Looking for delicious, creamy instant pot chicken and rice dinner in under 30 minutes? This Instant Pot recipe is your new best friend for busy weeknights. It’s packed with protein and veggies, making it a complete and satisfying meal. Plus, the creamy texture and cheesy flavour are a guaranteed hit the whole family.
In this Post:
Why You Love This Instant Pot Chicken And Rice:
- Super Easy: Simple steps with clear instructions make this perfect for beginners.
- Family Favourite: Creamy texture and cheesy goodness = kid and adult approval!
- Your Way: Adjust the cheese, spices, or veggies to suit your taste.
- Fast and Easy: The Instant Pot cooks the rice and chicken in a flash, giving you more time to relax.
How to make Creamy Instant Pot Chicken and Rice:
1
Preparation
â—‰ Cut the garlic head in half, parallel to the base. Dice the onion and julienne the carrots using a grater or a julienne slicer (safety gloves recommended!).
2
Sautéing for Depth of Flavour:
◉  Set your 6-quart Instant Pot to Sauté on high heat. Add two tablespoons each of olive oil and butter. Once melted, sauté the chopped onion and grated carrots with a teaspoon of salt for five minutes, until softened. This step is crucial for building flavour in the rice.
3
Brown Chicken:
4
Pressure Cooker Magic:
â—‰ Pour in four cups of low-sodium chicken broth and two cups of jasmine rice. Stir to combine. Now for the secret weapon: place the halved garlic head, cut-side down, into the pot.
5
Cook Time:
6
Quick Release:
7
Creamy Touch:
8
Serving:
Tips:
â—‰ This recipe is a complete meal with protein from the chicken and vegetables. Leftovers store well in the refrigerator for up to 3 days.
â—‰ Dietary Twists:Â For a low-carb option, swap jasmine rice for cauliflower rice. For a dairy-free version, use almond milk or your favourite dairy-free cheese alternative.
◉ Want it richer? Add a splash of heavy cream along with the cheese.
Recipe
Creamy Instant Pot Chicken and Rice (30 Minutes)
This creamy Instant Pot chicken and rice is your weeknight hero! Packed with flavor and ready in under 30 minutes, it's sure to become a family favourite. Plus, it's super easy to follow, even for beginners!
Ingredients
- 1 garlic head, halved (base to top)
- 1 medium onion, diced
- 2 large carrots, julienned (grated or thinly sliced)
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut bite-sized)
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cups low-sodium chicken broth (Tip: Need more? Use 5 cups broth for 2 pounds of chicken and 3 cups rice)
- 2 cups jasmine rice
- ½ cup shredded Parmesan cheese (You call the shots! Add more or less cheese to your liking)
- â…“ cup fresh parsley, chopped (optional)
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Preparation: Cut the garlic in half, parallel to the base. Dice the onion and julienne the carrots (safety gloves recommended!).
- Sauté for Flavour: Set your Instant Pot to Sauté on high. Add olive oil and butter. Once melted, sauté the onion and carrots with salt for 5 minutes, until softened.
- Brown chicken: Add the chicken pieces and another teaspoon each of salt and pepper. Sauté for another 5 minutes, stirring occasionally.
- Pressure Cooker Magic: Pour in the chicken broth (adjust amount for larger portions) and jasmine rice. Stir to combine. Place the halved garlic head, cut-side down, into the pot.
- Cook Time: Secure the lid tightly and set the vent to sealing. Cook on manual high pressure for 10 minutes.
- Quick Release: Once the timer beeps, carefully release the pressure using a long-handled utensil. Stand back to avoid steam splatter.
- Creamy Dream: Open the lid and remove the garlic head (discard or squeeze softened cloves back in for extra garlic goodness). Stir in the Parmesan cheese and chopped parsley (if using).
- Serve & Devour: Fluff the rice with a fork and enjoy this creamy, cheesy wonder. It's like a risotto, but way faster and easier!
Nutrition Information
Amount Per ServingCalories 500Total Fat 20gCarbohydrates 45gProtein 40g