Instant Pot Creamy Chicken and Rice

Instant Pot Creamy Chicken and Rice

Instant Pot Creamy Chicken and Rice is picky eaters favorite. You’ll have extremely creamy non mushy rice & juicy chicken in every bite. Make this cheesy chicken and rice instant pot recipe under 20 mins. Don’t miss the tips!

5 from 2 votes

Print Pin

Course: Main Course

Cuisine: American

Keyword: creamy chicken and rice pressure cooker, instant pot cheesy chicken and rice, instant pot chicken and rice with cream of chicken soup, instant pot creamy chicken and rice

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: people

Calories: 659kcal

Author: Meghna

Cost: $5

Equipment

Instant Pot DUO 6 quart

Ingredients

1.5 pounds chicken **boneless skinless chicken breasts diced into ½ inch cubes. You can also use boneless skinless chicken thighs.
2 cups long grain rice **use any store brand regular long grain rice. Do not use minute rice! READ NOTES.
1 cup onion **roughly chopped.
½ tbsp garlic **minced.
4 tbsp butter
2.5 cups cheddar cheese **sharp cheddar cheese grated from a block or pre-shredded.
10.5 ounce condensed cream of chicken soup **from the can.

Seasonings

¼ tsp nutmeg
1 tsp ground black pepper **or fresh cracked black pepper.
salt **add according to your personal taste preference.

Liquid

4.5 cups water **warm water.
1 tbsp better than bouillon **chicken base stirred in the 4.5 cups warm water to form an instant homemade chicken stock.

Instructions

Saute chicken

Set the instant pot on SAUTE mode on NORMAL heat settings (you can adjust the heat by pressing the SAUTE button more than once). Add butter, when the butter begins to melt throw in the onion & garlic and saute for 1 minute. Add the diced chicken cubes and saute until the chicken pieces begin to turn opaque. Add all the seasonings mention above in the "Seasonings" section. Saute until the chicken begins to turn golden around the edges. Cancel the SAUTE mode.

Deglaze pot

Add the chicken stock and deglaze the pot by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles from the bottom of the pot and hence, prevent the BURN error. Do Not rush this step!

Pressure Cook

Rinse the rice very well under running tap water multiple times until clear water runs through. Drain the rinsed long grain rice in a colander or a strainer. Add the drained rince into the instant pot and gently spread it into a single layer. DO NOT stir or mix. Transfer the condensed cream of chicken soup into the instant pot on top of the rice. DO NOT stir or mix.
Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 6 minutes. Once the pressure cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release by moving the valve from the sealing to the venting position. Once, the metal floating pin on top of the lid drops open the lid carefully. Turn off the instant pot.

Add cheese & serve

Add the shredded or grated cheddar cheese and gently fold in with the cooked rice in the instant pot with the help of your spatula. Mix well until the cheese completely melts. If you prefer creamier rice do add spalshes of warm water and adjust the consistency of the chicken and rice according to your liking. Read NOTES below. Serve the creamy chicken and rice garnished with dried or fresh chopped parsley and lemon slices. Enjoy!

Video

Notes

Rice: Use any store brand regular white long grain rice. I used the Kroger's store brand long grain rice. If you want to use white Basmati rice add 4 cups liquid and pressure cook on high for 5 mins. Rest of the recipe would remain the same.
Creamy chicken and rice consistency: We love a rich creamier consistency very similar to risotto I would say. If you prefer a much thicker and less creamy consistency do add 4 cups liquid instead of 4.5 cups and do not add any splashes of water while mixing in the cheese.
Soupier consistency: If you love a soupier consistency add about 6 cups liquid instead of 4.5 cups mentioned in this recipe. You can also add extra splashes of warm water while mixing in the shredded cheese.
Cream of chicken soup: If you love mushrooms you can sub the cream of chicken soup with condensed cream of mushroom soup.
Avoid BURN: Rinse the rice well and deglaze the pot very well. These two steps will help prevent the BURN error.
Garnish choices: You can garnish the creamy chicken and rice with lemon juice, fresh chopped parsley or dried parsley.

Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.

Nutrition