Instant Pot Chicken and Rice

This post may contain affiliate links. Please read my disclosure policy.

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).

A bowl of Instant Pot chicken and rice with a pepper shaker next to it and an Instant Pot in the background.

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.

Instant Pot chicken and rice in a pressure cooker with creamy rice and shredded chicken.

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 mixed together in an Instant Pot topped with fresh parsley ready to serve.

More Instant Pot Meals

Broccoli Lovers Rejoice

Just like in our favorite Crockpot Chicken and Rice, 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.
3.77 from 26 votes
Review Recipe

Instant Pot Chicken and Rice

Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Main Course
Cuisine American
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!


  • 1 lb fresh mushrooms sliced
  • 1/2 onion chopped
  • 1 cup long grain white rice
  • 3 chicken breasts 7-8 oz each
  • 1 3/4 cups low sodium chicken broth or water
  • 10 oz cream of mushroom soup condensed
  • salt and black pepper

avatarFollow Spend with Pennies on Pinterest


  1. 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.

  2. In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.

  3. Pour broth over chicken breasts. Spread mushrooms soup overtop of chicken breasts. Do not stir.

  4. Set instant pot to MANUAL. Choose HIGH PRESSURE for 10 minutes. (The Instant Pot will take about 15 minutes to reach pressure).

  5. Once completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
  6. Open the Instant Pot and remove chicken. Stir rice and mushrooms. Shred chicken and return to rice and mix well.

  7. Garnish with parsley if desired and serve.
Nutrition Information
Calories: 283, Fat: 4g, Saturated Fat: 1g, Cholesterol: 74mg, Sodium: 486mg, Potassium: 693mg, Carbohydrates: 29g, Fiber: 1g, Sugar: 1g, Protein: 30g, Vitamin A: 35%, Vitamin C: 2.6%, Calcium: 20%, Iron: 1.3%

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

Keyword Instant Pot chicken and rice
Instant Pot Chicken and Rice is incredibly delicious and ready in ... well, an instant! Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food! #spendwithpennies #instantpot #easyrecipe #quickrecipe #chickenandrice #chickenrecipe #weeknightrecipe #casserole #chickencasserole
Instant Pot Chicken and Rice is incredibly delicious and ready in ... well, an instant! Tender shredded chicken and rice in a creamy mushroom sauce is the ultimate one pot comfort food! #spendwithpennies #instantpot #easyrecipe #quickrecipe #chickenandrice #chickenrecipe #weeknightrecipe #casserole #chickencasserole

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

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!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. nope. I followed the recipe, sans mushrooms. The rice was burned on the bottom and very liquidy. Could not salvage that. Also, the chicken was dry. This was the first time I have ever had dry chicken from my instantpot. I will try another recipe next time

    1. So sorry that happened Kathy! The mushrooms are layered at the bottom of the instant pot and do help prevent the rice from burning which may be part of what happened. As for the chicken turning out dry, I am not sure what happened. That has never been a problem when I have made this recipe.

  2. I made some tweaks, I used canned mushrooms, dried onion & frozen broccoli. I used a cup of wild rice pilaf and 2 frozen chicken breast. The flavor is great. My pressure cooker is smaller, maybe 4qts. I shouldn’t have used as much broth, as it became very soupy – although that could have my rice choice too. My family enjoyed it. I cooked it for 12min on high pressure, but my chicken wasnt cooked all the way, so I cut it up and put it on for another 3min and quick released. We ate it out of bowls like a stew.

  3. Excellent! Was looking to find a way to make a friend’s Chicken & Rice bake in the IP. Used this recipe and the method worked great. No Burn Problem.

    I did tweak the recipe as follows: My adjustments … 12 minutes (not 10). Used brown basmati rice (it’s what I had) and rinsed it first. Cooked mushrooms & onion + garlic before putting it in IP (to add depth of flavor). Mixed packet of onion soup mix into broth + some sage, smoked paprika & thyme. Used the recipe recommended 1-3/4 c broth, but then added 1/4-1/2 c milk to that, as friend’s recipe used milk not broth and I was afraid of burn.
    No “burn” problem, but there was a lot of brown goodness in bottom of the pot, so really got down and got that up and stirred it well. Decided at last minute to add a small can of green chilli’s I had — just stirred that in with the shredded chicken.

  4. I’ve made this chicken and rice recipe twice now and it’s perfect every time! So easy! I spray the instant pot pan with Pam first. The rest is to the recipe exactly as stated. I do use raw chicken tenders verses chicken breasts as they are always tender and super easy to shred! I serve this dish with low fat cottage. Pure comfort food! Thank you for such an easy but satisfying dinner recipe!

