Welcome to the easiest and most delicious pressure cooker chicken and rice recipe you’ll ever make! This creamy, comforting dish is a timeless family favorite, reminiscent of classic Campbells casseroles but made incredibly fast in your Instant Pot, Ninja Foodi, or Crockpot Express. If you loved our Instant Pot Mexican Chicken and Rice, you’re in for another treat with this simple, soul-satisfying meal.
This amazingly easy pressure cooker chicken and rice recipe isn’t just quick – it’s a game-changer for busy evenings. With just about 15 minutes of active preparation and pressure cooking time, you can have a full meal on the table that even the pickiest eaters will adore. This particular rendition of Campbells chicken and rice has been a cherished part of my childhood, and I’m thrilled to share how modern pressure cooking technology makes it even faster and more convenient today. It’s truly one of our top Instant Pot recipes for its simplicity and incredible flavor!
Mastering Ninja Foodi Chicken and Rice: A Versatile One-Pot Wonder
That’s right, this recipe is incredibly versatile and works perfectly as one of our go-to easy Ninja Foodi recipes! The beauty of this dish lies in its adaptability; whether you own an Instant Pot, a Ninja Foodi, or a Crockpot Express, the core principles of pressure cooking remain the same. For Ninja Foodi users, you’ll want to utilize the non-attached pressure cooking lid and select the pressure cook function. This ensures that the chicken and rice cook together efficiently, locking in moisture and flavor.
As a busy parent, I deeply appreciate meals that allow me to cook everything together at once. Not only does it significantly reduce cleanup, but it also means more precious time spent at the dinner table with my family. This one-pot method is a total win-win, making delicious and wholesome meals accessible even on the most hectic days.
If you’re new to the world of pressure cooking, don’t worry! We have a wealth of easy one-pot meal recipes designed to build your confidence. To help you get started, here are a few fundamental tips that will enhance your pressure cooking journey:
- Make sure to bookmark our comprehensive Instant Pot recipes page. We consistently add new and exciting dishes each week!
- For quick reference, print this Instant Pot cooking times cheat sheet. It’s an invaluable tool that will guide you on how long various ingredients like meats, vegetables, and beans typically take to cook in your pressure cooker.
- I highly recommend investing in a quality non-stick inner pot. While it’s good practice to understand how to deglaze a pressure cooker after sautéing, a non-stick liner significantly minimizes the chances of food sticking and burning, making cleanup a breeze.
For your reference, I primarily use a 6-quart Instant Pot for all my recipe creations and testing, including this one. Its size is ideal for most family meals.
Instant Pot Chicken Breast and Rice: Elevating Flavor and Nutrition
One of the best ways to enhance this quick and easy chicken recipe is by incorporating a variety of fresh or frozen vegetables. Not only do they add fantastic flavor and texture, but I’ve found that the more I include them in our dinners, the more my children learn to enjoy them. Of course, you have the flexibility to omit them if you prefer, but I encourage you to experiment!
Seasoning this dish is wonderfully straightforward, typically requiring just a dash of salt and black pepper to bring out the natural flavors. To keep things incredibly simple, I often reach for frozen mixed vegetables – no defrosting necessary! For the chicken component, I generally opt for boneless, skinless chicken breasts, diced into uniform bite-sized pieces. This ensures even cooking and tender results, similar to how we prepare our popular Instant Pot teriyaki chicken and rice dish.
Embracing the Richness of Chicken Thighs
While chicken breasts are a great choice for their lean profile, if I happen to find boneless, skinless chicken thighs on sale, I will often choose those instead. I find that chicken thighs inherently possess more flavor and remain incredibly tender and juicy under pressure, often surpassing breasts in richness. Sometimes, convenience wins, and if bone-in is all that’s available or if boneless options are pricey, I’ll still prioritize boneless for ease of preparation in this recipe.
Instant Pot Chicken and Rice with Frozen Chicken: Tips for Success
Yes, making Frozen Chicken and Rice in the Instant Pot is absolutely achievable, but it requires a crucial preliminary step. The frozen chicken pieces must be cut into very small, bite-sized cubes and separated BEFORE adding them to the pot. If your frozen chicken is clumped together, simply run it under cool water and gently break the pieces apart. Adding a large, frozen clump will prevent the inner pieces from cooking thoroughly, which is vital for food safety and tenderness.
