Instant Pot Chicken and Rice (VIDEO)
Instant Pot Chicken and Rice is creamy and cheesy with tender morsels of chicken. You will fall in love with the flavors and our garlic secret. This is the quicker and easier version of our wildly popular stovetop chicken and rice recipe. Watch the video tutorial below and you’ll see how easy this is.
We love our instant pot because it produces the same great results in a fraction of the time so you can enjoy dinner fast! Some of our favorites include Instant Pot White Chicken Chili, Instant Pot Bone Broth, IP Corn on the Cob and the quickest Tender Ribs.
This post may contain affiliate links. Read my disclosure policy.
The Secret to the Best Instant Pot Chicken and Rice:
The texture of this Instant Pot Chicken and Rice is almost like a risotto but doesn’t require the tedious stirring for 30 minutes. The flavor is truly memorable and yet this recipe calls for simple ingredients. How? The secret is in using an entire head of garlic.
This Will Transform Your Rice: The garlic head is cut in half so the garlic cloves are exposed. The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice. The garlic cloves will be melt in your mouth tender and so tasty. We used the same trick to make Instant Pot Beef and Rice (Plov).
Ingredients for Chicken and Rice:
You can use any kind of chicken here: chicken breast, thigh meat or chicken tenders. We prefer chicken tenders because they require very little prep (minimal trimming of fat), and reheat really well. They are also the most tender. We often use the chicken we have on hand.
The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
How to Cook Chicken and Rice in an Instant Pot:
We used a 6 Quart Instant Pot to make chicken and rice. This recipe moves fast so have all of your ingredients prepped and ready before you turn on your instant pot. Chop your onion, grate or julienne your carrots (here’s the julienne slicer we love), half your garlic head.
- Set your instant pot to sautee on high heat, add 2 Tbsp oil and 2 Tbsp butter.
- Add onion, carrots, and salt and saute 5 min.
- Add chicken and salt and saute 5 min.
- Pour in broth and rice and stir. Place halved garlic head cut-side-down.
- Cover with lid and set the lever to sealing position. Cook on manual high pressure 10 minutes with manual pressure release.
Tips for Using an Instant Pot:
First-time users: always read the users manual for your specific instant pot prior to starting since your machine may not operate or look exactly like ours.
- Make sure the rim and rubber seal on your instant pot are clean for the seal to form properly.
- Stir the rice together before turning on to avoid the “burn” notice.
- Remember to set your lever to the stealing position for pressure to build.
- When manually releasing pressure, wear an oven mitt and keep your face away from the hot steam vent.
- I keep a paper towel ready to shield the vent in case it sputters liquid while venting/releasing pressure.
- Always check the pressure indicator on your machine to ensure that the pressure has fully released prior to opening the lid.
- Follow timing instructions precisely and set timers. With pressure cooking it easy to over-cook something if you forget about your pot.
Easy 30-Minute Meals You Will Love:
These are our go-to 30-minute meals that our family-friendly (our kids go back for seconds), and they require minimal prep. These are our favorite, easy chicken dinners for busy weeknights!
- Chicken Pesto Pasta – easy 1-pan dinner
- Beef and Broccoli – with the best sauce
- Philly Cheesesteak – the authentic way
- Chicken Fried Rice – a great way to use leftovers
- Zuppa Toscana – famous restaurant copycat
Watch Natasha Make Chicken and Rice (Instant Pot Style):
This Instant pot chicken and rice recipe will transform dinner for you. It’s one of the easiest and tastiest dinners you’ll make and there’s minimal cleanup because it all comes together in the instant pot!
If you enjoyed this Instant Pot Chicken and Rice Video tutorial, be sure to subscribe to our Youtube Channel and click the bell icon so you can be the first to know when a new video tutorial is posted. THANK YOU for subscribing!
Instant Pot Chicken and Rice
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 medium onion, diced
- 2 large carrots, thickly grated or julienned
- 1 1/2 lbs boneless skinless chicken breast, or thighs, or tenders (trimmed and cut into 1" pieces)
- 2 tsp sea salt, divided
- 1/4 tsp black pepper, ground
- 4 cups low sodium chicken broth
- 2 cups Jasmine rice, un-rinsed
- 1 head garlic, unpeeled, cut in half crosswise
- 1/3 cup parsley, finely chopped, plus more to garnish
- 1/2 cup shredded parmesan cheese, plus more to serve
Instructions
- Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion, grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for 5 minutes or until soft and golden.
- Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring occasionally for 5 minutes.
- Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic head in half through the cloves and parallel to the base. Place garlic halves on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then quick release remaining pressure.
- Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve with more cheese and garnish with parsley if desired.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I want to make this for a crowd. If I double the recipe do I still keep the same cooking time?
Hi Loretta, I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
No where in the recipe directions (between step 3 and 4) does it say to take the garlic out of the pot. It just says to open the lid and stir! This reminds me of rice-a-roni style rice and if people think this rice will be Chewy, they might consider it over cooked. Just FYI. THE FLAVOR IS DELICIOUS!
Hi Rhea, we like to leave it in, but we have this note in the recipe “The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice” I hope that helps.
could i use an 8 qt. instantpot,and would i need to adjust anything
Hi Barbara, I haven’t tested this in an 8 quart, but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
This recipe is a wonderfully simple yet delicious comfort meal that is perfect for a cool fall day 😊
My one question is can beef be used in place of chicken for this recipe?
Hi Carl, I recommend trying our Instant Pot Beef and Rice (Plov).
Looks good, can’t wait to try this recipe, wonder if I can make it with my ninja foodi. Anywho I will give it a try.
I didn’t have fresh parsley so added small pieces of broccoli (with the carrots) for some green color and the entire dish came out delicious!! Also omitted the cheese since we’re dairy free but it was still scrumptious.
Thanks for sharing, Emily! I’m glad you loved the recipe.
Very disappointed, got a burn notice with this even though I deglazed the pan after sauteing the veg and chicken. Instant Pot doesn’t do well with creamy sauces for me.
Hi Sylvia, as mentioned in the post above, I highly recommend you stir the rice together before turning on to avoid the “burn” notice. If you prefer, this recipe also works great as a stovetop Creamy Chicken and Rice.