  5. I doubled the recipe in my 8 qt Instant Pot and followed all the instructions (except I subbed in canned mushrooms instead of fresh), but I still got the “Burn” notice. Thankfully we saved it by finishing it in the oven, but it was still disappointing that it didn’t work. I’m not sure where it went wrong…

    1. Sorry to hear that Erin, I am not sure what happened. By layering the ingredients in the order listed in the recipe it should help prevent the burn notice.

  6. Just made this tonight, was such a hit with my family. I have learned that no matter what IP recipe you use everyone needs to tweak the liquid to the size of their pot. Mine is the big one and it says I need to use at least 2 cups of liquid, and your recipe called for only 1/2 cups. But, I added 2 cups so that I would not get the “burn” error.
    I added though 1/2 stick butter and garlic powder to rice. And also seasoned my chicken with seasoning. My rice was not mushy, chicken was tender, and my family really enjoyed this dish.
    Thank You very much!!!!!!

    1. So true, Leona. Every Instant pot seems to be just slightly different. So happy this one worked out for you and everyone loved it!

  7. Made this last night as I was craving it. Tried it once before with a slightly different version I found online but got the dreaded burn notice. Made this version and no burn!! Also so so yummy! I threw in some corn at the end and stirred it on the ‘warm setting for a few mins and it was delicious! Thank you so much!!

  8. Huge fail! I followed the recipe exactly as written, and of course for the burn message! I knew it, while I was putting the rice in the pot I kept thinking there’s no way this rice isn’t going to burn on the bottom. I would have much rather cooked my rice separately and actually had an edible meal!!!

    1. Oh no, so sorry to hear than Melanie. Did you layer the mushrooms and onions underneath the rice? That helps it from burning to the bottom.

  9. I’m NOT a culinary genius by any means… but I can follow directions with the best of them. I probably should have asked this before trying it…

    I have 5 teenagers, a wife, and myself to feed. If there’s extras, the doggos never seem to complain about that. My question is simply a matter of scale… do I just double the ingredients (skipping the mushrooms, no one likes those here) and leave the time the same? Comments below lead me to believe that’s the case. Still learning the instant pot and experimenting to see if the laws of math apply.

    That’s what I’ve done. Now to play the waiting game to see if it works… don’t think I can just “close the door” and keep cooking if it doesn’t work though… may be a pizza night…

  10. Can you tell me the time it would take frozen chicken breasts to cook in this recipe? And brown rice is all I have, would that work or do I need to change up the amounts of liquid to accommodate? Thanks!!

    1. Hi Jen, I haven’t tried this with frozen chicken or brown rice. But if the chicken breasts are small it might work. As for brown rice, other readers have recommended adding more liquid to ensure the brown rice is cooked properly. Please let us know how it goes if you try it!

      1. We loved your chicken and rice!!! My husband is not a rice lover but he gobbled this up. I think that rinsing the rice helped a lot. Thanks for a great recipe!!!!

    2. I used frozen chicken breasts increased the cook time to 12 minutes and 10 minutes of natural release.
      I didn’t use brown rice but brown rice uses the same amount of liquid as white rice but it takes a lot longer to cook.

  11. Thank you! Used recipe mainly for the instant pot cooking times, methods. Perfect, half the time of cooking in oven. I omitted onion and mushrooms, also used cream of chicken instead of cream of mushroom. Added a few pats of butter as well. Yum!

  12. First time I made it the chicken was amazing! Love the recipe. The chicken was so tender and tasty. Second time I got the burn message. I think I put too much chicken on top and not enough liquid in. I had spread the soup on top of the chicken, I don’t know if that mattered.

    1. Instant pots can be a tricky thing sometimes John. We have found that stirring in the broth can cause the burn message so that may be the case for yours.

  13. This recipe is great! Now I did make some changes. I do not like mushrooms or onions. So I skipped that. But what I did was add a Lipton Dry Onion Soup Mix to the broth and mixed that together! I also used Cream of Chicken soup instead. It was AMAZING!!!! I love to make Chicken and Rice, but have always hated how long it takes to cook (1.5 hours). This make it 100X easier and has so much flavor!!! This might become a weekly meal for me! PS: GREAT for meal prep!

    1. Your version sounds good, but just wondering how you layered your ingredients, since you didn’t use the mushrooms or onions (which go underneath the rice in the original recipe)?

  14. Very good!! I used cream of chicken soup instead of cream of mushroom recipe and frozen mixed vegetables instead of the mushrooms.

    Will definitely be added to our dinner rotation

  15. Hi, Holly! I made your recipe exactly as instructed and then spiced it up after it was done with some chives, Tony Chachere’s, Pepper, and garlic salt. It was very tasty and I liked the texture of the rice. Thanks so much for the recipe!

