Instant Pot Chicken and Rice in 30 Minutes

Instant Pot Chicken and Rice is the weeknight dinner that wins every time. Rich, creamy, cheesy, and deeply comforting with almost no effort required and only one pot. Tender chunks of chicken breast cook alongside fluffy long-grain white rice in a savory chicken broth, then get finished with Parmesan cheese and a bright hit of lemon.

Why You’ll Love This Recipe

• 30 minutes from start to finish: The Instant Pot brings the whole dish together in about 8 minutes of active pressure cooking — the rest is prep and natural release.
• One pot, zero mess: Sauté, pressure cook, and serve all happen in the same insert. The cleanup takes less time than making the meal.
• Creamy, cheesy, and deeply comforting: Parmesan melted into the rice creates a luxurious, risotto-adjacent texture that feels indulgent without being heavy.
• Budget-friendly and pantry-ready: Chicken, rice, broth, garlic, onion, and Parmesan — these are ingredients most American households already have on hand.
• Easily customized: Add frozen vegetables, swap the cheese, change the broth ratio for firmer or creamier rice — this recipe bends to whatever you need it to be.

Equipment Needed

• 6-quart Instant Pot (electric pressure cooker)
• Wooden spoon or silicone spatula (for deglazing)
• Sharp knife and cutting board
• Measuring cups and spoons
• Fine mesh sieve (for rinsing rice)

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Ingredients You’ll Need

• 1 lb boneless, skinless chicken breast, cut into 1½-inch pieces
• 1 tbsp olive oil or butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed until water runs clear
• 3–4 cups low-sodium chicken broth (3 cups for firmer rice; 4 cups for creamier, risotto-style)
• 1 tsp Italian seasoning
• ½ tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup freshly grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp fresh lemon juice
• 1 cup frozen peas or mixed vegetables (optional, added at the end)
• Fresh parsley, chopped, for garnish

Ingredient Notes

Long-Grain White Rice: This is the only rice variety that works reliably in this recipe. Brown rice requires a significantly longer pressure cook time that overcooks the chicken, and instant or minute rice turns mushy and gummy under pressure. Rinse the white rice in a fine mesh sieve under cold water until the water runs clear — this removes excess surface starch that causes gumminess and helps each grain cook separately and fluffy.

Chicken Broth Amount: Use 3 cups of broth for rice with more distinct, separate grains — this version has a drier, more traditional chicken-and-rice texture. Use 4 cups for a creamier, looser result that resembles risotto and clings to a spoon. Both are delicious; the choice depends entirely on the texture you prefer. Using a good-quality low-sodium broth makes a noticeable difference in the final flavor of the dish.

Parmesan Cheese: Freshly grated Parmesan from a wedge melts into the hot rice in seconds and creates the creamy, cohesive sauce that defines this dish. Pre-shredded Parmesan contains anti-caking agents that prevent it from melting smoothly and can produce a grainy texture. The extra 30 seconds of grating is genuinely worth it here. Sharp cheddar, Gruyère, or a blend of mozzarella and cheddar all make excellent alternatives.

The Deglazing Step: After sautéing the onion, garlic, and chicken, scrape the bottom of the Instant Pot thoroughly with a wooden spoon before adding the broth — every golden bit of caramelized flavor stuck to the bottom must come up. Anything left behind causes the BURN warning during pressure cooking, which halts the entire cooking process.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Set the Instant Pot to SAUTÉ mode at normal heat. Add olive oil and let it heat until shimmering. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until soft and translucent. Add minced garlic and cook 60 seconds more until very fragrant.

Step 2: Brown the Chicken

Add the cubed chicken pieces to the pot along with salt, pepper, garlic powder, and Italian seasoning. Cook 2–3 minutes, stirring occasionally, until the chicken turns opaque on the outside — it won’t cook through at this stage, and that’s exactly right. This step builds flavor through browning rather than steaming.

Step 3: Deglaze the Pot

Pour in about ½ cup of the chicken broth and scrape the bottom of the pot vigorously with a wooden spoon or spatula until every bit of browned residue releases cleanly. This deglazing step is critical — it prevents the BURN warning and ensures all that caramelized flavor goes into the dish rather than staying stuck to the metal.

Step 4: Add Rice and Broth

Add the rinsed rice to the pot and pour in the remaining chicken broth. Spread the rice into an even layer but do not stir — stirring increases the chances of the BURN warning during pressure cooking. The rice should sit in a flat layer beneath the broth.

Step 5: Pressure Cook

Lock the lid and set the steam valve to SEALING. Cancel the SAUTÉ function and press PRESSURE COOK (or MANUAL) on HIGH pressure for 8 minutes. The pot takes about 10 minutes to come to full pressure before the 8-minute countdown begins. Once cooking completes, let the pressure release naturally for 10 minutes, then carefully turn the valve to VENTING to release any remaining steam.

Step 6: Finish and Serve

Open the lid carefully away from your face. Add butter, grated Parmesan, and lemon juice directly to the pot. Stir vigorously for 60–90 seconds. Stir in frozen peas or vegetables if using; they warm through in about 2 minutes from the residual heat.

