Instant Pot Chicken and Rice (VIDEO)
Instant Pot Chicken and Rice is creamy and cheesy with tender morsels of chicken. You will fall in love with the flavors and our garlic secret. This is the quicker and easier version of our wildly popular stovetop chicken and rice recipe. Watch the video tutorial below and you’ll see how easy this is.
We love our instant pot because it produces the same great results in a fraction of the time so you can enjoy dinner fast! Some of our favorites include Instant Pot White Chicken Chili, Instant Pot Bone Broth, IP Corn on the Cob and the quickest Tender Ribs.
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The Secret to the Best Instant Pot Chicken and Rice:
The texture of this Instant Pot Chicken and Rice is almost like a risotto but doesn’t require the tedious stirring for 30 minutes. The flavor is truly memorable and yet this recipe calls for simple ingredients. How? The secret is in using an entire head of garlic.
This Will Transform Your Rice: The garlic head is cut in half so the garlic cloves are exposed. The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice. The garlic cloves will be melt in your mouth tender and so tasty. We used the same trick to make Instant Pot Beef and Rice (Plov).
Ingredients for Chicken and Rice:
You can use any kind of chicken here: chicken breast, thigh meat or chicken tenders. We prefer chicken tenders because they require very little prep (minimal trimming of fat), and reheat really well. They are also the most tender. We often use the chicken we have on hand.
The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
How to Cook Chicken and Rice in an Instant Pot:
We used a 6 Quart Instant Pot to make chicken and rice. This recipe moves fast so have all of your ingredients prepped and ready before you turn on your instant pot. Chop your onion, grate or julienne your carrots (here’s the julienne slicer we love), half your garlic head.
- Set your instant pot to sautee on high heat, add 2 Tbsp oil and 2 Tbsp butter.
- Add onion, carrots, and salt and saute 5 min.
- Add chicken and salt and saute 5 min.
- Pour in broth and rice and stir. Place halved garlic head cut-side-down.
- Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.
Tips for Using an Instant Pot:
First-time users: always read the users manual for your specific instant pot prior to starting since your machine may not operate or look exactly like ours.
- Make sure the rim and rubber seal on your instant pot are clean for the seal to form properly.
- Stir the rice together before turning on to avoid the “burn” notice.
- Remember to set your lever to the stealing position for pressure to build.
- When manually releasing pressure, wear an oven mitt and keep your face away from the hot steam vent.
- I keep a paper towel ready to shield the vent in case it sputters liquid while venting/releasing pressure.
- Always check the pressure indicator on your machine to ensure that the pressure has fully released prior to opening the lid.
- Follow timing instructions precisely and set timers. With pressure cooking it easy to over-cook something if you forget about your pot.
Easy 30-Minute Meals You Will Love:
These are our go-to 30-minute meals that our family-friendly (our kids go back for seconds), and they require minimal prep. These are our favorite, easy chicken dinners for busy weeknights!
- Chicken Pesto Pasta – easy 1-pan dinner
- Beef and Broccoli – with the best sauce
- Philly Cheesesteak – the authentic way
- Chicken Fried Rice – a great way to use leftovers
- Zuppa Toscana – famous restaurant copycat
Watch Natasha Make Chicken and Rice (Instant Pot Style):
This Instant pot chicken and rice recipe will transform dinner for you. It’s one of the easiest and tastiest dinners you’ll make and there’s minimal cleanup because it all comes together in the instant pot!
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Instant Pot Chicken and Rice
Ingredients
- 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, or 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
Instructions
- Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.
- Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.
- Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
- Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I just made this. I did not use carrots, but used the onion and garlic. I used the same ration of rice and liquid. I put a half jar of hot salsa in and cooked per directions. I did a hard release and added some sour cream, cheddar cheese, and a splash of milk to loosen thing up. Was delish.
Thanks for shairng, Margaret. We’re glad that you loved it!
Thank you for the information
It is true that the recipe used is very delicious because it has very delicious spices
that’s why I was addicted and made it again
Great to hear that you enjoyed it!
I made this recipe many times and it never fails. The entire family loves it. It’s quick and very easy to put together during work days!
That’s great to hear, Ana!
I want to make this for a crowd. If I double the recipe do I still keep the same cooking time?
Hi Loretta, I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
No where in the recipe directions (between step 3 and 4) does it say to take the garlic out of the pot. It just says to open the lid and stir! This reminds me of rice-a-roni style rice and if people think this rice will be Chewy, they might consider it over cooked. Just FYI. THE FLAVOR IS DELICIOUS!
