Instant Pot Chicken and Rice Casserole that makes such a delicious and easy dinner recipe. A totally from scratch recipe with added instructions to cut corners and make it a little easier for your busy weeknights!
Want to make this recipe in the crock pot? CLICK HERE.
Okay! We are carrying on with my quest to bring you guys all the easy dinners this fall. Because is anyone else’s family on the struggle bus with their new fall schedules? Ours is kicking us. Like really kicking us. So this easy dinner business is a must.
When I have asked what people want in their easy dinners, I’ve heard more Instant Pot recipes! I totally hear that. I make my Instant Pot Chicken Tacos all the time because once I start up the Instant Pot I can help the kids with the homework or do some dishes that have piled up. I can’t get enough easy Instant Pot chicken recipes.
This one is a little different in that we make Homemade Condensed Cream of Chicken Soup (click that to get the full tutorial) while the recipe cooks so that this recipe can be totally from scratch and we can control the flavors a little. BUT! There is going to be a box at the bottom to show you how to make this recipe much easier and we will take out that step.
Because sometimes I like everything from scratch and sometimes I like things to be as easy as possible.
Should we jump right in?
How to Make Instant Pot Chicken and Rice
I took some step by step photos of this guy for you. But this is the gist of it:
- Saute your vegetables right in your instant pot (let’s not dirty more dishes than necessary).
- Add in (in this order) chicken stock, rice, and chicken.
- Let the Instant Pot do it’s job.
- While it does, make the Condensed Cream of Chicken Soup. Or don’t! Open a can.
- When it is done cooking, cut up your chicken, throw in the condensed soup, and add in some frozen peas.
It’s a really easy meal that is warming, comforting, and delicious.
Tips and Tricks for this Easy Instant Pot Recipe
Make sure your chicken isn’t too thick. Chicken breasts these days can be VERY thick. If I happen to buy bigger breasts, I cut them in half (butterfly style) so they are no more than an inch and a half thick at the thickest point. This makes them cook more consistently in the Instant POt.
Set your Instant Pot to “Sauté” while you are peeling and chopping your carrots. That saves you the time of waiting for it to read “Hot.”
Watch your butter carefully once you put it in, moving it around so it does not burn.
Read the recipe carefully. If this is your first time making this instant pot chicken and rice casserole recipe, make sure to read the recipe carefully. You are doing a natural release for the Instant Pot, but only for 10 minutes.
How to Make this Recipe Easier
This is what you were waiting for, right? Here are a few corners we can cut. Because I would hate you to miss out on Instant Pot Chicken and Rice because it takes too much time.
- Skip the sautéing of vegetables. Buy a bag of frozen peas and carrots and add both at the end. We are losing the garlic and onion flavoring then, so add in a teaspoon each of garlic powder and onion powder.
- Use a can of condensed cream of chicken soup. The instructions in this recipe leave you with the exact same amount as if you buy the can. So skip that step and just add in the store bought stuff.
With those two steps, the only real hands on work you are doing is cutting chicken at the end!
A Note About Salt
Because different chicken stocks vary GREATLY in their salt content, I left any additional salt out of this recipe. This may mean that your recipe turns out perfect, and it may mean that you need to add up to a teaspoon of salt at the end. Trust your tastebuds, my friends.
Other Instant Pot Favorites
If you are loving on your Instant pot like me, then some other great pressure cooker dinners you can make are:
- Instant Pot Chicken Taco Soup: This is one of our favorite recipes! I have a crockpot version as well.
- Instant Pot Beef Stew: This is the ultimate in comfort food!
- Instant Pot Meatballs and Pasta Recipe: I totally love this recipe. It’s total comfort food.
Other Easy Dinner Ideas
And if you are looking for other easy dinners in general, you have come to the right place!
- ONE POT CREAMY SHRIMP PASTA! This is one pot, just about 30 minutes, and everyone loves it!
- SHEET PAN CHICKEN AND VEGGIES: One of my newer recipes, this is going to be a huge hit in your house.
- EASY TOP ROUND ROAST BEEF RECIPE: This recipe doesn’t get enough credit! Only 5 minutes of prep. If you are nervous about roast beef, don’t be!
- EASY BEEF AND BROCCOLI: My middle kiddo DEVOURED this 25 minute dinner.
If you make this chicken and rice in the instant pot make sure to leave me a comment and let me know how it goes! And tell me what else you are looking for in dinner recipes!
Instant Pot Chicken and Rice Casserole
Ingredients
- 2 tablespoons butter
- 2 medium carrots peeled and chopped
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1 1/2 cups chicken stock (see the note about salt)
- 1 cup long grain rice
- 1 pound chicken (see note)
- 1 cup frozen green peas
Homemade Condensed Cream of Chicken Soup (or a 10 ounce can of store-bought)
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Before you begin chopping your vegetables, set your Instant Pot to Sauté. This way when you are done prepping your carrots and onion, it will be hot and ready for you to put the vegetables in. (Read the notes to learn how to skip this step.)