Love this dish, Natasha. I made today exactly as written and it’s wonderful. Question for you, my son and his wife are vegetarian. Do you have suggestions for this recipe to be converted to a meatless dish that would be (almost) as flavorful? Thank you.
Hi Angela! I’m so glad you enjoy that recipe. I have not tested a chicken substitute to advise. I haven’t tested it without the chicken but it can probably be adjusted easily with some experimentation.
Also- you may want to check out the Classic Risotto Recipe. It’s creamy and delicious without the meat.
You can even try to substitute with vegan Parmesan cheese.
Can I use a crockpot to make this recipe? Would I have to change the directions to make it in a crockpot because I don’t have an InstaPot.
Hi Pam! I don’t have instructions for that but you can use the stovetop version of Creamy chicken and rice recipe.
Hi, I’m not sure what an Instant Pot is?
Could I use a slow cooker, or regular saucepan?
Thanks!
Hi Karen! I have the creamy chicken and rice stovetop version recipe.
Instant Pot is the brand name. It is a pressure cooker. 😊
I made this as my Insta-Pot debut and it was delicious!! Your instructions were clear and concise and took the “nerves” out of pressure cooking. I had been craving Chicken and Rice casserole your recipes delivers the flavor and comfort without the canned soup ingredients. Thank you so much.
I’m so glad that you enjoyed it, Laurie!
Love this recipe make it at least once a month. Have you ever tried adding lemon? juice, fresh, zest, or even lemon pepper season? looking to play around with it an try something different:)
Hi Jamie! I’m so glad you love the recipe! I have not, but that sounds amazing. Let us know if you experiment with it.
So I made this instapot chicken and rice tonight for dinner and it did not disappoint. I even took some of the garlic and mixed it in with the rice and chicken. So yummy!
Wonderful, Denise! So glad it was enjoyed.
I made this tonight and it was delicious! Everyone loved it and I added some broccoli. Didn’t have a head of garlic so I used minced garlic. Definitely doing this again.
Great to hear that it was a huge hit, Nicole!
Looks and reads great! I’m super new to instapot cooking. Heard that whole chicken with bones tastes better, collagen, etc., but having a hard time finding a jasmine rice and whole chicken recipe. Have cooked turkeys most of my adult life. Kids love my day after soup which has rice in it. Now that I have an instapot, I thought it would be a way to speed up and make that. Turkey is hard to find in summer, so I thought chicken. Know what to do in the stove. No idea what to do in an instapot, and experimenting is expensive on my little budget. Advice? Jasmine rice. Whole chicken. Love garlic, spicy everything, just no red beets, fennel or gizzards/liver. *shiver of revultion* Everything else is fine
Hi Peter. I have a separate recipe for Instant Pot Whole Chicken and Gravy that you can reference. I do not have a recipe for a whole chicken and rice.
Hi Natasha, I would like to try this tonight but I only have regular, medium grain white rice or brown jasmine rice. Which do you think would work better and how should I adjust the cook time? Thank you
Hi Melissa, brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
This is the third time we have made this and it’s perfect every time. We did halve the recipe this time since it’s just the 2 of us. Very flavorful and we use the garlic to spread on a French bread.
Hi Tammy! Thank you for sharing. That sounds amazing!
Very nice dish that was tasty and very easy to prepare. “Basic” in the best way; it’s a keeper. Thank you for posting the recipe and for the tip on garlic. If only there were also an easier way to cut onions! 😊😭
Hi Carol! Thank you for sharing! So glad you found a keeper.
This was super yummy and so easy! Thank you for such a great recipe!
You’re welcome, Lois! I’m so glad you loved it.
I love your recipes! With that said, I followed your recipe exactly and it came out overcooked. I used the right amount of ingredients and jasmine rice. Bummer!
Hi Nicole, I’ve never had that experience before but I guess it depends on the brand of yoru Instant Pot? Mine always comes out perfect using this exact recipe but I recommend to lessen the time on your next try.
My baby has Down syndrome and he’s working on self feeding. This meal is so perfect for practicing because it’s sticky enough to attach to his hand so he can bring the food up to his mouth. Plus the consistency is pillowy which is great for new eaters.
The adults love it, too! We like to top it with homemade curry mustard sauce. 🤤
Hi Elle! Thank you for the feedback. I’m so glad this recipe is helpful.
On our family’s weekly meal rotation! It’s quick, healthy and most importantly, one pot.
So glad your family loves this recipe!
I’ve made this recipe many times and love it but always end up with more leftovers than I can eat. Can I halve the recipe? Would I have to adjust cooking time as well?
Hi Danielle ,several of our readers have halved the recipe and kept the time the same. I hope you love this recipe.
Hello Nathasha,
From reading the comments, some say that if they use less liquid the rice will be less mushy? I would have thought more liquid would work better. What is your thoughts? Thank you.
Hi Nicole, I’m not exactly sure what you mean but if you make the recipe as written using the rice that is directed, it should turn out just right and should not be mushy.
Made this for the first time and loved it! Thank you, Natasha!
Hi Marylou! That’s great. I’m glad you loved the recipe.
I’ve done this recipe many times and it’s absolutely great and my husband and kids love it every time ! However. Today I wanted to make this but instead of chicken use stew meat ? I know it’s going to be different but it’s what I have on hand. How do I adjust the cooking time and cut the meat ? Thank you for the great recipes !
Hi Natali! I’m glad you love this recipe. If you are using stew meant, then I recommend my instant pot rice (beef plov) recipe.
What a delicious recipe! We followed the recipe almost exactly. The only change – added an extra tablespoon or 2 of water & did natural release for 5 minutes since we live at just under 6,000ft. (We’ve learned that you need a little extra water & natural release time at high altitudes when cooking rice). Anyway, it came out perfect! It’s like a healthier, grown up version of chicken and rice casserole from my childhood! We put most of the garlic cloves back into the rice and it literally melted. We used a few others as a smear on rosemary bread. So good! This will be added into the dinner rotation!
Hi Maia! I’m glad you found another one to add to your dinner rotation. Thanks so much for sharing with us.
