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.
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!!!!!!
So true, Leona. Every Instant pot seems to be just slightly different. So happy this one worked out for you and everyone loved it!
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!!
Oooo, great addition Helen! Thanks for sharing.
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!!!
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.
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…
Hi Chris, that should be fine. We have not tried doubling this recipe though. Please let us know how it turned out.
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!!
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!
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!!!!
So happy to hear that Colleen! You are very welcome.
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.
Thanks for the tip on the rice Brian!
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!
So glad you enjoyed it Brittany!
Everybody loved this, even the picky teenager!!! WIN-WIN
Yay! I am thrilled that everyone liked the dish Jana!
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.
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.
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!
I am so glad you enjoyed the recipe Shannon!
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)?
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
Yummy substitutions Lyn! That would be delicious.
I know the recipe says 6 servings, but approximately how big is one serving?
Hi Shannon, a serving is approximately 1 ½ cups
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!
So glad you enjoyed the recipe Shelah!
Have you ever doubled the recipe before? I might be interested in doing this for meal prep purposes. Let me know what you think!
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!
IPOwhat did you grease your IP with
Hi Lynda, I would recommend greasing it with oil, like a vegetable oil.
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.
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!
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.
Sorry this didn’t work out for you David, we haven’t had problems with mushy rice. What type of rice did you use?
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.
So sorry to hear that Heather, the dreaded burn notice is the worst. :(
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.
Sorry you didn’t enjoy this as much as we did Shari.
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!!!
That sounds yummy Crystal! Thanks for sharing.
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
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).
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.
I am thrilled that you enjoyed this recipe! Thanks for sharing your tip!
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!
Vicki
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!