If your chicken is still in large, frozen blocks, you would first need to follow the directions in our guide on cooking frozen chicken in the Instant Pot. After it’s cooked, drain any excess liquid, chop the meat into small pieces, and then proceed with the recipe instructions below, skipping the initial sauté step since the chicken is already precooked.
Regarding rice, I personally prefer Jasmine rice for this dish. It consistently delivers a superior texture and a subtle fragrant aroma compared to basic long-grain white rice, without being as expensive as Basmati. Its ability to absorb flavors and maintain a delightful chewiness makes it the ideal companion for the creamy chicken.
This recipe is highly customizable to suit your family’s preferences. If vegetables aren’t a favorite, feel free to omit them entirely. Only enjoy frozen peas? Just add those and skip the mixed medley. And for an extra layer of richness and flavor, cheese is a fantastic addition, but if you need to keep the meal dairy-free, it can certainly be left out.
You might recognize a similarity to the classic stovetop chicken and rice casseroles you grew up with. This recipe is indeed inspired by those comforting dishes, but with the efficiency of modern pressure cooking. Growing up, I ate similar meals frequently because they were budget-friendly and delicious. Now, adapting it for the Instant Pot makes it not only quicker but also a surprisingly healthy Instant Pot dinner recipe, especially with the added vegetables.
Feel free to incorporate any other spices you enjoy; I typically stick to a few simple ones myself. If you’re interested in using fresh green beans and baby bella mushrooms, you can adapt the cooking method from our popular Instant Pot chicken mushroom casserole for excellent results.
The first crucial step in many pressure cooker recipes, including this one, is to sauté your meat. Begin by adding your diced chicken to the pot with a bit of olive oil and selecting the “Saute” function (some multi-cookers might label it “Brown/Saute”). It’s essential that your meat is diced into uniform bite-sized pieces; this ensures it cooks evenly and remains incredibly tender, preventing any chewy textures.
Pressure Cooker Chicken and Rice with Cream of Chicken Soup: The Secret to Creaminess
If you’re a busy mom or anyone looking to simplify weeknight dinners, I cannot stress enough how much I recommend investing in a multi-cooker like an Instant Pot, Ninja Foodi, or Crock Pot Express. These appliances are true kitchen workhorses, combining the functions of a pressure cooker with several other capabilities, often replacing numerous other kitchen gadgets. I personally use all three brands interchangeably to make this recipe, and countless other dishes, because they consistently deliver quick, easy, and delicious results.
I’ve refined this recipe over time based on feedback to ensure consistent success. Initially, some users experienced issues with chicken not cooking through or their pots not reaching pressure, especially with larger chicken pieces. Now, the recipe specifically calls for chicken cut into uniform cubes, which resolves those common problems and guarantees perfectly cooked, tender chicken every time.
One potential issue you might encounter if you don’t follow the directions precisely is with the rice. The layering method is crucial. When making Instant Pot white rice by itself, the method is simple with just rice and water. However, when combined with other ingredients, careful layering prevents the dreaded “burn” notice and ensures fluffy, evenly cooked grains.
When I first got my pressure cooker, I admit I was a bit intimidated. But after a little experimentation, it quickly became an indispensable tool in my kitchen. Now, I use it almost daily and love sharing new, super simple, and incredibly yummy pressure cooker recipes like this one each week. It’s amazing how quickly you can master delicious meals!
Essential Ingredient Notes for Perfect Pressure Cooker Chicken and Rice
- Rice: Use 1 cup of white rice, preferably Jasmine rice, for its superior texture and aroma. Avoid instant white rice as it will cook too quickly and become mushy.
- Olive Oil: Two tablespoons of extra virgin olive oil add a rich base flavor for sautéing.
- Chicken: 1 lb of boneless, skinless chicken breasts or thighs, cut into uniform bite-sized cubes. Chicken thighs offer more flavor and tenderness. You can also use precooked shredded chicken; simply skip the initial sautéing step and add it directly to the pot.
- Frozen Vegetables: One cup of mixed frozen vegetables makes this dish incredibly convenient. No defrosting is needed; they cook perfectly right from the freezer. Feel free to customize with your favorites, like peas, carrots, or corn.
- Cream of Chicken Soup: One can of cream of chicken soup is key to the creamy, classic flavor. Cream of mushroom soup is an excellent alternative if preferred.
- Chicken Broth: Two cups of chicken broth (or stock) provides essential liquid and depth of flavor. While water can be used in a pinch, broth significantly enhances the taste, much like in our creamy Crock Pot chicken recipe.
