Instant Pot Chicken And Rice Recipe

Looking for the perfect comfort meal? Make this delicious Instant Pot Chicken and Rice recipe that will be a total fan favorite! You can feel good about this, knowing there are no canned soups in your chicken casserole.

Do you know that chicken and rice casserole you may have grown up with? The one that uses canned mushroom soup? The one that says comfort food to you?

This is my healthier take on that. Why serve your family a meal full of processed foods and preservatives, and canned condensed soups?

Get a meal full of flavor with the help of some yummy veggies. An easy, healthy meal on your table in no time with the help of your Instant Pot .

Why This Is The Best Instant Pot Chicken And Rice Recipe

• Fast. Ready in less than 30 minutes with your Instant Pot .
• Easy. No hassle in this pour and cook recipe .
• Family-friendly. Great kid-friendly flavors.
• Versatile. Switch up the spices and vegetables to make it your own.
• Inexpensive. A very budget-friendly meal.
• Little Cleanup. Only one pot to clean up.
• Comfort food. Even though you may never have had this exact combination of ingredients before, if you grew up in the United States, many of you will taste comfort food as soon as you take your first bite of this Instant Pot Chicken and Rice Casserole.

Can You Cook Rice And Meat At The Same Time In The Instant Pot?

You absolutely can. And you should. I have a video that explains how to use pot in pot cooking and it is a lifesaver. No need to dirty multiple pans and double the cooking time.

But in this recipe, you will be cooking the two together. This allows the chicken and rice and veggies to flavor each other and you can cook everything for this Instant Pot Chicken and Rice recipe at once with the help of your Instant Pot .

Can You Use Frozen Chicken In The Instant Pot?

Yes! My favorite thing about the Instant Pot is how it saves the day when you forget to thaw meat to make dinner. However, if you freeze chicken using my method, it will cook even faster. Here’s how I do it:

• Cut. Slice your chicken into smaller, easier to manage chunks.
• Portion. Place your desired serving size in a freezer-safe bag .
• Lay Flat. Lay chicken flat in your freezer so that it doesn’t freeze in one big clump.
• Date. Put the date on your baggie so you eat your frozen chicken in a safe timeframe.

Can I Double This Casserole Recipe?

Yes, you can double the recipe without increasing the time. Your electric pressure cooker will just take longer to come to pressure, but the cooking time will be the same.

Please note: double everything except the water. For 2 cups of rice, use 1.75 cups of water.

Why Did My Rice Burn In The Instant Pot?

In most cases, if your rice burns in the Instant Pot, it is because you don’t have enough thin cooking liquid in the pot for it to come to pressure properly.

If you’re having issues with your rice cooking correctly in the Instant Pot, take a minute to read How To Make Instant Pot Rice . It’s really a breeze once you get the hang of it.

Ingredients You’ll Need

• 1 tbsp Butter - Adds richness and helps sauté the garlic, onions, and mushrooms. The butter creates a flavorful base that enhances the overall depth of the dish.
• 1 tbsp Minced Garlic - Provides aromatic, savory flavor. As it sautés, it infuses the rice and chicken with a warm, garlicky undertone.
• 1 cup Onions - Builds the savory foundation of the dish. Onions soften and melt into the rice during cooking, adding sweetness and depth.
• 1 cup Mushrooms - Adds umami, moisture, and earthy flavor. Mushrooms complement the chicken and help create a richer, more satisfying dish.
• 1 pound Chicken Thighs - The main protein source. Thighs stay juicy and tender under pressure and release flavor into the rice as they cook.
• 1 cup Jasmine Rice - Forms the hearty, comforting base of the dish. Jasmine rice cooks up fluffy and fragrant, absorbing all the delicious broth and seasonings.
• 1 tsp Salt - Enhances all the flavors and seasons the chicken and rice evenly.
• 1.5 tsp Ground Black Pepper - Adds warmth and mild heat. Pepper pairs well with the savory broth and helps balance the richness of the dish.
• 1 cup Chicken Broth - Is the essential liquid needed for pressure cooking. It infuses the rice with savory depth and ensures everything cooks evenly.
• 1 cup Frozen Peas and Carrots - Adds color, sweetness, and texture. These veggies cook quickly in the Instant Pot and help round out the meal nutritionally.
• 2 cups Chopped Baby Spinach - Stirs in easily after pressure cooking and wilts down into the rice. It adds freshness, nutrients, and a pop of green.
• 0.5 cup Shredded Sharp Cheddar Cheese - Melts into the warm rice, creating a creamy, comforting finish. Sharp cheddar adds richness and a boost of flavor.
• 0.5 cup Chopped Parsley - Provides brightness and freshness at the end. It lifts the richness of the dish and gives it a nice herbal note.