This has become one of my most favorite recipes, so much so that I’ve memorized it and shared it with family, friends, and coworkers. I don’t usually leave comments but I had to say thank you for this amazing, easy, and delicious dinner!
That’s awesome, Monica! I’m glad you enjoy this recipe. Thank you for the wonderful review.
Could you use instant rice in this recipe? I’ve made this before and it’s wonderful, but only have instant rice on hand.
Hi Rhonda, Instant rice would not work well in this recipe.
Can I double this recipe? Will it fit in the 6 quart instant pot
Hi Lily! I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
I really wanted to like this….followed the recipe EXACTLY to the T, but I found it very bland and the consistency a total mush. I love risotto and can make a really good one….but this recipe didn’t do it for me. Next time 🙂
It should be full of flavor if no adjustments were made. We have always used and followed this recipe to the T and had great tasty results.
Me too. It’s so mushy. Any thoughts on how to make it less mushy?
Hello! Can you use frozen chicken for this recipe? If so, what would be the adjusted time? Thank you!
Hi Cat, I haven’t tested this with frozen chicken, but you would be missing some flavor by not doing the sauteeing part of the recipe. I recommend thawing and proceeding as instructed above. I hope you love the recipe.
My husband and I loved this dish! I used what I had left of a bag of brown jasmine rice and balanced it out with brown long grain rice. I kept the same liquid measurements which made it a little soupy the first night but the rice soaked it all up overnight so leftovers were wonderful too. I cooked for 15 minutes and did a natural release for about 5 minutes. I had coworkers ask me what that wonderful smell was when I heated up the leftovers for lunch! I’ll definitely be making this again. Thanks for the recipe and the helpful suggestions from others in the comments.
You are very welcome, Lisa. So glad that you liked it!
I love the taste of this and I’ve made it a few times. I wish it were a little less “gummy” when done. What would happen if I rinsed the rice? (I followed the recipe exactly.)
Hi Irene, For this specific recipe, the result wouldn’t be the same consistency after rinsing. We do not rinse the rice so that extra starch helps with the creamier texture. I would have to run a test to tell you for sure, but I think you might add a couple of tablespoons less water if rinsing.
I tied the chicken and rice today and it was explosive with the garlic. Thank you!!!!
Wonderful to hear! You’re very welcome. So glad you loved it.
I’ve made this and it’s very good. But I have a “funny” for you: I’d like to see you dice a medium onion, grate 2 large carrots and trim and cut into 1-inch pieces 1.5 pounds of chicken in 5 MINUTES! You’d really have to speed that camera up!
That seems fun LOL!
Hi there! Question for you: If we wanted to substitute minced garlic, how much would we use? Thanks!
Hi Scott. Some of my readers have done this with good results but you’d have to add it to your taste preference. I do not have a specific amount.
I love all your recipes!! Question, what do you do with the garlic?
Hi Darlene! Thank you, I’m glad you love my recipes. See step 3 in the recipe card for instructions. The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice. The garlic cloves will melt in your mouth tender and so tasty.
Do I leave the whole head of garlic in when it’s done cooking? 😅
The flavor infuses the rice and then you can remove the head of garlic if you want to, or squeeze the cloves into the rice.
Thank you for this wonderful recipe. It’s so awesome and tasty, I gave it 5 stars even though I had to add just a little more water / broth when it was done (most likely my fault, as maybe I measured the rice slightly over 2 cups. It’s a keeper and I will make again and again. Thank you for sharing your amazing recipe, Natasha.
Hi Diane! That’s wonderful! I’m so glad you enjoyed this recipe, thank you!
As a mom of two, expecting our third while dealing with morning sickness, I came here looking for something quick and simple that would please the family, and hopefully be something I could eat too! Your recipe delivered, though I made a few changes.
I left out the onion and garlic and parsley (looking forward to the day when I’m well enough to add them!), and didn’t sautée the carrots or chicken beforehand. Just threw it all in together. I also added spinach.
I reduced the amount of liquid in the recipe to a scant 3 cups because I didn’t want mushy rice.
After cooking, I added butter and shredded cheddar instead of Parmesan because that’s what I had on hand.
It came together so quickly, cooked up beautifully, and it’s truly delicious (even though I left out or swapped ingredients and skipped important steps!)
This will be a dinner we repeat… hopefully with the really flavourful ingredients soon!
Hi Caroline! That’s wonderful to hear. I’m so glad you loved the recipe, even with the changes. Thanks for sharing your experience.
Great recipe! If using brown rice, how would you adjust the cooking time? Thanks! : )
Hi Dan, I haven’t tried that yet to advise. The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice, like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
I use short grain brown rice that I purchase at Costco. I cook for 35 minutes on high pressure w a 20 minute release and it comes out great.
I made this with brown rice and pressure cooked for 15min with 5min natural release. Added a bit of onion powder and garlic powder (didn’t have the whole garlic on hand). Skipped the parm and Served with a splash of low sodium soy sauce and chow mein noodles. Turned out delish. Thanks!
Hi Ted, thanks for sharing your review and tips.
Thanks, Ted. I also used brown rice and wondered how to adjust the time for cooking.
I bought an instapot just to make this recipe and it was worth it! My family loves it and I do as well. We have company coming for dinner tonight and I’m fixing this. I use several of your recipes and love your website and videos!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sherry!
This dish is delicious. Despite how delicious it is, my family has collectively decided that it looks like something served in a detention center. We now refer to it as prison slop. The parsley garnish definitely helps it to look a little more presentable.
Hi Val! That is funny! I’m glad your family enjoys the recipe. 🙂
I have made this recipe many times and my family absolutely loves it! We are considering trying quinoa in place of the rice for a little extra protein, but I’m a bit unsure of how it might turn out Have you ever tried it with quinoa or can you offer any tips?
Hi Moranda! I’m glad you love this recipe. I have not tried Quinoa in an instant pot to know how to make the adjustments. Let us know if you experiment with it.
We mad a FODMAP friendly version and was excellent! Used garlic infused and shallot infused olive oil, lactose free butter, and Fody chicken base. Left everything else out until after. Chopped up cilantro and lactose free sour cream and cheese. Delicious!