Hi Rhea, we like to leave it in, but we have this note in the recipe “The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice” I hope that helps.
could i use an 8 qt. instantpot,and would i need to adjust anything
Hi Barbara, I haven’t tested this in an 8 quart, but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
This recipe is a wonderfully simple yet delicious comfort meal that is perfect for a cool fall day 😊
My one question is can beef be used in place of chicken for this recipe?
Hi Carl, I recommend trying our Instant Pot Beef and Rice (Plov).
Looks good, can’t wait to try this recipe, wonder if I can make it with my ninja foodi. Anywho I will give it a try.
I didn’t have fresh parsley so added small pieces of broccoli (with the carrots) for some green color and the entire dish came out delicious!! Also omitted the cheese since we’re dairy free but it was still scrumptious.
Thanks for sharing, Emily! I’m glad you loved the recipe.
Very disappointed, got a burn notice with this even though I deglazed the pan after sauteing the veg and chicken. Instant Pot doesn’t do well with creamy sauces for me.
Hi Sylvia, as mentioned in the post above, I highly recommend you stir the rice together before turning on to avoid the “burn” notice. If you prefer, this recipe also works great as a stovetop Creamy Chicken and Rice.
Love this dish, Natasha. I made today exactly as written and it’s wonderful. Question for you, my son and his wife are vegetarian. Do you have suggestions for this recipe to be converted to a meatless dish that would be (almost) as flavorful? Thank you.
Hi Angela! I’m so glad you enjoy that recipe. I have not tested a chicken substitute to advise. I haven’t tested it without the chicken but it can probably be adjusted easily with some experimentation.
Also- you may want to check out the Classic Risotto Recipe. It’s creamy and delicious without the meat.
You can even try to substitute with vegan Parmesan cheese.
Can I use a crockpot to make this recipe? Would I have to change the directions to make it in a crockpot because I don’t have an InstaPot.
Hi Pam! I don’t have instructions for that but you can use the stovetop version of Creamy chicken and rice recipe.
Hi, I’m not sure what an Instant Pot is?
Could I use a slow cooker, or regular saucepan?
Thanks!
Hi Karen! I have the creamy chicken and rice stovetop version recipe.
Instant Pot is the brand name. It is a pressure cooker. 😊
I made this as my Insta-Pot debut and it was delicious!! Your instructions were clear and concise and took the “nerves” out of pressure cooking. I had been craving Chicken and Rice casserole your recipes delivers the flavor and comfort without the canned soup ingredients. Thank you so much.
I’m so glad that you enjoyed it, Laurie!
Love this recipe make it at least once a month. Have you ever tried adding lemon? juice, fresh, zest, or even lemon pepper season? looking to play around with it an try something different:)
Hi Jamie! I’m so glad you love the recipe! I have not, but that sounds amazing. Let us know if you experiment with it.
So I made this instapot chicken and rice tonight for dinner and it did not disappoint. I even took some of the garlic and mixed it in with the rice and chicken. So yummy!
Wonderful, Denise! So glad it was enjoyed.
I made this tonight and it was delicious! Everyone loved it and I added some broccoli. Didn’t have a head of garlic so I used minced garlic. Definitely doing this again.
Great to hear that it was a huge hit, Nicole!
Looks and reads great! I’m super new to instapot cooking. Heard that whole chicken with bones tastes better, collagen, etc., but having a hard time finding a jasmine rice and whole chicken recipe. Have cooked turkeys most of my adult life. Kids love my day after soup which has rice in it. Now that I have an instapot, I thought it would be a way to speed up and make that. Turkey is hard to find in summer, so I thought chicken. Know what to do in the stove. No idea what to do in an instapot, and experimenting is expensive on my little budget. Advice? Jasmine rice. Whole chicken. Love garlic, spicy everything, just no red beets, fennel or gizzards/liver. *shiver of revultion* Everything else is fine
Hi Peter. I have a separate recipe for Instant Pot Whole Chicken and Gravy that you can reference. I do not have a recipe for a whole chicken and rice.
Hi Natasha, I would like to try this tonight but I only have regular, medium grain white rice or brown jasmine rice. Which do you think would work better and how should I adjust the cook time? Thank you
Hi Melissa, brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
This is the third time we have made this and it’s perfect every time. We did halve the recipe this time since it’s just the 2 of us. Very flavorful and we use the garlic to spread on a French bread.
