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

Instant Pot Chicken and Rice

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!

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  • 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)


Instant Pot instructions:

  • Press the Sauté button on the Instant Pot and add the olive oil. When the oil is hot, add the mushrooms and cook for 5-7 minutes or until the liquid from the mushrooms has evaporated. Add the garlic and cook for 30 seconds more.
  • Add the coconut milk and stock and scrape the brown bits from the bottom of the Instant Pot with a wooden spoon. Add the rice, coconut aminos, herbs and salt and pepper to taste, and stir well.
  • Place the chicken in the Instant Pot, then seal the lid and turn the valve to the sealing position. 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. Note -- the Instant Pot takes 10 minutes or so to come to pressure and begin the cooking process.
  • 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 chicken and grated cheese, and adjust the seasoning as necessary.
  • Serve with freshly grated parmesan if desired and enjoy!

Slow cooker instructions

  • Heat the olive oil in a skillet over medium heat. Add mushrooms and cook for 5-7 minutes until their liquid has evaporated, then add the garlic and cook for 30 seconds more.
  • Grease the slow cooker with cooking spray. Add all ingredients except for the cheese to the slow cooker, then 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.


  • *The coconut milk adds a wonderful creamy texture, but feel free to substitute it with your favorite milk.
  • **Coconut aminos are the less salty version of soy sauce, which I added this for a savory flavor boost. If you don't have it on hand, use 2-3 teaspoons of 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.


Serving: 1g, Calories: 231kcal, Carbohydrates: 17g, Protein: 17g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Cholesterol: 40mg, Sodium: 551mg, Fiber: 2g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!