Instant Pot Chicken and Rice in 30 Minutes

Instant Pot Chicken and Rice is the weeknight dinner that delivers creamy, cheesy, deeply satisfying comfort food in about 30 minutes. Juicy sautéed chicken, perfectly cooked long-grain white rice, melty Parmesan, and a velvety sauce come together in one pressure cooker.

Love More Dinner Recipes? Try My Crockpot Chicken Noodle Soup or this Garlic Parmesan Chicken Crockpot next.

Why You’ll Love This

• On the table in 30 minutes — from cold ingredients to hot dinner, start to finish.
• One pot, minimal cleanup — your Instant Pot does everything including the sauté.
• Rich, creamy, and cheesy — it tastes like risotto without any of the stirring or babysitting.
• Kid-tested and family-approved — the cheese and butter make this universally loved.
• Freezes beautifully for make-ahead meal prep.

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Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup long-grain white rice, rinsed well (do NOT use brown rice, minute rice, or instant rice — they will not cook properly at this timing)
• 2 cups low-sodium chicken broth
• 1 tablespoon butter (or olive oil)
• 1 small yellow onion, finely diced
• 1 cup sliced carrots (about 2 medium carrots)
• 3 cloves garlic, minced
• 1 cup frozen peas, thawed (add after pressure cooking, not before)
• 1/2 cup freshly grated Parmesan cheese (freshly grated melts far better than pre-shredded)
• 1/4 cup heavy cream (optional — makes it extra luscious; sub half-and-half for lighter version)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano or Italian seasoning
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Why These Ingredients Work

Long-grain white rice is the only rice that works reliably in the Instant Pot at this timing and liquid ratio. It cooks to a perfectly tender, slightly creamy consistency that is wonderfully similar to risotto without any of the constant stirring. Brown rice, instant rice, or minute rice will all fail — use only long-grain white.

Parmesan cheese adds the salty, nutty, umami depth that makes this dish taste like far more than a simple chicken and rice casserole. Add it after the pressure cooking is done — never under pressure — so it melts into a smooth, silky sauce rather than clumping or burning.

Butter and garlic sautéed at the start build a savory flavor base that infuses the rice and chicken during pressure cooking. Skipping the sauté step is possible, but the flavor depth suffers noticeably — those browned aromatics matter.

Frozen peas added after cooking stay bright green and tender-crisp rather than turning into a mushy, gray disappointment under pressure. They warm up perfectly in the residual heat of the pot in just a few minutes.

Tools Needed

• 6-quart Instant Pot or electric pressure cooker
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Cheese grater (for fresh Parmesan)
• Instant-read thermometer (optional but helpful)

How To Make Instant Pot Chicken and Rice

Step 1: Sauté the Aromatics

Set the Instant Pot to Sauté mode and add the butter. Once melted and shimmering, add the diced onion and sliced carrots. Cook for 2 to 3 minutes, stirring occasionally, until the onion softens slightly. Add the minced garlic and cook for 1 more minute until fragrant

Step 2: Brown the Chicken

Add the cubed chicken pieces to the pot along with the garlic powder, onion powder, oregano, salt, and pepper. Stir and cook for 2 to 3 minutes until the chicken is lightly golden on the outside. Pour in about 1/4 cup of the chicken broth and scrape the bottom of the pot thoroughly with your wooden spoon to loosen any stuck bits.

Step 3: Add Rice and Broth

Press CANCEL to turn off the Sauté mode. Add the rinsed white rice to the pot and pour the remaining chicken broth over everything. Give it one gentle stir to distribute, but do not stir again after this point

Step 4: Pressure Cook

Secure the lid, set the pressure valve to Sealing, and press Pressure Cook (High) for 8 minutes. The pot will take 8 to 12 minutes to come to pressure before the 8-minute countdown starts. When the cooking time finishes, allow a 5-minute natural pressure release, then carefully flip the valve to quick-release any remaining pressure. Open the lid away from your face — the steam is very hot.

Step 5: Stir in Cheese and Peas

Add the thawed frozen peas, freshly grated Parmesan, and heavy cream (if using) to the pot. Stir vigorously and enthusiastically — the rice will look slightly wet and loose at first, but it thickens quickly as the cheese melts in and the rice absorbs the last of the liquid. Taste now and add more salt, pepper, or Parmesan as needed. Garnish with fresh parsley and serve immediately.

You Must Know

Deglaze the pot thoroughly between the sauté and pressure cook steps — this is the single most important step for avoiding the BURN notice. Scrape every browned bit off the bottom of the pot before sealing the lid. If any food is stuck to the bottom, the Instant Pot’s heat sensor interprets it as burning and shuts down the cook cycle.