- Once the Instant Pot says "Hot" add the butter and stir quickly, so that it doesn't burn. Add the chopped vegetables (carrots, onion, and garlic). Sauté for 5 to 7 minutes, stirring regularly to prevent burning, until the carrots are tender. Turn Instant Pot off.
- In this order, add the chicken stock, rice, and set the chicken on top (please be sure to see the note about the chicken). Close the Instant Pot and set to High, Manual, 10 minutes. (Make sure that it is set to seal on top.) It will take the Instant Pot about 10 minutes to come to pressure. Once it is done cooking, let the Instant Pot have a natural pressure release for 10 minutes (be sure to watch the time), then turn to venting until all the pressure has fully released. (Between coming to pressure, the cook time, natural release, and quick release it will be about 34 minutes.)
- While the Instant Pot is doing its job, make your homemade Condensed Cream of Chicken Soup. (Read the notes to learn how to skip this step.) In a small saucepan over medium-low heat, melt the butter. Once melted, whisk in the flour.
- Gradually whisk in the chicken stock. Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.
- When the 10 minutes is up and you have vented and fully released the pressure of your Instant Pot, open it. Remove the chicken, and cut it into bite-sized pieces (or shred it). Return the chicken to the Instant Pot and add the peas and the cream of chicken soup. Stir to combine and enjoy.
Notes
- Skip the sautéing of vegetables. Buy a bag of frozen peas and carrots and add both at the end. We are losing the garlic and onion flavoring then, so add in a teaspoon each of garlic powder and onion powder.
- Use a can of condensed cream of chicken soup. The instructions in this recipe leave you with the exact same amount as if you buy the can. So skip that step and just add in the store-bought stuff.
Equipment
- Pressure Cooker
Donna says
This was a great idea!! My rice also came out mushy though and I think it’s because the ratio needs to be closer to 1:1 instead of 1.5:1. I use my instant pot all the time to make rice at a 1:1 ratio. Because it was mushy I did not add the cream of chicken soup. I added a bunch of cheddar cheese instead and mixed it all up. At the end of the day it was yummy and a great recipe!
Samantha says
After reading all the comments about mushy rice, I omitted the natural release step and just did a 10-minute cook time with manual release. It came out great! I used fresh broccoli in place of peas, which I added with the rice, and rotisserie chicken since that is what I had on hand. I also added some cheddar cheese for more flavor. Great base recipe that you can tweak to your preferences.
BetsyBee says
This is a wonderful recipe & so easy to make! I love the homemade cream of chicken soup, so much healthier than the canned soup. Thank you for sharing.
I’m so glad you liked it!
Beth says
I’m looking for Chicken and Rice recipes in the Instant Pot because I have a friend who hates to cook and living in Arizona, so is not a fan of turning on her oven, but loves chicken and loves rice. She’s never had a Chicken and Rice Casserole (can you imagine?? LOL)
Seeing people talking here about the rice turning out mushy made me think of another recipe I saw where the author says for an Instant Pot chicken and rice recipe, to reverse the layering from a normal casserole–put the chicken on the bottom and the rice on the top, and both cook better.
Makes sense to me, because I use a normal pressure cooker and see all the time differences in how done some things are when in the liquid during the cooking time, vs in the steam.
M Daniels says
Really nice! Only thing I did different was add the milk to the flour/butter in parts while stirring constantly before the stock and seasoning to make a bechamel.
Moriah says
Love this recipe. Came out great and was so simple. I love that you included the recipe for the Cream of Chicken because I never have that on hand. I used frozen carrots and peas so I had everything on hand.
I’m so glad you liked it!
Vanessa says
When using a can of condensed cream of chicken soup do I follow the instructions on the can and add water?
Nope, you would use just what is in the can.
Jason says
Food turned out great, but making me jump to different spots on your page to learn your notes, that could make or break your recipe is truly a shitty design; and in the world of complaints that come around recipes online, that is saying a lot.
Thanks for your feedback Jason! Like many things, there are a lot of different opinions on this one. I’ve also heard from readers that when they already know a recipe they really appreciate not having to read the whole recipe and just see the recipe itself. This is my solution for facilitating those who need the extra notes as well as those that do not. And again, lots of different opinions out there, lots of different ways of doing things, and I appreciate your take on it.
Terry Ballard says
Very easy recipe. I used the canned chicken cream of soup. So simple and tastes so good. Thanks for a great recipe.
I’m so glad you liked it!