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Instant Pot chicken and rice in a bowl

Instant Pot Chicken And Rice

Busy night? No time for a warm, filling meal? Grab this Instant Pot chicken and rice recipe to save your dinner and make your bellies happy!
Course Chicken Dinner, Main Course
Cuisine American
Keyword How Do I Make Instant Pot Chicken And Rice, How To Make Instant Pot Chicken And Rice, Instant Pot Chicken And Rice, Instant Pot Chicken And Rice Recipe
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 4 Servings
Calories 290kcal
Author Kathleen


  • 1/2 cup onion, diced
  • 4 medium carrots, diced
  • 1 cup long-grain rice, rinsed under cold running water until water runs clear, drain
  • 2 (7-8 ounce) boneless skinless uncooked chicken breast
  • 1 3/4 cups chicken broth,
  • 1 heaping tablespoon chicken flavor Better Than Bouillon, dissolved in 1/4 cup boiling water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon dried thyme leaves
  • 2 tablespoons sherry
  • 1 (10-ounce) can condensed cream of chicken soup
  • 1 cup frozen peas, thawed and drained

Garnish (optional):

  • 2 tablespoons fresh parsley, chopped


  • Grease inside of a 6 quart instant pot.
  • Generously season chicken with salt and pepper. In the following order add, onion, carrots, rice, chicken breasts to the Instant Pot.
  • In a small bowl whisk together chicken broth, Better Than Bouillon, salt, pepper, Italian seasoning, poultry seasoning, thyme, and sherry. Pour sauce over chicken. DO NOT STIR! Spread cream of chicken soup over chicken breasts.
  • Lock the lid and set the valve to seal. Set function to "manual mode-high pressure" for 12 minutes. The Instant Pot will take about 10 minutes to reach pressure and will start on its own.
  • When the pressure cooking cycle is completed, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure. Carefully open the Instant Pot (there still may be some steam) and remove chicken to a plate and shred into bite sized pieces, return to the rice and mix well.
  • Stir in thawed peas, cover and let sit 1-2 minutes. Stir everything together, spoon into individual bowls, garnish with parsley and serve.


Serving: 1/4 of the recipe | Calories: 290kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 1248mg | Potassium: 459mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10650IU | Vitamin C: 29mg | Calcium: 69mg | Iron: 2mg