Description
This Instant Pot Cheesy Chicken and Rice recipe is a creamy, comforting one-pot meal featuring tender chicken breasts, aromatic garlic and onions, and rich parmesan cheese. Perfect for a quick and easy dinner, it offers flavorful, risotto-like rice cooked to perfection in an electric pressure cooker.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter, cut into small pieces
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped white onion (approximately 1 medium onion)
- 2 tablespoons minced fresh garlic (approximately 4 large cloves)
- 1 ½ cups long-grain white rice, rinsed
- 3–4 cups chicken broth (3 cups for firmer rice, 4 cups for softer rice)
- 2 tablespoons fresh lemon juice (juice from approximately 1 large lemon)
- 1 cup shredded fresh parmesan or grated, at room temperature
- 1 ½ teaspoons salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
Instructions
- Prepare Butter and Aromatics: Set your Instant Pot to Sauté mode. Add 4 tablespoons of unsalted butter to the insert and let it melt completely. Once melted, add 1 cup of chopped white onion and 2 tablespoons of minced fresh garlic. Stir to combine and sauté for about 5 minutes until onions are soft and translucent.
- Cook Chicken: Add the bite-sized chicken breast pieces to the pot. Sauté, stirring occasionally, for about 5 minutes until the chicken turns opaque on all sides, ensuring partial cooking and flavor development.
- Add Rice and Liquids: Pour in the rinsed 1 ½ cups of long-grain white rice, 3 to 4 cups of chicken broth depending on your preferred rice texture, and 2 tablespoons of fresh lemon juice. Stir well to combine, scraping the bottom to loosen any bits stuck to the pot to prevent burning.
- Pressure Cook: Secure the Instant Pot lid and set the valve to Sealing. Select Manual High Pressure mode and set the timer for 8 minutes. The pot will pressurize and cook the ingredients.
- Release Pressure: When cooking finishes, let the pressure naturally release for 2 minutes—do not exceed this time as it may overcook the rice. Then carefully perform a quick release to release any remaining pressure, using caution for the hot steam.
- Incorporate Cheese and Seasoning: Remove the lid and stir the chicken and rice mixture thoroughly. If there is excess liquid, switch the Instant Pot back to Sauté mode and stir until the liquid is absorbed. Mix in 1 cup of shredded parmesan, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Taste and adjust the seasoning or lemon juice as desired.
- Serve: Portion the cheesy chicken and rice into serving dishes, garnish with additional parmesan if you like, and serve warm for a delicious, hearty meal.
Notes
- Use 3 cups of chicken broth for firmer, less creamy rice; use 4 cups for softer, soupier rice.
- Only use long-grain white rice for best results; brown rice or instant rice are not recommended.
- The texture is similar to risotto, not fried rice or rice pilaf.
- Avoid letting the pressure release naturally for more than 2 minutes to prevent overcooked, sticky rice.
- Add vegetables like frozen peas, diced bell peppers, or baby spinach after cooking; residual heat will warm them perfectly.
- Enhance flavor by adding fresh thyme, rosemary, or Italian seasoning with the rice and broth.
- Swap chicken breasts for boneless skinless thighs or turkey breast pieces for variety.
- Double the garlic quantity if you prefer a more intense garlic flavor.
- Sauté sliced mushrooms with onions and garlic for a rich umami boost.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