- Cheese (Optional): 1/2 to 1 1/2 cups of shredded sharp cheddar cheese adds a delightful richness and flavor. Adjust to your preference.
- Seasoning: Salt and pepper to taste. I also like to include 1/2 small diced onion (yellow or white) for an extra layer of savory flavor during the sauté process. Optionally, 1 tsp garlic salt can be added for more depth.
- Pressure Cooker: A 6-quart Instant Pot or similar pressure cooker is ideal. I highly recommend purchasing a non-stick inner pot for easier cooking and cleanup.
If you’re looking for a shortcut, using rotisserie chicken is a great option. Simply use about 2 cups of diced rotisserie chicken, then skip the first step of browning raw chicken. Just place the cooked chicken into the bottom of the pot and proceed with the remaining instructions. For more vegetable ideas, consider additions like those found in our Instant Pot chicken broccoli rice recipe.
Here’s a quick step-by-step overview of the cooking process, but you’ll find a detailed, printable recipe card at the bottom of this post for your convenience. First, add your bite-sized chicken pieces and diced onions to the pressure cooker pot with a bit of olive oil. Set the cooker to “Sauté” and cook until the chicken is browned on the outside and no longer pink. The insides will still be raw, which is perfectly fine as it will finish cooking under pressure. Once the exterior is cooked, turn the pot off.
How to Cook Chicken and Rice in Your Instant Pot for Perfect Results
- After sautéing the chicken and onions, sprinkle in your chosen seasonings. In a separate bowl, whisk together the chicken broth and the can of cream of chicken soup until thoroughly smooth. Pour this creamy mixture over the chicken and onions in the Instant Pot, then stir in your frozen vegetables if desired. Ensure everything is well combined and there are no clumps of soup.
- Next, carefully sprinkle the uncooked white rice evenly over the liquid mixture. It is crucial that you DO NOT stir the rice into the liquid. Gently submerge the rice grains just enough so they are covered by the liquid, but avoid mixing them into the thicker soup mixture. This layering technique helps prevent the “burn” notice and ensures the rice cooks evenly.
- Close the lid of your Instant Pot and ensure the steam release valve is in the sealed position. Set the pressure cooker to “Manual” or “Pressure Cook” on high pressure for 9 minutes. (If you prefer slightly softer rice, you can increase the cooking time to 10 minutes.)
- Once the cooking cycle is complete, allow the steam to release naturally for 3 minutes. This short natural release is key to achieving perfectly tender and fluffy rice. After 3 minutes, carefully open the steam release valve to quick-release any remaining pressure.
- Once all the pressure has been released, carefully lift the lid. If using, add the shredded cheese now and stir until it melts into the creamy rice and chicken. Alternatively, serve individual portions topped with cheese.
That brief natural release at the end is truly my secret to achieving incredibly tender and fluffy rice, ensuring it’s never mushy or crunchy. The chicken will always be perfectly tender and flavorful, and the joy of a one-pot meal simply can’t be beaten! While I haven’t personally experimented with brown rice for this specific recipe, many others have. You can often find successful variations and tips for using brown rice in the comments section of similar pressure cooker recipes.
Pressure Cooker Chicken and Rice Recipe
Justine
9 mins
10 mins
20 mins
4
Comment
Print Recipe
Equipment
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1 pressure cooker
Ingredients
- 1 lb chicken, boneless skinless breasts or thighs – cut into bite-size cubes
- 2 tbsp olive oil
- 1/2 small onions, diced, optional
- 1 can cream of chicken soup, or cream of mushroom
- 1 cup mixed vegetables, frozen
- 1 cup white rice, not instant, best if you use long grain white rice like Jasmine
- 1 tsp garlic salt, optional (or salt and pepper to taste)
- 2 cup chicken broth, could use water
- 1/2 cup cheese, cheddar, shredded (optional)
Instructions
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Put cubed chicken pieces and diced onions into Instant Pot with olive oil and set to sauté. Cook until chicken is cooked on the outside and no longer pink (it will continue to cook in the next step, so the outside just needs to be cooked/white in color). Turn the pot off!
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Sprinkle with seasonings. In a small bowl, combine the cream of chicken soup and broth. Whisk together until smooth, then stir in frozen vegetables. Pour this mixture into your pressure cooker. Stir together WELL until any clumps of cream of chicken are smoothed out.
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Sprinkle rice on top and DO NOT Stir! Just gently press down so the grains are slightly submerged in the liquid.