Thank you so much for sharing that with me, Sandy! I’m so happy you enjoyed that!
My family just didn’t like this. I was hoping for the best but mushy rice was not a hit. I’ll stick the making them separately.
So our family LOVES this recipe but I have a question….every time I make this the InstaPot burns the rice on the bottom of the pot right at the end. I get the burn warning and I turn off the pot and open it and it’s all done an delicious except it’s burnt on the very bottom. Is it me or my InstaPot? I am following all the directions of the recipe and otherwise it turns out excellent!
Hi Cary, be sure you are using cold water in the recipe. I haven’t had a burn noticed personally to advise on what’s causing that to happen.
Natasha can I make the chicken and rice insta pot recipe with already cooked chicken?
Hi Laura, you can add the chicken when you’re adding the cheese and let it warm.
My family loved this receipt tonight!! It is so buttery and delicious. My husband and I added some sriracha to our portions for a little more kick.
Thanks for a new easy crowd pleaser!
Sounds great, we love adding some hot sauce too in some of our dishes and recipes.
What do you do with the garlic after it’s done cooking? Do you discard it or squeeze it into the rice and chicken?
Hi Amanda, depends on you. You can either discard it or squeeze it for more flavor.
Hi Natasha, for the jasmine rice – do you use a standard 8oz. cup measurement or the 6oz. “rice” cup measurement?
Yes, an 8ounce measuring cup. 🙂
Delicious and so easy! I will add it to my recipe book of awesome options. Thank you!!!!
You’re welcome, Nat! So glad you loved this recipe.
Hi Natasha,
If I double the chicken do I have to adjust time or liquid? Thanks
Hello! I have not tested that to know how to properly adjust the recipe. You’ll have to experiment with it.
Hello, I know this comment is older, but I just made this with double the chicken (accidentally defrosted two packages) and it came out fine as written. If anything, the chicken was a teensy bit dry. Very tasty though!
I don’t have an instant pot. What else can I use to make this recipe?
Hi Susan! You can follow this recipe instead, chicken and rice (one-pot meal)
First time making rice in the pressure cooker and I also added a cup of sliced mushrooms. Surprisingly it came out better than expected. The rice was a little mushy like risotto, but the flavour made up for it. If I make this again I will probably reduce the broth by half a cup. Overall this is a very enjoyable dish, I will be saving this recipe. Thank you Natasha for sharing 😄
Sounds great! Good to know that you liked the result and sure, feel free to reduce the broth on your next try.
I love this! First time cooking, but I changed the recipe a bit. I sautee’d mushrooms, red bell peppers, red onion, broccoli and carrots. And then I added chicken bullion in addition to the chicken broth and chicken. I used jarred minced garlic (still came out fine) I then added a few spices (very minimal additions, not a lot) with Weber’s kickn’ chicken and about a tsp sweet and bright paprika. Gave it a bit of a kick!
Loved being able to have a basis to make it my own! Thank you for sharing!
That’s wonderful, Brittany! I love to hear how my readers recreate these recipes. Sounds delicious! Thanks for sharing.
Does anyone know the serving size? I noticed that it’s 375 calories per serving just don’t know how to calculate the size. I LOVE this meal!! I’m counting calories and would love to make this as a part of my meal prep.
Hi Emma, the serving size is about a cup. This recipe serves eight people.
I wonder if you could substitute black rice or wild rice for the white rice.
Hi Carol. You probably could but I have not tested this to advise. You may need to look up instructions for time and water:rice ratio if you are using different rice. Let us know how it turns out if you experiment.
I’m planning to make this tonight but am wondering about the chicken broth amount. Whenever I make plain jasmine rice in my instant pot I use a 1:1 ratio of liquid:rice and it comes out perfectly. I’m hesitant to do a 2:1 ratio of liquid:rice here as I’m afraid the rice will get mushy especially since the chicken will also release juice. Have you ever made it with less broth?
Hi Heather, between the veggies, chicken, and rice, we found that amount to be just right but you could try less if you’d like.
Thanks for another great recipe Natasha! I make this whenever I don’t have a lot of time to cook and it’s so good!
You’re welcome! I’m so happy you enjoyed it, Julia! Thank you for sharing your wonderful review!
I’ve made this before and my grandchildren loved it. Now, I need to make the version for 16 people as a side dish. Will the 6 qt Instant Pot really hold 8C broth and 4C rice??? Or do I make the 8 person version twice? Thanks.
Hi Richard, I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.”I hope this helps!
Tried the Chicken & Rice recipe tonight and it was great! I didn’t have any parsley, so mine was not as pretty as yours, but still delicious!!😁 Thanks for showing me how to make it!
You’re welcome! I’m happy you loved this recipe.
I might have already reviewed but not sure so here it “might” be again. I think this is great. I’ve made it quite a few times. Only change I’ve sometimes made is I’ve added sliced mushrooms and sometimes I use a different cheese (mozz or cheddar). What I really want to say is that I love that you answer everyone’s comments!! It shows you pay attention to us. I’ve had some that don’t EVER comment so thank you for that-and I love you have videos for most of your recipes. Your site is my fave and I’ve been cooking/baking for 50 yrs. Thanks for the great recipes
Thank you for the wonderful review, Brenda! So glad you enjoy this recipe.
We love this recipe so much in our house! It’s so easy to make, it tastes delicious (the creamy nature of the rice ends up reminding me of risotto) and we always get a lot of left overs! This is on our meal rotation for ever! Thank you for sharing it!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles!
This was very tasty. Simple with great flavor. I included the cooked garlic (a must) and used gouda instead of parmesan cheese. Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Marci!
Hi, I haven’t tried this yet but I’m going to. Just wondering if I could use brown rice?
Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
Thanks!!! Your videos and recipes have motivated me to get cooking again! God bless you and your family!
That’s inspiring for me, I hope you’ll love all the recipes that you will try!
I have an 8 quart pressure cooker. Would you adjust the cook time for this size instant pot?
Hi Jess, I haven’t tested this in an 8 quart, but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
There was zero flavor and the rice came out severely mushy :/
Hi! I’m sorry to hear that. Did you make any substitutions to the recipe or use different quantities of ingredients? I have not had this problem and this recipe has received excellent reviews. The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Instant rice would not work well in this recipe.