Hi Tammy! Thank you for sharing. That sounds amazing!
Very nice dish that was tasty and very easy to prepare. “Basic” in the best way; it’s a keeper. Thank you for posting the recipe and for the tip on garlic. If only there were also an easier way to cut onions! 😊😭
Hi Carol! Thank you for sharing! So glad you found a keeper.
This was super yummy and so easy! Thank you for such a great recipe!
You’re welcome, Lois! I’m so glad you loved it.
I love your recipes! With that said, I followed your recipe exactly and it came out overcooked. I used the right amount of ingredients and jasmine rice. Bummer!
Hi Nicole, I’ve never had that experience before but I guess it depends on the brand of yoru Instant Pot? Mine always comes out perfect using this exact recipe but I recommend to lessen the time on your next try.
My baby has Down syndrome and he’s working on self feeding. This meal is so perfect for practicing because it’s sticky enough to attach to his hand so he can bring the food up to his mouth. Plus the consistency is pillowy which is great for new eaters.
The adults love it, too! We like to top it with homemade curry mustard sauce. 🤤
Hi Elle! Thank you for the feedback. I’m so glad this recipe is helpful.
On our family’s weekly meal rotation! It’s quick, healthy and most importantly, one pot.
So glad your family loves this recipe!
I’ve made this recipe many times and love it but always end up with more leftovers than I can eat. Can I halve the recipe? Would I have to adjust cooking time as well?
Hi Danielle ,several of our readers have halved the recipe and kept the time the same. I hope you love this recipe.
Hello Nathasha,
From reading the comments, some say that if they use less liquid the rice will be less mushy? I would have thought more liquid would work better. What is your thoughts? Thank you.
Hi Nicole, I’m not exactly sure what you mean but if you make the recipe as written using the rice that is directed, it should turn out just right and should not be mushy.
Made this for the first time and loved it! Thank you, Natasha!
Hi Marylou! That’s great. I’m glad you loved the recipe.
I’ve done this recipe many times and it’s absolutely great and my husband and kids love it every time ! However. Today I wanted to make this but instead of chicken use stew meat ? I know it’s going to be different but it’s what I have on hand. How do I adjust the cooking time and cut the meat ? Thank you for the great recipes !
Hi Natali! I’m glad you love this recipe. If you are using stew meant, then I recommend my instant pot rice (beef plov) recipe.
What a delicious recipe! We followed the recipe almost exactly. The only change – added an extra tablespoon or 2 of water & did natural release for 5 minutes since we live at just under 6,000ft. (We’ve learned that you need a little extra water & natural release time at high altitudes when cooking rice). Anyway, it came out perfect! It’s like a healthier, grown up version of chicken and rice casserole from my childhood! We put most of the garlic cloves back into the rice and it literally melted. We used a few others as a smear on rosemary bread. So good! This will be added into the dinner rotation!
Hi Maia! I’m glad you found another one to add to your dinner rotation. Thanks so much for sharing with us.
This has become one of my most favorite recipes, so much so that I’ve memorized it and shared it with family, friends, and coworkers. I don’t usually leave comments but I had to say thank you for this amazing, easy, and delicious dinner!
That’s awesome, Monica! I’m glad you enjoy this recipe. Thank you for the wonderful review.
Could you use instant rice in this recipe? I’ve made this before and it’s wonderful, but only have instant rice on hand.
Hi Rhonda, Instant rice would not work well in this recipe.
Can I double this recipe? Will it fit in the 6 quart instant pot
Hi Lily! I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
I really wanted to like this….followed the recipe EXACTLY to the T, but I found it very bland and the consistency a total mush. I love risotto and can make a really good one….but this recipe didn’t do it for me. Next time 🙂
It should be full of flavor if no adjustments were made. We have always used and followed this recipe to the T and had great tasty results.
Me too. It’s so mushy. Any thoughts on how to make it less mushy?
Hello! Can you use frozen chicken for this recipe? If so, what would be the adjusted time? Thank you!
Hi Cat, I haven’t tested this with frozen chicken, but you would be missing some flavor by not doing the sauteeing part of the recipe. I recommend thawing and proceeding as instructed above. I hope you love the recipe.
