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
4.51 from 105 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.
4.51 from 105 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

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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. I would recommend defrosting it first Sean, but other readers have had success using frozen chicken.

    1. I added baby carrots and celery along with a dash of garlic. I feel adding the above gave it a more robust flavor and a heartier meal. Maybe if you’re down to try it again add what you want to give it your flair.5 stars

    1. First time I made this I forgot to rinse the rice and it was mushy but still delicious.

      Just made it again and remembered to rinse and I got a much better result.

  1. I just received my Instant Pot for Mother’s Day (A gift that makes mom life easier?? Yes please!) and this will be my first recipe I try in it, so fingers are crossed! I did have a couple of questions: mine is an 8 qt., so has anyone discovered how to adjust to avoid burning? Also, can brown rice be substituted for white? TIA :)

    1. Hi Alex, We have only made this recipe as listed and when it comes to the instant pot even slight adjustment can change the recipe significantly. But with that being said, other readers have made this in an 8qt with success and used brown rice. One reader did mention it needed to cook a few minutes longer to fully cook the brown rice though. Hope it turns out delicious for you! Keep us posted :)

  2. I increased broth to 2 cups and substituted jasmine rice for long grain rice. I also added 1-1/2cups sliced celery. Very tasty!!5 stars

  3. Call me a noob but since the rice is the hard part to handle I just cooked this on the rice setting. I also sliced up the chicken prior to cooking. I also used the 8 qt cooker. Turned out great.5 stars

  4. I made this the other night and my whole family loved it. However the one thing that i struggle with is what do you consider a serving size? The recipe says it serves 6 but how big is a serving.

  5. Thanks for this recipe. I passed up other instant pot chicken and rice recipes with higher ratings in a google search and am glad I did. I made a few adjustments to suit my tastes:
    – cremini mushrooms instead of button
    – Better Than Bullion roast chicken stock (it’s the best)
    – 1lb thick cut carrot coins
    – skinless thigh filets instead of breast
    – 3/4 cup shredded Cracker Barrel sharp white cheddar (add at the end per recipe)
    – extra 3/4 cup water5 stars

  6. I recently made this, and it was amazing!! Even my husband who doesn’t like rice liked it :D A few things I changed were sautéing the mushrooms and onions in the instant pot, added maybe a little bit more broth, and I used a wild rice blend that I had on hand, I used frozen chicken, and set it to high for 45 min and let it naturally release the pressure… so there was some burned rice on the bottom of my IP, but I figured that’s just par for the course when I cook rice in the IP, and also because I cooked it for so long. Also, I didn’t have cream of mushroom soup on hand, but I used the Pioneer Woman’s recipe for cream of mushroom soup concentrate (super easy!!). All this to say, even with the little tweaks I did, this recipe is awesome, and I can’t wait to try it again!!5 stars

  7. When I put the recipe in as you instructed I got a burn message every time. You have to add the rice first then all of the other ingredients. Did you actually cook this before you published it?1 star

    1. Hi Mel, we made this recipe multiple times before publishing and loved it. We add the ingredients as listed in the recipe which helps to prevent the burn notice and used a 6QT instant pot. Using a different size instant pot can affect this recipe! I hope that helps.

  8. Taste was awesome, I replaced cream of mushroom with chicken due to husbands allergy…but I followed every step as directed with larger portion size (family of 5) and my chicken wasn’t thoroughly cooked and the bottom of my pressure cooker is burned. Rice is tender with a couple hard ones here and there but we’ll see after I let it sit. I’m cooking the chicken stovetop and will add to rice once finished! Quick and yummy4 stars

  9. Replaced the fresh mushrooms with about 2 cups of chopped carrots and celery, also added some garlic powder and poultry seasoning (everyone’s tastes are different, this was just personal preference). Turned out perfect! Very tasty and simple.5 stars

  10. Great recipe! No burn notice, added everything in the order on the recipe! I did bump up the broth to 2 cups. Added some garlic on top of the chicken thighs and stirred in Parmesan cheese when it was done! Delicious!!! Thank you for sharing!5 stars

    1. Hi Katie, when it comes to the Instant Pot that is a possibility. However, other readers have tried it without mushrooms with good results. Let us know how it turns out!

    2. I did this with frozen chicken breasts and it turned out great!! The chicken breasts were thin enough that I didn’t need to add any extra time. I added steamed broccoli after it cooked. Husband and 5 yr old approved!!!

  11. I have a Pampered Chef Quick Cooker and used the Poultry setting and adjusted time for 14 minutes and it was absolutely perfect. Next time I’ll add some celery but other than that – no change! I wish I could attach my picture!5 stars

      1. Hi Amber, we use raw chicken for this recipe. If you want to use frozen chicken, I would recommend defrosting it first.

      2. I make this about every other week since the beginning of the year, in my 6qt IP, and have wonderful results everytime. I don’t add mushrooms as no one in our home likes them. I layer rice, chicken, broth, cream of chicken, and sprinkle half an envelope of italian dressing seasoning packet on top. So quick and easy.5 stars

  12. Did exactly as described , even added 2 cups of broth instead of one , within 4 minutes got the dreaded food burn , and it didnt burn a little either …. total waste of food1 star

    1. So sorry to hear that David! Layering the ingredients in the order outlined in the recipe usually helps avoid the burn notice. We made this in a 6QT Instant Pot, if using a different size that can affect the recipe as well.