How long do I cook in ordinary saucepan as don’t have instant pot
– instant pot chicken
Pam
Hi Pam! Use this recipe instead, One Pot Chicken and Rice.
Mine was like chicken soup with rice. I measured everything properly so I’m not sure why it came out like that.
Hi Madison. I’m sorry to hear that. I do not have this issue. Did you by chance use another type of rice? Between the veggies, chicken, and rice, that amount of water should be just right, and another type of rice could require a different amount of water.
This looks fantastic. Could I double this recipe for more people? What would the cooking time be you thinking? 🤗🙏🏻
I haven’t doubled the recipe, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
I’m planning to make this tonight. I have chicken breast that are frozen. Will that work ? Any adjustments? TIA! Excited to try!
Hi Nicole, I haven’t tested this with frozen chicken, but you would be missing some flavor by not doing the sauteeing part of the recipe. I recommend thawing and proceeding as instructed above. I hope you love the recipe.
I made this recipe several times and it is hands down my favourite rice dish…. Not only it is super delicious, but it is so simple and quick to make. Thank you, Natasha!!!
That’s just awesome! Thank you for sharing your wonderful review, Alla! I’m so happy you loved this recipe!
I have made this recipe many times. It is a regular meal around our house. I have even substituted rabbit(we raise them for meat). I don’t change a thing and make it exactly per Natasha’s recommendations. Awesome every time.
Hi Randy, thanks for following the recipe exactly as written. I’m glad you loved it!
This was delicious! I followed the recipe exactly except I didn’t bother cutting up the chicken. It shreds apart so easily after the 10 minutes in the instant pot. Will be making this again!
I’m so glad you enjoyed it, Lisa!
My family LOVES this recipe! Just wondering if it can be frozen and reheated at a later date? We’re expecting a baby soon and thought this might be a good one to prep ahead of time.
If so, at what temp and for how long would you recommend? Thanks very much in advance!
Hi Jenn, I haven’t tried this myself, but you could freeze this since rice does reheat well.
Could I add broccoli to the sauté step to get a little extra vegi?
Hi Jenifer, it doesn’t take long for broccoli to steam, maybe 10mins. If you add this in from the beginning it may be too mushy. You may consider steaming separately and adding this in at the very end. Let us know how it turns out if you experiment.
I’ve tried similar recipes and haven’t been impressed. This was delicious. I can’t wait to have left overs
I’m so glad you loved it, Robin!
Hi, what would you suggest will be the best side to go with this dish for a family night dinner?
A salad would go well with this or sauteed/steamed veggies.
Iam saving this to try soon. Is there a particular reason you don’t dice the garlic and put the whole bulb in?
Hi Alissa, I just prefer that as it adds so much flavor. But you can use diced garlic as well.
It’s also for traditionally. After the garlic is cooked while, you squeeze out the garlic paste. It’s delicious
Delicious, quick and easy! I used leftover rotisserie chicken so that even cut down the cook time. Omitted the carrots, and substituted steamed broccoli. This recipe is definitely a keeper.
P.S. Natasha, when are you getting your own cooking show on TV??? You are great!
I forgot to mention that I used Arborio rice and it cooked just fine. I also halved the recipe and that worked, too!
Thank you for sharing that with us! 🙂
Hi Karen! Thank you so much for the wonderful feedback and review. So glad you enjoyed this recipe. I do not plan on having a TV show at this moment, but that is very kind of you to say that. 🙂
How can I make this delicious dinner if I don’t have an Instant Pot?
Hi Beverly. I would use this recipe instead for our One Pot Chicken and Rice
Looks delicious! Like Beverly, I don’t have an Instant Pot. So I’m trying the One Pot Chicken and Rice recipe.
Made tonight & absolutely loved it. I added extra seasoning to the chicken before I cooked it. Herbs de Provence & Tony’s. Also added broccoli at the end & let steam for a few minutes. Definitely keeping in my rotation. Thank you
Sounds great! Thank you for sharing your experiment with this recipe. So glad it was enjoyed.
Hi. Just wanted to comment as we have made this recipe at least a dozen times. We made it when camping and I think our instapot is 3 or 4 qt but it still works. I usually add more Parmesan and play with the veggies. It’s a great recipe and even our picky young eaters love it which is saying a lot. Chicken and rice is like a staple around the world in a lot of cultures actually. Thank you for this.
Thank you for sharing, Oscar! So glad you enjoyed this recipe.
This recipe has become a staple for my fiancé and me! It’s perfect for when I want something healthy(ish) but don’t want to spend too long cooking dinner. Neither of us are a huge fan of carrots, so I usually just add one carrot and extra onions. I also probably use way more parmesan than I should, and–my fiance’s suggestion that I definitely recommend–a few tablespoons of gochu jang mixed in at the end. The result is amazing! Thank you for such a great and easy recipe!
Hi Jess! I’m so glad you enjoyed this recipe! Thank you for sharing your excellent review!
I’m going to try this with cauliflower rice..I’m not low card, but trying to add in more veggies anywhere I can
Sounds like a plan! We’d love to know how it goes too.
I have sone already cooked, shredded chicken I’d love to try in this recipe. Should I just add the chicken when adding the cheese and let it warm? I sure don’t need to over cook it!! Thanks!
Hi Karin, yes, I think that would be fine.
Hi! Looking to make this tonight and am wondering if/how to adjust cook time if I am using bone in thighs instead of breasts? Thanks so much! Sounds delicious!
Hi Rachael, I haven’t tried this with bone-in chicken, so I would suggest removing the meat from the bones and using just the meat.
I have a 9 qt instant pot( I think) , do I need to adjust water or will it cook the same?
Hi Kristi, I haven’t tested this in an 9-quart, but I assume they would be the same. If you try it out in your 9 qt pot, I would love to hear how it goes.
This was my first time using the instant pot and I loved it, thanks to you!
My husband however, thought the rice was way too soggy. Can I just add less water or does the instant pot need that much in order to work?