My husband and I loved this dish! I used what I had left of a bag of brown jasmine rice and balanced it out with brown long grain rice. I kept the same liquid measurements which made it a little soupy the first night but the rice soaked it all up overnight so leftovers were wonderful too. I cooked for 15 minutes and did a natural release for about 5 minutes. I had coworkers ask me what that wonderful smell was when I heated up the leftovers for lunch! I’ll definitely be making this again. Thanks for the recipe and the helpful suggestions from others in the comments.
You are very welcome, Lisa. So glad that you liked it!
I love the taste of this and I’ve made it a few times. I wish it were a little less “gummy” when done. What would happen if I rinsed the rice? (I followed the recipe exactly.)
Hi Irene, For this specific recipe, the result wouldn’t be the same consistency after rinsing. We do not rinse the rice so that extra starch helps with the creamier texture. I would have to run a test to tell you for sure, but I think you might add a couple of tablespoons less water if rinsing.
I tied the chicken and rice today and it was explosive with the garlic. Thank you!!!!
Wonderful to hear! You’re very welcome. So glad you loved it.
I’ve made this and it’s very good. But I have a “funny” for you: I’d like to see you dice a medium onion, grate 2 large carrots and trim and cut into 1-inch pieces 1.5 pounds of chicken in 5 MINUTES! You’d really have to speed that camera up!
That seems fun LOL!
Hi there! Question for you: If we wanted to substitute minced garlic, how much would we use? Thanks!
Hi Scott. Some of my readers have done this with good results but you’d have to add it to your taste preference. I do not have a specific amount.
I love all your recipes!! Question, what do you do with the garlic?
Hi Darlene! Thank you, I’m glad you love my recipes. See step 3 in the recipe card for instructions. The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice. The garlic cloves will melt in your mouth tender and so tasty.
Do I leave the whole head of garlic in when it’s done cooking? 😅
The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice.
Thank you for this wonderful recipe. It’s so awesome and tasty, I gave it 5 stars even though I had to add just a little more water / broth when it was done (most likely my fault, as maybe I measured the rice slightly over 2 cups. It’s a keeper and I will make again and again. Thank you for sharing your amazing recipe, Natasha.
Hi Diane! That’s wonderful! I’m so glad you enjoyed this recipe, thank you!
As a mom of two, expecting our third while dealing with morning sickness, I came here looking for something quick and simple that would please the family, and hopefully be something I could eat too! Your recipe delivered, though I made a few changes.
I left out the onion and garlic and parsley (looking forward to the day when I’m well enough to add them!), and didn’t sautée the carrots or chicken beforehand. Just threw it all in together. I also added spinach.
I reduced the amount of liquid in the recipe to a scant 3 cups because I didn’t want mushy rice.
After cooking, I added butter and shredded cheddar instead of Parmesan because that’s what I had on hand.
It came together so quickly, cooked up beautifully, and it’s truly delicious (even though I left out or swapped ingredients and skipped important steps!)
This will be a dinner we repeat… hopefully with the really flavourful ingredients soon!
Hi Caroline! That’s wonderful to hear. I’m so glad you loved the recipe, even with the changes. Thanks for sharing your experience.
Great recipe! If using brown rice, how would you adjust the cooking time? Thanks! : )
Hi Dan, I haven’t tried that yet to advise. The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice, like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
I use short grain brown rice that I purchase at Costco. I cook for 35 minutes on high pressure w a 20 minute release and it comes out great.
I made this with brown rice and pressure cooked for 15min with 5min natural release. Added a bit of onion powder and garlic powder (didn’t have the whole garlic on hand). Skipped the parm and Served with a splash of low sodium soy sauce and chow mein noodles. Turned out delish. Thanks!
Hi Ted, thanks for sharing your review and tips.
Thanks, Ted. I also used brown rice and wondered how to adjust the time for cooking.
I bought an instapot just to make this recipe and it was worth it! My family loves it and I do as well. We have company coming for dinner tonight and I’m fixing this. I use several of your recipes and love your website and videos!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sherry!
This dish is delicious. Despite how delicious it is, my family has collectively decided that it looks like something served in a detention center. We now refer to it as prison slop. The parsley garnish definitely helps it to look a little more presentable.
Hi Val! That is funny! I’m glad your family enjoys the recipe. 🙂
I have made this recipe many times and my family absolutely loves it! We are considering trying quinoa in place of the rice for a little extra protein, but I’m a bit unsure of how it might turn out Have you ever tried it with quinoa or can you offer any tips?
