My Instant Pot chicken and rice 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!
As you know, easy dinners are a must in my house. We have three really busy kids, who have packed calendars. But family dinner remains a top priority for us, which means we lean heavily on 30 minute meals and slow cooker recipes.
When I readers what they want in their easy dinners, I’ve regularly heard more Instant Pot dinners! I totally hear that. I love pressure cooker recipes because once I start up the Instant Pot I can help the kids with the homework or do some dishes that have piled up.
This one is a little different in that we make homemade condensed cream of chicken soup while the recipe cooks so that this recipe can be totally from scratch and we can control the flavors a little. But no judgement at all if you want to use a store-bought can. Even for me, sometimes I like everything from scratch and sometimes I like things to be as easy as possible.
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.
How to Make Instant Pot Chicken and Rice
This is a brief overview of how this recipe comes together. Don’t miss the step by step photos within the post. And be sure to scroll to the recipe card at the bottom of the post for the full recipe including all measurements.
- Sauté your vegetables. Preheat your Instant Pot while you chop your veggies. Add some butter and cook them right in your Instant Pot (let’s not dirty more dishes than necessary) until the carrots are tender, about five minutes. Turn the Instant Pot off.
- Add the rice and chicken. Add in (in this order) chicken stock, rice, and chicken. Let the Instant Pot do its job. When it is done cooking, let the Instant Pot have a natural pressure release for 10 minutes, then turn to venting.
- Make the Cream of Chicken Soup. Melt the butter and whisk in the flour to make a roux. Then whisk in the chicken stock gradually. Finally whisk in the milk and spices. Simmer the mixture for five minutes. (Alternatively, you can skip this step and use a store-bought can of condensed soup.)
- Put it all together. When done cooking, cut up your chicken, add in the condensed soup and some frozen peas. Enjoy!
Homemade Cream of Chicken Soup
When I can, I like to give options to make recipes totally from scratch. I also know that sometimes convenience is key and may be the best option for you and your family. This recipe for cream of chicken soup comes together on your stovetop while the chicken cooks in the Instant Pot. It makes the exact amount to replace a 10-ounce can of cream soup and skips the added preservatives of the canned stuff.
If it works best for you and your family, you can skip making the cream soup from scratch and just use a can of cream of chicken soup or cream of mushroom soup. Your sanity and time around the table with your family are truly what’s most important. If using store-bought condensed soup is what will make dinner time happen in your house, go that route! If you have the time, try the homemade recipes.
Homemade Cream of Chicken Soup
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 making chicken cutlets 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. In the same way you preheat your oven while you are making cookie dough to bake, this will save you time waiting for the pressure cooker to register as “Hot.”
- Watch your butter carefully. Once you put it in, move 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
- 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, 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.
A Note About Salt
Because different chicken broth brands 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.
Make it in the Slow Cooker
If this recipe sounds delicious but you want to toss everything together and forget about it until it’s dinner time, try making it in the slow cooker.
Crockpot Chicken and Rice Casserole Recipe
Storing and Reheating Leftovers
Store any leftover chicken and rice casserole in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave on half power until heated through. Always use your best judgment when storing and reheating leftovers.
Other Instant Pot Favorites
If you love 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 Chicken Noodle Soup: This is a crowd pleaser and I know it will be a favorite in your house too.
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 broth see the note about salt (340.1 grams)
- 1 cup long grain rice (198 grams)
- 1 pound boneless skinless chicken breasts see note (453.6 grams)
- 1 cup frozen green peas (133.5 grams)
- fresh parsley minced (optional)
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 broth (226.8 grams)
- 1/2 cup milk (113.5 grams)
- 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. Sauté for 5 to 7 minutes, stirring regularly to prevent burning, until the carrots are tender. Turn the Instant Pot off.2 tablespoons butter, 2 medium carrots, 1 medium yellow onion, 2 garlic cloves
- In this order, add the chicken broth, 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 pressure, manual, and set the cook time to 10 minutes. Double check that the valve is set to the sealing position.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 to release the remaining pressure. Once all the pressure has been released you can remove the lid and open the Instant Pot. (Between coming to pressure, the cook time, natural release, and quick release it will be about 34 minutes total from the time you close the instant pot until you open it back up to finish off the recipe.)1 1/2 cups chicken broth, 1 cup long grain rice, 1 pound boneless skinless chicken breasts
- While the recipe is cooking in the Instant Pot, make the homemade condensed cream of chicken soup (or use a store-bought can). In a small saucepan over medium-low heat, melt the butter. Once melted, whisk in the flour.3 tablespoons salted butter, 3 tablespoons all purpose flour
- Gradually whisk in the chicken broth. Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.1 cup chicken broth, 1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- 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, garnish with fresh parsley if desired, and enjoy.1 cup frozen green peas
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
Anna says
Can I use brown rice? Worried about cooking it until done, but then the chicken being overcooked.
I would really want to test that first. I’ve only tested this with white rice.