Instant Pot Cheesy Chicken and Rice

This Instant Pot Cheesy Chicken and Rice will be the best comfort food recipe that you make in your pressure cooker! A one-pot recipe loaded with cheese and mixed vegetables, it will become a family favorite that you make over and over again.

I am all about the Instant Pot these days . . . and that is coming from the sister who swore by her slow cooker!

(If you are looking for the slow cooker version of this recipe, you can find it here: Slow Cooker Cheesy Chicken and Rice).

I still use both appliances, but I LOVE my Instant Pot for busy nights and I can throw something together quick and easy.

Our sister Kristen is the QUEEN of Instant Pot – she has TONS of recipes on our YouTube channel where she shows you how to make pretty much anything in your Instant Pot (including these 5 soups that are perfect for beginners!).

This delicious, creamy, and flavorful cheesy chicken dinner with vegetables and rice comes together in less than an HOUR! 

You read that right. I am able to make delicious meals in my Instant Pot just like this one! And not to mention that I can do it all in one device. No need for other pans! Can you say fewer dishes?? Yep, I thought you’d like that.



Ingredients needed to make Cheesy Chicken and Rice:

  1. Boneless chicken breasts
  2. Olive oil
  3. Salt
  4. Pepper
  5. Onion
  6. Garlic
  7. White rice
  8. Chicken broth
  9. Water
  10. Cream of chicken soup
  11. Cheddar cheese
  12. Mixed vegetables

The ingredient list may seem long, but they are mostly likely ingredients that you have on hand right now!

Related recipe:  This Instant Pot Sesame Chicken tastes better than take out and is so easy to make!  Get the recipe HERE!


How to make Instant Pot Cheesy Chicken and Rice:

To get started, cut up the raw chicken breasts into bite-sized pieces.

Plug in your Instant Pot and press the “Saute” button to get the bowl inside the Instant Pot heated up. Once the screen on the Instant Pot reads “HOT” pour in the olive oil, and let that sit for about a minute.

Next, add in the cut-up chicken breasts, salt, pepper, diced onion, and minced garlic (fresh is always best but from the jar will work too).

Continue by sauteing everything until the onion becomes translucent and the chicken begins to brown up. It should only take about 5-6 minutes.

PRO TIP: If you let the oil heat up before you put the food in there it will help things cook faster. 

Now that the veggies and chicken have been cooking for a few minutes, add in the rice and cook for another minute or two until the rice begins to turn a golden brown.

Hit the “Cancel” button to turn the heat off.

Next, add the chicken broth and water to the browned chicken and vegetables.

Place the lid on the Instant Pot (make sure it’s locked) and set the valve to seal. Press the “Manual” button and then set the timer for 8 minutes.

It will come to pressure (this will take 10 minutes or so) and then the timer will appear with the 8 minutes.

Once the timer is done, carefully switch the valve on top of the Instant Pot to “venting” (aka a quick release).

After the pin on the top drops, you are able to open up the Instant pot and add in the cream of chicken soup, shredded cheese, and frozen vegetables. Mix everything together with a wooden spoon until the cheese is melted and the veggies are no longer frozen.

If you need to turn the “saute” function back on to help warm the vegetables up a little more, do it! Just be sure to stir constantly to void burning anything. 

And PRESTO it’s done!! See, super simple.

Related Article: How to convert any recipe into an Instant Pot recipe!


Want to mix it up? 

You can change this recipe up by adding your favorite frozen vegetables or even fresh vegetables! Mix your favorites to make this dish your own.

Some vegetables to try in this recipe would be:

  • broccoli
  • cauliflower
  • green beans
  • peas
  • zucchini
  • squash
  • spinach
  • green peppers

If you use fresh vegetables, they might need to cook for a little longer or you could steam them before throwing them in with the chicken and rice mixture to make sure that they are tender.

New to the Instant Pot?  Our Instant Pot Potato Soup is a great recipe to start with!  Get the recipe HERE!


MORE easy Instant Pot recipes!

We have an amazing YouTube channel where we make our tried and true recipes that everyone loves, and you are able to see how the magic happens!

For another great (so great you’ll probably make it every week) Instant Pot recipe watch this EASY Instant Pot Crack Chicken Recipe video! You can thank me later!


What Instant Pot do I use?

I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.

Want more delicious Instant Pot recipes?

Here are some of our favorites!

Serves: 6-8

Instant Pot Cheesy Chicken and Rice

This Instant Pot Cheesy Chicken and Rice will be the best comfort food recipe that you make in your pressure cooker! A one-pot recipe loaded with cheese and mixed vegetables, it will become a family favorite that you make over and over again.

15 minPrep Time

16 minCook Time

31 minTotal Time

Save RecipeSave Recipe


  • 1 1/2 pounds boneless skinless chicken breasts
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 onion, diced
  • 3 cloves garlic (minced)
  • 2 cups white rice (uncooked)
  • 2 1/2 cups chicken broth
  • 1 cup water
  • 1 (10.5 ounce) can cream of chicken soup
  • 2 cups shredded cheddar cheese
  • 1 (10 ounce) bag frozen mixed vegetables


  1. Cut chicken breasts into bite-sized pieces.
  2. Press “saute” button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
  3. Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
  4. Add in chicken broth and water, then place lid on Instant Pot. Press “manual” button and set timer for 8 minutes.
  5. Once cooking time is complete, switch the valve on top to “venting” (i.e. a quick release).
  6. Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn’t burn).


