Description
Instant Pot Creamy Chicken and Rice delivers cheesy, velvety, deeply satisfying comfort food in about 30 minutes flat — all in one single pot. Juicy sauteed chicken, perfectly cooked long-grain white rice, melty Parmesan, and a rich creamy sauce come together under pressure without any babysitting or constant stirring. This is the dinner you make when you want something that tastes like real cooking without an hour of actual work.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup long-grain white rice, rinsed well under cold water
- 2 cups low-sodium chicken broth
- 1 tablespoon butter
- 1 small yellow onion, finely diced
- 1 cup carrots, sliced (about 2 medium carrots)
- 3 cloves garlic, minced
- 1 cup frozen peas, thawed
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream (optional — use half-and-half for a lighter version)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
1. Set the Instant Pot to Saute mode. Add butter and let it melt. Add diced onion and sliced carrots and cook 2 to 3 minutes, stirring occasionally. Add minced garlic and cook 1 more minute until fragrant.
2. Add the cubed chicken along with garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir and cook 2 to 3 minutes until the chicken is lightly golden on the outside. Pour in 1/4 cup of the broth and scrape the bottom of the pot completely clean with a wooden spoon to prevent the BURN notice.
3. Press CANCEL to turn off Saute mode. Add the rinsed rice to the pot. Pour the remaining broth over everything and give it one gentle stir. Do not stir again after this point.
4. Secure the lid and set the pressure valve to Sealing. Press Pressure Cook on High for 8 minutes. Allow a 5-minute natural pressure release, then quick-release any remaining pressure. Open the lid carefully away from your face.
5. Add the thawed peas, freshly grated Parmesan, and heavy cream. Stir vigorously until the cheese melts completely and the sauce turns smooth and creamy. The rice will look loose at first but thickens quickly. Taste and adjust seasoning. Place the lid back on the pot (switched off) and let rest 5 minutes before serving. Garnish with fresh parsley.
Notes
Deglaze the pot completely between sauteing and pressure cooking — scrape every browned bit off the bottom before sealing the lid. Stuck food triggers the BURN notice and stops the cook cycle.
Use only long-grain white rice at this timing — brown rice needs 20 to 22 minutes, instant rice turns to mush. Jasmine and basmati may need 1 minute less.
Add Parmesan after pressure cooking, never during — cheese added under pressure clumps and can scorch.
Let the dish rest 5 minutes with the lid back on after stirring in the cheese — the rice absorbs the last liquid and the sauce becomes perfectly silky.
Freshly grated Parmesan melts smoothly; pre-shredded contains anti-caking agents that cause clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Dinner
- Method: Instant Pot, Pressure Cooker
- Cuisine: American