This Instant Pot Cheesy Chicken and Rice is the ultimate comfort food, ready in just 41 minutes from start to finish. Tender chicken, fluffy rice, and a creamy, cheesy sauce come together in one pot for a meal that’s both hearty and hassle-free. The rich flavors of melted cheddar and savory seasonings meld perfectly, while the dish’s velvety texture makes every bite irresistible. Perfect for busy weeknights, it’s a crowd-pleaser that delivers big on taste without keeping you in the kitchen all evening.
With a prep time of only 15 minutes, this dish is as easy as it is delicious. The chicken stays juicy, the rice absorbs all the savory goodness, and the gooey cheese adds a satisfying richness. A hint of garlic and a touch of warmth from the spices elevate the flavors, making it a meal you’ll want to make again and again. Plus, it’s packed with protein and nutrients, so you can feel good about serving it to your family. Comfort food has never been this quick or this good!
Ingredients for Instant Pot Cheesy Chicken and Rice
- 1½ pounds boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 Tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon pepper (adjust to taste)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups white rice, uncooked (long-grain or basmati works well)
- 2½ cups chicken broth (low-sodium recommended)
- 1 cup water
- 10½ ounces condensed cream of chicken soup (1 can; substitute with cream of mushroom for variation)
- 2 cups shredded cheddar cheese (sharp or mild, as preferred)
- 10 ounces frozen mixed vegetables (peas, carrots, and corn blend works well)
Step-by-Step Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces.
- Saute the chicken and aromatics: Press the “Saute” button on your Instant Pot. Once hot, add olive oil, chicken, salt, pepper, onion, and garlic. Cook for 5-6 minutes, stirring occasionally, until the onions are translucent and the chicken starts to brown.
- Toast the rice: Add the uncooked rice to the pot and cook for 1-2 minutes, stirring frequently, until the rice turns slightly golden.
- Add liquids: Pour in the chicken broth and water. Use a wooden spoon to deglaze the bottom of the pot to prevent a burn notice.
- Pressure cook: Secure the lid on the Instant Pot. Press the “Manual” button and set the timer for 8 minutes. Allow the pot to pressurize (about 10 minutes).
- Quick release: Once the cooking time is complete, carefully switch the valve to “Venting” for a quick release. Wait until the pressure indicator drops before opening the lid.
- Add remaining ingredients: Stir in the condensed cream of chicken soup, shredded cheddar cheese, and frozen mixed vegetables. Mix well until the cheese is melted and the vegetables are warmed through. If needed, turn on “Saute” mode briefly to heat the vegetables, stirring continuously to prevent burning.
- Serve and enjoy: Serve hot and garnish with extra cheese or fresh herbs if desired.
Perfect Pairings: Serving Suggestions for Cheesy Chicken and Rice
This hearty dish is a meal on its own, but you can elevate it with a side of garlic bread or a simple green salad. For a touch of freshness, add a squeeze of lemon or a sprinkle of chopped parsley before serving.
Time-Saving Tips for Busy Cooks
To speed up prep, use pre-diced onions and minced garlic from a jar. You can also swap in instant rice and reduce the cooking time by 2-3 minutes. Pro tip: Double the recipe and freeze leftovers for a quick, ready-to-go meal later!
Storage and Reheating Made Simple
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of chicken broth or water, and warm on the stovetop over low heat or in the microwave, stirring occasionally to keep it creamy.
Recipe Variations to Spice It Up
Feel free to experiment! Try using cream of mushroom soup instead of chicken for a different flavor, or add chili powder and cumin for a Tex-Mex twist. For extra protein, toss in cooked black beans or shredded turkey.
Instant Pot Know-How for Beginners
If you’re new to the Instant Pot, make sure the sealing ring is properly in place before starting. Always degla the bottom of the pot after sautéing to avoid the dreaded burn notice. And remember, quick release means turning the valve to venting immediately after cooking!
Instant Pot Cheesy Chicken and Rice
Equipment
- Instant Pot
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups white rice, uncooked
- 2½ cups chicken broth
- 1 cup water
- 10½ ounces condensed cream of chicken soup, (1 can)
- 2 cups shredded cheddar cheese
- 10 ounces frozen mixed vegetables
Instructions
- Cut chicken breasts into bite-sized pieces.
- Press “saute” button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
- Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
- Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press “manual” button and set timer for 8 minutes.
- Once cooking time is complete, switch the valve on top to “venting” (i.e. a quick release).
- Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn’t burn).