Instant Pot Chicken and Rice

Name: Instant Pot Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 8 ounces mushrooms (stemmed and sliced); 2 cloves garlic (minced); 2 cups light coconut milk*; 2 cups low sodium chicken or vegetable stock; 2 cups brown rice; 2 tablespoons coconut aminos (optional**); 1 tablespoon freshly chopped thyme (or 1 teaspoon dried); Salt and freshly ground pepper (to taste); 2 boneless skinless chicken breasts (seasoned with salt and pepper); 1 cup grated gruyere cheese (or your favorite); Freshly grated parmesan (for serving (optional))

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by Marcie // February 4, 2020 (updated 1/30/23)

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Instant Pot Chicken and Rice is a creamy chicken and rice casserole made completely from scratch in just one pot. Recipe includes slow cooker instructions!

close up of instant pot chicken and rice in a bowl with sprig of thyme on top

My boys and I came down with a nasty cold last week, which made for a very unproductive week. Thankfully we’re on the mend, and I’m in the process of playing catch up.

I had to put off sharing this Instant Pot Chicken and Rice recipe with you for a while, so I’m glad it’s finally time! I made it countless times last month as I tested the recipe a few different ways, and I can honestly say that I never got tired of it.

My mom used to make a cream of mushroom chicken and rice dish that I loved when I was growing up. That version included condensed cream of mushroom soup, but I’ve found a way to impart those flavors in this dish quite easily without it.

This dish truly takes me back to my childhood. 🙂

overhead show of instant pot chicken and rice casserole in bowl with fork

Why you’ll love this recipe:

Instant Pot chicken and rice is creamy and delicious, with no fancy ingredients and only one pot to wash.
This meal is family friendly and customizable to include your favorite herbs, spices and veggies.
Recipe includes a slow cooker option.
It’s gluten free, and is versatile enough to be made vegetarian and dairy free.

Recipe ingredients

instant pot chicken and rice ingredients

Here’s what you’ll need:

Olive oil
Mushrooms
Garlic
Coconut milk (or your favorite milk)
Low sodium chicken or vegetable stock
Brown rice
Coconut aminos (optional)
Thyme
Gruyere cheese (or your favorite)

See my homemade chicken stock and vegetable stock recipes to make your own!

How to make this recipe

This Instant Pot chicken and rice recipe is one of the easiest recipes that you’ll ever make, and it comes out perfectly every single time.

chicken and rice instant pot process collage 1

chicken and rice instant pot process collage 2

Start by heating the olive oil in the Instant Pot in Sauté mode. Add the mushrooms and cook 5-7 minutes until the liquid has evaporated, then add the garlic and cook 30 seconds more.
Add the coconut milk and stock, and scrape up the browned bits from the bottom of the pan. Add the rice, coconut aminos, thyme, salt and pepper to taste, and stir well. Add the chicken to the Instant Pot and secure the lid.
Select High Pressure for 20 minutes, then naturally release the pressure for 10 minutes. After 10 minutes, turn the pressure valve to the open position and remove the lid when safe to do so.
Remove the chicken from the Instant Pot and chop or shred. If the rice has not absorbed all of the liquid, press the Sauté button and cook for 1-3 minutes or until most of the liquid has been absorbed. Stir in the grated cheese and adjust the seasoning as necessary.

How to make chicken and rice in the slow cooker

This easy instant pot chicken and rice recipe may be made in the slow cooker very easily following my Crockpot Chicken Rice recipe.
Simply cook the mushrooms and garlic in a skillet on the stove top, and place all of the ingredients except for the cheese into the slow cooker.
Cover and cook on High for 2 1/2 – 3 hours or until the rice has absorbed all of the liquid.
Remove the chicken and shred, then stir in the cheese.

FAQs

Can I use frozen chicken in this recipe?

I haven’t tested this Instant Pot chicken and rice recipe with frozen chicken, so I don’t recommend using it.

Frozen chicken takes longer to cook, therefore it may not be cooked through when the rice is done.

What’s the best kind of rice to use for this dish?

Short or long grain brown rice may be used in this chicken and rice.

I’ve made this recipe with a wild rice blend and it worked very well in this recipe.

I don’t recommend using white rice as it cooks much faster than brown and wild rice, and may be done before the chicken has finished cooking.

Can I use chicken thighs in this recipe?

Chicken thighs are a great alternative to chicken breast in this recipe. The bones in the chicken will add great flavor too!

For skin on, be sure and brown the skin prior to cooking.
For skinless chicken thighs, simply season and proceed as directed.

chicken and rice casserole in instant pot with wooden spoon

Recipe notes

The coconut milk adds a wonderful creamy texture, but feel free to substitute it with your favorite milk.
Coconut aminos are a less salty version of soy sauce, which I added for a savory flavor boost. If you don’t have it on hand, substitute with 2-3 teaspoons of reduced soy sauce or tamari.
Additional time of 10 minutes is the amount of time it takes for the Instant Pot to come to pressure.
Wild rice works perfectly in this recipe as well, but I don’t recommend using white rice as I have not tested it in this recipe.
Customize this dish with your favorite veggies, herbs and seasonings!
Omit the chicken for a vegetarian option, and the cheese for a dairy free option.

bowl of instant pot chicken and rice with fork

More Instant Pot meals you’ll love:

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram