Instant Pot Chicken and Rice

Chicken and rice is one of my go-tos for weeknight meals -- I love the one-pot convenience.

When I saw that Elise had written a savory, creamy chicken casserole recipe made with mushrooms, sherry, and sour cream, I immediately thought of adapting it to the Instant Pot.

Video: How to Make Instant Pot Chicken and Rice

How to Make Chicken and Rice in the Instant Pot

Not only does cooking this casserole in my Instant Pot require fewer dishes, but it gets dinner on the table in under an hour. I also love that you can just "set it and forget it" in the pressure cooker.

This adaptation keeps the same flavors of Elise's original recipe, but I made a few little changes to make sure it turned out beautifully in the pressure cooker.

Specifically, I’ve found that casseroles do much better in my Instant Pot when the meat is on the bottom and the rice is layered on top. This way, the rice doesn’t burn before the chicken is cooked through (this also makes cleaning the pan much easier!).

I know it sounds opposite of how you’d make a casserole in the oven, but it is foolproof. I also reduced the amount of liquid a bit, since there’s less evaporation with pressure cooking.

• New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

What to Serve With Chicken and Rice

This recipe is total comfort food, a simple meal for chilly fall and winter nights. It's really a complete meal by itself – you don’t need to serve anything else alongside! It makes four generous servings, and is easily doubled for a larger crowd.

You could also add a simple side salad or some roasted vegetables to round out the meal.

Suggestions and Substitutions

So many of you have made this recipe since it was first published! You've made some great variations and adaptations over the years. Here are a few favorites:

• Swap the mushrooms for another veggie, like diced carrots and celery
• Fold in some cooked broccoli at the end (if you cook it with the chicken and rice, it tends to get mushy)
• If you like a creamier dish, add a little more sauce
• For a dairy free version, replace the cream and sour cream with chicken broth (lots of people have had success with dairy-free sour cream and non-dairy milks, too!)
• To add more rice, just add in an equal volume of broth for however much extra rice you'd like to add
• Skip the sherry? Increase the broth to 1 cup and add a little splash of red wine vinegar, sherry vinegar, or lemon juice. Just something to brighten it up a bit!

Want to substitute brown rice? Unfortunately swapping brown rice isn’t quite a straight swap. You’d need to increase the cooking time to 25 minutes to make sure the brown rice is cooked through, but the dairy would likely scorch in that time. If you'd really like brown rice, swap out the dairy for water or more broth, and then stir in some sour cream at the end for creaminess.

Storing and Freezing Chicken and Rice

This recipe will keep in the fridge for up to 5 days and can be reheated in the microwave.

It also freezes well! Transfer it to individual freezer containers and freeze for up to a month. Thaw in the fridge overnight, then reheat in the microwave.

Can't Get Enough Chicken and Rice? Try These!

• Skillet Chicken and Rice
• Chicken and Rice Casserole
• Slow Cooker Chicken and Rice Casserole
• Pressure Cooker Chicken Adobo and Rice
• Arroz con Pollo