Welcome to your new favorite weeknight dinner solution: an incredibly easy and delicious pressure cooker chicken and rice recipe! This classic, creamy meal, reminiscent of the beloved Campbells original, is now faster and more convenient than ever, thanks to modern pressure cooking technology. Whether you own an Instant Pot, Ninja Foodi, or Crockpot Express, you can whip up this hearty and satisfying dish in record time. Say goodbye to lengthy cooking times and hello to tender chicken, perfectly cooked rice, and wholesome vegetables, all from a single pot.
This amazingly simple recipe cooks and prepares in a mere 15 minutes, making it an ideal choice for busy parents and anyone seeking a quick yet flavorful meal. It’s a dish so good, even the pickiest eaters in my family give it their stamp of approval. While the classic “Campbells chicken and rice” holds a special place in my childhood memories, this pressure cooker adaptation offers the same comforting flavors with significantly reduced cooking time. It quickly became one of our most treasured Instant Pot recipes for its ease and delicious outcome.
Unlocking Flavor and Speed with Your Ninja Foodi or Instant Pot
This recipe shines not just in an Instant Pot but also as one of our favorite easy Ninja Foodi recipes. The beauty of modern multi-cookers is their versatility. No matter the brand you have at home—be it an Instant Pot, Ninja Foodi, or Crockpot Express—the principles remain the same. For this particular recipe, you’ll utilize the pressure cook function, typically requiring a separate, unattached lid for your Ninja Foodi.
One of the greatest joys of pressure cooking is the ability to cook everything together at once. This simplifies meal preparation immensely, especially on days when you’re feeling drained. The convenience of a one-pot meal not only saves precious time but also allows for more shared family moments around the dinner table—a truly invaluable benefit for any parent.
Essential Tips for Pressure Cooker Success
If you’re new to the world of pressure cooking, fear not! We have a wealth of easy one-pot meal recipes designed to build your confidence. Let’s start with a few fundamental tips to ensure your cooking experience is smooth and successful:
- Make sure to bookmark our Instant Pot recipes page. We consistently add new, exciting dishes each week!
- It’s highly recommended to print this essential Instant Pot cooking times cheat sheet. This valuable resource will help you understand the precise cooking durations for various meats, vegetables, and beans in your pressure cooker.
- For optimal results and easier cleanup, I highly recommend investing in a non-stick inner pot. While it’s good practice to know how to deglaze a pressure cooker after sautéing to prevent burning, a non-stick liner significantly reduces these issues, making your cooking experience even more enjoyable.
For context, the model I primarily use for all my recipe creations is a 6-quart Instant Pot, chosen for its ideal size and consistent performance.
Perfecting Your Pressure Cooker Chicken and Rice: Ingredient Insights
Creating the perfect bowl of Instant Pot chicken breast and rice involves thoughtful ingredient choices and preparation. Adding vegetables to this quick and easy chicken recipe not only enhances flavor and texture but also encourages kids to embrace healthy eating habits. While I always advocate for including them, you can, of course, omit them if preferred. 😉
Seasoning is kept simple with just salt and black pepper, allowing the natural flavors to shine. To maximize convenience, I typically use frozen mixed vegetables, eliminating the need for defrosting. For the chicken, boneless, skinless chicken breasts, diced into bite-sized pieces, are ideal. This ensures even cooking and tenderness, a method that also works wonderfully for dishes like our Instant Pot teriyaki chicken and rice.
Chicken Thighs: An Alternative for Richer Flavor
If boneless, skinless chicken thighs are available and on sale, I often opt for them instead of breasts. Chicken thighs generally offer a richer flavor profile and tend to be more tender. However, for sheer convenience, I’ll happily use boneless breasts if that’s what’s readily accessible and at a good price point. The key is always bite-sized pieces for consistent cooking.
Instant Pot Chicken and Rice with Frozen Chicken
Don’t have time to defrost? Making Instant Pot frozen chicken and rice is absolutely possible! The crucial step is ensuring your frozen chicken is cut into very small, bite-sized pieces *before* adding it to the pot. These pieces must also be separated; adding them in one large clump will prevent even cooking in the center. If your frozen chicken is already lumped together, a quick rinse under cool water will help break the pieces apart.
Alternatively, if you’re working with larger frozen chicken pieces, you should first follow the instructions in our guide for cooking frozen chicken in the Instant Pot. After that, drain any liquid, chop the cooked meat, and then proceed with this recipe, skipping the initial sauté step since the chicken is already pre-cooked.
Regarding rice, I personally favor Jasmine rice for its superior texture compared to cheaper long-grain varieties, and it’s more budget-friendly than Basmati. If you’re not a fan of mixed vegetables, feel free to leave them out, or simply add your favorites, like frozen peas, and omit the rest. For a richer, cheesier dish, shredded cheese is a fantastic addition, but can be easily excluded if you prefer a dairy-free option.
