Instant Pot Creamy Chicken and Rice
Instant Pot Creamy Chicken and Rice with tender chicken and rich texture. An easy pressure cooker dinner recipe for family meals.
This is soft, creamy chicken and rice, not a pot of separate fluffy grains. Whole chicken breasts cook above the rice and broth, then are shredded and folded back in. Heavy cream and cheddar are added after pressure cooking to finish the sauce.
The ten-minute pressure setting is only one part of the cooking time. The pot also needs time to build pressure, release it naturally, and finish the creamy rice. Allow roughly an hour overall, with extra time if pressurizing or the full natural release takes longer.
Keep the ingredient choices specific here: fresh or fully thawed chicken, regular long-grain white rice, and a six-quart cooker. Frozen chicken, brown rice, and instant rice are not direct swaps for this method. Scrape the bottom after sautéing, follow the half-full limit for grains, and check every chicken breast reaches 165°F before shredding.
Questions you may have about this recipe
Does the rice cook evenly in the Instant Pot?
Rinse and drain the rice, keep it covered with the measured broth, and scrape the pot clean after sautéing. This recipe makes soft, creamy rice, not fluffy separate grains.
What type of rice works best?
Use uncooked long-grain white rice. Brown rice and instant rice need different cooking times and are not direct substitutes here.
Can this be made ahead?
Yes. Refrigerate in shallow covered containers within 2 hours of cooking (1 hour above 90°F) and use within 3 to 4 days. Reheat with a splash of broth, stirring, until the food reaches 165°F throughout. The rice softens further and the sauce thickens during storage.
Does this freeze well?
It can be frozen in individual portions after prompt chilling in shallow containers, but the rice may soften further and the cream sauce may separate a little. Thaw in the refrigerator and reheat to 165°F, stirring in a little broth if needed. Do not leave it on the counter to cool completely.
What vegetables pair well?
Serve cooked peas, carrots or corn alongside the chicken and rice. Prepare them separately so the liquid ratio and pressure-cooking time stay unchanged.
What you need to make Instant Pot Creamy Chicken and Rice
2 lb fresh or fully thawed boneless, skinless chicken breasts, about 4 medium breasts of similar size
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed and well drained
2 cups chicken broth, plus a little extra only if needed to loosen the finished dish
1 cup heavy cream
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
2 tbsp chopped parsley
How to make Instant Pot Creamy Chicken and Rice
Use a 6-quart Instant Pot. Rinse and drain the rice well. Leave the chicken breasts whole and season them with the salt, pepper and paprika.
Select Sauté. Add the olive oil and onion and cook for 4 to 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Press Cancel.
Pour in the chicken broth and scrape the bottom thoroughly to release any stuck-on bits. Stir in the drained rice and make sure it is covered by the broth.
Place the seasoned chicken breasts over the rice in an even layer. Do not add the cream or cheese yet. Keep the contents below the pot’s half-full mark for rice and grains.
Lock the lid, set the valve to Sealing, and select Pressure Cook or Manual on High for 10 minutes. The countdown starts only after the pot reaches pressure; allow about 10 to 15 minutes for this, or longer if needed.
When cooking ends, turn off Keep Warm and leave the valve at Sealing. Let pressure release naturally until the float valve drops and all pressure is gone, about 15 to 25 minutes or longer. Do not quick-release this starchy mixture or force the lid open.
Open the lid carefully and check the thickest part of each chicken breast with a food thermometer. It must reach 165°F. If any piece is below 165°F, finish cooking it in a separate skillet to 165°F before shredding. Transfer the cooked chicken to a board and shred with two forks.
Stir the heavy cream into the rice. If needed, select Sauté on Low and warm gently, stirring frequently, until hot; do not boil. Press Cancel, then stir in the cheddar until melted.
Return the shredded chicken to the pot and fold it into the creamy rice. Stand for 5 minutes to thicken. If too thick, stir in a little extra broth, 1 tablespoon at a time.
Sprinkle with the chopped parsley and serve. The rice should be very tender and creamy rather than fluffy, and the sauce continues to thicken as it stands.
Tips
Use fresh or fully thawed chicken breasts of similar size and leave them whole for shredding. Frozen chicken needs different timing and is not a direct substitute in this rice recipe.
