I turned my favorite risotto into a quick, creamy Instant Pot chicken and rice with Parmesan and a bright splash of lemon, making it one of the most effortless Instant Pot Creamy Chicken Recipes.
I swear this Dreamy Instant Pot Chicken And Rice feels like a tiny cheat that actually works. Inspired by my favorite risotto, I let Arborio rice do the heavy lifting and then stir in a handful of Parmesan cheese so it gets that almost dreamy, silky finish.
It somehow gives you all the creaminess without babysitting a pot for ages. If you like Instant Pot Creamy Chicken Recipes you’ll get why I cant stop making this, and as one of my go-to Instant Pot Recipes With Rice it saves dinner nights without tasting like a shortcut.
You’ll be surprised how good simple can be.
Ingredients
- Rich in protein and iron keeps the dish hearty and comforting.
- Short grain rice gives creamy texture mostly carbs some fiber.
- Adds salty umami and calcium boosts mouthfeel and savory depth.
- Fats for richness and silky texture help carry the flavors.
- Aromatic base gives sweetness and savory bite adds antioxidants.
- Savory liquid that adds depth mostly water low in sodium.
- Bright acidity lifts flavors alcohol cooks off leaving subtle fruit.
- Fresh acidity and zest brighten and balance the creamy richness.
- Sweet pops of color add fiber vitamins and a fresh pop.
- Herbs add earthy notes and a green fresh finish.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, your call
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups Arborio rice (short grain risotto rice for that creamy texture)
- 1/2 cup dry white wine, optional
- 3 cups low sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/3 cup heavy cream or half and half
- 1 tablespoon fresh lemon juice (about 1 lemon) and 1 teaspoon lemon zest, optional
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 cup frozen peas, optional
- 2 tablespoons chopped fresh parsley for garnish
How to Make this
1. Season the chicken all over with kosher salt and black pepper. Set your Instant Pot to Sauté, add the olive oil and when it’s hot, brown the chicken 2 to 3 minutes per side just to get color, it does not need to be cooked through; remove to a plate.
2. Add the 2 tablespoons butter to the pot, toss in the chopped onion and sauté until soft and translucent, about 3 to 4 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
3. Add the Arborio rice and thyme, stir for 1 to 2 minutes so the rice gets coated and a little toasted, this helps the texture. If using wine, pour the 1/2 cup now and scrape the bottom with a wooden spoon to deglaze and lift any browned bits.
4. Pour in the 3 cups warm chicken broth, add the lemon juice and zest if using, give everything a good stir to combine and again scrape the bottom to make sure nothing is stuck.
5. Nestle the seared chicken on top of the rice mixture, close and lock the lid, set the valve to sealing and pressure cook on High for 7 minutes (if you cut the chicken into 1 inch pieces set 5 minutes).
6. When the cook time ends let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.
7. Remove the chicken to a board, shred or slice it, and return it to the pot.
8. Stir in the 1/2 cup grated Parmesan, 1/3 cup heavy cream (or half and half), and the remaining tablespoon butter for extra creaminess; add the frozen peas now if using so they heat through. Taste and adjust salt and pepper, if it seems too thick add a splash more broth.
9. Finish with extra grated Parmesan, the chopped parsley and a little extra lemon zest if you like, let it sit a minute to thicken then serve hot.
Equipment Needed
1. Instant Pot or other electric pressure cooker (6 quart size recommended)
2. Large metal tongs for browning and moving the chicken
3. Wooden spoon for deglazing, scraping the bottom, and stirring
4. Chef’s knife for chopping onion and cutting chicken
5. Cutting board
6. Measuring cups and measuring spoons for rice, wine, broth and seasonings
7. Silicone spatula for folding in cream and cheese, and scraping sides
8. Microplane zester or fine grater for lemon zest and freshly grated Parmesan
FAQ
Dreamy Instant Pot Chicken And Rice Recipe Substitutions and Variations
- Chicken (boneless skinless thighs or breasts): Substitute with firm or extra firm tofu, pressed and cubed, about 14 oz, for a veggie version that soaks up the sauce, or use boneless turkey cutlets for a similar meaty texture.
- Arborio rice: Swap for Carnaroli or Vialone Nano rice if you can find them they give the same creamy risotto feel; short grain sushi rice works in a pinch but it will be a little different.
- Dry white wine: Replace the 1/2 cup with 1/2 cup extra chicken broth plus 1 tablespoon lemon juice or 1 tablespoon white wine vinegar to keep the bright acidity without alcohol.
- Parmesan cheese: Use Pecorino Romano or Asiago for a similar salty punch, or use 2 to 3 tablespoons nutritional yeast for a dairy free umami boost.