How To Make Instant Pot Chicken And Rice

1. SAUTÉ butter, garlic, onions, and mushrooms in the Instant Pot.
2. Add the main ingredients. Pour in the chicken, rice, salt, pepper, and broth.
3. Add vegetables. Place peas and carrots on top. Layer the spinach leaves on top. Do not stir.
4. Cook on manual pressure for 4 minutes, and then allow the pot to sit undisturbed for 10 minutes.
5. Cheesy goodness. Stir in cheese carefully so not to break the rice.
6. Garnish . Garnish with parsley and ground pepper.

Tips and Tricks

Here are some helpful tips and tricks for making Instant Pot Chicken and Rice Casserole, so you get perfectly tender chicken, fluffy rice, and a creamy, comforting texture every time.

• Cut chicken thighs into bite-size pieces for faster cooking.
• Pour whatever veggies you have in your freezer (except the starchy ones) for a true pour and cook recipe .
• Just be careful to NOT stir the rice and vegetables. Not only will this keep things from burning, but you will also keep your veggies from overcooking.
• Skip the meat for a great Vegetarian Instant Pot recipe. You could double the mushrooms in this case.
• Use chicken breasts in place of chicken thighs in this Instant Pot Chicken and rice recipe if you prefer.
• You can also use large chunks of leftover, cooked chicken . In this case, you may want to use chicken broth, to add more flavor.
• If you double the recipe, use 1.75 cups of water or broth and keep cooking time the same.

Variations

Instant Pot Chicken and Rice Casserole is incredibly versatile. These variations make it easy to customize the flavor, add more nutrition, or create fun new twists on a classic comfort dish.

• Cheesy Broccoli Chicken & Rice - Stir in 1–2 cups steamed broccoli florets and increase the cheddar to 1 full cup for a classic broccoli-cheddar casserole flavor.
• Fiesta Chicken & Rice - Add 1 teaspoon cumin, 1 teaspoon chili powder, and a 1/2 cup salsa before cooking. Stir in shredded pepper jack cheese afterward for a Tex-Mex twist.
• Lemon Herb Chicken & Rice - Add the zest of one lemon, 1 tablespoon lemon juice, and fresh herbs like parsley and thyme for a lighter, brighter Mediterranean-style variation.

What To Eat With Chicken And Rice Casserole

Here are some delicious and complementary ideas for what to eat with Chicken and Rice Casserole, perfect for turning this cozy dish into a complete and satisfying meal.

• Roasted Brussels Sprouts - Their caramelized edges and earthy flavor contrast nicely with the soft, creamy casserole.
• Dinner Rolls or Garlic Bread - Great for soaking up any extra sauce and making the meal extra hearty.
• Cornbread - Adds a touch of sweetness and a different texture that pairs wonderfully with a creamy casserole.

How Long Does It Last?

Instant Pot chicken and rice casserole lasts 3 to 4 days in the refrigerator when stored properly in an airtight container.

As it sits, the rice continues to absorb moisture, which can make the casserole slightly thicker or softer, but it remains perfectly safe and delicious to reheat.

Always reheat only the portion you plan to eat, either in the microwave or on the stovetop with a splash of broth or milk to loosen the texture if needed.

Can You Freeze It?

Yes, you can freeze Instant Pot chicken and rice casserole, though there are a few tips to ensure the best results.

To freeze, let the casserole cool completely, then portion it into airtight containers or freezer-safe bags. It will keep its quality for up to 3 months in the freezer.

When reheating, thaw overnight in the refrigerator, then warm it gently in the microwave or on the stovetop with a splash of broth or milk to restore its creamy consistency.

More One Pot Instant Pot Recipes

• Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
• Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
• This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
• Instant Pot Indian Khichadi is comfort food in a bowl!
• Instant Pot Risotto with Shrimp is another one-pot comfort meal.
• Buffalo chicken casserole for the days you want low carb recipes
• You might also like low carb Chicken Biryani that uses riced cauliflower.
• Chicken and Mushrooms are a great combo.
• My kids love Instant Pot Pork Chops with Rice and Vegetables
• Zucchini Lasagna - You won’t even miss the pasta.
• Haluski Recipe - A wonderful cabbage and noodles recipe.

