Instant Pot Garlic Parmesan Chicken and Rice

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Instant Pot Garlic Parmesan Chicken and Rice is creamy, rich comfort food with chunks of white chicken meat. It is probably my favorite chicken Instant Pot meal to date.

Instant Pot Garlic Parmesan Chicken and Rice

This delicious meal can easily be made in 30 minutes and serves 4 to 6 people. It’s perfect for a weeknight meal and is best served with a green salad, or steamed broccoli or green beans.

Heavy cream, a can of condensed chicken soup, and cream cheese plus lots of Parmesan cheese makes Instant Pot Garlic Parmesan Chicken and Rice an insanely creamy and cheesy meal.

Instant Pot Garlic Parmesan Chicken and Rice

Garlic powder and onion powder give it all the extra flavor it needs.

Lefotvers reheat well.

You can use chicken thighs instead of chicken breast.

The cream cheese that’s added at the end is what really makes this a wonderfully delicious chicken and rice. Kids will love this Instant Pot Garlic Parmesan Chicken and Rice. It has a fair amount of garlic flavor, but it is not too strong.

Instant Pot Garlic Parmesan Chicken and Rice

For best results, shred your own Parmesan cheese from a block of Parmesan instead of buying pre-shredded.

I use the Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and love it. It can also be used as a slow cooker and a yogurt maker.

The whole family will be happy with this Instant Pot meal. It is so, so easy to make.

Instant Pot Garlic Parmesan Chicken and Rice

More Instant Pot Recipes

4.08 from 14 votes
Instant Pot Garlic Parmesan Chicken and Rice
Instant Pot Garlic Parmesan Chicken and Rice
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Instant Pot Garlic Parmesan Chicken and Rice is creamy, rich comfort food with chunks of white chicken meat. It is probably my favorite chicken Instant Pot meal to date.

Course: Main Dish
Cuisine: American
Keyword: instant pot
Servings: 4
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 1/2 cups water
  • 1 1/2 cups heavy cream
  • 1 (10.5-ounce) can cream of chicken condensed soup
  • 2 cups uncooked long grain rice
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups shredded Parmesan cheese
  • 1/2 cup shredded cheddar or colby jack cheese
  • 1 tablespoon chopped fresh parsley
  • 4 ounces cream cheese, cut into chunks and softened
  1. Cut chicken into strips.

  2. Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone.

  3. Add water, heavy cream and chicken soup. Stir.

  4. Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir.

  5. Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes. Manually release pressure.

  6. Once the pin drops, remove lid and stir in cream cheese. Stir in Parmesan cheese, cheddar, and parsley. Place lid back on for a few minutes to melt cheese. Stir and serve. It will thicken up as it cools.

Recipe Notes

Note: Cooking time does not include time for Instant Pot to pressurize. This usually takes about 10 minutes but can vary.

Instant Pot Garlic Parmesan Chicken and Rice

Disclosure: This post contains affiliate links.

25 thoughts on “Instant Pot Garlic Parmesan Chicken and Rice

  1. My husband loves this! With a newer model I was worried about the burn notice…I pre boiled the rice and sauté the chicken with onions and butter before hand and it came out perfect with no issues 🙂

  2. Really frustrated. Followed the direction exactly and it kept burning. Had to take it all out and finish cooking it on the stove. Any recommendations to prevent this from happening next time?

  3. Can I do this in a slow cooker instead? I’m thinking that would help the rice cook better. I’m afraid it would turn out mushy though.

  4. I made this in an Insignia pressure cooker. I followed the recipe exactly (including adding the cream before pressure cooking. My cooker doesn’t have a “manual” setting, so I used the rice setting, which ran for about 13 minutes. I allowed it to cook the entire time and then let it sit for 5 minutes after it finished before releasing the pressure. It turned out great. It was good even before adding the cheese and fantastic after adding it. Everyone loved it!

  5. This recipe doesn’t work. I did everything exactly as it said and cooked for 5 minutes, but when I released the pressure it spewed liquid all over the kitchen, and the rice wasn’t cooked at all. I tried re-pressurizing it to cook another 5 minutes, but then I got a burn warning. Pinterest fail!!

  6. Very good. Used Basmati Brown Rice, didn’t have heavy cream so I used milk. Changed my pressure cook time to 12 mins and it turned out fantastic. Would be good with added veggies.

  7. I made this tonight. I added mushrooms while sautéing the chicken and onions. When it was done I added half a bag of frozen peas. It was delicious

  8. I just finished eating this and….WoW!
    I halved the recipe cause I have the 3 qt IP. Easy to do. Followed the recipe/instructions and it turned out perfect. The people who experienced a burn notice might need to deglaze after adding the water (I used chicken broth in place of water). My rice was perfect. I did add an extra min on the pressure time cause I’ve had hard rice from IP before. Thanx so much for this recipe; adding it to my favorites.

  9. Can you further specify rice type? Like another commenter mine was still hard, but I think your recipe may need parboiled uncooked rice vs just uncooked rice

  10. This recipe didn’t disappoint and I was able to please the entire picky bunch of kids in our house. Made it exactly as written. This will be a new favorite!

  11. I tried this a few weeks ago and keep forgetting to comment. This was fantastic. Very rich, which is what I was hoping it would be. Didn’t have cheddar so I had to omit. I served this with broccoli. Absolutely fantastic. My Instant Pot wouldn’t come to pressure though, kept getting the burn error, so I finished on the stove. Not the recipe’s fault, I hear some models “burn” easier than others, so I plan for that whenever I try a new recipe. I’d totally make this again and maybe brown the chicken on my stove instead of the Instant Pot to see if that helps so the pot isn’t so hot to begin with. Again, NOT the recipe’s fault, I loved it and I’d make it again and again, burn or no burn! Thank you for a fantastic recipe! <3

    1. Is it the heavy cream making it burn? I’ve seen other instant pot recipes where they tell you to add the milk or cream at the end so it doesn’t burn. Just a thought.

    2. I haven’t tried this one yet but I wait to put the dairy in on my Instant Pot so maybe that will help? I goofed one time and added cheeses before pressure cooking and got the burn notice along with it caked onto the bottom of the pot. I had to change it over to my multi cooker to finish it 🙁 I have put cream of chicken soup in mine but did not stir it in, just poured it on top of chicken. If you were to try it again, I would try it by adding the heavy cream at the end. As Kim mentioned some IP seem to get the burn warning more then others.

      I am afraid to put dairy in my before hand after that last incident haha!

      1. Wondering if withholding 1 1/2 cup liquid might influence how the rice cooks? Many people have already said theirs was crunchy.

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