This creamy Parmesan Instant Pot chicken and rice is one of my favorite busy-weeknight dinners. Bite-size pieces of chicken breast and long-grain white rice cook together in one pot, then get stirred with freshly grated Parmesan and sweet peas until the rice turns rich and creamy, almost like risotto.
It's a hearty meal that even picky kids will love, there's only one pot to clean, and you don't need a can of cream soup to get that creamy texture!
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Quick Look
- Time: 35 minutes total, including about 10 minutes for the Instant Pot to come up to pressure
- Key ingredients: Boneless chicken breast, long-grain white rice, low-sodium chicken broth, Parmesan, and frozen peas
- Flavor: Savory and cheesy, with a creamy, risotto-like texture
- Method: Seared on sauté, pressure cooked for 8 minutes, then finished with Parmesan and peas
- Serve with: A crisp green salad
- Storage: Leftovers keep up to 4 days in the fridge
A lot of Instant Pot chicken and rice recipes cook whole chicken breasts that you shred at the end. I like bite-size chunks better! They brown quickly, stay juicy, and every forkful gets a little chicken, rice, and Parmesan. Once the lid comes off, dinner is just about done.
If you make it, I'd love to hear how it turns out! Please leave a star rating and a comment at the bottom of the post. Your ratings help other readers find the recipe.
Why this Recipe Works
- Browned bits go into the broth - Deglazing after the sear lifts the browned bits off the bottom of the pot, so they flavor the rice instead of setting off a burn notice.
- Bite-size chicken - 1-inch pieces cook through in the same 8 minutes as the rice, so nothing ends up dry or underdone.
- Parmesan stirred in at the end - The cheese melts into the hot rice and turns the extra broth into a creamy sauce with no cream at all.
For another tasty chicken and rice dinner checkout my Chicken and Rice Casserole without Soup. It's one of the most popular recipes on my site!
The Best Rice for Instant Pot Chicken and Rice
I use long-grain white rice for this recipe. It cooks in the same 8 minutes as the chicken and holds its shape, but it still turns soft and creamy once the Parmesan goes in.
Rinse it first. Put the rice in a fine-mesh strainer and run it under cold water until the water runs clear. That washes off the loose surface starch that can stick to the bottom of the pot and cause a burn notice. I've made this recipe both with and without rinsing the rice, and while both work, rinsing is more reliable.
This recipe also uses more broth than most on purpose. You get a creamy, risotto-like dish instead of fluffy, separate grains. If you like it even creamier, stir in ¼ to ½ cup of extra broth right before serving.
Ingredient Notes
- Chicken breast: I use boneless skinless chicken breasts cut into 1-inch chunks. Chicken tenderloins work too and save you some trimming.
- Chicken broth: I use Swanson Low Sodium or Unsalted chicken broth. The Parmesan adds plenty of salt, so starting with low-sodium broth keeps the dish from getting too salty.
- Parmesan cheese: Grate it fresh from a block. It melts smoothly into the rice, while pre-shredded Parmesan has anti-caking agents that keep it from melting as well.
- Frozen peas: They go in straight from the freezer and warm through in a few minutes in the hot rice, adding color and a little sweetness.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
How to Make Instant Pot Chicken and Rice
- Preheat and prep: Let the pot preheat until the display reads "Hot." That's your window to season the chicken and rinse the rice.
- Sear the chicken: Spread the chicken out in the oil and stir only occasionally, so the outside picks up some golden color.
- Deglaze the pot: Turn the pot off first so it stops heating, then scrape with a wooden spoon until the bottom feels smooth. Don't skip this one!
- Add the rice and broth: Give it one good stir to spread the rice out under the liquid. The chicken will float to the top while the rice settles on the bottom, which is exactly what you want.
- Pressure cook: Secure the lid and set to Manual High Pressure for 8 minutes. The pot takes about 10 minutes to build pressure before the timer starts counting down.
- Release the pressure: After a short natural release, vent the rest and wait for the pin to drop before opening the lid. Give everything a stir from the bottom up.
- Finish with Parmesan and peas: Add the cheese a handful at a time so it melts evenly, then fold in the peas. A few minutes of resting lets the rice soak up the extra broth and the sauce thicken.