Hi Liz, I haven’t had that experience, but I am always happy to help troubleshoot. Usually, a soggy rice result is due to using a different kind of rice. Between the veggies, chicken, and rice, that amount of water should be just right, and another type of rice could require a different amount of water.
Love this recipe, tasty and so easy to make, husband approved
That’s great I’m glad to hear it was enjoyed. It really is so quick and yummy!
We love this recipe, but there are only the two of us. If I cut the ingredients in half, would I need to adjust the cooking time at all, or keep it the same?
Hi Michael ,several of our readers have halved the recipe and kept the time the same. I hope you love this recipe.
My family loved it including my son who doesn’t like rice or carrots. Definately would recommend for families.
That’s wonderful! So glad you all enjoyed it. Thank you for the review.
A simple but delicious weeknight meal, that the kids love. Have made this numerous times now and doesn’t get old. Thanks!
Easy weeknight meals are the best! I’m so glad you enjoyed it, Shauna!
Question… when I change this to 2 people, it changes the amounts in the top but not the instructions, do change amount of broth and water also?
Hi, I haven’t tried this in a smaller instant pot to feed 2 people. Also, you are correct, we don’t have the capability to change all of the ingredients throughout, but it only changes in the listed ingredients so you ould have to alter them manually. The technology isn’t that sophisticated yet.
Says it serves 8 as a side dish. I am feeding a family of 6…3 college age kids, 1 preteen and 2 adults. If I were to increase to accommodate their hunger, do I need to increase cooking time? I’m a newbie to the instapot and frankly scared of it. But I love all your recipes and want to try it!
Hi Kathy, I haven’t doubled the recipe, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.” I hope that helps.
one question: why didn’t you squeeze the garlic into the chicken and rice in the video?–making this for the third time–it’s delish and so easy!
Hi Megan, we love garlic so we squeeze it into the rice. You’re also welcome to discard it, however.
I discovered this recipe about a year ago and it’s literally in my weekly rotation. My family can’t get enough of it. And it’s quick and easy!! Thanks Natasha!
That’s so great! It sounds like you have a new favorite, Krisna!
Yummm
Can’t wait to make this chicken and rice dish!
Really enjoy your videos.
You are so cute and entertaining and also funny!
I hope you love it, Jan! Thank you for your lovely compliment!
Hello. I would love try this recipe but does it have to be Jasmine rice? Or any rice will do?
You could also use Basmati or Texmati without adjusting the cooking time. Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
Can this be done in a crock pot if you do not have an instant pot?
I have a stovetop version of this recipe. Click HERE for recipe.
First recipe of yours I have made and it was delicious. I did add cumin and onion powder to the chicken and the flavours were lovely. My family enjoyed it! So simple and easy to make and doesn’t require a lot of time. Thank you!
Hi Tina, so glad you loved it! Thank you for sharing that with us.
I made this in my 3 qt IP by cutting the recipe in half except for the chicken (I had 1.25 lbs to use up) and I substituted two cups of frozen mixed vegetables for the carrots.
Turned out fantastic! I have enough for 4 generous servings and I will be making this again, most definitely! The garlic on the top absolutely rocks!
The only thing I will change is adding the full 1/2 cup parmesan and adding some dried thyme for a little different flavor.
I’m so happy to find a chicken and rice recipe that doesn’t rely on a can (or two )of Campbell’s cream soups!
Thanks so much!
I’m so glad to hear this works well in a 3qt IP! Thank you so much for sharing that with us, Ribyn!
Hi Natasha,
May I know if you add additional 2 cups of broth is to account for the chicken? Usually, we need 2 cups of water for 2 cups of jasmine rice. Thanks!
Hi Sil, the instant pot doesn’t require the same water to rice ratio as other cooking methods and we found this balance to be just right for this recipe.
Good recipe, but you forget to say that you have to remove the skins off the garlic.
Thank you!
Hi Debbie, that was intentional. The garlic head is cut in half, exposing the garlic cloves. The flavor infuses the rice, and then you can remove the head of garlic if you want to or squeeze the cloves into the rice.
This is my first recipe I have made from your site and it was amazing! I did add about 1tbsp of fresh thyme, a splash of white wine, and I added the garlic cloves into the rice after cooking (they just melt because they are so soft). The whole family loved it, which says a lot. I used basmati rice because that’s what I had on hand. Thank you for a great recipe! I’ll be trying your instant pot bone broth this weekend.
Thank you so much for sharing that with us, Elisha! I’m so glad you enjoyed it!
I made this tonight and it was delicious. My husband who is usually picky when it comes to my cooking had seconds. I added 1 teaspoon of cumin, 1/2 teaspoon onion powder, 2 bay leaves , mushrooms (for more veggies). I didn’t have shredded Parmesan so I used the Parmesan cheese in the shaker bottle, and I added mozzarella cheese too. Thank you for sharing your recipe.
That’s so great! It sounds like you have a new favorite, Tifani!
Such an easy and delicious recipe! I’ve made it twice already- once with drum sticks, and tonight with chicken wings– after the pressure cooking is done, I take the chicken out and shred the meat then put it back in. Tastes amazing!!! I also put 3 cloves of garlic instead of half and it still tastes yummy! Thank you!!
Thank you so much for sharing that with me, Ari! I’m so glad you enjoyed it!
Thank you so much this recipe was awesome. My family really enjoyed it. It will be made often l.
You’re very welcome. Great to hear that your family loved it!
This is a very comforting dish. I think I might add mushrooms and maybe a dash of white wine for added flavor next time.
Thank you so much for sharing that with me! I’m so glad you enjoyed it!
I have made this multiple times and my family loves it! I’m planning to make again tonight but don’t have a head of garlic. Would minced garlic work? If so, how much? Thank you!
Hi Samantha, We prefer the full head of garlic but that should still work.
We loved the texture of this recipe as it reminds me of a risotto. Very easy to prepare. However, we found it a bit bland as it only has salt, pepper and the garlic which I kept. I might add some other spice/herb next time.
Hi Carol! I hope you give it another try soon! It should be full of flavor if no adjustments were made!
I did not make any other adjustments – I made the recipe as is. I will definitely make it again!
Sounds good, Carol. Thank you for trying out this recipe!