  16. Have you ever doubled the recipe before? I might be interested in doing this for meal prep purposes. Let me know what you think!

    1. I haven’t doubled it, but if your instant pot is large enough to accommodate a double batch, you could double the ingredients. I hope this helps Brian. Enjoy!

      1. You speak of greasing the bottom of the pot. Are you rubbing the bottom of the IP with a paper towel or actually dumping oil into the pot? Also, can you just use cooking spray? Sorry, I am new to the IP and learning what things mean.

        1. Hi Denise, We are adding oil to the pot and making sure it coats the bottom and sides of the pot. We have not tried using a cooking spray, but if you do please let us know how it turns out!

  17. Awful bland recipe. The rice was just mush. There is just too much liquid in this recipe for it to work. I salvaged the chicken but threw away the rice and musrooms. The author needs to rework this so that it can create a fluffy and tasty rice dish.

    1. Sorry this didn’t work out for you David, we haven’t had problems with mushy rice. What type of rice did you use?

  18. This did not work in my 6qt Instant Pot. I put everything in as directed – I greased the pot, add mushrooms, onions, rice, chicken, then broth. I spread the mushroom soup over the top, put the lid on, and set it to pressure cook for 10 minutes. While the pot was coming to pressure, the burn warning came on. I opened it and looked. All the mushrooms were stuck to the bottom and the cream of mushroom soup had sunk down into the rest of the ingredients. I had to put it in a casserole dish and finish it by baking it in the oven. Very disappointed with this recipe. It’s the first time I’ve had an Instant Pot recipe fail.

  19. Not great. Lacks dimension. You would think the processed cream of mushroom soup would give that home cooked yummy flavor. Not the case. Bland and too much unseasoned steamed chicken. Best to make the cream of mushroom from scratch. Less processed garbage and much better flavor. Good effort though. Keep trying.

      1. I made this tonight just changed it up a little,so good!! I used boneless skinless chicken thighs, seasoned them with Creole and added a 10oz can of cream of chicken. YUMMY!!!

  20. In your recipe it says “In order add mushrooms, onion, rice, chicken breasts to the Instant Pot.”
    What are the measurements for each item ? New to ip

    1. The measurements are just above the instructions list (you can click the “jump to recipe” at the top of the post or scroll a little bit lower than the area you were looking at).

  21. This is soooooo delicious!! I did end up making it without the mushroom because I didnt have any.. and my only advice if you skip the mushroom is add a little bit more rice. My rice ended up a little too mushy and that’s because I’m guessing the mushroom should have compensated. Either way, it was delish!! Will def try again with mushrooms next time.

  22. This may sound like a dumb question, but I just got my instant pot and am not familiar
    with some things. I have the instant pot duo 7 in one 6 qt. There isn’t a “Manual” button on the front.
    What do I push instead?
    I want to make the chicken and mushroom dish tonight, but don’t want to mess it up.
    Thank you!

    1. Hi Vicki, I use this instant pot and the Manual button can be found on the bottom row. I have read that on newer Instant Pots it may also be called the “pressure cook” button. Hope that helps!

  23. I made this for dinner last night , followed the steps exactly, and it turned out perfectly. Absolutely delicious! This is a meal I normally put in the crockpot and it takes all day. To have it turn out so beautifully in under an hour was so great! The only alteration I made was to use 1/4 dry white wine and 1 1/2 cups chicken broth. Definitely keeping this one in my rotation!

  24. I’m using the Instant Pot Ultra. According to your recipe I’m supposed to set the Instant Pot for 10 minutes on high in pressure cooker mode. According to the Instant Pot instruction that is an impossible combination. I can only set the pressure cooker timer up to 6 minutes. So what Instant Pot are you using?

  25. Holly, i just got my first IP delivered today and couldn’t wait to try it out, so of course i turned to my fave recipe website (yours) and found this and let me tell you, it turned out delicious and so savory. I didn’t have an onion so i used onion powder after the mushrooms and soup. I also added a few shakes of Slap-Yo-Mama! after the mushroom layer and separately steamed some frozen broccoli for 5 mins and added it to the IP at the very end and wow just amazing! I too got the burn message during preheating and didn’t know what to do so i shook the pot from side to side a few times, it got rid of the message and the cooking scheme was back on track lol. everyone loved it, thanks so much yet again, we love your recipes for holidays, special occasions or just for regular tasty weeknight meal! love your site!! :D

  26. I used an 8qt stovetop pressure cooker and used big chunks of leftover roasted chicken and added a little garlic powder. It came out delicious. I also added 3 cups broccoli florets, stirring it in at the end and let it sit 10 minutes to cook in rice. It came out great. Thanks for this super simple, tasty recipe

  27. Hi there! I am fairly new to my instant pot, but I made this the other night and my husband and I absolutely loved it! I added a little more mushrooms because we love them and it turned out perfectly. Also stirred in some
    Parmesan and used a little truffle salt at the end. Yum! Do you think this work work if I used Marsala wine to give it a chicken Marsala flavor? Maybe in place of the chicken broth, or using a ratio of chicken broth to Marsala wine? Thank you!!