Hi Moranda! I’m glad you love this recipe. I have not tried Quinoa in an instant pot to know how to make the adjustments. Let us know if you experiment with it.
We mad a FODMAP friendly version and was excellent! Used garlic infused and shallot infused olive oil, lactose free butter, and Fody chicken base. Left everything else out until after. Chopped up cilantro and lactose free sour cream and cheese. Delicious!
Thank you so much for sharing that with me, Sandy! I’m so happy you enjoyed that!
My family just didn’t like this. I was hoping for the best but mushy rice was not a hit. I’ll stick the making them separately.
So our family LOVES this recipe but I have a question….every time I make this the InstaPot burns the rice on the bottom of the pot right at the end. I get the burn warning and I turn off the pot and open it and it’s all done an delicious except it’s burnt on the very bottom. Is it me or my InstaPot? I am following all the directions of the recipe and otherwise it turns out excellent!
Hi Cary, be sure you are using cold water in the recipe. I haven’t had a burn noticed personally to advise on what’s causing that to happen.
Natasha can I make the chicken and rice insta pot recipe with already cooked chicken?
Hi Laura, you can add the chicken when you’re adding the cheese and let it warm.
My family loved this receipt tonight!! It is so buttery and delicious. My husband and I added some sriracha to our portions for a little more kick.
Thanks for a new easy crowd pleaser!
Sounds great, we love adding some hot sauce too in some of our dishes and recipes.
What do you do with the garlic after it’s done cooking? Do you discard it or squeeze it into the rice and chicken?
Hi Amanda, depends on you. You can either discard it or squeeze it for more flavor.
Hi Natasha, for the jasmine rice – do you use a standard 8oz. cup measurement or the 6oz. “rice” cup measurement?
Yes, an 8ounce measuring cup. 🙂
Delicious and so easy! I will add it to my recipe book of awesome options. Thank you!!!!
You’re welcome, Nat! So glad you loved this recipe.
Hi Natasha,
If I double the chicken do I have to adjust time or liquid? Thanks
Hello! I have not tested that to know how to properly adjust the recipe. You’ll have to experiment with it.
Hello, I know this comment is older, but I just made this with double the chicken (accidentally defrosted two packages) and it came out fine as written. If anything, the chicken was a teensy bit dry. Very tasty though!
I don’t have an instant pot. What else can I use to make this recipe?
Hi Susan! You can follow this recipe instead, chicken and rice (one-pot meal)
First time making rice in the pressure cooker and I also added a cup of sliced mushrooms. Surprisingly it came out better than expected. The rice was a little mushy like risotto, but the flavour made up for it. If I make this again I will probably reduce the broth by half a cup. Overall this is a very enjoyable dish, I will be saving this recipe. Thank you Natasha for sharing 😄
Sounds great! Good to know that you liked the result and sure, feel free to reduce the broth on your next try.
I love this! First time cooking, but I changed the recipe a bit. I sautee’d mushrooms, red bell peppers, red onion, broccoli and carrots. And then I added chicken bullion in addition to the chicken broth and chicken. I used jarred minced garlic (still came out fine) I then added a few spices (very minimal additions, not a lot) with Weber’s kickn’ chicken and about a tsp sweet and bright paprika. Gave it a bit of a kick!
Loved being able to have a basis to make it my own! Thank you for sharing!
That’s wonderful, Brittany! I love to hear how my readers recreate these recipes. Sounds delicious! Thanks for sharing.
Does anyone know the serving size? I noticed that it’s 375 calories per serving just don’t know how to calculate the size. I LOVE this meal!! I’m counting calories and would love to make this as a part of my meal prep.
Hi Emma, the serving size is about a cup. This recipe serves eight people.
I wonder if you could substitute black rice or wild rice for the white rice.
Hi Carol. You probably could but I have not tested this to advise. You may need to look up instructions for time and water:rice ratio if you are using different rice. Let us know how it turns out if you experiment.
I’m planning to make this tonight but am wondering about the chicken broth amount. Whenever I make plain jasmine rice in my instant pot I use a 1:1 ratio of liquid:rice and it comes out perfectly. I’m hesitant to do a 2:1 ratio of liquid:rice here as I’m afraid the rice will get mushy especially since the chicken will also release juice. Have you ever made it with less broth?
