Instant Pot Chicken and Rice is incredibly delish and ready in … well, an instant. Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food!

When you are looking to get a delicious comforting meal on the table, let Instant Pot Chicken and Rice come to your rescue. There has been so much love on my 4 Ingredient Chicken Rice Casserole (um because it’s super amazing) but I’ve also had tons of requests to make it into an IP meal… so here we are! (If you’re new to the Instant Pot, start here).

Instant Pot Chicken and Rice in a white bowl

Instant Pot Chicken and Rice Casserole

Not only is it quick and filling, it’s absolutely delicious! This easy chicken and rice recipe uses ingredients you likely have on hand already; white rice, skinless boneless chicken breasts, and a few veggies. Toss it all in the Instant Pot for the perfect quick casserole recipe!

Tips for Fluffier Rice

White rice has a tendency to get overly sticky, especially when cooked in a casserole with other ingredients. To prevent this happening, you can rinse your rice first to remove most of the excess starch. (This step is optional).

How to Make Fluffier Rice:

  • Fill a bowl with cold water and swish the rice around until the water turns cloudy.
  • Discard the water and repeat the process 2-3 times, until the water washes clear.
  • Drain rice in a strainer.

Unmixed ingredients of Instant Pot Chicken and Rice

How to Make Chicken and Rice (Instant Pot)

This chicken and rice recipe is super easy, but be sure to add ingredients in order for the best results (and to avoid the dreaded “burn” notification on the IP). Here’s all it takes to get this 30 minute meal on the table:

  1. In order, add mushrooms, onion, rice and chicken to the Instant Pot.
  2. Top with chicken broth and finally put the mushroom soup on top.
  3. Set the Instant Pot to high pressure for 10 minutes.
  4. When the cooking cycle is done, let the Instant Pot depressurize naturally for 10 minutes. Release any remaining pressure.
  5. Remove the chicken. Stir the rice and mushrooms.
  6. Use two forks to shred the chicken. Stir back into the rice and serve.

Once cooked you may notice some liquid on top of the rice. Remove the chicken to shred and stir this into the rice. The Instant Pot is hot and it will continue to absorb while shredding the chicken.

Instant Pot Chicken and Rice still in the pot

More Instant Pot Meals

Broccoli Lovers Rejoice

Just like in our favorite Crockpot Chicken and Rice or stovetop version, we love to add veggies to this recipe! One alternative version of this recipe is an Instant Pot chicken broccoli and rice casserole. If you want to try it, keep in mind that broccoli is really quite a delicate vegetable, and cooks super fast. It’s really easy to overcook broccoli into a mush, especially in the Instant Pot. So if you’re making this variation, make steamed broccoli separately and then add it in just before serving.

Cheese Please

If you want to up the comfort quotient on this dish even more, try cheesy chicken and rice! For this variation follow these steps:

  • Grate 8 oz. of extra sharp cheddar, or your favorite cheese, or use packaged, pre-shredded cheese.
  • After shredding the chicken, add a couple handfuls of cheese to the Instant Pot and stir.
  • Or sprinkle grated cheese over the top and melt under the broiler until the cheese bubbles and browns slightly.
Instant Pot Chicken and Rice in a white bowl
4.55 from 122 votes↑ Click stars to rate now!
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Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is incredibly delish and ready in ... well, an instant. Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food!
Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 6 servings

Ingredients  

  • 1 pound fresh mushrooms sliced
  • ½ onion chopped
  • 1 cup long grain white rice
  • 3 chicken breasts 7-8 oz each
  • 1 ¾ cups low sodium chicken broth or water
  • 10 ounces cream of mushroom soup condensed
  • salt and black pepper

Instructions 

  • Grease inside of a 6QT instant pot. Season chicken breasts with salt and pepper to taste. Rinse rice under cool water until the water runs clear.
  • In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.
  • Pour broth over chicken breasts. Spread mushrooms soup overtop of chicken breasts. Do not stir.
  • Set instant pot to MANUAL. Choose HIGH PRESSURE for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).
  • Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
  • Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.
  • Garnish with parsley if desired and serve.
4.55 from 122 votes

Nutrition Information

Calories: 283 | Carbohydrates: 29g | Protein: 30g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 486mg | Potassium: 693mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 2.6mg | Calcium: 20mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course
Cuisine American
Instant Pot Chicken and Rice with title
Instant Pot Chicken and Rice with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Followed the recipe as directed.
    Flavour was good for someone who actually likes to taste their food.
    I used frozen chicken breasts and went 10 mins. They came out at 82°C.
    I do have to agree with the pot in pot trick for the rice. I would do that next time. The rice was almost unrecognizable. Still delicious though.5 stars

    1. How disappointing! To avoid a burn notice:

      Add all ingredient in order.
      Use a 6qt Instant Pot.
      Ensure the rice is rinsed and do not stir the ingredients.

      I hope that helps!