Instant Pot Chicken and Rice Casserole is a flavorful, comforting dish that’s easy to make in just one pot. Perfect for busy weeknights, this recipe combines tender chicken, seasoned rice, and a creamy sauce for a satisfying meal. It’s a go-to recipe for families who need a quick, tasty dinner with minimal cleanup.
The Inspiration Behind The Instant Pot Chicken and Rice Casserole Recipe
The need for a quick, hearty, and flavorful dinner inspired this Instant Pot Chicken and Rice Casserole. With the help of the Instant Pot, a traditionally slow-braised dish becomes a speedy meal without sacrificing flavor. The casserole is a perfect combination of creamy rice, tender chicken, and a variety of seasonings, making it a well-loved favorite for busy nights or meal prepping.
Ingredients
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (or thighs)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheese (cheddar or a blend)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Fresh parsley (for garnish, optional)
Instructions
- Sauté the chicken: Set the Instant Pot to “Sauté” mode. Add olive oil and heat for 2 minutes. Season the chicken with salt, pepper, paprika, thyme, and rosemary. Add the chicken to the pot and brown on both sides (about 3-4 minutes per side). Remove the chicken and set aside.
- Sauté the onions and garlic: In the same pot, add diced onions and cook until softened (about 3 minutes). Add minced garlic and cook for another 30 seconds until fragrant.
- Add rice and liquid: Add the rice to the pot, followed by the chicken broth and heavy cream. Stir to combine. Return the chicken to the pot, placing it on top of the rice mixture.
- Cook under pressure: Close the Instant Pot lid, set the valve to sealing, and cook on “Manual” or “Pressure Cook” mode for 10 minutes.
- Release pressure: After cooking, allow the Instant Pot to naturally release pressure for 5 minutes before using the quick release to let out the remaining steam.
- Shred and serve: Remove the chicken from the pot, shred it using two forks, and return it to the casserole. Stir the rice and chicken together. Add shredded cheese on top and let it melt before serving.
- Garnish and serve: Sprinkle with fresh parsley for a fresh touch and serve hot.
Variations
- Vegetarian Version: Skip the chicken and use vegetables like bell peppers, mushrooms, and zucchini for a plant-based twist. Add extra vegetable broth for flavor.
- Spicy Version: Add a diced jalapeño or some chili powder to the rice mixture for a little heat.
- Frozen Vegetables: You can throw in some frozen peas, carrots, or green beans with the rice and broth for added color and nutrition.
Cooking Notes
- Be sure to brown the chicken first to develop flavor in the Instant Pot before pressure cooking.
- The rice will cook in the liquid, absorbing all the flavors from the chicken and broth, so be sure to use the correct rice-to-liquid ratio.
- For creamier rice, you can increase the amount of heavy cream or use a combination of cream and sour cream.
Serving Suggestions
- Serve with a side of sautéed vegetables like broccoli or green beans to complete the meal.
- Pair with a fresh salad for a light and well-rounded dinner.
- For added flavor, top with a dollop of sour cream or a drizzle of hot sauce.
Tips
- Please don’t skip the browning step: Browning the chicken before cooking it under pressure adds a lot of flavor to the dish.
- Use chicken thighs: For a juicier and more flavorful result, use chicken thighs instead of breasts.
- Meal prep: This dish can be stored in the fridge for up to 4 days or frozen for up to 2 months. It reheats well for easy lunches or dinners.
Prep Time
10 minutes
Cooking Time
25 minutes (including time for pressure cooking and natural release)
Total Time
35 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 28g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 2g
- Sodium: 600mg
Why You’ll Love Instant Pot Chicken and Rice
- Time-Saving: This recipe comes together in less than 30 minutes, making it perfect for busy families or anyone looking for a quick meal.
- One-Pot Wonder: With only one pot to clean, this recipe makes cleanup easy.
- Customizable: You can adjust the recipe to suit your preferences by adding different vegetables, herbs, or types of chicken.
- Comforting: The combination of tender chicken and fluffy rice in a flavorful broth is the ultimate comfort food.
How to Store and Reheat Instant Pot Chicken and Rice
- Storing Leftovers: Store any leftover chicken and rice in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the microwave or on the stove with a splash of chicken broth or water to prevent the rice from drying out. Stir occasionally until heated through.
- Freezing: You can also freeze leftovers for up to 2-3 months. To reheat from frozen, thaw in the refrigerator overnight and reheat on the stove or in the microwave.
FAQs
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice requires more liquid and a longer cooking time. If you use brown rice, you’ll need to increase the chicken broth to 2.5 cups and cook for 25 minutes under pressure.
Can I make this recipe without heavy cream?
Yes! You can substitute the heavy cream with half-and-half, milk, or even Greek yogurt for a lighter option. The texture will be slightly different but still delicious.
How can I store leftovers?
Store leftover Instant Pot Chicken and Rice Casserole in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months. To reheat, simply microwave or heat it on the stove with a little added broth or water to loosen up the rice.
Can I make this in advance?
Yes, you can prep the casserole in advance. Assemble everything in the Instant Pot and refrigerate it until you’re ready to cook. When ready, cook it as directed, but note that it may take a little longer to come under pressure.
Conclusion
Instant Pot Chicken and Rice Casserole is a quick, easy, and delicious meal that can be made in just 35 minutes. Perfect for busy nights or meal prepping, it combines tender chicken, creamy rice, and savory seasonings to create a satisfying dish everyone will love. With a few simple ingredients and an Instant Pot, you can have a comforting homemade meal on the table in no time!
