Name: Instant Pot Chicken and Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts (diced into 1 inch pieces); 1/2 onion (chopped); 1 3/4 cups chicken broth; 1 can cream of chicken soup (10.5 oz); 2 cups cheddar cheese (shredded); 2 Tbsp olive oil; 1 tsp minced garlic; 1 tsp black pepper; 1 tsp salt; 1 1/2 cups white rice

Jump to Recipe· 3.8 from 13 reviews

I absolutely love sharing this Instant Pot Chicken and Rice Recipe with friends because it combines comfort and convenience in such a delightful way. The creamy texture, tender chicken, and rich flavors come together beautifully in one pot, making it one of my go-to meals when I crave something hearty but don’t want to spend all day cooking. It’s simple enough for a weeknight dinner yet special enough to impress guests, and I can’t wait for you to try this recipe and make it a favorite in your kitchen too.

Why You’ll Love This Instant Pot Chicken and Rice Recipe

One of the things I adore about this Instant Pot Chicken and Rice Recipe is how perfectly balanced the flavors are. The combination of tender chicken, savory cream of chicken soup, aromatic garlic and onions, and rich cheddar cheese creates a warm, comforting dish that feels both familiar and a little fancy. The rice cooks to fluffy perfection while absorbing all those delicious juices, making every bite absolutely satisfying.

What really wins me over is how easy it is to pull together. I love that I can brown the chicken and onions right in the pot, then add the rest of the ingredients, seal it up, and walk away while it cooks under pressure. This makes it ideal for busy weeknights or when I want to prepare something tasty but don’t have hours to spend in the kitchen. Plus, it’s a one-pot meal, which means very little cleanup—always a win in my book!

Ingredients You’ll Need

The image shows an open black pressure cooker with a shiny silver inside filled with two layers: the bottom layer is diced raw chicken pieces in light pink color, and the top layer is chopped white onions scattered across the chicken. Around the cooker, on a white marbled surface, there are four small white square dishes containing minced garlic, ground black pepper, salt, and uncooked white rice, along with a white oval dish filled with a light brown liquid, possibly broth. There is also a black and white checkered cloth partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are straightforward, but each one plays an essential role in the flavor and texture of the final dish. From the savory broth that infuses the rice to the creamy soup that adds richness, these simple components work together to create something truly special.

2 boneless skinless chicken breasts (diced into 1 inch pieces): I recommend using fresh, quality chicken for the best texture and flavor.
2 Tbsp olive oil: This helps brown the chicken and onions beautifully without sticking.
1 tsp minced garlic: Adds a fragrant kick that complements the tenderness of the chicken.
1 tsp black pepper: For subtle heat to balance the creaminess.
1 tsp salt: Enhances and brings all the flavors together.
1/2 onion (chopped): Brings natural sweetness and depth to the dish.
1 3/4 cups chicken broth: Essential for cooking the rice and infusing flavor.
1 can cream of chicken soup (10.5 oz): The secret to that rich, creamy texture I love.
1 1/2 cups white rice: I use long-grain white rice for fluffiness.
2 cups cheddar cheese (shredded): Adds melty, gooey goodness for the perfect finishing touch.

Directions

Step 1: Turn your Instant Pot to the sauté setting and add the olive oil. Let it warm up for a minute so it’s nice and hot for browning the chicken and onions.

Step 2: Add the diced chicken and chopped onions to the pot. Cook for 5-7 minutes, stirring occasionally, until the onions soften and the chicken has a slight golden color. This step builds so much flavor, so don’t skip it!

Step 3: Stir in the minced garlic and continue sautéing for another 1-2 minutes. You’ll start to smell that wonderful garlic aroma filling your kitchen.

Step 4: Pour in the chicken broth and add the rice. Give everything a gentle stir to combine, making sure the rice is completely submerged in the liquid. If it looks a bit dry, add a little more broth here to ensure it cooks properly.

Step 5: Pour the can of cream of chicken soup over the top of the mixture without stirring it in. This layering trick helps prevent the rice from sticking and keeps the dish creamy and luscious.

Step 6: Seal your Instant Pot by moving the valve on the lid to the sealing position. Set it to cook on high pressure for 3 minutes. After cooking, allow the pressure to release naturally by leaving the valve alone; this usually takes about 10 minutes.

Step 7: Once all the pressure has released, carefully open the lid. Stir in the shredded cheddar cheese—the warmth of the dish will melt it perfectly into the rice and chicken.

Step 8: Serve your Instant Pot Chicken and Rice warm and enjoy that comforting, cheesy goodness with every bite!

Servings and Timing

This delicious Instant Pot Chicken and Rice Recipe serves 6 generously, making it perfect for family dinners or leftovers the next day. The prep time is quick—around 10 minutes to chop and gather everything. Cooking under pressure takes just 3 minutes, but you’ll want to add about 10 minutes for the natural pressure release, totaling roughly 40 minutes from start to finish. Since this is a one-pot meal, there’s no additional resting time needed, so you can dive right in once it’s done.

