Amazingly easy pressure cooker chicken and rice casserole recipe we make in our Instant Pot the other night for dinner. Just 10 minutes cooks chicken, rice and vegetables perfectly. My kids absolutely love this meal.
We eat a lot of chicken, rice, and vegetables so it only made sense to make all three in my Instant Pot since I knew I could make it in there quite quickly. This is an amazingly easy pressure cooker chicken and rice recipe that takes just 10 minutes to cook and even my kids love it! . We love casseroles and this reminds me of Campbells chicken and rice from my childhood except this cooks a lot quicker. One of our favorite Instant Pot recipes now and listed there amongst many other easy dishes you should try! (originally published 3/17)
Adding vegetables to this dish gives it great flavor, texture, and I find the more I include them in our dinners the more my kids are fond of them. Of course you can omit them if you wish. 😉
This Instant Pot chicken and rice with cream of chicken soup is a dinner that the whole family will enjoy….I promise!
I guarantee that…….
If you have ever made the Campbell’s chicken and rice dish this is very similar but cooked in my Instant Pot so timing and a few more ingredients were added to it.
I ate something similar A LOT growing up with everything just dump and go kinda’ meal that I really loved and was made often because it was cheap….and pretty healthy really.
It has everything in a comfort food you’ll want including a bunch of mixed vegetables that cook in no time.
Add any other spices you enjoy, I add just a few myself.
I first made this pressure cooker chicken and rice using whole chicken breasts (small ones) and it came out really well but several people had issues with them not cooking thru or their pot not reaching pressure so I have revised this recipe.
Now the recipe reads with the chicken cut up into cubes so there shouldn’t be any issues any longer!
(I didn’t have issues with it cooked this way but I always want to provide the best visitor experience so I tested and tested it to ensure nobody had issues when creating this fabulous dish). 😉
I’ve made lots of other dishes in my Instant Pot because it makes dinner time quick and easy.
If you don’t have one and are a busy mom I would HIGHLY recommend it.
It’s a pressure cooker with 6 other functions so you can replace a lot of your other kitchen appliances too.
I was intimidated at first because I had never used one before but now that I’ve tinkered with it I use it every day and share recipes each week that are yummy and super simple to do like this one.
Here it is…….
Here’s what you’ll need to make this Pressure Cooker Chicken and Rice
- White rice (not instant rice, we like Jasmine rice)
- Chicken breasts (medium size, boneless, skinless)
- Frozen mixed vegetables
- Cream of chicken soup
- Chicken broth – can use water but broth is so much better
- Cheese (optional but can shred and top when done, we like sharp cheddar)
- Salt and pepper
- Onion (diced, optional, or minced dried onion)
- Instant Pot or pressure cooker – I have a 6 qt.
Variations of this Instant Pot chicken and rice recipe
- I have used rotisserie chicken vs. raw chicken – just use 2 breasts and dice the chicken up, then skip the first step where the chicken is browned, just put it into the bottom of the pot
- I’ve used a 10 oz. bag of frozen broccoli florets (seen here) instead of frozen mixed vegetables and it tasted amazing too
It is such a quick chicken pressure cooker recipe.
I modified the recipe I found here but adjusted some ingredients and the time as well for it to come out moist and ensuring the rice was done perfectly.
If you love this easy dinner idea try our other easy Instant Pot chicken recipes here are a few
- Instant Pot chicken parmesan casserole is a family favorite
- Spicy honey Instant Pot chicken is a popular dinner idea
- Pressure cooker frozen whole chicken
- Instant Pot white rice goes great with our Instant Pot spicy teriyaki chicken on top
Here’s a step by step video showing you how to make our Instant Pot chicken and rice dish
Here’s a printable recipe as well.
Pressure Cooker Chicken and Rice
Ingredients
- 1 lb chicken breasts cut into cubes, boneless, skinless
- 1 can cream of chicken soup
- 1 c mixed vegetables frozen
- 1 c white rice not instant, we use long grain white rice
- 1 tsp garlic powder
- 1/2 onions diced
- pinch pepper
- 2 c chicken broth could use water
- 1/2 c cheese cheddar, shredded
- 2 tbsp olive oil
Instructions
- Put cubed chicken pieces and diced onions into Instant Pot with olive oil and set to saute, cook until chicken is cooked on the outside (will continue to cook in next step so outside just needs to be cooked/white in color). Turn pot off!
