Introduction
There’s nothing more comforting than a warm bowl of chicken and rice, especially when it’s rich, creamy, and packed with flavor. And when you can make it in under 30 minutes with minimal cleanup? That’s a weeknight win in my book. This Instant Pot Chicken and Rice recipe is everything you want in a one-pot meal—juicy chicken, fluffy rice, tender broccoli, and plenty of Parmesan cheese to bring it all together.
What makes this dish so wonderful is its balance of ease and comfort. The Instant Pot handles the heavy lifting, cooking the chicken and rice perfectly while infusing every bite with savory flavor from broth and seasonings. A quick stir at the end with broccoli and Parmesan turns it into a hearty, creamy dinner that feels like a hug in a bowl.
I love making this recipe when I need something quick, filling, and family-friendly. It’s one of those dishes that both kids and adults devour, and it’s endlessly adaptable. Swap in different vegetables, try cheddar instead of Parmesan, or even add a splash of cream if you’re feeling extra indulgent.
If you’re new to pressure cooking, this recipe is a great place to start. It shows off just how versatile the Instant Pot can be—turning simple ingredients into a cozy, satisfying meal in no time. If you’ve ever enjoyed classic recipes like chicken and rice casserole or comforting one-pot broccoli and cheese dishes, this Instant Pot version gives you the same cozy flavors with a fraction of the effort.
Instant Pot Chicken and Rice Recipe Card
Instant Pot Chicken and Rice
Ingredients
Method
- Sauté Aromatics and Chicken
- Set the Instant Pot to Sauté mode. Melt butter, then add diced onion. Cook until softened, about 3 minutes.
- Add chicken pieces and season with garlic powder, salt, onion powder, oregano, and pepper. Cook until lightly browned on the outside (they don’t need to be cooked through yet).
- Add Rice and Broth
- Stir in the rice, coating it with the seasonings.
- Pour in chicken broth, scraping the bottom of the pot to deglaze and prevent burning.
- Pressure Cook
- Cancel Sauté mode. Lock the lid and set the Instant Pot to Manual High Pressure for 8 minutes.
- When the cycle is complete, allow a natural release for 10 minutes, then quick-release any remaining pressure.
- Add Broccoli and Cheese
- Open the lid and stir in broccoli florets. The residual heat will steam them to tender-crisp perfection.
- Stir in Parmesan cheese until creamy and melted.
- Serve and Enjoy
- Scoop into bowls and serve warm, garnished with extra Parmesan if desired.
Notes
- Active Time: ~10 minutes
- Passive Time: ~15 minutes pressure cooking + release
- Always deglaze the pot after sautéing to prevent the “burn” notice.
- For softer broccoli, steam it separately and stir in just before serving.
- If you like it extra creamy, stir in ¼ cup heavy cream with the cheese.
Advanced Techniques to Elevate Your Instant Pot Chicken and Rice
Toasting the Rice Before Cooking
To deepen the flavor, try toasting the rice in butter for 2–3 minutes after sautéing the chicken. It gives the rice a nutty aroma and adds extra depth to the dish.
Adding a Splash of White Wine
Deglazing with a splash of white wine before adding the broth brings a subtle acidity that balances the richness of the butter and Parmesan. It’s a little restaurant-style upgrade that makes a big difference.
Mixing Cheese Varieties for More Flavor
While Parmesan is classic, try mixing in some sharp cheddar, Gruyère, or mozzarella. A blend of cheeses adds creaminess and complex flavor.
Roasting the Broccoli for Extra Depth
Instead of steaming in the pot, roast the broccoli separately until caramelized and then stir it in. The roasted flavor adds contrast to the creamy rice and chicken.
Finishing with Fresh Herbs
Fresh parsley, basil, or thyme sprinkled over the finished dish adds a bright, fresh note that cuts through the richness and makes it feel extra fresh.
Storage, Shelf Life, and Maintenance Tips
Refrigerating Leftovers
Store cooled chicken and rice in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen it.
Freezing for Quick Meals
This dish freezes well! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat with a bit of broth or cream.
Avoiding Mushy Rice When Reheating
Rice tends to absorb liquid over time. Adding a spoonful of chicken broth when reheating helps restore its fluffy texture without drying out the chicken.
Keeping Broccoli Bright Green
If you plan to store leftovers, blanch broccoli for 1 minute before stirring it in. This keeps it vibrant and prevents it from going dull or mushy in the fridge.
Transporting for Meal Prep
Divide into single-serve containers for lunches. It reheats well in the microwave, making it perfect for work or school meals.
Dietary Adaptations and Substitutions
Making It Gluten-Free
This recipe is naturally gluten-free as long as your chicken broth is certified gluten-free. Always check labels to be sure.
Lower-Carb Version
Swap the rice for riced cauliflower. Cook the chicken as directed, then stir in the cauliflower rice at the end instead of pressure cooking it.
Dairy-Free Adaptation
Use olive oil instead of butter and substitute nutritional yeast or a dairy-free Parmesan alternative. It still gives that cheesy flavor without the dairy.
Protein Swaps for Variety
This recipe works just as well with boneless chicken thighs, turkey breast, or even shrimp (add shrimp at the very end, letting residual heat cook them through).
Adding More Veggies
You can bulk this up with mushrooms, peas, or carrots. Just stir them in at the end with the broccoli, and you’ve got a complete veggie-packed meal.
FAQs About Instant Pot Chicken and Rice
Can I Use Brown Rice Instead of White?
Yes, but brown rice takes longer to cook—set the Instant Pot for 20 minutes and use 3 ½ cups broth instead of 3.
Why Did I Get the “Burn” Notice?
This usually happens if the bottom wasn’t deglazed after sautéing. Always scrape up any browned bits before adding rice and broth.
Can I Use Frozen Chicken?
Yes, but cut it into pieces after cooking or pressure cook whole frozen breasts for 12 minutes before dicing and mixing with the rice.
How Do I Make It Creamier?
Stir in heavy cream or half-and-half with the cheese for an extra creamy texture. Some people also add a spoonful of cream cheese for richness.
Can I Double the Recipe?
Yes, as long as your Instant Pot is large enough (at least 8-quart). Keep the cooking time the same but increase liquid proportionally.
Conclusion & Final Thoughts
This Instant Pot Chicken and Rice is one of those recipes that hits all the right notes: quick, comforting, and endlessly versatile. It’s the kind of meal you can throw together on a busy weeknight, but it’s so satisfying that it feels like a cozy Sunday dinner.
What I love most is how forgiving this dish is. You can swap in whatever vegetables or cheeses you have on hand, and it still turns out delicious. Plus, since it’s a true one-pot recipe, cleanup is minimal—always a bonus in my book.
Whether you’re feeding picky eaters, meal prepping for the week, or just craving something warm and hearty, this recipe delivers every time. Once you’ve made it, you’ll see why it’s a staple in so many kitchens.
So, the next time you need a dinner that’s equal parts easy and comforting, reach for your pressure cooker and whip up this Instant Pot Chicken and Rice. It’s a true family favorite that’s bound to make regular appearances on your dinner table.
