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Classic Chicken and Rice Recipe (Instant Pot)

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Instant Pot Chicken and Rice Recipe
Wellness Mama » Blog » Recipes » Classic Chicken and Rice Recipe (Instant Pot)

Chicken and rice casserole is as American as hot dogs and burgers. We all grew up eating it but know better now! While a hearty piping-hot casserole may be delicious comfort food (or not, depending on your mother’s recipe), they are notorious for being high-calorie and made with condensed soup from a can.

This healthier version of chicken and rice keeps all of the classic flavors while leaving out the soupy processed ingredients. It’s also a snap to make thanks to the use of an Instant Pot, my favorite kitchen tool these days.

Here’s how to make the best homemade chicken and rice you’ve ever had, with the least amount of time and effort!

Chicken and Rice in the Instant Pot

Pressure cooking is actually a healthy way to cook and the Instant Pot makes it safer and easier than the pressure cookers of past generations. My Instant Pot has a wide variety of settings for meats, soups, veggies, and even desserts. You can even make yogurt in an Instant Pot! There’s no guesswork, just push the button labeled for what you’re making and it does its thing.

If you don’t have an Instant Pot yet, here’s my review of the different models out there as well as some favorite starter recipes.

But Wait… Grains?

It’s true… I’m not a fan of a diet full of grains as they will never be as nutritious as a diet full of veggies. I also avoided all grains for a long time and even wrote a grain-free cookbook while healing my gut due to my autoimmune condition. Still, as the research evolves I’m convinced variety and paying attention to how your body feels on certain foods is more important than strict food rules. Kids also need more carbohydrates than adults do, so I keep white rice, sweet potatoes, and other starchy veggies in our meal rotation so everything stays balanced.

If you are avoiding grains (or don’t have an Instant Pot), here is a grain-free and oven-baked Chicken and Broccoli Casserole with broccoli and cauliflower in place of rice.

Quick and Healthy Casseroles

Looking for more one-pan thirty-minute meals for a family? Here are some classics, reinvented to use only real-food ingredients:

Instant Pot Chicken and Rice Recipe

Chicken and Rice Recipe (Instant Pot)

Make this classic comfort food in a fraction of the time using a pressure cooker like the Instant Pot. Chicken and rice is a great fast weeknight meal and this one won’t disappoint. 
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 46 minutes
Calories 470kcal
Author Katie Wells

Servings

6 servings

Ingredients

Instructions

  • Turn Instant Pot on “Saute.”
  • Peel onion and rough chop. Add to IP with olive oil and saute. While cooking…
  • Grate the carrot and dice the celery and add to IP. 
  • Add rice, salt, pepper, garlic and basil and continue to saute. 
  • Blend parsley with bone broth and pour into IP.
  • Add chicken and turn off saute function.
  • Close the lid and turn the lid to sealing. Turn on manual for 8 minutes. 
  • When time is up, let pressure release naturally for 10 minutes and release the pressure manually. 
  • Shred the chicken and serve immediately.  

Nutrition

Nutrition Facts
Chicken and Rice Recipe (Instant Pot)
Amount Per Serving (2 cups)
Calories 470 Calories from Fat 71
% Daily Value*
Fat 7.9g12%
Saturated Fat 2.2g14%
Cholesterol 83mg28%
Sodium 280mg12%
Carbohydrates 52.8g18%
Fiber 1.7g7%
Sugar 1.6g2%
Protein 33.5g67%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Adjust spices to mix things up. Make a Spanish version with saffron, Mexican with cumin, or Indian with turmeric and curry powder. Delish!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

How do you make chicken and rice? Any favorite family-pleasing meals to share? I’d love to hear what you’re putting on the table tonight!

Sources
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

27 responses to “Classic Chicken and Rice Recipe (Instant Pot)”

      1. Lea Avatar

        1 star
        I use and love a ton of your recipes, food and home, but this one failed. The rice burned at the bottom, the instant pot gave a “burn” message with no beeping so we had no idea anything was wrong or for how long until walking over to check on it when it should have been done. Breasts didn’t finish cooking, rice did, other than the burning on bottom, and we had to turn it off, clean it out and put the chicken back in and heat the rice on the stove because of the undercooked meat. First time ever adding rice with meat, and last. I’m sick, hubby made it and assured me he followed directions to the letter. He uses the pot a lot, he’s no newbie. So disappointed.