- Sprinkle with seasonings. Add cream of chicken soup, frozen vegetables, and broth into your pressure cooker. Stir together WELL until clumps of cream of chicken are smoothed out.
- Sprinkle rice on top and DO NOT Stir!!
- Put lid on Instant Pot, close steam valve and set to manual, pressure low, for 10 minutes. (if you don't have the low option then just press the white rice button, or high pressure for 10 minutes hasn't been an issue for others either)
- Allow to naturally release for 5 minutes when done, let out rest of steam, and carefully lift lid. Add cheese now and stir until melted or serve topped with cheese.
Video
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Can i use quinoa? Although i know rice will be so mich better but trying to be good 😊
I haven’t used quinoa on this one but my guess would be maybe 4-5 minutes based on this one with quinoa. https://temeculablogs.com/pressure-cooker-chicken-quinoa-casserole/
Ok thx so much!
Followed the recipe exactly as written. Perfect comfort food for this cold Winter night. So easy and so delicious!
Glad it was a perfect meal for you
I love this recipe! I have made two or three times since I got my Instant Pot for Christmas and it will remain one of my staple meals from here on out. It is so easy and tasty! Thanks for sharing it.
So glad!
I used minute rice, and it turned out fine. Cut up chicken breasts into chicken fingers and they were good too. Chicken is not as tender as slow cooked in oven for hour and a half, but it was cooked and done in 35 minutes! So this recipe is a win for me 🙂
I just got an instapot for Christmas. This is the second recipe I have ever made in it and i have to say the whole family loved it! I 1 1/2 the recipe since I have a family of 6 and wanted to make sure there was a little extra. My instapot is 6 qt. The only other change I made was to use cream of mushroom soup because we like that better. Delicious, and an easy way to get the kids to eat vegetables. Thank you for the yummy recipe!
Just getting started with my 3qt Instapot and this is a winner.
Am subscribing today as need your great ideas. Thank you.
Yeah…glad I could help
I just made this in my new instant pot and it came out great! I didn’t have any veggies so nothing to add. I did let it sit 10 minutes instead of 5 minutes because I was afraid of it being soupy. Reminded me of my childhood and will definitely be making it again. Thanks.
Just got my instant pot for Christmas. Tried making this recipe. Followed instructions precisely but the “burn” signal came up. I had added the cream of chicken & 2 cups of chicken broth but I still got the burn signal. What did I do wrong?
Two things may have happened. If you didn’t turn the pot to off after sauteing chicken as directed and immediately went from sauteing to pressure high it may trigger that notice. Also if you stirred the rice in rather than sprinkling it on top and NOT stirring as it states in the directions it will trigger the burn message.
I followed the directions to a T turned it off after sauteing added everything then sprinkled the rice on top and still got the burn notice. Humm I used jasmine rice. Not sure what happened. The meal came out fine just didnt scape the bottom of the pot as I served it. Maybe I will try to let the pan cool a bit before I add the other ingredients?
Some pots are very sensitive and you need to deglaze after sauteing any meat to get all the bits off the bottom.
I just made this dish in im Duo Mini..I used Balsamati rice..followed recipe to the letter..only I didnt hve frozen veggies.. It turned out great! Good meal for a single person as I am…now have a meal for everyday! Thank you!
Can I use brown rice without changing anything?
Brown rice takes quite a bit longer than white and I haven’t done that yet for this so unsure of timing.
I just tried this and it came out as porridge. The frozen broccoli I used turned to mush and the rice was very over cooked. I used white basmati rice. It tasted good, though I doubled the cheese and added thyme and oregano and salt (otherwise i think it would have been pretty bland). It turned out more like a chicken and rice soup. I don’t think I’ll be making this one again.
How long do you sauté it for? I have 3 options on my Instant Pot. Less, normal, more. Thanks!
I tend to use normal which comes on automatically.
Thank you for posting this. This was delicious! My first successful rice and chicken meal without a burn message. I followed your recipe exactly and it was perfect! 🙂
Looking forward to trying this. If I used canned chicken instead would I still need to sauté the diced onions or just dump it all in bottom and then follow the rest of the recipe
Mine came out soupy. I thought it was supposed to be thick and creamy. Turned out great anyway.