Pro Tips & Cooking Hacks

• Always deglaze the pot thoroughly after sautéing before adding rice and broth — the BURN warning is the #1 frustration with Instant Pot cooking and deglazing prevents it every time.
• Rinse the rice under cold water until it runs clear before adding to the pot — this single step prevents gummy, clumped rice and produces noticeably fluffier individual grains.
• Let the pressure release naturally for a full 10 minutes before using quick release — the natural release gives the rice time to finish absorbing liquid for the perfect creamy texture.
• Stir the Parmesan and butter in right after opening the lid while the rice is still maximally hot — this is the window where the cheese melts perfectly and the sauce comes together smoothly.
• If the rice seems too wet after opening the lid, set the pot to SAUTÉ for 2–3 minutes and stir constantly — the excess moisture evaporates quickly.

Tips & Variations

Add Vegetables: Stir in 1 cup of frozen peas, corn, or mixed vegetables right after opening the lid. The residual heat warms them through in 2–3 minutes without requiring any additional cooking. Fresh spinach wilts in about 60 seconds from the heat of the rice — stir in a big handful for a nutritious boost that adds barely any prep.

Change the Cheese: Sharp cheddar produces a richer, more American-comfort-food result. Gruyère adds a nuttier, slightly sweet character. A combination of mozzarella and cheddar gives you maximum meltiness with balanced flavor. All options work — use whichever the whole family enjoys most.

Make-Ahead and Storage: This dish keeps in the fridge for up to 4 days. The rice thickens significantly as it cools, so reheat with 2–3 tablespoons of chicken broth or water and stir well to restore the creamy consistency. The dish does not freeze well — the rice texture degrades significantly after thawing.

Serving Suggestions

Serve directly from the Instant Pot in warm bowls with a sprinkle of extra Parmesan and fresh parsley. A side of garlic bread or warm dinner rolls turns this into a truly satisfying family dinner that hits every comfort food note without requiring anything additional from the cook. [Internal link: Crock Pot Garlic Butter Chicken with Potatoes and Carrots]

For a well-rounded meal, pair this creamy chicken and rice with a simple side salad dressed in a light lemon vinaigrette — the brightness of the dressing cuts beautifully through the richness of the Parmesan sauce. Roasted broccoli or steamed asparagus also work beautifully alongside.

This dish also works wonderfully as a meal prep base — portion it into containers for weekday lunches and reheat each serving with a splash of broth for 90 seconds in the microwave. Top each reheated bowl with a drizzle of good olive oil and a fresh squeeze of lemon to revive the flavors. [Internal link: Sweet Hawaiian Crock Pot Chicken]

Common Mistakes

• Skipping the deglaze step: Any browned residue stuck to the bottom of the pot triggers the BURN warning and stops the cooking process. Always deglaze thoroughly before sealing the lid.
• Using brown rice or instant rice: Brown rice requires a much longer cook time that completely overcooks the chicken. Instant rice turns to mush under pressure. Use long-grain white rice only.
• Stirring after adding rice and broth: Stirring rice into the liquid before pressure cooking increases starch release and raises the risk of the BURN warning. Add rice in a flat layer and leave it undisturbed.
• Quick-releasing the pressure immediately: Rushing the pressure release produces wet, undercooked rice. Always natural release for 10 full minutes before venting the remaining pressure.
• Adding Parmesan when the pot has cooled: Parmesan must go in while the rice is maximally hot right after opening the lid. Waiting even 5 minutes significantly reduces how well it melts and integrates into the sauce.

What to Serve With Instant Pot Chicken and Rice

This one-pot meal is satisfying enough to stand alone, but a green vegetable side makes it feel more complete at the dinner table. Roasted asparagus, steamed broccoli, or air-fryer green beans all cook in the time the Instant Pot takes to come to pressure — meaning the whole meal finishes at the same time with zero coordination required.

A light Caesar salad or simple arugula salad dressed with lemon and olive oil adds a fresh, bright contrast to the creamy, rich rice. The acidity from the salad dressing provides the same palate-cleansing effect as the squeeze of lemon juice already built into the rice dish — it makes every bite of the chicken and rice taste fresher.

For a more substantial spread, add warm dinner rolls and a simple vegetable soup starter. This combination creates a satisfying Sunday dinner feel from a recipe that genuinely takes 30 minutes — perfect for the nights when the family needs comfort food and you need it fast. [Internal link: Slow Cooker Street Corn Chicken]

Frequently Asked Questions

Why did I get the BURN warning?

The BURN warning almost always means residue from the sauté step stuck to the bottom of the pot. Always add broth and scrape the bottom completely clean before adding rice and sealing the lid. Rinsing the rice also helps by reducing the starch that can contribute to sticking.

Can I double this recipe?

Yes — double all ingredients but reduce the pressure cook time to 6–7 minutes (larger volume takes longer to come to pressure, which contributes to total cook time). Keep the natural pressure release at 10 minutes. Do not exceed the Instant Pot’s max fill line.

What if the rice is still wet after opening the lid?

Set the pot to SAUTÉ on normal heat and stir constantly for 2–3 minutes. The excess moisture evaporates quickly over the heat and the rice firms up to the right consistency without overcooking the chicken.

Can I use chicken thighs instead of breasts?

Yes — boneless, skinless thighs work well and stay juicier than breasts under pressure. Cut them into 1½-inch pieces and use the same cook time. Thighs produce a richer, more flavorful result due to their higher fat content.

Can I make this dairy-free?

Use dairy-free butter and nutritional yeast in place of the Parmesan. The dish loses some of its creamy richness, but the nutritional yeast adds a pleasantly cheesy, savory depth that makes the dairy-free version genuinely satisfying in its own right.

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