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 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.
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:
- In order, add mushrooms, onion, rice and chicken to the Instant Pot.
- Top with chicken broth and finally put the mushroom soup on top.
- Set the Instant Pot to high pressure for 10 minutes.
- When the cooking cycle is done, let the Instant Pot depressurize naturally for 10 minutes. Release any remaining pressure.
- Remove the chicken. Stir the rice and mushrooms.
- 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.
More Instant Pot Meals
- Instant Pot Chicken Noodle Soup – Hug in a bowl.
- Instant Pot Beef Stew – Classic stew recipe!
- Instant Pot Chicken Tacos (Pressure Cooker)
- Instant Pot Hard Boiled Eggs
- Instant Pot Mac and Cheese – Personal favorite!
- Instant Pot Ribs – Crazy good and tender!
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.
Equipment
Ingredients
- 1 pound fresh mushrooms sliced
- ½ onion chopped
- 1 cup long grain white rice
- 3 boneless skinless chicken breasts 7-8 oz each
- 1 ¾ cups reduced sodium chicken broth or water
- 10 ounces condensed 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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!
So glad you enjoyed this dish Tammy!
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?
Hi Janie, I use this instant pot and it allows for that combination of time and pressure. If you try it in your slow cooker, let us know how it turns out!
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
That sounds delicious Jonnytx, glad we could help you put that IP to use! We have so many tasty pressure cooker recipes you can try in it!
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
I am thrilled that you enjoyed this instant pot recipe Ellen!
Made this in my knockoff instant pot and it worked great!
I am so glad you liked the recipe J!
Can I make this with brown basmati rice? What changes would I need to make to recipe?
I’ve only tried this as written, let us know how it goes if you try brown rice.
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!!
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!
Followed the recipe to the T and it came up burnt on the instant pot before it even got to pressure. Ugh!!!!
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?
Is there a way to double the recipe?
If your instant pot is large enough to accommodate a double batch, you could double the ingredients. I hope this helps Lou.
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?
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!
You can certainly leave the mushrooms out Kim.
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!
Thanks for sharing Jess. The mushroom layer definitely helps keep things in place and off the bottom!
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.
I am thrilled that your family enjoyed this recipe without the mushrooms Andrea!
I stumbled upon this and it sounds amazing but I am NOT a mushroom fan and wondering if I could use carrots or something else on the bottom for layering to avoid the burn??
I have only tried this as written but you could try another veggie. Let us know how it goes!
Is there a way to cook this recipe on the stovetop with a pot? Or any other way if I don’t have an instant pot?
You can bake it in the oven. Find the baked chicken and rice casserole here.
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?
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.
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
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).
Would I need to adjust the cooking time if I have frozen chicken tenders?
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!
Curious if you ended up trying it with frozen chicken. Thinking of trying to use frozen thighs tonight.
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!!
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!
How would you cook this in the oven or crockpot? It sounds delicious and I would like to try it
Hi Cynthia, I have a crock pot recipe here
https://www.spendwithpennies.com/crockpot-chicken-and-rice
Could this be made with brown rice? And if so, what changes would need to be made?
While I have only made this recipe as written, you could use brown rice.
Can you put frozen chicken breast in at the beginning?
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!