Instant Pot Chicken and Rice

5 from 11 votes

Instant Pot Chicken and Rice is a delicious and hearty meal with tender chicken, mushrooms, and wild rice in a flavorful broth - so good!

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With tender chicken, rice, and veggies, this Instant Pot Chicken and Rice is a meal-in-one! I love using the Instant Pot for fast, easy, and family-friendly dinners, and this pressure cooker chicken and rice is no exception. Sauté the chicken and veggies, pressure cook them along with your rice and broth, and stir in tangy Greek yogurt and Parmesan for a creamy Instant Pot chicken and rice recipe destined for the keeper files!

Two bowls of Instant pot chicken and wild rice with focus on one.
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Chicken and rice in the Instant Pot is a comfort-food wonder! The creaminess, heartiness, and herbal, cheesy flavors make it the perfect cozy dinner for fall and winter. But the Instant Pot is also really nice in the warmer months, too, because you don’t have to use the hot stovetop or oven. In the Instant Pot, the chicken gets so tender and practically falls apart when you shred it. Meanwhile, the rice plumps with the flavors of the chicken, broth, veggies, and herbs. The creamy finish of Greek yogurt and Parmesan cheese really seals the deal!

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Instant Pot
Dietary Info: Gluten-Free
Key Flavor: Savory with a nutty note
Skill Level: Beginner


  • One-pot meal: With your veggies, protein, and grains in a single dish, this Instant Pot chicken and rice dinner has it all.
  • Perfect for weeknight dinner: Instant Pot chicken and rice comes together quickly and easily, with most of the recipe time spent in the pressure cooker. This makes it so perfect for busy weeknight dinners! 
  • Budget-friendly: Let’s face it, groceries are expensive these days. That’s why this chicken and rice in the Instant Pot is a great money-saving choice, making a wholesome yet lower-cost dinner that feeds the whole family.
  • Great leftovers: The leftovers are delicious and heat back up wonderfully! Great for quick and easy lunches or easy dinners later in the week. 

Ingredients to Make Instant Pot Chicken and Rice

Ingredients for recipe before prepping, in individual bowls: garlic, salt, pepper, dried oregano, yogurt, parsley, celery stalks, parmesan, wild rice, chicken breasts, mushrooms, broth, onion, and oil.
  • Chicken: I use fresh boneless, skinless chicken breast for this recipe. Boneless, skinless chicken thighs would also work. You can use frozen, but it should be thawed first.
  • Olive oil: For sauteing the chicken and vegetables in the Instant Pot before pressure cooking.
  • Salt & pepper: Enhances the flavors in this Instant Pot chicken and rice dinner.
  • Onion, celery, garlic and oregano: For loads of flavor and a nutrient boost, too.
  • Mushrooms: I like baby bella (also known as cremini) mushrooms in this recipe. White button mushrooms will also work.
  • Wild rice blend: Typically a blend of wild rice, brown rice, and other rices, wild rice blend adds nutty flavor and a variety of textures, and it’s so delicious in this Instant Pot chicken and rice dinner.
  • Chicken stock: You can buy chicken stock at the store or make it from scratch.
  • Greek yogurt: Adds a wonderful creamy note to this meal. I like to use full-fat for the creamiest consistency.
  • Parmesan cheese: I like grated Parmesan cheese for this recipe. You can grate it yourself with a fine grater, or you can buy packaged pre-grated Parmesan for even easier prep.
  • Fresh parsley: I love the bright herbal note and fresh color that parsley adds to pressure cooker chicken and rice.
  • Pump up the veggies: After the cooking and release time are done, remove the lid and add a couple of handfuls of baby spinach or stir in the veggies from half a bag of frozen peas and carrots.
  • Swap the rice: Although the recipe has not been tested with another rice, brown rice or jasmine rice should work well in place of the wild rice blend. I don’t recommend par-boiled (instant) rice as it will turn mushy in the pressure cooker.
  • Amp up the herbs: Add ½ teaspoon of dried thyme, a few sprigs of fresh thyme (remove the sticks after cooking!), or a teaspoon of Italian seasoning in place of, or in addition to, the oregano.
  • Spritz with citrus: A squeeze of lemon at the end of the cooking process will add another bright note of flavor.

How to Make Instant Pot Chicken and Rice

  1. Add the olive oil to the Instant Pot and set to “Saute.” Place your seasoned chicken into the hot Instant Pot.
  2. Cook the chicken until a golden brown crust forms, then flip and cook it on the other side. Remove the chicken from the Instant Pot and set aside.
  3. Add the onion, celery, and mushrooms and cook until fragrant and soft.
  4. Add the oregano and garlic and continue cooking until fragrant.
  5. Add back the chicken along with the chicken stock and wild rice blend. Seal the Instant Pot and cook on high.
  6. After pressure cooking, remove the chicken and shred it into bite-size pieces. Return it to the Instant Pot along with the Greek yogurt, parsley, and Parmesan and stir to combine.
6 image collage making recipe in an instant pot: 1- seasoned chicken breasts added to pot, 2- chicken after flipping, 3- chicken removed with diced veggies added before cooking, 4- after cooking vegetables, 5- broth, cooked chicken, and rice added, 6- after rice is cooked with chicken shredded and yogurt added.