Hi Heather, between the veggies, chicken, and rice, we found that amount to be just right but you could try less if you’d like.
Thanks for another great recipe Natasha! I make this whenever I don’t have a lot of time to cook and it’s so good!
You’re welcome! I’m so happy you enjoyed it, Julia! Thank you for sharing your wonderful review!
I’ve made this before and my grandchildren loved it. Now, I need to make the version for 16 people as a side dish. Will the 6 qt Instant Pot really hold 8C broth and 4C rice??? Or do I make the 8 person version twice? Thanks.
Hi Richard, I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.”I hope this helps!
Tried the Chicken & Rice recipe tonight and it was great! I didn’t have any parsley, so mine was not as pretty as yours, but still delicious!!😁 Thanks for showing me how to make it!
You’re welcome! I’m happy you loved this recipe.
I might have already reviewed but not sure so here it “might” be again. I think this is great. I’ve made it quite a few times. Only change I’ve sometimes made is I’ve added sliced mushrooms and sometimes I use a different cheese (mozz or cheddar). What I really want to say is that I love that you answer everyone’s comments!! It shows you pay attention to us. I’ve had some that don’t EVER comment so thank you for that-and I love you have videos for most of your recipes. Your site is my fave and I’ve been cooking/baking for 50 yrs. Thanks for the great recipes
Thank you for the wonderful review, Brenda! So glad you enjoy this recipe.
We love this recipe so much in our house! It’s so easy to make, it tastes delicious (the creamy nature of the rice ends up reminding me of risotto) and we always get a lot of left overs! This is on our meal rotation for ever! Thank you for sharing it!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This was very tasty. Simple with great flavor. I included the cooked garlic (a must) and used gouda instead of parmesan cheese. Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Marci!
Hi, I haven’t tried this yet but I’m going to. Just wondering if I could use brown rice?
Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
Thanks!!! Your videos and recipes have motivated me to get cooking again! God bless you and your family!
That’s inspiring for me, I hope you’ll love all the recipes that you will try!
I have an 8 quart pressure cooker. Would you adjust the cook time for this size instant pot?
Hi Jess, I haven’t tested this in an 8 quart, but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
There was zero flavor and the rice came out severely mushy :/
Hi! I’m sorry to hear that. Did you make any substitutions to the recipe or use different quantities of ingredients? I have not had this problem and this recipe has received excellent reviews. The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Instant rice would not work well in this recipe.
How long do I cook in ordinary saucepan as don’t have instant pot
– instant pot chicken
Pam
Hi Pam! Use this recipe instead, One Pot Chicken and Rice.
Mine was like chicken soup with rice. I measured everything properly so I’m not sure why it came out like that.
Hi Madison. I’m sorry to hear that. I do not have this issue. Did you by chance use another type of rice? Between the veggies, chicken, and rice, that amount of water should be just right, and another type of rice could require a different amount of water.
This looks fantastic. Could I double this recipe for more people? What would the cooking time be you thinking? 🤗🙏🏻
I haven’t doubled the recipe, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
I’m planning to make this tonight. I have chicken breast that are frozen. Will that work ? Any adjustments? TIA! Excited to try!
Hi Nicole, I haven’t tested this with frozen chicken, but you would be missing some flavor by not doing the sauteeing part of the recipe. I recommend thawing and proceeding as instructed above. I hope you love the recipe.
I made this recipe several times and it is hands down my favourite rice dish…. Not only it is super delicious, but it is so simple and quick to make. Thank you, Natasha!!!
That’s just awesome! Thank you for sharing your wonderful review, Alla! I’m so happy you loved this recipe!
I have made this recipe many times. It is a regular meal around our house. I have even substituted rabbit(we raise them for meat). I don’t change a thing and make it exactly per Natasha’s recommendations. Awesome every time.
Hi Randy, thanks for following the recipe exactly as written. I’m glad you loved it!
This was delicious! I followed the recipe exactly except I didn’t bother cutting up the chicken. It shreds apart so easily after the 10 minutes in the instant pot. Will be making this again!
I’m so glad you enjoyed it, Lisa!
My family LOVES this recipe! Just wondering if it can be frozen and reheated at a later date? We’re expecting a baby soon and thought this might be a good one to prep ahead of time.
If so, at what temp and for how long would you recommend? Thanks very much in advance!
Hi Jenn, I haven’t tried this myself, but you could freeze this since rice does reheat well.