A few reasons that may have happened. First of all it thickens up a lot as it sits, if you give it 5 minutes it will be way thicker than when it is first done. Secondly some chicken when cooked puts quite a bit of juices into the pot and if left in it will cause it to be a bit soupier. Hope that helps for your next batch. 😉
Made tonight with frozen chicken (added the five minutes) and seriously random frozen vegetables and hubs loved! (Just to clarify, I’m a vegetarian so I did not try.)
What if I don’t have a saute button on my Power Pressure Cooker XL
I am not familiar with that pot though it appears not to have this function. Just precook your chicken before adding it to this meal and you will be fine, that is the only step for saute.
I have a Power Pressure Cooker XL and you can just press any of the preset cook buttons without the lid on and it will sauté…I usually just end up using the “Chicken/Meat” button anytime I want to sauté.
My Nuwave pressure cooker says to use the sear option if that helps any.
use the chicken/meat button. I have an xl pressure cooker and I used the chicken/meat for sauteeing, then the rice button to cook for 10 minutes. Don’t forget the olive oil when sauteeing. I also used some chicken seasoning along with the garlic powder and a little bit of salt. I used frozen peppers but you can use whatever veggies you want. It turned out amazing! My family loved it!
If I double the recipe, how long would it take to cook?
I don’t double recipes, I think it comes out better in 1 batch, plus I have a 6 qt. and typically double wouldn’t fit adequately.
I just did this as my very first instant pot meal. I have the 8 qt. I used 3 pounds of chicken breast cut up 2 cups of rice, 1 can cream of mushroom soup and 2 1/2 cups chicken broth. Same processing time but I did let it naturally rest for 10 min. B4 realing pressure. Turned out excellent.
So glad you loved it!
Made this tonight exactly as it states and it was great. Son couldn’t get enough. So easy. Would definitely recommend it and am going to make it again!
I make a chicken and rice casserole very similar to this in the oven regularly so I decided I wanted to try this as my very first attempt using my instant pot duo, 8 quart. I used 2 pounds frozen chicken thighs and cooked on low for 15 minutes but the chicken wasn’t quite done. I cooked an additional 7 minutes on high and chicken was perfect and tender. The rice was a little softer than I prefer but overall was a success for my first instant pot meal. Thanks!
how do I adjust pressure to low on pressure cooker?
Oops! I just made on high pressure and turned out great 🙂
I’ve made this twice and it’s turned out great even with accidentally stirring in the rice!
Couple of questions. Where is the link to the video? and How long to cook and at what pressure for the full breasts not the cubed? Thank you.
The video is above the recipe card on mobile and at the very top on desktop. 10 min for full small breasts should still be okay.
This was DELICIOUS. I could eat the whole pot!!
I tried this with frozen chicken breasts and cream of mushroom soup and it never came to pressure…😞
Frozen or fresh shouldn’t make a difference at all. Check the inner seal inside your pot to make sure it is attached properly, that may be your issue.
Or could it be that she may have needed Add’l liquid because the parts weren’t frozen. Not sure myself. New to this too, but a friend did say liquid is important.
Burn notice. Had to finish cooking on the stove. At least I know not to try this recipe again.
Did you make sure not to stir in the rice as it states? I have made this numerous times without issue, though if you do not follow it exactly and rice is not gently pushed down you may have a notice like this.
Does this recipe call for cooked or non-cooked rice?
I got the burn error as well…..twice! I have the 6qt instant pot. I added a little more chicken than the recipe called for. The first burn I stirred it and turned the pressure down to low (I have a low/middle/high in addition to the lower/higher pressure). I tried again for 5 minutes and got the burn again. I then decided I needed more liquid. I put 2 more cups of chicken broth and cooked it for 3 minutes (the rice was getting done) and it turned out PERFECT!
Thank you this meal was really delicious.
OH good!
Made this a few weeks ago and it was great! Making tonight too but if I want to make without chicken any idea how much i should decrease the liquid?
Hmmm not sure, if I had to guess maybe 1/2 c less.
Okay…I hardly ever write reviews but I have a thing for chicken and rice casseroles. My mom used to make them. I order chicken and rice whenever I find it on a menu because it never seems to come out “just right” at home, I never cease trying though. I subbed the olive oil with butter and sautéed sliced bell peppers with the chicken because I didn’t have any frozen vegetables. I added a little more butter on top of the rice because I used a bit more than called for and cooked for 15 minutes in the Power Pressure Cooker XL. Covered with sharp cheddar and let it melt and then stirred. Let me tell you. It is the BEST I’ve EVER HAD. Not exaggerating. It is SO good. SOOOOOO good. You are a genius. I would hug you if I could! Well done!!!