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Put the lid on the Instant Pot, close the steam valve, and set to manual, high pressure for 9 minutes. (10 minutes is also fine if you prefer the rice a bit softer).
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Allow to naturally release for 3 minutes when done. Then, let out the rest of the steam by opening the steam valve, and carefully lift the lid. Add cheese now and stir until melted, or serve topped with cheese.
Video
For a visual guide, check out our recipe video! (Content removed for HTML only output).
Nutrition
Serving: 4oz, Calories: 528kcal, Carbohydrates: 51g, Protein: 35g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 93mg, Sodium: 1209mg, Potassium: 743mg, Fiber: 2g, Sugar: 1g, Vitamin A: 2625IU, Vitamin C: 15.3mg, Calcium: 153mg, Iron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Entree, Main Course
American
Frequently Asked Questions About Pressure Cooker Chicken and Rice
For quick, delicious family meals, our Pressure Cooker Chicken and Rice stands out as the #1 favorite. Other top choices include hearty lazy lasagna, comforting spaghetti, flavorful chili, and a variety of our other budget-friendly recipes that leverage the high-pressure function on a weekly basis.
Yes, you absolutely can cook frozen chicken in the Instant Pot! For this recipe, it’s best if the frozen chicken is broken apart into small, bite-sized pieces before adding it, along with a bit of broth to facilitate steaming. In about 12 minutes, the chicken will be tender and easy to shred, ready to be incorporated into this recipe or served as sliders.
A common reason for the “burn” notice when cooking rice in a pressure cooker is insufficient thin cooking liquid, which prevents the pot from generating enough steam to come to pressure. This causes the bottom of the pot to become excessively hot. To avoid this, it is crucial to NOT stir the rice into the mixture; instead, gently sprinkle it on top and submerge it slightly into the liquid without fully mixing.
Understanding Campbell’s Chicken and Rice Calories
Regarding the nutritional information for this pressure cooker chicken and rice recipe, you’ll find a detailed breakdown in the recipe card above. While this is a wonderfully comforting and hearty meal, it’s generally not considered a low-calorie option. However, as with most delicious foods, everything in moderation is key, especially when it includes a generous serving of mixed vegetables that cook effortlessly right in the pot.
Can You Make Chicken and Rice Recipe with Noodles Instead of Rice?
Absolutely! This recipe is incredibly adaptable. If you prefer to use noodles instead of rice, you can easily do so. Simply follow the directions outlined in our pressure cooker chicken noodle casserole recipe, adjusting the cooking times for the noodles. And yes, if you love mushrooms, feel free to throw in some quartered fresh mushrooms to make a delicious cream of mushroom chicken and rice dish!
Exploring a Sausage Variation
For an exciting twist on this classic, consider swapping the chicken for sausage. If you’re keen on making this with a flavorful sausage link, our dedicated Instant Pot sausage and rice recipe provides specific instructions to ensure perfect results. Don’t forget, adding cheese and stirring it until melted right at the end (or serving with extra cheese on top) is always recommended for an extra layer of deliciousness!
Adapting for a Slow Cooker
If you prefer the “set it and forget it” convenience of a slow cooker, you can absolutely make a crockpot cheesy chicken and rice! We’ve successfully adapted this recipe for the slow cooker as well, offering a fantastic alternative, though it naturally takes longer than the pressure cooker method. For both this pressure cooker version and the slow cooker variant, I’ve modified the original Campbell’s baked chicken and rice casserole recipe, adjusting ingredients and cooking times to ensure a moist, flavorful dish with perfectly fluffy rice.
Other Easy Pressure Cooker Chicken Recipes You’ll Love
- Our cheesy Instant Pot chicken parmesan casserole is a guaranteed family favorite.
- Don’t miss the rich and savory pressure cooker crack chicken casserole for another crowd-pleasing option.
- For a flavorful and quick dinner idea, try our spicy honey Instant Pot chicken.
- Need to cook a whole bird? Learn how with our pressure cooker frozen whole chicken guide.
- Perfect white rice pairs wonderfully with our Instant Pot spicy teriyaki chicken thighs for a complete meal.
- Explore many other fantastic easy Instant Pot chicken recipes on our site.
For those who own a Ninja Foodi, rest assured that this recipe is fully compatible. The timing and high-pressure settings are identical to an Instant Pot. You simply use the non-attached pressure cooking lid and select the “Pressure Cook” button to achieve the same delicious results.