I was looking for something different when I came across this meal. I made it exactly as is, no subs and everyone loved it. Thx.
You’re welcome! I’m so happy you enjoyed it, Tee!
My new Comfort Food…awww. I. Love. This. Thank you Natasha!
You’re welcome! We all have our comfort food, glad to know this is yours.
Loved this and so did my family. I only had minced garlic, so I would love to try it with the head of garlic next time. I did add 2 cups broccoli florets after it cooked–mixed them in, reset the lid and stoppered the steam valve, and the broccoli was tender-crisp just like my husband likes it.
I am excited to make this as a once-a-month meal we can take in the RV with us.
Thank you for a healthy, quick, tasty dinner!
You’re welcome! I’m so happy you enjoyed it, Melanie!
I love this recipe. Make it for my family every so often. Super easy to throw together
I’m so glad you enjoyed it! Thank you so much for sharing that with me, K!
Hello! I plan on making this for my family tomorrow. I was wondering what the serving size is for the nutrition facts? Thanks!
Hi there, the serving size for this whole recipe is 8 people as a side dish.
Just curious…why don’t you rinse the jasmine rice? Every IP recipe I’ve seen with rice says to rinse it well.
I plan on making this recipe because it looks yummy but inquiring minds would like to know…
Hi Sue, it depends on the recipe. For this specific recipe, the result wouldn’t be the same consistency after rinsing. We do not rinse the rice so that extra starch helps with the creamier texture. I would have to run a test to tell you for sure, but I think you might add a couple of tablespoons less water if rinsing.
Thanks Natasha!
I have to make my reply longer because your site wants 50 characters so Lalalalala…..
This recipe is amazing. This is the 2nd recipe I’ve used in my instant pot and it couldn’t have been easier. I added 1 cup of frozen broccoli on top before closing the instant pot and it bulks up the meal. Thank you!
Sounds perfect! Thanks for sharing that with us, Wendy. I’m happy that you enjoyed this recipe. You’re most welcome.
My family and I love this recipe! Thanks for sharing!
Just curious, how big is one serving of this recipe? I’ve been tracking my calories and it would be nice to be able to accurately track my portions. Thanks!
Hi Josh, the serving size is about a cup. This recipe serves eight people.
I only have brown jasmine rice on hand. Do I need to increase liquid and/or cooking time?
Hi Eula, I haven’t tried that yet to advise. The best rice for this recipe is jasmine rice (white, long-grain rice). You could also use Basmati or Texmati without adjusting the cooking time. Brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time.
We all loved it! Thank you! If I double the recipie for a larger gathering, would it still be 10 minutes? You have a beautiful little taste tester! 🙂
Glad you all enjoyed this recipe, Lisa. I haven’t doubled it, but my readers have, here’s what they had to say: “my kids love it and it doubles easily if you have the bigger cooker. If you don’t have the cheese it still makes a tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cooking time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.”
Can you add cream of chicken for a creamier version? Has anyone tried it?
Hi Marko, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
The Instant Pot Chicken Rice is a family favorite along with the Bake Ziti. I cook this about every other week just keep things fresh. If I could get away with it, I’d cook it twice a week. I just want to thank you Natasha, for making very easy and delicious meals, you make my meal planning that much easier 🙂
I’m so glad to hear you have this on regular rotation, Rosa! That’s just awesome!
Our family loves this recipe. We eat it as a meal not a side. How long should I pressure cook it if I am doubling it? Thanks!
Hi Nicole, I agree this is great as a meal! I haven’t doubled it,but my readers have, here’s what they had to say: “my kids love it and it doubles easily is you have the bigger cooker. If you don’t have the cheese it still makes tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cook time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.”
This was very easy, and all 6 kids and wife LOVED it. Instead of parmesan cheese, we used mozzarella. still very good. I think i like this insta pot very much and will have to check your other recipes. thank you
That is the best when kids love what we parents make. That’s so great, Steven! Thank you for sharing your great review with me!
Hi,Natasha. Thanks for sharing this recipe with us, our family really liked this recipe. My family love jasmin rice and uncle bens rice,but lately I’ve been cooking jasmine rice. For Thanksgiving im going to be making pork plov but w/uncle bens rice. My question is how long do i cook the pork & rice for in the instant pot? Also thanks so much for your wonderful ideas for Thanksgiving im making your birds milk & jello on top & w/chocolate one too. Happy Thanksgiving to you and your family, may God bless your family!!!😊🥖🍗🥗🥧🧁
Plov is the perfect addition to Thanksgiving! I have an Instant pot plov recipe HERE you can use as a guide and reference also! I hope this helps!
Great recipe, my kids love it and it doubles easily is you have the bigger cooker. If you don’t have the cheese it still makes tasty dish. It can also be easily modified. I substituted diced chuck roast, beef broth and upped the cook time to 15 min. It came out tender and perfect, it is like a quick version of your beef plav.
Thank you for sharing your wonderful review with me, Jerry! I’m so happy you enjoyed that!
Looking for garlic press, any recommendations . Enjoy your recipes and have made several. I passed this one along to my coworker, he loved it.
Hi Kenneth, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
I use basmati rice and throw in frozen peas at the end. Very, very good and comforting for a cold day.
Thank you so much for sharing that with me, Julia!
Teenagers liked it but me not as much. It had a strong garlic flavor which I don’t mind but it just overpowered the dish. Overall, it felt like it was missing some background flavors. Additional spices might help with that and not leaving in the garlic. Ended up using a lot more salt to try and make it taste less like bland rice with garlic flavoring.
How do you keep the rice from burning, when you double the recipe? Somtimes it doesnt, and other times it does.
Hi Ryan, be sure you are using cold water in the recipe. I haven’t had a burn noticed personally to advise on what’s causing that to happen.
In case anyone was wondering, this makes a fantastic vegetarian side dish if you omit the chicken and substitute veggie broth!!!
Thank you so much for sharing that with us!
Not sure what went wrong. Used texmati rice as that was the only kind I had. Added mushrooms. Other than that, followed the recipe. After 10 min, the pot is still full of broth and rice hasn’t cooked. So, looks like liquid rice soup with the mostly uncooked rice. Always had success with other recipes from you. Any ideas?