Oh yeah!!!! So glad you loved it too and you made my day letting me know. 😉
This is the first meal I have ever made in my new Instant Pot and it was an absolute HIT at my house. My kids are not the pickiest bunch but new stuff doesn’t always go over very well. They loved it! Thanks for the recipe…
Love this easy comfort meal!
This is my kind of recipe! It’s sooooo good, the whole family loved it. Thinking about adding some broccoli next time. Yum!
I loved this…I used 3 frozen chicken breasts and sautéed on each side for a few minutes and then added in everything. I was short on veggies tonight but am going to add broccoli next time. I did cook for 25 minutes at high pressure and then quick release after 10 minutes…it was perfect!!!! Delicious and a huge hit. I will be making this again! First time I used my new Insta Pot and wow!!!
2 cups of water and 1 cup of rice? Mine turned out soupy. 🙁 Then I tried add Nfnanohr cup of rice and now I’m getting the burn warning.
Yes I use chicken broth but water is fine. Only 1 cup of rice and you need to make sure the rice is poured on top as directed so the burn notice isn’t triggered.
I have made chicken and rice (the Campbell’s Soup version) for my kids for years. It was the first recipe I tried to duplicate on my own once I started to play with my new electric pressure cooker. I kept getting the burn warning and couldn’t figure out what I had done wrong. I had to throw away a whole pot full of rice and veggies. Internet searches said no cream based products in the InstaPot or dinner would burn, but SO many recipes have cream in them that this didn’t seem right.
I am so glad to find your recipe with the note about the rice ON THE TOP without stirring. I can’t wait to make this again. Thanks for the tip!
So glad I could help with that tip, it is one of our favorites too!!
If the chicken is cooked throughout during the saute step, why cook it for an extra 10 minutes? Won’t this over cook it?
It isn’t, just cooked on the outside but the inside wouldn’t be cooked thru during the saute process.
“cook until chicken is cooked thru” ?
This is a great base recipe. I followed the recipe with the base of chopped chicken sauted, soup, rice, but I didn’t have frozen veggies so I used what I had on hand. Sauted chopped asparagus, mushrooms, onion and threw in a chpd. Frozen anaheim pepper, and I used chicken broth instead of water. I’m 73 and I love when you cooks post variations, I’m like wow I’ll give that a try. Oh one other thing, herbs, I used what I had again, I sprinkled the chicken with onion powder,garlic powder, lemon pepper, italian seasoning and then I spotted the creole seasoning and sprinkled that, rubbed it all over the chopped chicken and waahlaah! IT CAME OUT GREAT, MY HUSBAND LOVED AND SO DID I. Keep posting !
OH good so glad you loved it!!
Making now is it 10 min after pressure is made or 10mon total
This always gets me
It is 10 minutes once it reaches pressure.
I made this tonight, using the exact ingredients listed. I did use frozen chicken breasts and added 5 minutes to the time- so 24 minutes under high pressure. Everything came out great, the chicken was flavorful and tender and it was a great meal to make in little time. Next time, I think I would add two more chicken breasts and it would probably be fine- there was lots of leftover rice/vegetables but no more chicken.
Awesome, glad you loved it and thanks for leaving info. about using frozen so others can use that too!!
Followed your advice using 4 frozen breasts and an extra half cup of rice…success. Thank you!
I’ve tried this recipe twice now with no luck. I followed the instructions but my rice burned and the chicken was still raw. Any idea what I’m doing wrong?
The chicken is supposed to be cooked on sauté in the first part of the recipe.
What if you want to make this without the vegetables? What would you do when not layering the rice between the vegetables?
You can leave out the vegetables if you wish.
Did I miss it? I can’t find what temperature you used.
When cooking meals such as this or in a crockpot, can the chicken go in raw with all the other ingredients? Or does the chicken need to be pre-cooked or cooked separately?
No for this and several others the chicken goes in raw.
I used Brown rice and tripled the recipe because last time I made it my family loved it so much and it would probably be really amazing to freeze.