Instant Pot Chicken and Rice Recipe | Chicken And Rice Casserole

Equipment

• INSTANT POT DUO 6 QUART

Ingredients

• ▢ 1 tbsp buter
• ▢ 1 tbsp Minced Garlic
• ▢ 1 cup onions, chopped
• ▢ 1 cup Mushrooms
• ▢ 1 pound chicken thighs cut into bite-sized pieces
• ▢ 1 cup Jasmine Rice
• ▢ 1 tsp Kosher Salt
• ▢ 1.5 tsp Ground Black Pepper
• ▢ 1 cup Chicken Broth
• ▢ 1 cup Frozen Peas and Carrots
• ▢ 2 cups chopped baby spinach
• ▢ .5 cup shredded sharp cheddar cheese
• ▢ .5 cup Chopped Parsley

Instructions

• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add thebutter. Once the butter is hot, addthe garlic, onions, and mushrooms and stir to coat them with the butter. Sizzle for 10-15 seconds.
• Add chicken,rice, salt, pepper, and broth and stir. Scatter peas and carrots on top. Add the spinachleaves on top. Do not stir.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cookingtime, use a quickrelease to depressurize.
• Stir in cheese and stir carefully to not break the rice.Garnish with parsleyand ground pepper,and serve.

Tips and Tricks for This Creamy Instant Pot Chicken and Rice Recipe

• Cut chicken thighs into bite-size pieces for faster cooking.
• Pour whatever veggies you have in your freezer (except the starchy ones) for a true pour and cook recipe .
• Just be careful to NOT stir the rice and vegetables. Not only will this keep things from burning, but you will also keep your veggies from overcooking.
• Skip the meat for a great Vegetarian Instant Pot recipe. You could double the mushrooms in this case.
• Use chicken breasts in place of chicken thighs in this Instant Pot Chicken and rice recipe if you prefer.
• You can also use large chunks of leftover, cooked chicken . In this case, you may want to use chicken broth, to add more flavor.
• If you double the recipe, use 1.75 cups of water or broth and keep cooking time the same.

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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .

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Instant Pot Chicken and Rice Recipe | Chicken And Rice Casserole

Ingredients

• 1 tbsp buter
• 1 tbsp Minced Garlic
• 1 cup onions, chopped
• 1 cup Mushrooms
• 1 pound chicken thighs cut into bite-sized pieces
• 1 cup Jasmine Rice
• 1 tsp Kosher Salt
• 1.5 tsp Ground Black Pepper
• 1 cup Chicken Broth
• 1 cup Frozen Peas and Carrots
• 2 cups chopped baby spinach
• .5 cup shredded sharp cheddar cheese
• .5 cup Chopped Parsley

Instructions

• Select SAUTÉ/Normal on the Instant Pot. When the pot is hot, add thebutter. Once the butter is hot, addthe garlic, onions, and mushrooms and stir to coat them with the butter. Sizzle for 10-15 seconds.
• Add chicken,rice, salt, pepper, and broth and stir. Scatter peas and carrots on top. Add the spinachleaves on top. Do not stir.
• Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes.
• When cook time is complete, let pot release pressure naturally for 10 minutes. At the end of the cookingtime, use a quickrelease to depressurize.
• Stir in cheese and stir carefully to not break the rice.Garnish with parsleyand ground pepper,and serve.

Tips and Tricks for This Creamy Instant Pot Chicken and Rice Recipe

• Cut chicken thighs into bite-size pieces for faster cooking.
• Pour whatever veggies you have in your freezer (except the starchy ones) for a true pour and cook recipe .
• Just be careful to NOT stir the rice and vegetables. Not only will this keep things from burning, but you will also keep your veggies from overcooking.
• Skip the meat for a great Vegetarian Instant Pot recipe. You could double the mushrooms in this case.
• Use chicken breasts in place of chicken thighs in this Instant Pot Chicken and rice recipe if you prefer.
• You can also use large chunks of leftover, cooked chicken . In this case, you may want to use chicken broth, to add more flavor.
• If you double the recipe, use 1.75 cups of water or broth and keep cooking time the same.

Instant Pot Chicken and Rice Recipe | Chicken And Rice Casserole https://twosleevers.com/instant-pot-chicken-and-rice-casserole/

Just because you’re eating low carb doesn’t mean you can’t still indulge in some of your favorite snacks. These Keto Chips are the perfect low carb vessel for a variety of tasty dips and toppings.

Why You’ll Love Making Your Own Keto Chips

• Fast. Make these Keto Chips in under 30 minutes in your oven or air fryer.
• Easy. A simple pour and cook recipe .
• Minimal Ingredients. You’ll need less than five ingredients to make this gluten free chips recipe.
• Low Carb . Only 2 net carbs per serving.
• Gluten Free . A great gluten free option for appetizers or to serve as a side dish for your next main course.