How to Serve This Instant Pot Chicken and Rice Recipe

The image shows a close-up of a black plate filled with a mound of creamy yellow rice mixed with small green herbs. A woman's hand is holding a fork above the plate, lifting a scoop of the rice, which looks soft and slightly sticky. The rice grains are distinct but clumped together, and the green herbs are scattered throughout, adding small pops of color. The plate sits on a white marbled surface, and there is a striped cloth nearby along with blurred kitchen items in the background. photo taken with an iphone --ar 4:5 --v 7

I love serving this dish fresh and warm straight from the pot. Its creamy and cheesy nature pairs wonderfully with simple sides like a crisp green salad or steamed vegetables to add some freshness and crunch. When I want to elevate the meal, I toss a handful of chopped fresh parsley or green onions on top for a pop of color and brightness that contrasts beautifully with the creamy rice.

If you’re hosting a casual dinner or family gathering, this recipe shines as a hearty main dish. I’ve found that offering complementary sides like roasted broccoli or garlic green beans enhances the meal and rounds out the plate nicely. For beverages, a chilled glass of white wine such as Sauvignon Blanc or a light, citrusy cocktail pairs beautifully. Non-alcoholic options like sparkling water with a squeeze of lemon also work wonderfully to cleanse the palate.

When plating, I serve moderate portions with a sprinkle of extra shredded cheese or herbs on top for presentation. This recipe tastes best served hot, but it’s still lovely warm if you’re preparing it ahead for a potluck or buffet-style meal. It’s one of those dishes that feels cozy and satisfying every single time, no matter how you serve it.

Variations

I love experimenting with this Instant Pot Chicken and Rice Recipe to keep it fresh and exciting. A simple variation is swapping out the chicken breasts for thighs if you prefer more tender, juicy meat; the cooking time stays the same. For extra veggies, I sometimes add bell peppers, peas, or mushrooms right before sealing the pot.

If you need a gluten-free version, you’re in luck because all the ingredients are naturally gluten-free as long as you check your cream of chicken soup label to confirm. For anyone seeking a dairy-free or vegan adaptation, I recommend using a dairy-free cheese alternative or leaving out the cheese altogether and substituting the soup with a plant-based creamy soup substitute. Using vegetable broth instead of chicken broth can keep it fully plant-based.

To jazz up the flavor, I sometimes add a teaspoon of smoked paprika or a splash of hot sauce before cooking for a little heat. You can also experiment by swapping the white rice for brown rice, but keep in mind brown rice will need a longer cooking time and slightly more broth to get that perfect texture. Plus, if you prefer, a slow cooker can achieve similar delicious results, just with longer cooking times.

Storage and Reheating

Storing Leftovers

I always store leftovers in an airtight container as soon as the dish cools down to room temperature. Glass or BPA-free plastic containers work great for maintaining freshness. Properly stored, this Instant Pot Chicken and Rice will keep well in the refrigerator for up to 4 days, making it an easy option for next-day meals or lunch to-go.

Freezing

This recipe freezes beautifully, which makes it a great candidate for meal prep. After cooling completely, I portion it into freezer-safe containers or heavy-duty freezer bags. I squeeze out any excess air before sealing to prevent freezer burn. It can stay frozen for up to 3 months without losing much flavor or texture. When you’re ready to enjoy, just thaw overnight in the fridge.

Reheating

Reheating is easiest on the stove or in the microwave. If using the microwave, cover the dish loosely and heat in short intervals, stirring occasionally to ensure even warming and prevent drying. On the stove, adding a splash of broth or water while reheating helps restore moisture and creaminess. Avoid overheating as this can make the rice dry or the chicken tough. The cheese will remain melty and delicious if gently reheated.

FAQs

Can I use brown rice instead of white rice in this recipe?

Brown rice is a healthier option, but it requires more liquid and a longer cooking time than white rice. If you want to use brown rice, increase the chicken broth to about 2 1/4 cups and cook under high pressure for 15 minutes, then allow natural pressure release. Be prepared for a chewier texture compared to white rice.

Is it possible to make this recipe with frozen chicken?

Yes, you can use frozen diced chicken breasts, but it will slightly increase the cooking and pressure release time. I recommend adding an extra 2-3 minutes to the cooking time and letting the pressure release naturally without rushing for the best results.

Can I add vegetables to this Instant Pot Chicken and Rice Recipe?

Absolutely! Veggies like peas, carrots, bell peppers, or mushrooms work great. Just add them after browning the chicken and onions, before adding the broth and rice, so they cook through perfectly during the pressure cooking.

Do I have to use cream of chicken soup?

The cream of chicken soup provides the creamy texture and flavor that makes this dish special. If you want to skip the canned soup, you can make a quick homemade roux-based cream sauce or use a dairy-free creamy soup substitute, but keep in mind the flavor and texture might vary slightly.

How can I make this recipe spicier?

To add some heat, I like mixing in a pinch of cayenne pepper, smoked paprika, or a few dashes of hot sauce during the sauté step or before sealing the Instant Pot. You could also top your serving with sliced jalapeños or a drizzle of spicy crema for a fiery twist.

Conclusion

I’m genuinely excited for you to try this Instant Pot Chicken and Rice Recipe because it has quickly become one of my favorite comfort foods that’s both easy and delicious. It’s the kind of dish that feels like a warm hug after a busy day, and it’s versatile enough to suit any occasion. Trust me, once you make it, it will have a permanent spot on your dinner rotation, just like it did in mine!