(6 c frozen vegs, 3 c brown rice, 6 frozen chicken breast, 2 cans cream soup – I used mushroom, 3 c water and added seasonings.) I layered it the same: veggies, rice, veggies, chicken then poured over the soup and water. I cooked for 30 minutes on high pressure and I thought it came out perfect and the chicken wasn’t dried out!! Hope this helps someone!
Yeah!! So glad they loved it!!
THANK YOU Dana!! I am COMPLETELY new to the InstaPot family & have ONLY used mine ONCE since getting it at Christmas time!!
Truth be told I followed THAT recipe to THE letter & it ended up having to be cooked for 55 minutes INSTEAD of the 25 minutes the recipe creator said!?!?! Needless to say, I’ve been SCARED of this silly thing EVER since, and being a one income family, we just CAN’T afford to waste good meat on my boo boo’s right now!! ESPECIALLY with my fiance and 3 teen boys to feed!!! LOL😂😂😂
I’m SO glad you tripled the recipe, as I’m going to follow YOUR directions tonight & cross my fingers it turns out as GREAT as it looks!!!😂😂😂
Again, thanks SO much!!
💜💙💚💛💜💙💚💛💜💙💚💛
You sound just like me… One income family three teen boys to feed, new Insta pot and bad experiences the first two times. I’m going to try it this way as well. Thanks for asking questions. Helped me.
Please take off the gluten free. The cream soup has gluten in it. Other than that, it sounds delicious!
You can buy GF cream soup…. That is what I used. Waiting for it too cool now.
I make my own cream of chicken soup, cream of mushroom room and cream of celery soup and store them in the freezer. They are actually better than canned.
https://mywisemom.com/dairy-free-cream-of-chicken-soup
Not all are gluten. Choose a gf one and you will be fine. I do it all the time. Most are more liquid than condensed, so plan accordingly
I don’t have a pressure cooker can I do the same with a crock pot. Just a 8 hrs or so?
I haven’t tried in a crockpot yet so I don’t know.
This is the same as Campbell’s cheesy chicken and rice casserole. You can do it in a crockpot, but I don’t recommend it. It is a favorite in my household, and I always double the recipe pushing t he oven cook time to around 1 hr b 15 min. Crock no more than enough hrs, and still is too dry.
Im sorry, how long do you cook if doubled? I’m new to insta pot and for my family I would need to double. Thank you – cindy
I don’t recommend doubling as it will take different times etc.. Could probably add more chicken and time would remain relatively the same.
If you salute the onion and garlic in a frying pan and follow it with the chicken… then transfer it all to the crock pot, i can see it being wonderful as well.
Thanks for the recipe! This was the first thing I cooked with my new Power Cooker. It came out great, the hubby and grown son inhaled it! I love the fact that I had about six minutes of effort invested and brought a winner to the table.
So glad you all enjoyed it!!
i have a pressure cooker xl with preset buttons, do you know if I would hit the rice or met button for this dish?
meat button sorry lol
I’m not sure, I don’t have one of those.
I don’t have frozen veggies but do have canned mixed. Would I adjust the time at all when using canned instead? Thanks!
Canned vegetables will just turn out much softer when done.
Any idea how much more time would it add to make it brown rice?
I haven’t tried that yet and increasing time may make chicken overdone.
Is the rice regular or instant rice?
Regular
Never mind, lol. I just saw it. Sorry.
I don’t see how much water!
See it now too!
Yes there should definitely be enough pressure for the pin to pop up and pressurize the device. If it didn’t there must’ve been an issue. I would check under your lid to make sure your pin isn’t clogged or has something blocking it from coming up and working properly.
I tried this too and my instant pot never got to pressure either. It’s new and worked yesterday so I don’t think it’s an issue with the pot. Is there some setting you may have adjusted on your pot that isn’t in hE directions? My rice stuck to the bottom like some other people have commented which I’m sure is due to the pressure issue. Any advice you have is welcome!!
I have had this happen, my problem is the pressure dial, I sometimes don’t turn it correctly. Double check that little dial thingy where the steam comes out. Mine is a booger to seal.
Sealing is key for sure.
This is looks incredibly easy and delish!
I followed this recipe but my chicken was still raw. I put it back on for 10 minutes on high. Did anyone else have this problem?
Were they frozen?? If so that may be the issue. Mine were not pink at all, others have made this as written and report it working great for them. Someone used frozen breasts and had to adjust the time for another 5 minutes they said.