This Instant Pot Chicken and Rice is creamy, tangy, savory, and absolutely irresistible. Tender bite size chunks of chicken, perfectly cooked rice, and crisp, tender veggies make this the ultimate comfort food dish. Ready in 30 minutes!
Another great rice dish to make in your instant pot is our Instant Pot Rice Pilaf – it’s a delicious easy side dish that goes with everything.
The Best Chicken and Rice Recipe
This Instant Pot Chicken and Rice recipe is comfort food at its finest. The flavors were inspired by classic chicken noodle soup with carrot, celery, parsley, rosemary, and thyme but instead of a broth-based soup, you have a creamy rice dish that’s loaded with flavor.
But what makes this the BEST chicken and rice recipe? The secret that sets this recipe apart from all the rest is the crunchy topping. Made with panko and butter, it’s super easy to make but the crunchy texture is a great contrast to the creamy rice and it just tastes so good.
Ingredients Needed
Instant Pot chicken and rice uses pretty much the same ingredients as any chicken and rice recipe, with veggies, broth, chicken, and a few extras for the creamy sauce.
(Scroll below to the printable recipe card for details and measurements.)
- Veggies – Onion, carrots, and celery add color, flavor, and texture to the dish.
- Chicken breast – Cut the chicken into equal 1-inch pieces.
- Jasmine rice – Do not precook the rice.
- Chicken broth – Opt for low-sodium so you can control the salt level of the dish.
- Seasonings – Crushed rosemary, ground thyme, garlic powder, onion powder, salt, pepper, and fresh parsley all add flavor to the dish.
- Sour cream – The sour cream adds tanginess and creaminess. Could you eat this without the creamy sauce? Yep! But it’s so much better with it!
- Heavy cream – Whole milk can also be used.
- Parmesan cheese – Freshly grated is ideal, but the stuff in the green canister will work in a pinch.
- Panko crumbs – Combined with butter, panko bread crumbs make the crunchy topping that sets this chicken and rice recipe apart from the rest.
Recipe Variations
This Instant Pot recipe can be easily adapted based on what you have in the fridge. Here are a few ideas for chicken and rice variations.
- Can I use regular rice? This recipe was tested using jasmine rice but regular long grain rice will work too.
- Do I have to use chicken breast? Chicken breast, tenders, or boneless skinless thighs will all work. Just make sure the meat is cut into 1” cubes.
- Substituting dry aromatics. Using both dried and fresh onion and garlic adds depth to the dish. If you only have dried on hand, use 2 teaspoons of each. Taste the finished dish and add another dash if needed.
- Add some more veggies. Try adding other veggies such as frozen peas (stir in at the end to just heat through), mushrooms, spinach, corn, or green beans.
- Stir in some cheese. This would be great with some shredded mild cheddar mixed into each bowl.
- Add some lemon juice. For a little tang and to lighten up the final flavor a bit, add a squeeze of lemon juice.
How to Make Instant Pot Chicken and Rice
This Instant Pot recipe comes together in about 30 minutes, with just a few minutes of hands-on time required. If you can hit the buttons on your pressure cooker, you can definitely make this recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Rinse the rice. Rinse the rice under hot water until the water runs clear. This helps wash off the starch and prevent mushy rice.
- Sauté the aromatics. Heat the Instant Pot with the ‘saute’ function. Cook the onion, carrot, and celery in butter with a pinch of salt until the onions are translucent. Add in the garlic and stir until fragrant.
- Add the remaining rice ingredients. Add the chicken, broth, rice, herbs, salt and pepper to the Instant Pot. Stir, place the lid on, and seal. Cook on high for 8 minutes, naturally pressure release for 10 minutes, then release any remaining pressure manually.
- Make the crunchy topping. Melt the butter and add the panko to a pan. Season with salt and pepper. Cook for 3 minutes, until the bread crumbs are golden brown and fragrant. Set aside.
- Add the cream sauce. Whisk together the cream sauce ingredients until combined. Pour in the Instant Pot after the release is finished and fluff gently with a fork to combine.
- Serve. Enjoy in bowls with extra parmesan and the toasted bread crumbs.
How Can I Make This Extra Creamy?
If you prefer creamy chicken and rice, just add 1/4 cup of cream or milk at a time until the desired consistency is reached.
Can I Use the Rice Setting On the Instant Pot?
Yes, if your Instant Pot has a “Rice” setting, you can just hit that for the second part of the recipe, and then allow for natural pressure release.
Serving Suggestions
This easy chicken and rice recipe makes a great meal all on its own, with carbs, protein, and veggies. Of course, you can never go wrong adding an extra veggie side, like some easy roasted broccoli or a simple side salad.
How to Store & Reheat Leftovers
Leftover chicken and rice can be stored in an airtight container in the fridge for up to 3 days. Reheat over medium-low in a covered non-stick skillet on the stovetop. Add a splash of broth to loosen it back up as the rice will absorb any liquid and to prevent it from drying out.
More Instant Pot Recipes:
- Instant Pot Cheesecake
- Instant Pot Mexican Rice
- {Maple Bacon} Instant Pot Baked Beans
- Instant Pot Baby Back Ribs
- Instant Pot Lemon Butter Chicken Thighs
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Instant Pot Chicken and Rice
Ingredients
For the Chicken
- 2 tablespoons butter
- 1 medium yellow onion , diced
- 2 carrots , peeled and diced
- 3 celery stalks , diced
- 3 cloves garlic , minced
- 1 & 1/2 pounds boneless chicken breast , trimmed and cut into 1-inch pieces
- 1 & 1/2 cups uncooked jasmine rice
- 2 cups low-sodium chicken broth or stock
- 1 teaspoon crushed rosemary
- 1/8 teaspoon ground thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- few turns of black pepper
- 1/4 cup fresh chopped parsley
For the Cream Sauce
- 1/2 cup sour cream
- 1/2 cup heavy cream (or whole milk)
- 1/2 cup freshly grated parmesan cheese
For the Crunchy Topping
- 1 tablespoon butter
- 1/2 cup panko bread crumbs
- salt and pepper
Instructions
- Rinse the rice in a fine mesh strainer under hot water until water runs clear. Set aside.
- Heat Instant Pot on the ‘saute’ function for about 3 minutes, add 2 tablespoon butter, onion, carrot, and celery. Sprinkle with a pinch of salt, cook for 4-5 minutes until onions are translucent, stirring frequently. Add the fresh garlic, cook an additional 20 seconds until fragrant.
- Add the chicken, broth, rice, herbs, dried onion and garlic, salt and pepper. Stir well. Place lid on and turn valve to the ‘sealing’ position. Cook on high pressure for 8 minutes, allow to naturally pressure release for 10 minutes, then release any remaining pressure manually.
- While the chicken and rice cooks, whisk together the creamy sauce ingredients together in a medium bowl until well combined. Set aside.
- Make the crunchy topping: Over medium heat in a large nonstick skillet, melt the butter and add the panko. Season with a pinch of salt and pepper. Cook for about 3 minutes, stirring frequently, until bread crumbs are lightly golden brown and fragrant. Place in a bowl and set aside.
- When all pressure is released from the instant pot, remove the lid and pour in the creamy sauce mixture, and fresh parsley. Fluff the rice with a large fork (do not use a spoon as this will mush your rice together.) Taste for seasoning and add salt and pepper as needed.
- Serve in bowls with extra parmesan cheese, and a tablespoon of the toasted bread crumbs. *If you’d like it creamier, add another 1/4 cup of cream or milk at a time until desired consistency is reached.