  1. Sally Avatar

    Haven’t tried this yet, but would like to – just purchased an IP! Could wild rice be substituted for white rice? I’m grain free, and wild rice is a grass seed, not a grain, so would like to try it with this. Would the cooking time need to be increased if it is substituted?

  2. Laura Avatar

    I was so excited about this dish but the chicken was very undercooked at 8 minutes. I tried to cook another 2 minutes, but got a burn warning. What did I do wrong?

    1. Sondra Avatar

      What about slow cooker? Do you add everything without cooking at the same time in there amd how long? I thought somewhere I saw a slow cooker version of this at one point

  3. DeAnna Shelley Avatar
    DeAnna Shelley

    5 stars
    This is delicious!–and so easy! My daughter has Asperger’s Syndrome and is VERY sensitive to texture and taste. She absolutely loved this dish.

  4. Gale Avatar

    Tried the chicken and rice. I read 8 minutes on manuel. That is not NEAR enough time. What did I I do wrong?

    1. Lindsay Avatar

      I had the same issue. I am an instant pot novice, so I’m wondering what I did wrong.

  5. Kristin Avatar

    5 stars
    My boyfriend and I made this the other night, and it was great! It was our first recipe in the Instant Pot, and we are so thrilled with how it came out. Next time, we would add more liquid and more salt and pepper, though. The rice was cooked fine, but we would have liked more moisture in the dish overall. Thanks!

  6. Cassi Avatar

    I’m also wondering about the amount of liquid. I just tried this recipe, and the rice absorbed all of the liquid before the chicken cooked through.

  7. Priscilla Avatar
    Priscilla

    Looks great! Quick questions: the recipe says the celery should be grated but the instructions say to dice. Does it matter? Also, you mentioned blending the parsley and broth. Can I just chop and mix into broth or do I have to blend it in a food processor/blender first? Thanks!

  8. Hannah Avatar

    Hi,

    Thanks for the great recipe. We occasionally eat white rice too in my family, but very rarely. I am curious to know what the claim ” children need more carbs, including starch compared to adults”, is based on, and why carbs from broccoli and cauliflower would not be as good as rice?
    We eat a diet quite low in carbs, but loads of non starchy veggies. No bread, pasta, rice, potatoes or any other starchy vegetables. They are now extremely healthy and clever teenagers in every way. I believe that it is down to a very good diet. Insulin resistance is quite common in teenagers these days as well, mostly due to the overconsumption of carbs, sugar mostly of course, but still, I was curious to know as to why they would need any more carbs than I do.? I believed fat and protein are important when growing, not carbs from food.

    1. Hélène Avatar
      Hélène

      If theyre active they can have more carbs, quality carbs. Maybe not grains but potato, cassava, soaked beans, yogurt/kefir, beets, carrots, winter squashes, plantain, lots of onions (i love a pile of fried onions), fruit, etc.

  9. Allie Avatar

    Is there a way to make this meal without an instant pot? Could it be made in a crock pot?

  10. Nan Avatar

    Thanks for sharing all you’re great ideas. I just want to confirm that the proportions of fluid to rice are correct. I usually cook rice with a 1:2 ratio, rice to fluid. Here’s its 1:1. Does the pressure cooker make a difference in water absorption ?

    1. Laura Avatar

      Yes, I’d also like to know the answer to this before I make it! Looks yummy!

    2. Katie Avatar

      I think the difference here is that you also have veggies and chicken that will release juices into the rice as well. And because there’s other stuff in there, the rice won’t “fluff” and expand the same way so you reduce the liquid so it doesn’t get soggy. I’ve made it and it’s delicious!

  11. Cari Avatar

    Hi there,
    This looks delish but I’m curious why you use white rice instead of brown? Will the recipe work with brown basmati rice?
    Thanks so much!

    1. Hélène Avatar
      Hélène

      4 stars
      Im using 1 1/2c brown rice and adding a bag of frzn brocc, thawed. Also cooking 14min.
      I’ll hopefully remember to post if it came out!

      1. Hélène Avatar
        Hélène

        Cooked perfectly, very moist, could have used 1 2/3c brown rice. We like it moist though. I added another teaspn salt for a total of 2t salt. Still needs more flavor. Next time Im adding pickled jalapeño slices. I also used 1/2t sage as it IS chicken casserole. I will use 1t next time. And add a bay leaf and parsley.
        The frzn broccoli was almost gone, very few pieces present, it had dissolved into the dish after 14 min. Next time, raw broccoli florettes!

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