This Instant Pot Chicken and Rice recipe is the ultimate 30-minute meal. Tender chicken, mushrooms, and rice are pressure cooked to perfection in a rich and creamy mushroom sauce. No canned soup necessary!
Craving something cozy and comforting? This Instant Pot Chicken and Rice is not only easy to make in the Instant Pot, but a dish the whole family will love. It comes together in 30 minutes using simple, gluten free, and dairy free ingredients and is almost completely hands-off!
The best part? This chicken and rice dish is made WITHOUT canned cream of mushroom soup. Similar to my cream of mushroom pork chop recipe, you’ll make a healthier cream of mushroom soup with real food and non-processed ingredients. The homemade mushroom sauce achieves the same delicious flavor and creamy consistency without any dairy or processed junk.
Recipe features
- It’s quick, easy, and deceptively nutritious.
- The ingredients are naturally gluten free and dairy free.
- No Instant Pot? No problem. It’s easy to make in the slow cooker and on the stovetop too!
Ingredient notes:
- Mushrooms - Bella mushrooms are my go-to, but cremini, white, portobello, or some of each will also work.
- Chicken breasts - The chicken is chopped into bite-sized pieces so they cook quickly and are easy to eat. Chopped chicken tenders or boneless skinless thighs can also be used.
- White rice - Long-grain white rice (jasmine rice) is key. Don’t substitute it for minute rice, brown rice, or any other specialty rice as the cook times are much different. Long-grain white rice cooks into a lavish risotto-like texture.
- Chicken broth - The rice absorbs the broth and all of its flavor while cooking, so it’s important to use a quality storebought broth or bone broth here.
- Dairy free milk - This is where the dreamy, creamy component comes in. This recipe was tested with oat milk, but you can substitute almond, soy, or coconut.
- Coconut aminos - To enhance the dish with a subtly sweet umami flavor. You could use gluten free tamari or soy sauce instead.
Step-by-step instructions
Step 1: Sauté mushrooms and aromatics. Sauté the mushrooms, onion, and garlic with the butter and oil in the Instant Pot on “Saute” mode.
Step 2: Add the chicken. Add the diced chicken and sauté until it’s browned all over.
Step 3: Add the rice and liquid. Next, pour the rice, broth, milk, and coconut aminos into the pot. Make sure to submerge the rice in the liquid, and scrape up any browned bits that are stuck on the bottom of the pot.
Step 4: Pressure cook. Close the lid, set the pressure valve to “Seal”, and pressure cook on high for 10 minutes.
Step 5: Stir and let thicken. Manually release the pressure and remove the lid. Give the chicken and rice a good stir and let it sit (uncovered) to allow the rice to absorb some of the excess liquid and the sauce to thicken.
Step 6: Garnish and serve. Garnish with fresh parsley and black pepper, then serve!
Stovetop instructions
If you don’t have an Instant Pot, you can easily make the chicken and rice on the stove instead. Sauté the chicken with butter, olive oil, and salt in a large pot until it’s cooked through. Take it out of the pot and set it aside.
Sauté the mushrooms, onion, and garlic in the pot until soft, then add the chicken back in along with the rice, broth, milk, and coconut aminos. Cover and let it simmer until the rice is tender. Let it sit, uncovered, for a few minutes to thicken, then serve.
Slow cooker instructions
Saute the chicken and vegetables in a skillet on the stovetop. Transfer the cooked chicken, vegetables, rice, broth, milk, and coconut aminos to a slow cooker and cook on Low for 1 ½ to 2 hours. If the rice isn’t tender, but the liquid is mostly absorbed, add ¼ cup of broth and cook for an additional 30 minutes.
Expert tips and FAQs
- Don’t rinse the rice. The starch on the surface helps thicken the homemade mushroom sauce.
- Be sure to scrape up any browned bits at the bottom of the Instant Pot before closing the lid to avoid a Burn Notice.
- This Instant Pot chicken is great finished with freshly grated parmesan or cheddar cheese (if not keeping this dairy free).
Can you cook rice and meat at the same time in the Instant Pot?
Yes. I like to brown the meat on Saute mode before adding the rice and liquid. When the two cook together in the pressure cooker, the rice soaks up extra flavor and the meat practically melts in your mouth.
Can you put raw chicken in the Instant Pot?
Absolutely. You can cook raw chicken from fresh or frozen in the Instant Pot in nearly half the time it takes to cook in the oven.
Can I make this with chicken thighs instead?
Yes, you can make this recipe with boneless skinless chicken thighs instead. Check out my Instant Pot chicken thighs for more information.
What goes well with chicken and rice?
This one-pot cream of mushroom chicken and rice is a hearty and satisfying meal all on its own. All that’s missing are the green veggies on the side! While it’s cooking in the pressure cooker, prepare some healthy side dishes like easy weeknight broccoli, sauteed asparagus, or a winter kale salad.
Storage
Refrigerator: Keep the leftovers in an airtight container in the fridge for 2 to 3 days.
Freezer: Leftovers can also be stored in an airtight freezer-safe container in the freezer for up to 3 months.
More Instant Pot chicken recipes
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Instant Pot Chicken and Rice
Equipment
- pressure cooker
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 8 oz. baby bella mushrooms sliced
- ½ medium yellow onion diced
- 3 garlic cloves minced
- 1.5 lb. chicken breast chopped (approx. 2 chicken breasts)
- 1 teaspoon salt
- 2 cups long grain white rice NOT rinsed
- 2 cups chicken broth
- 2 cups milk any kind (I used oat milk)
- 1 tablespoon coconut aminos
- fresh parsley for garnish
Instructions
- Add the butter and olive oil to your Instant Pot, then press "sauté" and set it for 6 minutes. Allow 1 minute for the butter to melt, then add the mushrooms, onion and garlic and cook until the time is up.
- To the pot, add the chicken and salt. Press "sauté", set it for 5 minutes and cook the chicken.
- Next, add the rice, chicken broth, milk, and coconut aminos. Stir everything together, ensuring nothing is sticking to the bottom of the pot and that the rice is covered in liquid.
- Place the lid on top, ensuring the knob on top is in the "seal" position. Pressure cook for 10 minutes, then quick release. When you remove the lid, there may be some milk sitting on top -- that's ok! Give the mixture a good stir, then let the mixture sit for 5 minutes. which will allow the rice to continue to absorb some of the liquid. The end result is a CREAMY dreamy rice situation.
- Garnish with fresh parsley and black pepper and enjoy!
Chris Minton says
Way too mushy in the end result and quite bland.