Use regular uncooked long-grain white rice, not instant rice or brown rice. Rinse and drain well; expect soft, creamy rice rather than separate fluffy grains.
Let the finished dish stand for 5 minutes to thicken. Extra broth makes it thinner, not thicker; add it 1 tablespoon at a time only if needed.
Add cream and cheese after pressure cooking, warm gently and avoid boiling once cheese is added. Serve promptly. Allow about 1 hour 5 minutes as an estimate: 10 minutes prep, about 20 minutes sautéing/timed pressure cooking/finishing and about 35 minutes for building pressure, full natural release and the 5-minute stand. Pressurizing and release can take longer; wait until all pressure is gone.
Reader reviews
⭐⭐⭐⭐⭐ “Comforting and filling. This worked perfectly on a busy night.” Susan L
⭐⭐⭐⭐ “Great texture and easy cleanup. I will make this again.” Mark H
⭐⭐⭐⭐⭐ “Creamy without feeling heavy. Everyone enjoyed this.” Denise R
⭐⭐⭐⭐ “Reliable and simple. Perfect for weeknights.” Paul M
⭐⭐⭐⭐⭐ “The rice turned out just right. Very satisfying.” Helen T
Printable Recipe
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Instant Pot Creamy Chicken and Rice
Instant Pot Creamy Chicken and Rice with tender chicken, soft rice, and rich sauce. A one pot dinner made for busy evenings.
Ingredients
- 2 lb fresh or fully thawed boneless, skinless chicken breasts, about 4 medium breasts of similar size
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice, rinsed and well drained
- 2 cups chicken broth, plus a little extra only if needed to loosen the finished dish
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp chopped parsley
Instructions
- Use a 6-quart Instant Pot. Rinse and drain the rice well. Leave the chicken breasts whole and season them with the salt, pepper and paprika.
- Select Sauté. Add the olive oil and onion and cook for 4 to 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds. Press Cancel.
- Pour in the chicken broth and scrape the bottom thoroughly to release any stuck-on bits. Stir in the drained rice and make sure it is covered by the broth.
- Place the seasoned chicken breasts over the rice in an even layer. Do not add the cream or cheese yet. Keep the contents below the pot’s half-full mark for rice and grains.
- Lock the lid, set the valve to Sealing, and select Pressure Cook or Manual on High for 10 minutes. The countdown starts only after the pot reaches pressure; allow about 10 to 15 minutes for this, or longer if needed.
- When cooking ends, turn off Keep Warm and leave the valve at Sealing. Let pressure release naturally until the float valve drops and all pressure is gone, about 15 to 25 minutes or longer. Do not quick-release this starchy mixture or force the lid open.
- Open the lid carefully and check the thickest part of each chicken breast with a food thermometer. It must reach 165°F. If any piece is below 165°F, finish cooking it in a separate skillet to 165°F before shredding. Transfer the cooked chicken to a board and shred with two forks.
- Stir the heavy cream into the rice. If needed, select Sauté on Low and warm gently, stirring frequently, until hot; do not boil. Press Cancel, then stir in the cheddar until melted.
- Return the shredded chicken to the pot and fold it into the creamy rice. Stand for 5 minutes to thicken. If too thick, stir in a little extra broth, 1 tablespoon at a time.
- Sprinkle with the chopped parsley and serve. The rice should be very tender and creamy rather than fluffy, and the sauce continues to thicken as it stands.
Notes
Allow about 1 hour 5 minutes as an estimate: 10 minutes prep, about 20 minutes sautéing/timed pressure cooking/finishing, and about 35 minutes for building pressure, full natural release and the 5-minute stand. Pressurizing and release can take longer; wait until all pressure is gone. Use fresh or fully thawed whole breasts and regular uncooked long-grain white rice. Frozen chicken, brown rice and instant rice are not direct substitutes. Serve cooked peas, carrots or corn separately so the pressure-cooking liquid ratio and timing stay unchanged. Refrigerate leftovers in shallow covered containers within 2 hours (1 hour above 90°F), use within 3 to 4 days and reheat with a splash of broth, stirring, to 165°F throughout. For freezing, chill promptly in shallow containers first; do not leave on the counter to cool completely. Freeze in portions, thaw in the refrigerator and reheat to 165°F. The rice may soften further and the cream sauce may separate a little.
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