Easy Instant Pot Creamy Chicken and Rice

Instant Pot Creamy Chicken and Rice is here to save the day. This easy Instant Pot chicken and rice recipe brings together tender chicken, fluffy rice, and a velvety finish — all in one pot with minimal cleanup. Whether you’re cooking for your family or meal-prepping for the week, this dish delivers comfort, convenience, and flavor.

Table of Contents

Why This Instant Pot Creamy Chicken and Rice Recipe Works

Creamy Without Being Watery

What sets this Instant Pot creamy chicken and rice apart is the timing: by adding cream or cheese after pressure cooking, you get richness without making the dish soupy. This technique gives you that luxurious texture without compromising on structure or overpowering the rice.

Perfect Rice Texture

Using long-grain white rice (such as jasmine or basmati) offers consistent results — these grains absorb liquid beautifully and won’t turn mushy when pressure-cooked with the right ratio. According to 40 Aprons, you can tweak your broth — 3 cups keeps the grains firmer, while 4 cups yields a more risotto-like, dreamy consistency.

Instant Pot Advantages

Pressure cooking in the Instant Pot seals in moisture and flavor while dramatically reducing hands-on time. There’s no need to stir constantly like a stovetop risotto — it’s “risotto-like but without constant stirring,” making this one pot dinner both practical and indulgent.

Ingredients & Equipment for Instant Pot Creamy Chicken and Rice Recipe

Here’s what you’ll need to make this recipe. You’ll also find tips for substitutions and expert notes.

Ingredients

• 1.5 lbs (about 700g) boneless chicken (breasts or thighs)
• 1 ½ cups long-grain white rice, rinsed
• 3–4 cups chicken broth (depending on how creamy or firm you want the rice)
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp butter or olive oil
• 1 cup heavy cream or half-and-half (or dairy-free alternative)
• 1 to 1 ½ cups shredded cheese (cheddar, Parmesan, or mozzarella) — optional, but delicious
• Salt and pepper, to taste
• Fresh herbs (parsley, chives) or lemon zest for garnish

Equipment

• 6-quart or 8-quart Instant Pot
• Measuring cups and spoons
• Fine-mesh strainer (for rinsing rice)
• Spatula (silicone or wooden) for deglazing
• Fork for fluffing

Ingredient Notes

• Rinsing rice is crucial: it removes excess starch, helping prevent mushiness and the dreaded BURN error.
• Choose a rich, low-sodium broth to boost flavor without adding too much salt.
• For creaminess, you can use a dollop of cream of chicken soup (added after cooking) or plant-based “cream” if you want a dairy-free version.

Instant Pot Creamy Chicken and Rice Recipe Step‑by‑Step Instructions

Here’s how to make this easy Instant Pot chicken and rice recipe:

1. Sauté Aromatics & Chicken
   • Set your Instant Pot to Sauté mode.
   • Add butter or oil, then sauté the onion and garlic until fragrant (~2–3 minutes).
   • Add your diced chicken, season with salt and pepper, and brown lightly.
2. Deglaze
   • Cancel the Sauté mode.
   • Pour in ½ cup of the broth, then scrape the bottom of the pot with your spatula to lift any browned bits. This is key for preventing a burn warning.
3. Add Rice & Broth
   • Add your rinsed rice and spread it into an even layer.
   • Pour in the rest of the broth without stirring.
4. Pressure Cook
   • Secure the lid and make sure the valve is set to sealing.
   • Cook on High Pressure for 6–8 minutes, depending on your rice and how firm or creamy you like it.
5. Release Pressure
   • Let the Instant Pot naturally release for about 2 minutes, then do a quick release. According to the 40 Aprons method, going over 2 minutes of natural release can make the rice too sticky.
6. Finish with Cream & Cheese
   • Open the lid carefully, then stir in the heavy cream or half-and-half.
   • Add the shredded cheese, gently fold until it melts into a smooth, creamy sauce. If you need more creaminess, a splash of warm broth can help.
7. Rest & Thicken
   • Let the mixture sit for a few minutes (5–10) — this helps it thicken slightly and lets the flavors meld.
8. Serve
   • Fluff the rice with a fork, mix everything well, and garnish with fresh herbs or a touch of lemon zest.

Pro Tips & Common Mistakes

To make sure your dish is a winner, here are some expert tips and things people often mess up:

• Preventing the “BURN” error: Always deglaze after sautéing. Scrape off any stuck bits at the bottom.
• Rinse your rice thoroughly — it helps avoid stickiness and potential burning.
• Natural vs. quick release: A short 2-minute natural release helps preserve rice texture. Too long, and you risk mushy rice.
• Timing for cream/cheese: Add dairy after pressure cooking to avoid curdling or scorching.
• Chicken choice: Thighs are juicier, but breasts work too — just cut into even pieces for uniform cooking.
• Pot size: Don’t overfill your Instant Pot. Overfilling can cause pressure issues and even trigger the “BURN” message.

Variations & Substitutions

One of the best parts of this Instant Pot Creamy Chicken and Rice recipe? How customizable it is.

• Cheesy version: Use sharp cheddar, Parmesan, or mozzarella — stir in right after pressure cooking.
• Veggie-loaded: Add frozen peas, carrots, spinach, or bell peppers at the end for color and nutrition.
• Brown rice: Swap white rice for brown, but boost cooking time to ~20 minutes and adjust liquid.
• Dairy-free / vegan: Use coconut cream or a plant-based milk + vegan cheese.
• Crispy topping: Transfer to a baking dish post-cooking, top with panko + butter, and broil or bake briefly (similar to a casserole).
• Soup-style: Use more broth and less rice for a soupier version, more like a creamy chicken soup with rice.

Meal Prep & Storage

• Portioning: Divide the dish into single servings right after cooking for easy grab-and-go meals.
• Storage:
  • Refrigerator: Store in airtight containers for up to 4 days.
  • Freezer: Freeze in shallow containers for up to 2 months (leave out the dairy if possible; you can add fresh cream or cheese when reheating).
• Reheating: Gently warm on the stove or in the microwave with a bit of extra broth or cream to refresh the texture.

Nutritional Information (Approximate, per Serving)

Here’s a breakdown for a typical serving (assuming 6 servings):

• Calories: ~350–450 (depending on cream/cheese)
• Protein: 25–30 g (thanks to the chicken)
• Carbohydrates: ~30–35 g (from rice)
• Fat: 12–20 g (depending on the dairy used)

If you want a lighter version, use half-and-half instead of heavy cream or reduce the cheese. For a richer twist, go bold with sharp cheddar or Parmesan.

Serving Suggestions

To round out your Instant Pot creamy chicken and rice:

• Serve with a green salad (like a simple spinach or mixed greens salad) for freshness.
• Pair with crusty bread or garlic toast to soak up the creamy sauce.
• Garnish with fresh herbs (parsley, chives) or lemon zest for brightness.
• For variety, let each person top their bowl: some may want extra cheese, others a squeeze of lemon or a dollop of yogurt.

Conclusion & Call to Action

If you’re on the hunt for an easy, comforting one‑pot dinner, this Instant Pot Creamy Chicken and Rice recipe absolutely delivers. It’s simple, versatile, and packed with flavor — perfect for weeknights, meal prep, or cozy family dinners.

Give it a try, and let me know:

• Did you go for the cheesy version or the herbal version?
• Any tweaks or surprises when you made it?
• Comment below, save the Instant Pot Creamy Chicken and Rice recipe, or share it with a friend who needs a comforting dinner idea.

Happy cooking — and enjoy every creamy, dreamy bite!

FAQs