Only use long-grain white rice at this exact timing. Brown rice needs 20 to 22 minutes under pressure. Minute rice or instant rice turns to mush. Jasmine and basmati can work but may need 1 minute less cooking time — test once before relying on it for dinner guests

Amelia’s Secret: After stirring in the Parmesan, put the lid back on the Instant Pot (switched off) and let the whole thing rest for 5 minutes before serving. The rice absorbs the last bit of liquid during that rest, and the Parmesan melts fully into a perfectly silky, creamy sauce rather than sitting in clumps on top.

Pro Tips & Mistakes to Avoid

• Rinse the rice thoroughly under cold water until the water runs clear — it removes excess starch and prevents the bottom of the pot from burning.
• Freshly grated Parmesan melts smoothly; pre-shredded Parmesan contains anti-caking agents that make it clump rather than melt.
• Do not open the lid during pressure cooking — even a brief peek releases pressure and throws off the timing completely.
• For a lower-calorie version, omit the heavy cream and double the Parmesan — still incredibly creamy.
• If you get a BURN notice, cancel immediately, release pressure, open, and check the bottom. Deglaze, add another 1/4 cup of broth, and restart.

Flavor Variations

Lemon Herb Version: Stir in the zest of one lemon and 2 tablespoons of fresh chopped parsley with the Parmesan at the end. The bright citrus makes the whole dish taste fresher and lighter — beautiful in spring and summer.

Broccoli Cheddar Swap: Replace the peas and Parmesan with 1 cup of small broccoli florets and 1/2 cup of shredded sharp cheddar. Add the broccoli with the cheese at the end — the residual heat cooks it perfectly in about 5 minutes.

Mushroom and Thyme: Sauté 1 cup of sliced cremini mushrooms with the onion at the start and add 1 teaspoon of dried thyme. The mushrooms add an earthy, deeply savory note that transforms the dish into something very dinner-party worthy.

Tex-Mex Version: Replace Italian seasoning with cumin and chili powder, use pepper jack cheese instead of Parmesan, and stir in a drained can of black beans and a handful of salsa at the end. Serve with sour cream and tortilla chips.

Make-Ahead

Cook the full recipe and cool completely before storing in an airtight container in the refrigerator for up to 4 days. The rice thickens significantly overnight — stir in a splash of chicken broth when reheating to bring it back to a creamy consistency.

Freeze portions in individual freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat with a splash of broth.

Serving Suggestions

Serve straight from the pot in warm bowls with a side of steamed green beans, roasted asparagus, or a simple green salad to add a fresh, vegetable element that balances the richness of the cheesy chicken and rice.

Pair with warm, crusty dinner rolls or garlic bread — the bread for soaking up every last bit of that creamy sauce is genuinely one of life’s great pleasures. This is a dish that deserves bread on the side.

Pour a glass of Chardonnay, Pinot Grigio, or sparkling water with lemon alongside. The clean, crisp acidity in any of those options cuts through the richness of the Parmesan cream sauce perfectly.

How to Store

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over medium-low heat with 2 to 4 tablespoons of chicken broth per serving, stirring until smooth and creamy again.

Microwave in 60-second intervals with a splash of broth, stirring between each. Freeze for up to 3 months — thaw overnight in the refrigerator before reheating.

Allergy Info

• Contains: Dairy (butter, Parmesan, heavy cream)
• Gluten-free: Naturally gluten-free as written — verify broth and seasoning labels
• Dairy-free: Use olive oil instead of butter, nutritional yeast instead of Parmesan, and full-fat coconut milk instead of heavy cream
• Lower calorie: Omit heavy cream and reduce butter to 1 teaspoon — still very flavorful

FAQs

Why did I get a BURN notice?

Almost always this happens because the bottom of the pot was not fully deglazed after sautéing. Scrape every browned bit off the bottom before sealing the lid. Adding enough liquid (at least 2 cups for a 6-quart pot) also helps prevent this issue.

Can I use chicken thighs instead of breasts?

Yes — boneless skinless chicken thighs work wonderfully here and stay even juicier than breasts under pressure. Use the same timing and cut into similar 1-inch pieces for even cooking.

Can I double this recipe?

Yes, but do not exceed the maximum fill line of your Instant Pot. For a 6-quart pot, doubling the recipe works but takes slightly longer to come to pressure. Keep the cooking time the same.

My rice came out mushy. What happened?

Mushy rice in the Instant Pot usually means too much liquid, instant rice was used, or the natural pressure release was skipped. Use exactly 2 cups of broth, only long-grain white rice, and always allow the 5-minute natural release before quick-releasing.

Can I make this without the heavy cream?

Absolutely — the Parmesan alone provides plenty of creaminess. The dish will be slightly less luxurious in texture but just as delicious. Many people actually prefer the lighter version.

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