Instant Pot

Golden Instant Pot Chicken and Rice

The Instant Pot Chicken and Rice is a creamy, cheesy chicken and rice, and you’re gonna love it. 

Image by Natasha via Saltandlavender

How To Make Instant Pot Chicken and Rice

The first step Take a whole head of garlic and cut in half parallel to the base.

Next, dice one medium onion. And it may seem like a lot of onion, but it completely disappears into the rice.

Once you’re done crying those ugly onion tears, set the onion aside and we’re gonna move onto the carrots.

Peel two large carrots, and you can cut them on the large holes of a box grater, or slice them into julienne strips.

Use safety gloves to protect your hands, and our favourite tool for this is this fine julienne slicer.

This shredder is also really great for salads.

Next, cut one and a half pounds of chicken into one-inch bite-size pieces.

Use chicken tenders, but you can also use chicken breast or chicken thighs.

After the super easy prep, we’re ready to start cooking.

We’ll use a six-quart Instant Pot. Set that to the Saute mode on high heat, and add two tablespoons of olive oil, and two tablespoons of butter.


Once the butter is hot and melted, add the chopped onion and grated carrots.

Season the veggies with a teaspoon of salt, and saute stirring occasionally for five minutes, or until softened.

Sauteing the veggies like this really enhances the flavour of the overall rice, so don’t skip this step.

Next, add the chopped chicken, along with another teaspoon of salt, and a quarter teaspoon of black pepper.

Stir that together and continue sauteing another five minutes.

Next, add four cups of low-sodium chicken broth, and two cups of jasmine rice, and stir to combine.

Last but not least, take that garlic head that we cut in half, and place it into the pot, cut side down.

Cover tightly with the lid, and set the vent to the ceiling position.

Cook that on manual high pressure for 10 minutes. As soon as the timer is up, we’re gonna release the pressure.

For safety, use an oven mitt to switch the lever over to the venting position.

Just one last step. I do like to take out the garlic because not everybody loves garlic, but you can take out the cloves.

Or you can squeeze them out right back into the rice. that is super tasty. And the garlic is so soft. And the flavour, you’ll love it.

Okay, and now last but not least, we’re gonna add a full half a cup of shredded Parmesan cheese. That might be a little more than half.

Then a third cup of freshly chopped parsley. And this is a great way to add flavour at the end.

And just stir it all together. And the chicken, after 10 minutes, is like ridiculously tender.

The rice is perfectly cooked, it’s like cheesy creamy, absolutely delicious. flavour

Make this once, and you will make it over and over and over. And the best part about this is, my family love it.

How to make Golden Instant Pot Chicken and Rice

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Golden Instant Pot Chicken and Rice Recipe

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  • Total Time: 30 minutes
  • Yield: 8 people 1x


This Golden Instant Pot Chicken and Rice is creamy and delicious, Made with the secret ingredient. Perfect for your weeknight dinner.


  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 1 medium onion diced
  • 2 large carrots thickly grated or julienned
  • 1 1/2 lbs boneless skinless chicken breast thighs, or tenders (trimmed and cut into 1" pieces)
  • 2 tsp sea salt divided
  • 1/4 tsp black pepper ground
  • 4 cups low sodium chicken broth
  • 2 cups Jasmine rice un-rinsed
  • 1 head garlic unpeeled, cut in half crosswise
  • 1/3 cup parsley finely chopped, plus more to garnish
  • 1/2 cup shredded parmesan cheese plus more to serve


  1. Put a six-quart Instant Pot on high heat and add the butter, oil, chopped onions, If you want to add grated or juried carrots, add those in at this point too, and 1 teaspoon of salt. Fry for 5 minutes, stirring occasionally, or until tender and golden brown.
  2. Add the pieces of chicken, another teaspoon of salt, and a quarter teaspoon of pepper. Fry for 5 minutes, stirring occasionally.
  3. Add 4 cups of chicken broth and 2 cups of rice and stir to combine. Cut all of the garlic in half and parallel to the base. Place the garlic halves on top and cut them side down.
  4. Cover and cook at manual high pressure for 10 minutes, then release the remaining pressure quickly.
  5. Open the lid and add 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Chicken, Main Course
  • Cuisine: American


  • Calories: 375

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