Pro Tips
1) Salt and dry the chicken ahead of time, like 20 minutes if you can. Patting it dry and salting early helps it brown way better and actually seasons the meat, plus you wont end up steaming it.
2) Warm the broth and keep it hot while you work, it saves you from undercooked rice and gives a creamier texture. If it looks too thick later thin with a little hot broth, not cold water, or itll tighten up weird.
3) Add the cheese and cream off the heat and stir gently. Freshly grated Parmesan melts smoother than the prebagged stuff, and adding dairy after cooking prevents grainy separation. Toss in a small knob of cold butter at the end for shine and silkiness.
4) Cut the chicken into uniform pieces if you want faster, more even cooking, but if you end up a bit overcooked shred it while hot and fold it back in so it stays juicy. Leftovers reheat best with a splash of broth over low heat, stir until creamy.
5) If you use peas or delicate herbs, add them right at the end so they keep color and texture, otherwise they go mushy. A little lemon zest on top brightens the whole dish, but add zest not more juice or you might thin the sauce too much.
Dreamy Instant Pot Chicken And Rice Recipe
I turned my favorite risotto into a quick, creamy Instant Pot chicken and rice with Parmesan and a bright splash of lemon, making it one of the most effortless Instant Pot Creamy Chicken Recipes.
6
servings
587
kcal
Equipment: 1. Instant Pot or other electric pressure cooker (6 quart size recommended)
2. Large metal tongs for browning and moving the chicken
3. Wooden spoon for deglazing, scraping the bottom, and stirring
4. Chef’s knife for chopping onion and cutting chicken
5. Cutting board
6. Measuring cups and measuring spoons for rice, wine, broth and seasonings
7. Silicone spatula for folding in cream and cheese, and scraping sides
8. Microplane zester or fine grater for lemon zest and freshly grated Parmesan
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, your call
-
Kosher salt and freshly ground black pepper, to taste
-
1 tablespoon olive oil
-
2 tablespoons unsalted butter
-
1 medium yellow onion, chopped
-
3 cloves garlic, minced
-
1 1/2 cups Arborio rice (short grain risotto rice for that creamy texture)
-
1/2 cup dry white wine, optional
-
3 cups low sodium chicken broth
-
1/2 cup freshly grated Parmesan cheese, plus extra for serving
-
1/3 cup heavy cream or half and half
-
1 tablespoon fresh lemon juice (about 1 lemon) and 1 teaspoon lemon zest, optional
-
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
-
1 cup frozen peas, optional
-
2 tablespoons chopped fresh parsley for garnish
Directions
- Season the chicken all over with kosher salt and black pepper. Set your Instant Pot to Sauté, add the olive oil and when it's hot, brown the chicken 2 to 3 minutes per side just to get color, it does not need to be cooked through; remove to a plate.
- Add the 2 tablespoons butter to the pot, toss in the chopped onion and sauté until soft and translucent, about 3 to 4 minutes, stir in the minced garlic and cook 30 seconds until fragrant.
- Add the Arborio rice and thyme, stir for 1 to 2 minutes so the rice gets coated and a little toasted, this helps the texture. If using wine, pour the 1/2 cup now and scrape the bottom with a wooden spoon to deglaze and lift any browned bits.
- Pour in the 3 cups warm chicken broth, add the lemon juice and zest if using, give everything a good stir to combine and again scrape the bottom to make sure nothing is stuck.
- Nestle the seared chicken on top of the rice mixture, close and lock the lid, set the valve to sealing and pressure cook on High for 7 minutes (if you cut the chicken into 1 inch pieces set 5 minutes).
- When the cook time ends let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure and open the lid.
- Remove the chicken to a board, shred or slice it, and return it to the pot.
- Stir in the 1/2 cup grated Parmesan, 1/3 cup heavy cream (or half and half), and the remaining tablespoon butter for extra creaminess; add the frozen peas now if using so they heat through. Taste and adjust salt and pepper, if it seems too thick add a splash more broth.
- Finish with extra grated Parmesan, the chopped parsley and a little extra lemon zest if you like, let it sit a minute to thicken then serve hot.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 379g
- Total number of serves: 6
- Calories: 587kcal
- Fat: 19g
- Saturated Fat: 8.7g
- Trans Fat: 0.08g
- Polyunsaturated: 2.5g
- Monounsaturated: 7g
- Cholesterol: 146mg
- Sodium: 417mg
- Potassium: 518mg
- Carbohydrates: 45.5g
- Fiber: 2.2g
- Sugar: 1.7g
- Protein: 49.3g
- Vitamin A: 600IU
- Vitamin C: 6mg
- Calcium: 90mg
- Iron: 0.8mg