Instant Pot Chicken and Rice

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!

Prep Time10

Cook Time18

Total Time28

Course: Main Course

Cuisine: American

Keyword: creamy chicken and rice, easy instant pot recipes, instant pot chicken rice

Servings: servings

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.

Notes

Use the Rice Setting. 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.

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