Hi Helen, did you possibly use instant rice or maybe your instant pot didn’t come to pressure properly? Make sure to set it to the sealing position so it comes to pressure properly.
I agree with Helen. My instapot rice is always 1 to 1, not 2:1 and this came out like chicken and rice soup.
Absolutely delicious! I omitted the parsley because my ultra picky 6 and 7 year old boys despise “green things” (sad face) and they devoured it. This is probably only the 3rd recipe in history we all loved. It will be in the weekly rotation from now on! So creamy, its hard to believe there is no cream and only a half cup of cheese. The garlic added so much flavor. Can’t wait to try your Beef Plov. Thanks!!
I’m so happy to hear that you and your family loved this recipe. I hope you’ll enjoy all the recipes that you will try!
This is delicious and is a weekly staple in my house. To change it up this week, I cooked up some garlicky shrimp on the side and tossed them in (peeled and tails removed) once the rice was done (omitting the chicken). It was really great! Thanks, Natasha!
That’s great and sounds delicious! Thanks for sharing that with us, Mandie and I appreciate your review.
Delicious dish! So creamy. It’s true comfort food and super easy to make.
I added Italian blend herbs to the original recipe, then when reheating leftovers, some lemon juice and lemon zest.
Sounds great, Katherine. Thank you for your review and for sharing some reheating tips with us!
This recipe doesn’t have the wine or bay leaves – can I still use them in the Insta?
Hi Vicki, It works really well without those ingredients with the instant pot. It’s not quite the same when you can’t ‘cook off’ the wine as you could on the stovetop. This recipe does not disappoint without the wine or bay leaves.
I made this tonight and it was great! It’s almost risotto like with no stirring. I did add broccoli, diced mushrooms and diced summer squash in place of some of the chicken, it was still really good. Next time, I won’t sauté the broccoli first so it stays firmer but other than that, this is a great dish! Thanks!!
I love your ideas for add-ins. That sounds so healthy and delicious.
Awesome recipe! Everyone loved it!! Will be making again!
Great to hear that, Jackie. Thank you for sharing!
Wow. One of the best chicken and rice. Yes the rice is like risotto when it’s done. Definitely keeping.
That’s so great! It sounds like you have a new favorite, Shanna!
Any way of making it in a slow cooker?
Hi Ellen, I don’t have a slow cooker version, but here is the full tutorial for the stovetop chicken and rice. I’m not sure this would work in a slow cooker; I haven’t tested it that way, so I’m not sure if the consistency would be right in a slow cooker
Can this be made in a slow cooker (Crockpot)?
The best chicken and rice ever!!
Everyone loved it from 1 1/2 years old to 60 1/2 years old 😍
That’s just awesome! Thank you for sharing your wonderful review, Mary!
I love this recipe. It’s a weekly staple in our house. The only I do not like is how the chicken tastes when reheated as leftovers. Has anyone ever tried this with shrimp instead? If so, how did you make it with the shrimp?
Hi Mandie, I haven’t tested this with shrimp instead but maybe others here have tried and can share some tips?
What did I do wrong? My rice burned to the bottom and it wouldn’t seal. I took it out twice and cleaned the pot and added more liquid but had to finish in the microwave. Ughhhh.
Hi Lynnea, did you check that the seal was clear of any debris? Sometimes that can cause issues with its sealing. I haven’t had it burn using the proportions of ingredients in the recipe. If this is your first time using an instant pot, I highly recommend doing the test run per the instant pot instructions and watching a video tutorial on youtube for your specific model (there are many of them now). I hope that helps.
I’ve had to replace that inside ring seal several times because it won’t seal. You can get them on Amazon.
This was so simple and delicious – my kids are going to love it! It’s so good in fact that I was thinking of trying to freeze some to bring with us on our family vacation this summer. Do you happen to know if it freezes well?
Thanks for your fantastic review, Heather. I honestly haven’t tried freezing this recipe yet to advise. If you do an experiment, please share with us how it goes!
Delicious! I didn’t have carrots, substituted celery. It still had the best flavor. Saving this recipe and will be making again. Thank you.
I’m so glad that substitution worked, Nancy! Thank you so much for sharing that with me.
I’m going to make this tomorrow. First time using Insta pot. Would brown jasmine rice or basmati be ok w same timing ?
Hi Felicia, brown rice like we used in our Instant Pot Rice with Beef (Plov) recipe, would require a longer cooking time. One of my readers wrote: “I made it with brown rice since that was all I had on hand — and increased pressure cook time to 20 minutes.” I hope that helps!
I can’t wait to try this! Do you think it’ll work ok in my 8 quart?
Hi Wendy, I haven’t tested this in an 8 quart, but I assume they would be the same. If you try it out in your 8 qt pot, I would love to hear how it goes.
Hi Natasha!
I did use my 8 quart and followed the directions exactly. The chicken and rice is a winner, and I’ll add it to my keepers! I love your recipes and love your step by step instructions. You make delicious recipes music less intimidating.
Hello Wendy, nice to hear from you and thank you for sharing your experience making this recipe. I’m happy to know that you enjoyed and loved it!
OMG this my absolute favorite recipe! So glad it’s IP savvy now. Could I double it safely in the IP?
Hi Angela, I haven’t tested doubling this, but if you are doubling the recipe and using a larger instant pot than 6qt, that should work fine to double the ingredients and not the time. Let me know how it goes doubling it.
Delicious. And fool proof. What more can I say? It was perfect!!
That’s so great! It sounds like you have a new favorite!
What I was lacking in garlic cloves (which is rare in my kitchen) I made up for with a squeeze of a half lemon at the end. It was really good!
Glad you enjoyed it!
One word…. AMAZINGGGGGGGG! If you’re in doubt about this recipe, please give it a try, the flavor is incredible even though the ingredients are so simple. Natasha knows what she’s doing because this is bomb! I was looking for recipes to rotate into weekly dinners and this fit perfectly, my picky 3 year old loved it! Now off to search her other recipes because my taste buds trust her lol
Thank you for this awesome feedback, Crystal! I’m so glad this was a hit!