    1. I haven’t tried it with Marsala wine but I do think it would be delicious. Let us know how it goes if you try it!

  28. The recipe looks great. I tried it, but the instant pot went to BURN mode. Each time, I unplugged it and cleaned the bottom of the pot. It was an unsuccessful attempt at this recipe. What are some suggestions to help me not go into BURN mode on my instant pot.

    1. Ugh, I’m sorry Lance, that’s so disappointing! This was made in a 6qt Instant Pot, what size is your IP? Did you add the cream soup to the very top of the recipe?
      A few things that can cause a burn notice include:
      Not enough liquid (this recipe is intended for a 6qt IP)
      Double check that your sealing ring is in place properly
      Starches (rice in this case) on the bottom of the pot or any residue from sauteeing.

  29. Followed the recipe to the T and it came up burnt on the instant pot before it even got to pressure. Ugh!!!!

    1. Oh no Angela, I’m sorry you had the dreaded burn notice, how disappointing. This was made in a 6qt Instant Pot, what size is your IP? Did you add the cream soup to the very top of the recipe?

    1. If your instant pot is large enough to accommodate a double batch, you could double the ingredients. I hope this helps Lou.

  30. I haven’t tried this recipe yet but want to tonight. My husband does not like mushrooms (I can sneak in the can of condensed cream of mushroom and he won’t know) so I will have to omit them but wanted to check and see if omitting them will effect the cooking time/process? I don’t what things to “burn” if that layer isn’t on the bottom. What should I do?

    1. While I havne’t tried it, I would suggest substituting another vegetable in their place, perhaps eggplant or zucchini. Let us know how it goes!

  31. I thought maybe I could get away with omitting the mushroom layer as I didn’t have any, but I think maybe not? The mushroom soup seems to have snuck to the bottom and I’m getting the burn notice. Still a good recipe, no accounting for user error!

    1. Thanks for sharing Jess. The mushroom layer definitely helps keep things in place and off the bottom!

      1. I made this with no mushrooms (my husband and I love them but the kids don’t). I layered everything as you said just omitted the mushrooms. We all loved it. Hard to please 7 of us all at once but this recipe did it! Thank you!
        I mixed in frozen green peas while it was still piping hot (after cooking), and they were perfect with it too.

  32. I cooked broccoli for four minutes in the instant pot, drained it and then let it sit in a separate pot while the chicken and rice cooked. So it was still a one pot meal! I made a few additions-I added garlic, rosemary and thyme stirred in with the bottom layer of mushrooms, my cream of mushroom soup was not “condensed”(I live overseas and it’s all I could find-did not notice the difference before I bought it)
    I cooked a few more minutes(15 total) to compensate for the more liquid-y soup- the flavor was great but the rice was so soggy it was mushy.
    Do you think it was the extra liquid or the extra time that caused it to go mushy? Or both?

    1. Yes, adding more liquid than required and more time gives the rice time to absorb all of the extra liquid. This would result in a mushy rice.

  33. This did not, followed the directions as given and burn came up on the instapot. Rice was stuck on the bottom of the pan trying to finish this off in the oven right now

    1. Sorry it didn’t work out for you Chuck, hopefully it came out ok in the oven. Did place the mushroom soup on top (if mixed in it can sometimes cause a burn message).

    1. I haven’t tried this with frozen chicken. If the chicken breasts are very small it might work but I can’t say for sure, please let us know how it goes if you try it!

  34. Got this recipe in my email tonight and made it on a whim (I never do that!) and love it! Sadly I only had brown rice so I added extra broth to compensate (I find brown rice needs a bit more liquid) and I only had 2 chicken breasts and only canned mushrooms… so I guess I made a version of this but it worked out well! I added broccoli once it was finished cooking and added a bit more broth so it’d steam the broccoli a bit while I shredded the chicken. So yummy and easy! Oh, I had a stalk of celery the fridge so I chopped that and threw it in too :) Thanks for the recipe!!

    1. Yay Tanya, so glad you loved it! I love the flavor of brown rice so thank you for sharing your tips. All of your additions sound delish!

    1. I haven’t tried this with frozen chicken. If the chicken breasts are very small it might work but I can’t say for sure, please let us know how it goes if you try it!