Instant Pot Cheesy Chicken and Rice (+ Video)

I whipped up this Instant Pot Cheesy Chicken & Rice and everybody in our family, kids included, gobbled it up! It's a one-pot meal that is perfect for busy weeknights. We loved it, so I thought I'd share the recipe with you guys today.

Sometimes, I find a great recipe when doing our monthly Chopped Challenge - this was one of them! I had about a pound of chicken and some rice, with a whole bunch of randomness in my fridge and pantry.

The Inspiration

This recipe is a result of one of my favorite money and resource-saving things to do in the kitchen: Chopped Challenge week.

One week a month (or whenever I finish up the last of my freezer meals), I plan 3-4 meals that with nothing but the things that we have in our kitchen. Sometimes it can be a little bit of a challenge, but it's actually kind of fun!

I've always secretly wanted to compete on Chopped, so this is my way of sort of living that dream out. 😉 Plus, this is a great way to save a little bit of money on a grocery bill & make sure you're not wasting resources in your home.

This recipe has inspired lots of different varieties, like my Instant Pot Mexican Rice recipe. It's super versatile and can be modified in so many different ways!

Ingredients & Variations

One of the great things about this Instant Pot chicken and rice casserole is that you can work with it and make it your own!

• I use boneless, skinless chicken breasts. You could also use boneless, skinless chicken thighs for more flavor. You could even use sliced beef or sausage as your protein!
• While I use white rice, you could also use brown rice. If you're cooking in the Instant Pot, adjust your pressure cooking time from 8 minutes to 15 minutes for brown rice.
• Not a fan of cream of chicken soup? No problem! Use an 8oz block of cream cheese instead.
• If you have access to chicken stock, use it instead of chicken broth for extra flavor.
• Don't think you have to stick to colby jack or cheddar cheese! You can use gruyere, gouda, pepper jack, or parmesan cheese instead.
• This recipe is perfect for adding in veggies. You can add steamed broccoli, frozen peas & carrots, cauliflower, mushrooms, or corn to the mixture after cooking.

Leftover Storage

You can store leftovers for this dish in the fridge for 3-4 days after cooking. One of the great things about the Instant Pot is that you can pop a glass lid on the inner pot and store in the refrigerator without transferring!

You can freeze this casserole for up to 6 months and reheated easily. To freeze, wrap in an airtight container. When ready to serve, thaw in the fridge overnight. Bake at 350 degrees, covered with aluminum foil, for around 60 minutes. Uncover chicken & rice for the last 10 minutes of baking.

How to Make Instant Pot Cheesy Chicken & Rice

Step 1: Chop chicken and brown in butter.

Set the pressure cooker to the sauté setting, add butter, and brown chicken. This should take around 7 minutes. Season chicken liberally with salt and pepper.

Step 2: Add onion and garlic.

Cook until soft, fragrant, and translucent.

Step 3: Add rice and cook.

For 1-2 minutes, stir rice well in butter and allow to brown slightly. Add chicken broth and scrape browned bits off of bottom of Instant Pot liner.

Step 4: Pressure cook.

Seal the lid on your Instant Pot and cook on high pressure for 8 minutes. When cook cycle is over, release the remaining pressure by turning the top valve and stir well.

Step 5: Stir in cheese and soup.

Add soup and sharp cheddar cheese to the rice mixture. Stir until blended and creamy.

FAQs