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.
Instant Pot Chicken and Rice
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 have a crock pot express crock and we dont have a manual or pressure cook button so what do I need to press?
I would suggest you look consult your manual. While I don’t have one, there is a “pressure adjust” button, you’ll just want to make sure it says high pressure.
Nope. After the third burn notice I gave up and put in the oven. Hope it turns out. Very disappointed!
Can I use chicken thighs instead of breast for this recipe?
I haven’t tried it but I do think it would work.
very tasty and delicious one of your recipes. thanks holly for posting such great chicken rice recipe.
Followed this recipe scope perfectly and got the burn message twice. Dumped it out and threw it in the oven. What a crappy recipe
What size is your Instant Pot Kendra?
Well, I am always nervous to try rice (BURN). I will say that if you have an 8 qt. add more mushrooms so the entire bottom is covered and maybe another half cup of liquid. Got the burn notice despite following as written but I think it was pot size. Had to play around with the pot pressuring and depressing to cook the rice. Not sure I would do in instant pot again, not because of taste but annoying rice issues.
I have an 8 qt to. Thanks for your comment. I am following the recipe with your instructions. I hope it turns out well.
Would this work if I use frozen chicken breast or do they need to be defrosted?
Hi Stephanie, for this recipe we used thawed or fresh chicken breasts.
This was amazing and so easy. So delicious and chicken thighs were tender and moist. We did swap out Lipton onion soup mix for cream of Mushroom soup. But it was great! Will definitely make again! Thanks for the recipe.
I received an Instant Pot for Christmas. I’ve never cooked with a pressure cooker before. Holly posted an instant pot recipe for Chicken & Rice casserole. I followed the recipe exactly. It turned out delicious! I’ll definitely be making it again.
Thank you Holly.
So happy you loved it Jean! You will have to check out our section of pressure cooker recipes for some great idea. We have so many new and delicious ones coming in the new year!
Making this right now. Keeps messing IP up with burning warning. Directions dont really make sense to avoid this issue. Flavor unknown for right now, but I added herbs and garlic so the other reports of bland taste is unlikely.
Hi Brian, did you add the ingredients in the order listed (mushrooms, onion, rice, then chicken breasts)? That should prevent the burn notice from appearing.
A little bland for my taste but it didnt burn & I might have used too much chicken.
Delicious and super easy to make, definitely will make this again!!
This was the first recipe I tried since getting my Instapot. I’m old school, and wasn’t sure I was up for learning a whole new way of cooking. The only changes I made was, I used an 8 qt. Instapot and used medium grain rice, which is my preference in rice. The recipe was simple and the process seemed too good to be true. … It was amazing! It was creamy without milk and the textures were a great combination. The flavor was very good and I can’t wait to make it again for my grand kids, I think they will love it! I will add some carrots and fresh garlic next time, but next time will be very soon! Thank you for helping change my mind!
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
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.
So you didn’t follow the recipe.
Hi, does this recipe call for frozen or thawed chicken? Thanks
This recipe uses fresh or thawed chicken.
I just need some new recipes
I hope you find lots to try here Laura!
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.
Those sound like tasty tweaks to the chicken and rice Erin!
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.
Thanks so much for sharing Kath. I know this is going to help other readers!
Thanks so much for the tip on the brown rice, I would like to use that too. I will be making this very soon. I always love Holly’s recipes….
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!
Thanks so much Angie! I am so glad you are enjoying this recipe!
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…
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.