Description

This Instant Pot Cheesy Chicken and Rice recipe delivers a creamy, comforting meal that’s both easy and quick to prepare. Tender chicken breasts cooked with aromatic onions and garlic combine with perfectly cooked long-grain rice, enriched with fresh lemon juice and loaded with parmesan cheese for a deliciously cheesy finish. Ideal for weeknight dinners or anytime you crave a wholesome, satisfying dish with minimal cleanup.

Ingredients

Scale

Butter and Aromatics

4 tablespoons unsalted butter (cut into small pieces)
1 cup chopped white onion (approximately 1 medium onion)
2 tablespoons minced fresh garlic (approximately 4 large cloves)

Chicken and Rice

1 ½ pounds boneless, skinless chicken breasts
1 ½ cups long-grain white rice (rinsed)
3–4 cups chicken broth (3 cups for firmer rice; 4 cups for softer rice)

Seasonings and Finish

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

Saute butter: Set the Instant Pot to Sauté mode and add 4 tablespoons of unsalted butter. Allow the butter to melt completely in the pot.
Stir in aromatics: Add 1 cup chopped white onion and 2 tablespoons minced fresh garlic to the melted butter. Stir to combine and sauté for about 5 minutes until the onions are soft and translucent, releasing their aroma.
Saute chicken: Add 1 ½ pounds of boneless, skinless chicken breasts to the pot. Stir occasionally as you sauté the chicken for approximately 5 minutes until all sides become opaque.
Add chicken broth and rice: Add the rinsed 1 ½ cups long-grain white rice, 3 to 4 cups chicken broth (depending on your preferred rice texture), and 2 tablespoons fresh lemon juice into the Instant Pot. Stir thoroughly to combine all ingredients, making sure to scrape the bottom of the pot to loosen any stuck-on bits of onion or garlic.
Set Instant Pot: Secure the lid on the Instant Pot with the valve in the Sealing position. Select Manual High Pressure mode and set the cooking time to 8 minutes. The pot will pressurize and then cook for the set time.
Natural pressure release: Once cooking ends, allow a natural pressure release for 2 minutes to gently finish the cooking process without overcooking the rice.
Quick pressure release: Carefully switch to quick release to release any remaining pressure. Remove the lid with caution due to hot steam.
Mix and adjust liquid: Stir the chicken and rice mixture well. If there is excess standing liquid, return the Instant Pot to Sauté mode and stir until the liquid is fully absorbed into the rice for a creamy consistency.
Add cheese and seasonings: Stir in 1 cup shredded parmesan cheese, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Mix well to incorporate, then taste and adjust seasoning or add more cheese and lemon juice as desired.
Serve: Portion the cheesy chicken and rice into bowls or plates. Garnish with extra parmesan if desired and serve warm for a comforting meal.

Notes

Rinsing the rice removes excess starch and prevents clumping for a fluffier texture.
Use 3 cups chicken broth for firmer, less mushy rice; 4 cups results in a softer, soupier texture.
Do not extend the natural pressure release beyond 2 minutes to avoid overcooking the rice.
If you find excess liquid after cooking, using Sauté mode to evaporate the liquid ensures a creamy, well-incorporated dish.
Freshly grated parmesan cheese melts better and provides a richer flavor than pre-grated varieties.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: American

Keywords: Instant Pot chicken and rice, cheesy chicken recipe, easy chicken dinner, one pot meal, comfort food, Instant Pot recipes