Creamy Cheesy Instant Pot Chicken and Rice Recipe

This Cheesy Instant Pot Cheesy Chicken and Rice recipe is as easy as tossing everything in and pressing start. Dinner is ready in a flash and with so little effort it almost seems too good to be true! You can even use frozen chicken!

Instant Pot Cheesy Chicken and Rice: When there is no dinner plan…

I often forget to thaw chicken for dinner, so the Instant Pot has become one of my best helpers.

This recipe is simple: add the ingredients, lock the lid and let the pressure cooker do the work. Brown rice holds up well in the Instant Pot and pairs perfectly with tender chicken and melty cheese. You can start with frozen chicken breasts—brown rice’s longer cook time balances out the longer time the pot needs to reach pressure when using frozen poultry.

If you use thawed chicken, the Instant Pot reaches pressure a little faster, so the actual cook time balances out. I usually prefer larger chicken breasts (about 2 pounds in three pieces) so they don’t dry out while the brown rice cooks.

What you need to make this Instant Pot Chicken and Rice:

• I typically use larger chicken breasts for this recipe because the brown rice requires a longer cooking time. Smaller pieces can dry out—aim for about 2 lb in 2–3 pieces.
• I prefer lower-sodium or no-sodium chicken broth so I can season to taste at the end.

My husband likes this extra spicy—he adds hot sauce during cooking and a few extra shakes when serving. I keep mine milder, but the heat level is easy to adjust to your taste.

How to make this recipe:

• Place the uncooked brown rice, minced garlic and chicken broth in the Instant Pot. Stir to combine.
• Nestle the chicken breasts on top of the rice mixture and season with salt and pepper. If you like, rub extra garlic on the chicken.
• Spoon the diced tomatoes, chopped onion, cumin and chili powder over the chicken. Add diced bell peppers or jalapeños if desired.
• Gently stir the tomato and onion mixture so it covers the rice around the chicken. Close and lock the Instant Pot lid. Set to manual pressure for 25 minutes. If using frozen chicken, the pot may take about 20 minutes to reach pressure.
• When the cook time finishes, carefully perform a quick release to vent the steam. Open the pot and check that the chicken has reached at least 165°F internally.
• Shred the chicken with two forks (or remove it to a cutting board and shred there), then stir the shredded chicken into the rice and tomato mixture.
• Add the shredded cheddar and stir until melted and evenly combined. Stir in chopped cilantro and serve with sour cream or plain Greek yogurt, extra cheese, and any additional toppings you like.

Notes:

• This recipe is optimized for brown rice. White rice cooks faster and will change cooking times and texture, so I don’t recommend swapping it without adjusting times.
• Additions like diced green bell pepper or jalapeño work well if you want more texture or heat.
• If you’re new to pressure cooking, read your Instant Pot manual and consider doing a water test first so you’re familiar with the sounds and how sealing/venting works.

Ingredients

• 2 lb chicken breasts
• 1 c brown rice, uncooked
• 1 onion, chopped
• 1 can diced tomatoes
• 2 c chicken broth (low or no sodium preferred)
• 1 1/2 c cheddar cheese, shredded
• 1/2 T chili powder
• 1 1/2 tsp cumin
• 2–3 garlic cloves, minced
• Dash hot sauce or smoked paprika (optional)
• Salt and pepper, to taste
• 1/3 c cilantro, chopped

Instructions

• Add the measured brown rice, chicken broth and minced garlic to the bottom of the Instant Pot and stir. Place the chicken breasts on top and season with salt and pepper.
• Top the chicken with diced tomatoes, chopped onion, chili powder, cumin and hot sauce or smoked paprika, if using. Gently mix the spices into the tomato mixture.
• Close and lock the Instant Pot lid and set the steam release to sealing.
• Set the Instant Pot to pressure cook (manual) for 25 minutes. If using frozen chicken, the pot may take up to 20 minutes to build pressure.
• When the timer ends, do a quick release by moving the steam release to venting. Wait until the steam has fully released, then open the lid.
• Shred the chicken (you can remove it with tongs and shred on a cutting board if preferred), return it to the pot, add the shredded cheese and stir until melted. Top with chopped cilantro.
• Serve with sour cream or plain Greek yogurt and enjoy.