This creamy Instant Pot chicken and rice is a weeknight winner. Tender diced chicken, soft rice, and a silky cream finish come together fast in one pot. The dish smells savory with a hint of garlic and onion. The texture is rich and slightly saucy, with tender chicken and fluffy rice. If you like soupier versions, see this creamy chicken and rice soup inspiration for a looser consistency.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 21 minutes (10 min pressure cook + 5 min natural release + ~6 min sauté/finishing)
- Total Time: 31 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings):
- Calories per serving: 670 kcal
- Protein: 36 g
- Carbohydrates: 52 g
- Fat: 36 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 700 mg
Why Make This Creamy Chicken and Rice in Instant Pot
This recipe gives you comforting, homey flavors with very little hands-on time. The Instant Pot locks in steam and flavor so the chicken stays moist and the rice cooks evenly. The final cream stir-in creates a glossy, rich sauce that coats every bite. It’s great for busy nights, meal prep, or when you want a warm, filling meal that smells wonderful as it cooks.
How to Make Creamy Chicken and Rice in Instant Pot
This method uses sauté first to build flavor, then pressure cooking for fast, hands-off finishing. Follow the steps below for best texture and a creamy finish.
Ingredients:
1 lb chicken breast, diced, 1 cup rice (white or brown), 2 cups chicken broth, 1 cup heavy cream, 1 onion, diced, 2 cloves garlic, minced, 1 teaspoon onion powder, 1 teaspoon garlic powder, Salt and pepper to taste, 1 cup frozen peas (optional), 2 tablespoons olive oil
Directions:
Step 1: Preparation
Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add diced onions and garlic; sauté until translucent. Season the diced chicken lightly with salt, pepper, onion powder, and garlic powder while you work.
Step 2: Mixing
Add the diced chicken and cook until lightly browned on the outside (about 3–4 minutes). Stir in the rice, chicken broth, and any browned bits from the bottom of the pot. Taste the broth and adjust salt and pepper.
Step 3: Cooking
Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. After cooking, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure according to your pot’s instructions.
Step 4: Finishing
Open the lid and stir in heavy cream and peas if using. Let the residual heat warm the peas and thicken the sauce for 1–2 minutes. Taste and correct seasoning before serving. Serve warm and enjoy!
How to Serve Creamy Chicken and Rice in Instant Pot
Serve this dish straight from the pot for a cozy family meal. Garnish with chopped parsley or a squeeze of lemon for brightness. Pair it with a crisp green salad or roasted vegetables for contrast. For a heartier plate, spoon it over steamed greens or serve alongside garlic bread to soak up the sauce.
How to Store Creamy Chicken and Rice in Instant Pot
- Refrigerator: Cool to room temperature, transfer to an airtight container, and store for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave a little headroom for expansion.
- Reheat: Thaw overnight if frozen. Reheat on the stove over low heat with a splash of broth or milk to loosen the sauce, or microwave in short intervals, stirring between, adding a bit of liquid as needed.
Expert Tips for Perfect Creamy Chicken and Rice in Instant Pot
- Use white long-grain rice for softer, quicker-cooking rice. If using brown rice, increase pressure time to 22–24 minutes and expect a firmer texture.
- Don’t overcrowd the pot with extras. One cup of rice and one pound of chicken gives the best balance of rice to protein.
- Brown the chicken quickly for flavor, but avoid fully cooking it through during sauté — the pressure cook will finish it.
- If the sauce seems too thin after adding cream, simmer on Sauté for 1–2 minutes to reduce, or stir in a small slurry of 1 tsp cornstarch mixed with 1 tbsp cold water.
- Use low-sodium chicken broth to control salt. Add salt at the end to taste.
- For a lighter version, swap heavy cream for half-and-half or full-fat coconut milk (for dairy-free).
Delicious Variations
- Mushroom and Herb: Add sliced mushrooms during sauté and finish with fresh thyme.
- Cheesy Comfort: Stir in 1/2 cup grated Parmesan or cheddar with the cream for a cheesy sauce.
- Lemon-Garlic: Add zest and 1 tbsp lemon juice at the end for a bright twist.
- Spicy Kick: Stir in 1/2 tsp red pepper flakes or a splash of hot sauce before serving.
- Veggie Boost: Add diced carrots or bell peppers with the onions for more color and nutrients.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice needs longer pressure cooking — about 22–24 minutes — and slightly more liquid. Expect a firmer, nuttier bite.
Q: My rice is too mushy. What went wrong?
A: Overcooking or using too much liquid can make rice mushy. Use precise rice-to-liquid ratios (1 cup rice to 2 cups broth for this method) and follow pressure times. Quick-release immediately if the rice is softer than you like.
Q: Can I make this dairy-free?
A: Yes. Replace heavy cream with coconut milk or an unsweetened dairy-free creamer. Coconut milk will add a slight coconut flavor.
Q: How do I reheat leftovers without drying out the chicken?
A: Reheat gently on the stovetop over low heat with a splash of broth or milk. Stir occasionally. Microwaving works if you add a little liquid and cover to trap steam.
Q: Can I double this recipe?
A: You can, but do not exceed the max fill line on your Instant Pot. For larger quantities, consider cooking in two batches or use a larger pressure cooker.
Q: Is it safe to pressure cook diced chicken without browning?
A: Yes, but browning adds flavor. If you skip sautéing, the dish will still cook safely, though with a milder flavor.
Conclusion
This creamy chicken and rice recipe is simple, comforting, and fast — perfect for busy nights when you want a warm, satisfying meal. For another well-tested Instant Pot take on this classic, check out Creamy, Dreamy Instant Pot Chicken and Rice – 40 Aprons for inspiration and extra tips. Give it a try — the rich sauce, tender chicken, and fluffy rice make a dinner your family will love.
Print
Creamy Instant Pot Chicken and Rice
- Total Time: 31 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting dish featuring tender chicken, soft rice, and a rich creamy sauce, all made in the Instant Pot for a quick weeknight meal.
Ingredients
- 1 lb chicken breast, diced
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add diced onions and garlic; sauté until translucent.
- Season the diced chicken lightly with salt, pepper, onion powder, and garlic powder. Add the chicken and cook until lightly browned on the outside (about 3–4 minutes).
- Stir in the rice, chicken broth, and any browned bits from the bottom of the pot. Taste and adjust salt and pepper.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. After cooking, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in heavy cream and peas, if using. Let the residual heat warm the peas and thicken the sauce for 1–2 minutes. Taste and correct seasoning before serving.
Notes
For a lighter version, swap heavy cream for half-and-half or full-fat coconut milk. Brown the chicken quickly for flavor, but avoid fully cooking it through during sauté.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 3g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