Scott's Tips
- Sear, don't cook through: I've learned the chicken only needs a quick sear on the outside. It finishes cooking under pressure, and cooking it all the way through first just dries it out.
- Breasts or thighs: I've made this with both chicken breasts and boneless skinless thighs, and both work great.
- Check bigger pieces: The cook time is set for 1-inch chunks. If yours are bigger, check the thickest piece with an instant-read thermometer. It should read 165°F.
- Let it rest before serving: The rice keeps absorbing broth as it sits, so a few minutes off the heat gives you a thicker, creamier finish.
What to Serve with Instant Pot Chicken and Rice
This is a complete one-pot meal, so it doesn't need much else. A crisp green salad is my favorite way to round it out and add more greens to the table. Here are a few of my favorites:
- Chick-fil-a Kale Salad (Copycat Recipe)
- Fall Apple Walnut Salad with Cider Vinaigrette
- Shaved Brussels Sprouts and Kale Salad
Substitutions & Variations
- Fresh onion and garlic: I've made this with fresh onion and garlic, and the flavor is richer and more savory. After browning the chicken, sauté ½ cup of diced onion and 2 cloves of minced garlic in 1 tablespoon of olive oil for a few minutes, then deglaze as usual. Skip the onion and garlic powder.
- Brown rice: Increase the pressure cook time to 10 minutes and add 2 minutes to the natural release. The texture will be firmer and not quite as creamy.
- Broccoli or other vegetables: Firmer vegetables like broccoli and carrots won't cook evenly in the pot, so steam them separately and stir them in at the end. I've done this with broccoli, and steam-in-the-bag veggies make it easy.
- Cheddar: Swap the Parmesan for sharp cheddar for a different, slightly milder flavor.
- Lemon herb: Stir in the zest and juice of half a lemon and a handful of chopped fresh parsley with the Parmesan.
- Dairy-free: Leave out the Parmesan.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. The rice firms up as it sits, so add a splash of water or chicken broth when you reheat it. I like to warm it in a baking dish in a 325°F oven for about 10 minutes, or until heated through.
Recipe Tips and FAQs
I don't reccomend using frozen chicken in this recipe. You would need to increase the cook time too much and the rice would be overcooked and mushy.
Rinsing the rice before cooking removes some of the starch and helps avoid a burn warning from sticking rice. I've made this successfully both with and without rinsing the rice, but rinsing it is more reliable.
No. Instant rice is already cooked, so it turns to mush under pressure. Stick with regular long-grain white rice.
Both are long-grain rices, so they should cook in the same amount of time. Jasmine rice is a little softer and stickier, which works well with the creamy finish.
More Instant Pot Recipes to try
📖 Recipe
Instant Pot Chicken and Rice
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 3½ cups low-sodium or unsalted chicken broth
- 1½ cups white rice, rinsed to remove excess starch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup freshly grated Parmesan cheese
- 1 cup frozen peas
Instructions
- Set the Instant Pot to sauté and let it preheat. While it heats, season the chicken with the salt and pepper, and rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
- Add the olive oil, then the chicken. Cook for 3 to 4 minutes, stirring occasionally, until lightly browned on the outside. It doesn't need to cook through.
- Turn off the pot. Add ½ cup of the broth and scrape up any browned bits from the bottom.
- Add the remaining broth, rice, garlic powder, and onion powder and stir to combine.
- Lock the lid and cook on high pressure for 8 minutes. The pot will take about 10 minutes to come up to pressure first.
- Let the pressure release naturally for 2 to 3 minutes, then vent the rest until the pin drops.
- Stir in the Parmesan and peas. Let it sit for a few minutes until the peas are warmed through, then serve.
Notes
- Sear the chicken only until lightly browned. It finishes cooking under pressure and is done at 165°F.
- Boneless skinless chicken thighs or chicken tenderloins work in place of the breasts.
- For a creamier texture, stir in ¼ to ½ cup of extra broth before serving.
- For fresh onion and garlic, sauté ½ cup diced onion and 2 cloves minced garlic in 1 tablespoon olive oil after browning the chicken, then deglaze. Skip the powders.
- For brown rice, pressure cook for 10 minutes and add 2 minutes to the natural release.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth in a 325°F oven for about 10 minutes.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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