This pressure cooker version is strikingly similar to the stovetop casserole I grew up with—a dish made often because it was both delicious and economical. My Instant Pot simply elevates it, making it quicker and ensuring consistently perfect results. It’s a truly healthy Instant Pot dinner recipe that doesn’t compromise on flavor or convenience.
While the recipe primarily uses salt and pepper, feel free to incorporate any other spices you enjoy to personalize the flavor. If you’d like to use fresh green beans and baby bella mushrooms, you can adapt the method from our Instant Pot chicken mushroom casserole.
The first step involves sautéing your diced chicken. Most multi-cookers feature a “Sauté” function, sometimes labeled “Brown/Sauté.” It’s essential to dice your meat into bite-sized pieces to ensure it cooks evenly and remains wonderfully tender. You only need to cook the outsides until no longer pink; the insides will continue to cook perfectly during the pressure cooking cycle. After this initial browning, remember to turn the pot off before adding the remaining ingredients.
Creamy Pressure Cooker Chicken and Rice with Cream of Chicken Soup
If you’re a busy parent without a multi-cooker, I cannot recommend one highly enough! These appliances are game-changers, combining a pressure cooker with typically six or more other functions, allowing you to replace numerous kitchen gadgets. I personally use an Instant Pot, Crock Pot Express, and Ninja Foodi interchangeably for this recipe and countless others. They make dinner time incredibly quick and effortless, transforming meal prep into a joyous experience.
Initially, some users experienced issues with previous versions of this recipe, such as undercooked chicken or the pot failing to reach pressure. These issues were typically due to larger chicken pieces not cooking through, or rice stirring preventing proper pressure build-up. I’ve since revised the recipe to address these concerns, specifically by emphasizing that chicken must be cut into small cubes. This ensures even cooking every time.
Another common pitfall, if directions aren’t followed precisely, is with the rice. Unlike making Instant Pot white rice with just water, this recipe involves other ingredients. Therefore, the specific layering and “no-stir” rule are vital to prevent issues like the “Burn” notice or unevenly cooked rice.
I remember feeling quite intimidated by my pressure cooker at first. But after a little experimentation, it quickly became an indispensable tool in my kitchen. Now, I use it almost daily and share new, incredibly simple and delicious pressure cooker recipes like this one every week.
Key Ingredients for the Best Pressure Cooker Chicken and Rice
To create this irresistible one-pot meal, gather these simple ingredients:
- Rice: 1 cup of white rice (Jasmine rice is highly recommended for its texture and flavor; avoid instant white rice for this recipe).
- Olive Oil: 2 tablespoons of extra virgin olive oil for sautéing.
- Chicken: 1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized cubes. Pre-cooked shredded chicken can also be used; simply skip the initial sauté step.
- Frozen Vegetables: 1 cup of mixed frozen vegetables (no defrosting needed, which adds to the convenience!).
- Cream of Soup: 1 can of cream of chicken soup (or cream of mushroom soup for a slightly different flavor profile).
- Chicken Broth: 2 cups of chicken broth or stock. Broth is superior to water here, providing a richer depth of flavor, much like in our creamy Crock Pot chicken recipe.
- Cheese: 1/2 cup to 1 1/2 cups of shredded cheese (optional but highly recommended for extra creaminess; sharp cheddar is a family favorite).
- Seasonings: Salt and pepper to taste. Optional: 1/2 small diced onion (yellow or white) and 1 tsp garlic salt.
- Equipment: A 6-quart Instant Pot or similar pressure cooker. A non-stick inner pot is highly suggested for easier cooking and cleanup.
For those considering alternatives to raw chicken, rotisserie chicken works beautifully. Just use the equivalent of two diced breasts and skip the initial browning step, adding the pre-cooked chicken directly to the pot. We’ve also experimented with adding other vegetables like broccoli, as seen in our Instant Pot chicken broccoli rice recipe.
Below is a quick step-by-step guide, with a more detailed printable recipe card available at the bottom of this post for your convenience. Begin by adding your bite-sized chicken pieces and diced onions to the inner pot with olive oil. Select the “Sauté” function and cook just until the chicken’s exterior is no longer pink (the insides will finish cooking during the pressure cycle). Once browned, turn the pot off.
How to Cook Chicken and Rice in Your Instant Pot: Step-by-Step
- First, sprinkle your sautéed chicken and onions with seasoning. In a separate bowl, whisk together the chicken broth and cream of chicken soup until smooth. Stir in your frozen vegetables at this point. Pour this creamy mixture over the chicken in the Instant Pot and stir very well, ensuring there are no clumps of soup.
- Next, gently sprinkle the uncooked white rice over the liquid. DO NOT STIR THE RICE INTO THE MIXTURE. Simply submerge the grains gently into the top layer of liquid without mixing. This crucial step prevents the rice from settling at the bottom and potentially causing a “Burn” notice.
- Close the lid of your pressure cooker and ensure the steam release valve is sealed. Set the cooker to 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. After 3 minutes, carefully open the steam release valve to quick release any remaining pressure. This small natural release period is key to achieving perfectly tender and fluffy rice.