Tips for Making the Best Instant Pot Creamy Chicken and Rice

  1. Rinse your rice. Place your wild rice blend in a fine-mesh sieve and run it under water, swishing it with your hand until the water runs clear. This washes the starches off of the outer layer of the rice, which can cause it to stick and clump in the Instant Pot.
  2. Sauté carefully. Keep a close eye on your ingredients while sautéing to prevent sticking or burning.
  3. Make sure your Instant Pot vent is set to “seal.” If it’s not, the Instant Pot will lose steam and will never gain the pressure it needs to cook your meal. For more Instant Pot tips, read my Instant Pot Guide!
  4. Use natural release. It may be tempting to release the pressure earlier, but it’s important to wait the full 10 minutes before releasing the pressure. This allows the ingredients to continue cooking all of the way and helps infuse them with delicious flavor! It also has the added benefit of reducing any drops of hot liquid that could spray out of the seal.
Ladle lifting up chicken and rice from an Instant Pot bowl.

What to Serve with Pressure Cooker Chicken and Rice

How to Store & Reheat Instant Pot Chicken and Rice

Place leftovers in an airtight container and store in the refrigerator. To reheat, place food in a small or medium saucepan over medium-low heat and heat gently, stirring often, until hot. If needed, add a splash of water or broth.

How Long Will Instant Pot Chicken and Rice Last in the Fridge?

Instant Pot chicken and rice will keep for up to four days in the fridge.

Can I Freeze Instant Pot Creamy Chicken and Rice?

To freeze, put leftovers in an airtight container or freezer bag. Label, date, and transfer to the freezer. It can be kept in the freezer for up to three months. Allow to thaw in the refrigerator overnight or for several hours before reheating gently on the stove over medium-low heat with a splash of water or broth if needed. 

Frequently Asked Questions

Is Instant Pot chicken and rice good for meal prep?

Yes! This recipe is great for meal prep because the leftovers are easy to reheat and taste great. Just follow the instructions in the recipe for storage and reheating.

What do I do if I get a “burn” message?

This shouldn’t happen, but if it does, press cancel and release the pressure completely. Open the lid and stir the ingredients to ensure nothing is sticking to the bottom of the Instant Pot. Splash in a bit more chicken broth (not enough liquid is usually the cause of the error). Proceed with cooking.

Can I make this recipe with frozen chicken breasts?

Sort of. I don’t recommend starting this recipe with chicken that is still frozen. Instead, allow frozen chicken to thaw completely in your refrigerator, then it will be fine to use in this recipe.

Chicken and rice divided into two bowls with Instant Pot machine nearby.

With your protein, grain, and veggies all in one pot, Instant Pot Chicken and Rice is a complete meal with such a simple list of ingredients. The clean-up is a breeze, making it even more perfect for busy weeknights! Whether you enjoy it right after making it or go the meal-prep route, this hearty pressure cooker chicken and rice is sure to be destined for the dinner rotation.

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Instant Pot Chicken and Rice

Instant Pot Chicken and Rice is a delicious and hearty meal with tender chicken, mushrooms, and wild rice in a flavorful broth – so good!
5 from 11 votes
Servings 5 servings
Course Soup
Calories 430
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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  • 2 tablespoons olive oil
  • 1 ¼ pounds boneless skinless chicken breast
  • ½ teaspoon salt divided
  • ½ teaspoon pepper divided
  • 1 onion diced
  • 2 celery stalks diced
  • 1 (8 ounce) container baby bella mushrooms cleaned, stemmed and roughly chopped
  • ½ teaspoon dried oregano
  • 3 garlic cloves minced
  • 1 ½ cups wild rice blend
  • 3 cups chicken stock
  • ½ cup Greek yogurt
  • ¼ cup chopped fresh parsley
  • ¼ cup grated Parmesan cheese


  • Add olive oil to the InstantPot and set to ‘Saute”. Season the chicken with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is shimmering, add chicken and cook for 3 to 4 minutes per side, or until golden brown. Remove chicken from the pot and set aside.
  • Add the onion, celery and mushrooms and cook, stirring often, for 5 to 7 minutes, or until softened. Add the oregano and garlic and cook for 1 minute, or until fragrant. Add the rice and chicken stock and stir to combine.
  • Return the seared chicken and remaining salt and pepper to the InstantPot and place the lid on top with the vent set to the ‘seal’ position. Cook at manual high pressure for 10 minutes, then let the pressure release naturally for 10 minutes. Release remaining pressure manually. When you are able to open the lid, remove the chicken and shred into bite-sized pieces.
  • Stir the Greek yogurt, parsley, Parmesan and shredded chicken into the contents of the InstantPot and serve warm.


Makes about 6 cups.
Storage: Place leftovers in an airtight container and store in the refrigerator. To reheat, place leftovers in a small or medium saucepan over medium-low heat and heat gently, stirring often, until hot. If needed, add a splash of water or broth. Instant Pot chicken and rice will keep for up to four days in the fridge.


Serving: 1.2cup, Calories: 430kcal, Carbohydrates: 44g, Protein: 39g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 78mg, Sodium: 512mg, Potassium: 1052mg, Fiber: 4g, Sugar: 4g, Vitamin A: 352IU, Vitamin C: 8mg, Calcium: 113mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Soup

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  1. Stephanie says:

    My rice was overcooked. Should I reduce the pressure release time?

    1. Yumna says:

      Sorry to hear. Did you use a wild rice blend?