This quick and easy Instant Pot Chicken and Rice casserole is creamy, cheesy, and full of tender chicken bites. It’s a comforting one-pot family meal that comes together fast and works well for busy weeknights.
If you want a hearty, home-cooked meal with minimal cleanup, this pressure cooker chicken and rice recipe is an excellent choice. It’s approachable for picky eaters and flexible enough to swap in different vegetables or cheeses.
In about 25 minutes of total time, you’ll have a complete dish on the table: protein, carbs, and vegetables in one pot. This Instant Pot Chicken and Rice recipe is naturally gluten-free when made with the ingredients listed below.
Ingredient Notes
Simple, fresh ingredients make this a healthier alternative to canned-soup casseroles. The flavors are layered by sautéing aromatics, then pressure cooking the rice and chicken together so everything absorbs the broth.
- Olive oil & butter – both add flavor and help brown the chicken and vegetables.
- Onion & garlic – the aromatic base; fresh minced garlic gives the best flavor.
- Carrots – diced small so they cook through during the pressure cycle.
- Boneless skinless chicken breasts – lean and tender when cubed to match the rice’s cooking time.
- Salt and black pepper – season to taste.
- Rice – long-grain white rice such as Jasmine or Basmati is recommended.
- Low-sodium chicken broth – controls the salt level while adding savory depth.
- Frozen peas – added at the end for color and a quick vegetable boost.
- Chopped parsley – brightens the finished dish.
- Grated Parmesan cheese – adds savory, cheesy richness; add extra when serving if you like.
- Fresh lemon juice (optional) – a squeeze at the end lifts the flavors.
Substitutions & Variations
- Chicken: Chicken thighs can be used in place of breasts; cut into similar-sized pieces.
- Vegetables: Swap or add broccoli, mushrooms, or bell pepper for variety. Add firmer vegetables in small pieces so they cook evenly.
- Dairy-free: Omit the Parmesan or use a dairy-free alternative.
- More cheese: For a cheesier casserole, stir in a cup of shredded sharp cheddar after cooking.
How to Make Instant Pot Chicken and White Rice
Follow these straightforward steps to make the dish in your pressure cooker. The method keeps cleanup minimal and ensures the rice and chicken finish at the same time.
- Prep: Place the inner pot in the Instant Pot and select the Sauté function. When hot, add 1 tablespoon olive oil and 1 tablespoon butter.
- Sauté vegetables: Add the diced onion, minced garlic, and cubed carrots. Sauté until the carrots begin to soften, about 3–4 minutes.
- Brown the chicken: Add 1 pound of bite-size chicken cubes, 1½ teaspoons salt, and 1 teaspoon black pepper. Cook until the chicken turns light brown.
- Add rice and broth: Pour in 1½ cups white Jasmine or Basmati rice and 3 cups low-sodium chicken broth. Stir to combine, scraping any browned bits from the bottom.
- Pressure cook: Close the lid, seal the valve, select Pressure Cook on High, and cook for 7 minutes.
- Release pressure: When the cook time ends, allow the pressure to release naturally for 5 minutes, then carefully quick-release remaining pressure. Open the lid and press Cancel.
- Finish: Stir in ½ cup frozen peas, 2 tablespoons chopped parsley, juice from half a lemon (optional), and ½ cup grated Parmesan. Mix well, cover, and let the residual steam cook the peas for 5 minutes.
- Serve: Garnish with extra parsley and Parmesan and serve hot.
Pro tip: Use a dish towel draped over the valve while releasing pressure to prevent splatters.
Recipe Tips and Tricks
- Choose Jasmine or Basmati rice for best texture; brown rice will need a longer cook time and can overcook the chicken.
- Cut chicken into small, even pieces so it cooks at the same rate as the rice.
- Scrape the bottom of the pot after sautéing to avoid a burn notice before pressure cooking.
- Lemon juice is optional but brightens the final dish nicely.
- Essential equipment: a 6-quart Instant Pot or similar electric pressure cooker, a spatula or spoon, and a knife for prep.
What to Serve with Chicken and Rice
This cheesy Instant Pot chicken and rice is a full meal on its own, but you can pair it with a simple green salad, roasted vegetables, or steamed greens to add color and extra nutrients.
Storing and Freezing
Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stovetop with a splash of broth to loosen the texture.
Freezer: Once cooled, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly before serving.
Recipe FAQs
Can I make this recipe with pork? Yes — use the same amount of pork cut into similar-sized pieces and follow the instructions as written.
What rice works best? White Jasmine or Basmati rice gives the best results. Brown rice cooks more slowly and can overcook the chicken if used without adjusting times.
Can I use rotisserie chicken? Yes — pulled rotisserie chicken can be stirred in after the rice cooks; keep the pressure cooking time the same.
Nutrition
Approximate nutrition per serving: 498 kcal, 67 g carbohydrates, 39 g protein, 15 g fat. Nutritional values will vary based on brands and exact ingredients used.
More Instant Pot Recipes
- Instant Pot Lemon Chicken
- Instant Pot Tortellini Soup
- Instant Pot Butter Chicken
- Best Instant Pot Brown Rice
Love this Instant Pot chicken and rice? Try making it ahead by chopping the vegetables and chicken a day early. When you’re ready, follow the steps above for a quick dinner that the whole family will enjoy.
Food safety tips
- Refrigerate perishable food within 2 hours (or within 1 hour when temperatures exceed 90 °F).
- Wash hands with soap and warm water for 20 seconds before and after handling raw poultry.
- Always ensure chicken reaches a safe internal temperature when reheating or serving.