. It is great to freezer in individual portions, then you can just take it out and let it thaw for lunch for even dinner.
More Easy Chicken Dinner Recipes
- Chicken Bacon Ranch Wrap
- Easy Chicken Tenders
- Orange Glazed Chicken
- Chicken Caesar Salad
- French Onion Chicken
- Air Fryer Chicken Breasts
- Margarita Grilled Chicken
- Fiesta Lime Chicken
Instant Pot Chicken and Rice
Instant Pot Chicken and Rice - an easy dinner that is deliciously creamy and cheesy with tender flavorful chunks of chicken. A great weeknight meal you can get on the table in minutes!
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 2 small carrots, chopped
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 1/2 cups long grain white rice
- 3 cups low sodium chicken broth
- 1/2 cup frozen peas
- 1/2 cup Parmesan cheese
- 2 Tablespoons chopped parsley
Instructions
- Turn the Instant Pot to the Sautee sending, and let it get hot. add the oil and butter to melt.
- Add onion, garlic, and carrots and cook for 3-4 minutes until they start to soften.
- Next add in the cubes of chicken that are seasoned with salt and pepper. Brown the chicken for a minute or two.
- Pour in the rice and chicken broth, and mix until everything is well combined.
- Close the lid and make sure the vent is closed. Set the Instant Pot to high pressure and cook for 7 minutes.
- Let the pressure cooker naturally release for 5 minutes before using the quick release to unlock.
- Stir in the frozen peas and Parmesan cheese and mix everything together.
- Place the lid back on for about 5 minutes to set the peas thaw.
- Garnish with fresh parsley to serve.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 437Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 115mgSodium 1474mgCarbohydrates 28gFiber 2gSugar 3gProtein 46g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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