Instant Pot
egg free
seafood free
treenut free
sesame free
mustard free



2585 cal


122 g


139 g


221 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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84 Responses to “Instant Pot Cheesy Chicken and Rice”

        • Jennifer
          I got the burn error too. I had to take all the food out of the pot, clean the pot, then put all of it back in the pot. Then I got a burn error a second time. Worst night ever! But I didn’t want to throw it all out so I cooked the rest of it on the stove top. 2 1/2 hours later we finally had dinner.
          • Also just had the worst night ever. Tried this recipe following the written instructions on website to the letter. I got the burn notice twice adding more liquid and rigorously scraping bottom of pot clean each time with a wooden spoon. Still wouldn’t pressurise. In the end i brought it to the boil with saute and simmered it with the glass lid on until cooked through. Tasted nice to be fair. But then I spent another 2 hours trying to clean my instant pot liner. Wouldn’t do it again...too frustrating....not even sure what i did wrong. Dissapointed.
  1. Great recipe and appreciate that it can easily be adjusted. I only had 1 chicken breast so I scaled the recipe down and it worked! I omitted the veggies and it didn't need to make any liquid adjustments. Hubby loved it so it will definitely be on the regular rotation at our house ... Thanks!
  2. We tried this recipe yesterday. The Instant Pot displayed "Food Burn" three times. I think there are two possible reasons: 1) Contents were too thick-- would try adding cream of chicken soup after pressure cooking; 2) Used parboiled rice-- would try using a different rice that might not be so sticky. After all the tries at pressure cooking, finished cooking in a pot on the stove. The result was fine.
  3. I read all the comments about getting the burn error. I've had issues with making rice dishes giving the burn error previously. On some other forum, someone one saying the newer InstantPots are more likely to do this for whatever reason. To combat this, I used 1 cup water and 3 cups chicken broth. There was still a little burn at the bottom but it didn't through the error and cooked fine otherwise. Hope this helps someone else. The food is delicious.
  4. My first try with the instant pot was this recipe . It turned out very well. I was nervous about other comments saying they got the “burn” warning. What I did differently was a quick Deglaze after sauté and continued with the cooking process & it seemed to work out. It’s a great recipe very tasty 👍
    • Jennifer
      I have the same problems with a burn notice if I don’t deglaze it after cooking something on sauté. Now I just clean the bottom of the pot all off after I sauté before I start pressure cooking. I can’t leave any brown bits on the bottom or it will burn.
  5. Carol Ann Wyatt
    My mom gave me her instant pot-she only used it once. I tried this recipe for my first trial. It was delicious! I did as the recipe above said (vs the video) and added the vegetables, cheese and soup after the chicken, onion and spices were done. I did end up adding another 1/2 cup chicken broth with the soup. and we're cheese-a-holics, so added more of that, too. Was worried about burn notice, but didn't hapen. Very happy. Wondering if I'm brave enough to try rice, chopped broccoli and cheddar to replace Uncle Ben's Broccoli Rice au Gratin that is no longer available.
  6. Your recipes all look delicious. Unfortunately I'm on a low sodium diet and I can't find the nutritional info anyplace. I know I'd have to tweak these a little but without knowing where I'm starting I don't know how much I have to change. Did I overlook anything?
    • I'm trying to avoid sodium too so I use something called SOS Mix to replace canned cream soups. I use low sodium bouillion powder for the flavouring. SOS Mix Source: Makes the equivalent of 9 cans of cream soup 2 c dry milk non-fat ¾ c cornstarch ¼ c instant chicken bouillon 2 tbsp dried onion flakes 2 tsp Italian seasoning optional Stir all ingredients together and store in an airtight container. Substitute SOS Mix for A Can Of Cream Soup Add ⅓ cup of SOS Mix and 1¼ cups (or 10 oz) of water to a saucepan, and whisk until well blended. Heat the mixture on your stovetop until thickened. Add the thickened cream soup mixture to your recipe.
  7. Not sure, but the first time I made rice pudding I got the burn notice. The next time - and many times after that, I followed directions exactly....such as when to put the rice in. I thought liquid then rice, I was wrong, rice had to go in first. I haven’t had a problem with this recipe....YET. Going to make it again tonite, for the 3rd time and fingers crossed that I don’t get burn notice!! Hate that burn notice!
  8. Amanda
    Very tasty! Whipped up my own cream of chicken condensed soup with ingredients I had on hand and cooked some fresh veggies on the side to add in. Loved that this recipe helped eat up some items in my house and it was so yummy! For the burn notice people two things, make sure you don’t have any crispy parts of the pan from the onions and chicken and put the rice on top of the chicken. Mixing in the rice or putting the rice at the bottom of the pan will result in a burn! If you are new you can also add a little more liquid. Instant pots are great but if they can’t get enough stem built up you will get the burn notice. Cream of chicken recipe- 3 Tbs of butter melted with garlic, add 3 Tbs of flour whisk into a rue. Then add 1/2 cup of milk and 1/2 of chicken stock stir till smooth and simmer for 3 minutes till thick.
  9. Kandie
    Just made this! Great recipe! I didn't have any frozen veggies so I used fresh carrots, celery and peppers. I sauted them with the onion and garlic for a few minutes before adding the chicken because I wanted to make sure they would be cooked at the end. When I added the broth and water, I made sure to scrape the bottom really well. That step is missing from the instructions and I'm wondering if that's why people are getting the burn message. Had no problems with the recipe! It's a keeper!

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