- If you perform a quick release immediately after cooking, the rice may not be as perfectly tender and fluffy. The natural release helps the rice absorb remaining moisture and settle.
- Finally, carefully lift the lid. If using, add shredded cheese now and stir until it melts into the creamy rice. Serve immediately, topped with extra cheese if desired. Your chicken will always be tender and flavorful, and you’ll love the simplicity of this one-pot meal!
While I haven’t personally experimented with brown rice for this specific recipe, many others have shared their successful methods in the comments section below.
Pressure Cooker Chicken and Rice Recipe
This pressure cooker chicken and rice casserole is a creamy, family-favorite dinner. Cook chicken, rice, and vegetables perfectly in your Instant Pot or Ninja Foodi in just 12 minutes of active cooking time!
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Equipment
- 1 pressure cooker (Instant Pot, Ninja Foodi, Crockpot Express)
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
- 2 cup chicken broth, could use water but broth is preferred
- 1/2 cup cheese, cheddar, shredded (optional)
Instructions
- 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 pot off!
- 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 soup are smoothed out.
- Sprinkle rice on top and DO NOT Stir! Just gently press down so the grains are slightly submerged in the liquid.
- Put the lid on the Instant Pot, close the steam valve, and set to Manual (or Pressure Cook) on high pressure for 9 minutes. (10 minutes is also fine if you prefer rice a bit softer).
- Allow to naturally release for 3 minutes when done, then let out the rest of the steam. Carefully lift the lid. Add cheese now and stir until melted, or serve topped with cheese.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently Asked Questions (FAQ) about Pressure Cooker Chicken and Rice
Among our top favorites are this creamy chicken and rice, followed closely by lazy lasagna, spaghetti, and chili. We also regularly prepare several other budget-friendly meals using the high-pressure function on a weekly basis, proving the Instant Pot’s versatility for quick and easy dinners.
Yes, absolutely! You can cook frozen chicken in the Instant Pot. For best results, it should be broken apart into smaller pieces and cooked with a bit of broth to ensure it steams properly and becomes tender. In about 12 minutes, you’ll have chicken that’s easy to shred for sliders or to use in recipes like this one. Just follow the specific directions for frozen chicken in the main recipe above.
The “Burn” notice on an Instant Pot typically occurs when there isn’t enough thin cooking liquid to generate sufficient steam, causing the bottom of the pot to become too hot. To avoid this common issue, it is crucial not to stir the rice into the mixture. Instead, gently sprinkle the rice on top and only lightly submerge it into the liquid. This layering technique allows the liquid to reach the bottom and create the necessary steam for pressure to build without scorching the rice.
Understanding the Nutrition of Campbell’s Style Chicken and Rice
While this recipe delivers ultimate comfort and flavor, it’s worth noting that it’s not designed as a low-calorie meal. However, everything in moderation, right? The good news is that by making it at home, you control the ingredients, ensuring a wholesome meal packed with tender chicken, fluffy rice, and a generous portion of mixed vegetables, all cooking up perfectly in no time.
Can You Make Chicken and Rice Recipe with Noodles Instead?
Absolutely! If you’re craving noodles rather than rice, you can easily adapt this recipe. Simply follow our pressure cooker chicken noodle casserole directions for a delicious twist. Want to add some earthy flavor? Feel free to throw in quartered fresh mushrooms to make a creamy mushroom chicken and rice dish!
Delicious Variations: Made with Sausage or in a Slow Cooker
For those who enjoy a different protein, this recipe can be adapted to feature sausage. If you’re interested in a savory sausage and rice dish, try our dedicated Instant Pot sausage and rice recipe! Remember to add cheese at the end and stir until melted for an extra layer of yumminess, or serve with a sprinkle of fresh shredded cheese on top.
If you prefer the “set it and forget it” convenience of a slow cooker, you can certainly make crockpot chicken and rice. We’ve tried both methods, and while the pressure cooker is significantly faster, the slow cooker offers its own unique charm. For both approaches, I’ve modified classic recipes, like the one found here, adjusting ingredients and cooking times to ensure the chicken remains moist and the rice is perfectly fluffy.
Other Easy Pressure Cooker Chicken Recipes You’ll Love
If you enjoyed this creamy chicken and rice, you’ll definitely want to explore these other fantastic pressure cooker chicken dishes:
- Our cheesy Instant Pot chicken parmesan casserole is a definite family favorite.
- For a uniquely savory and addictive meal, try the pressure cooker crack chicken casserole.
- A popular dinner idea for those who like a kick: spicy honey Instant Pot chicken.
- Learn how to cook a pressure cooker frozen whole chicken for a truly hands-off meal.
- White rice pairs perfectly with our flavorful Instant Pot spicy teriyaki chicken.
- Discover many more easy Instant Pot chicken recipes here to expand your repertoire!
And yes, this recipe works just as wonderfully in your Ninja Foodi! The cooking times and high-pressure settings are identical. Simply use the non-attached lid designed for pressure cooking and select the pressure cook button.
