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Set the Instant Pot to Sauté. Add the unsalted butter to the inner pot and let it melt completely.
Inspired by risotto (but without all the hard work), this rich, creamy, and super delicious Instant Pot chicken and rice recipe is guaranteed to be a family favorite.
Adds 8 main items. Pantry and optional items stay out unless you explicitly add them.
10 steps
Set the Instant Pot to Sauté. Add the unsalted butter to the inner pot and let it melt completely.
Add the white onion and garlic to the pot. Sauté for about 5 minutes or until the onions are soft and translucent.
Add the chicken breast to the pot. Sauté, stirring occasionally, for about 5 minutes or until the chicken is opaque on all sides.
Add the white long-grain rice, chicken broth, and lemon juice to the pot. Stir everything together and scrape the bottom of the pot to loosen any stuck-on bits.
Close the lid and set the valve to Sealing. Pressure cook on High for 8 minutes.
When the cooking time is up, let the pressure release via Natural Release for 2 minutes.
Carefully release the remaining pressure via Quick Release and remove the lid.
Stir the chicken and rice mixture well. If there is too much liquid left, set the Instant Pot to Sauté and stir until the liquid is absorbed.
Stir in the Parmesan cheese, salt, and black pepper. Taste and adjust the seasoning or lemon juice as desired.
Divide among plates and garnish with extra Parmesan cheese if desired.
Use 3 cups of chicken broth for a firmer rice and a drier/less creamy consistency. Use 4 cups for a softer rice and a smoother consistency.
Use white rice for this recipe! Brown rice is not recommended because it takes about 10 minutes longer, which would overcook the chicken. Do not use instant or quick-cooking rice.
This recipe does not yield rice with a texture like fried rice or rice pilaf. It is more like a risotto.
If your rice has a sticky or "mushy" texture, you probably overcooked the rice, likely by letting the pressure release via Natural Release for longer than 2 minutes.
Stir in a bag of frozen peas, diced bell pepper, or baby spinach immediately after cooking. The residual heat will warm them perfectly without overcooking them.
Add fresh thyme, rosemary, or Italian seasoning to the pot along with the rice and broth for extra depth of flavor.
Use boneless, skinless chicken thighs instead of breast fillet, or try pieces of turkey breast for a lean option.
Double the amount of garlic if you are as much of a garlic fan as I am. It adds a great flavor without overpowering the dish.
Sauté sliced mushrooms along with the onions and garlic for an earthy, umami boost.
Store leftovers in the refrigerator for up to 3 days.
While you can technically freeze it, the texture of the rice changes significantly after freezing and thawing.
Gently reheat it in a pan over low heat with a splash of chicken broth to restore the creamy texture. You can also reheat it in the microwave in 1-minute intervals, stirring in between, until heated through.
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