What Chips Are OK On Keto?

If you’re asking about the kind of chips you can grab in the giant bags at the supermarket and overindulge on while bingeing your favorite Netflix show? No. Those are not keto-friendly.

However, that doesn’t mean that you can’t have chips at all if you’re living a low carb lifestyle.

With this incredibly simple Keto Chips recipe, you can still enjoy snacking–just with fewer carbs.

Ingredients You’ll Need

• Almond Flour - This is the ingredient that gives the keto chips the dipping power of a traditional chip. It makes them sturdy without adding too many unnecessary carbs.
• Mozzarella Cheese - The cheese binds the almond flour and spices during the cooking process to form a chip that is just begging to be dunked in your favorite dip.
• Garlic Powder - Gives a little flavor to the gluten free chips while still keeping the flavor versatile enough to be enjoyed with a variety of cuisines and flavor profiles.
• Pepper - Adds just a touch of flavor to give that familiar tortilla chip taste without being too spicy.

How To Make Keto Chips

Who knew making a low carb snack could be so easy? With just a few simple steps, you’ll be back to dipping guilt-free in no time!

Oven Instructions

If you’re a serious snacker and want to double or triple the recipe to make a lot of keto chips at once, the oven method may be a better choice for you.

1. In a microwave-safe bowl, warm the shredded cheese for 90 seconds or until it is melted.
2. Combine the melted cheese with the almond flour and spices.
3. Use your hands to form a ball of dough.
4. Spread the dough out extremely thin and use a pizza cutter to cut the dough into chip shapes.
5. Place the uncooked chips on a greased baking sheet and bake at 350F for 10-12 minutes, or until the chips are a deep golden brown.
6. Remove from the oven and allow them to cool completely before removing them from the baking sheet and serving.

Air Fryer Instructions

If you want to make just enough for one snacking session or are short on time, use these simple air fryer instructions to make your gluten free chips.

1. In a microwave-safe bowl, warm the shredded cheese for 90 seconds or until it is melted.
2. Combine the melted cheese with the almond flour and spices.
3. Use your hands to form a ball of dough.
4. Spread the dough out extremely thin and use a pizza cutter to cut the dough into chip shapes.
5. Place the uncooked chips in the air fryer basket and cook for 8 minutes at 350F.
6. Remove them from the air fryer basket and allow them to cool completely before serving.

Variations

• Make them spicy. While you’re mixing together the ingredients, toss in half a teaspoon of cayenne pepper and cumin for a spicy kick.
• Give them a zing. Use the dry ingredients from my Keto Ranch Dressing to mix in with the almond flour and mozzarella cheese for a tangy taste.
• Switch up the cheese. Mozzarella cheese has a very mild flavor, so it is great to use with a variety of dips. Don’t feel that you need to settle for a mild-flavored chip. Switch it out with sharp cheddar, or even pepper jack cheese for an additional pop of flavor.

How Long Do They Last?

Unlike potato chips you can grab at the grocery store, these keto chips do not last for weeks after they are opened.

For a crispy and delicious bite, store these gluten free chips in an airtight bag at room temperature for up to a week.

What To Serve With Gluten Free Chips

• Queso Fundido
• Keto Enchiladas
• Carne Guisada
• Guacamole
• Dill Pickle Dip
• Tomatillo Salsa

You can even use these homemade chips to make keto nachos in the air fryer!

More Low Carb Snacks

• Keto Dip
• No Bake Peanut Butter Bars
• Keto Ice Cream

If you love these Keto Chips as much as we do, make sure you share them with your friends on Facebook and Instagram so they can try them too! Don’t forget to Pin them so you can make them again soon.

Keto Chips | Gluten Free Chip Recipe

Ingredients

• ▢ 2 cups shredded mozzarella cheese
• ▢ 1/2 cup Superfine Almond Flour
• ▢ 1/2 tsp Garlic Powder
• ▢ 1/4 tsp Ground Black Pepper

Instructions

• In a microwave-safe bowl, warm the shredded cheese for 90 seconds or until it is melted.
• Combine the melted cheese with the almond flour and spices.
• Use your hands to form a ball of dough.
• Spread the dough out extremely thin and use a pizza cutter to cut the dough into chip shapes.
• Place the uncooked chips in the air fryer basket and cook for 8 minutes at 350F.
• Remove them from the air fryer basket and allow them to cool completely before serving.

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Nutrition

Don’t forget to check out my other Ketocookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.