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.
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.
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.
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.
More Instant Pot Recipes
Instant Pot Garlic Parmesan Chicken and Rice
Ingredients
- 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
Instructions
- Cut chicken into strips.
- 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.
- Add water, heavy cream and chicken soup. Stir.
- Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir.
- Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes. Manually release pressure.
- 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.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
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.
Any solution for the hard rice. We love the recipe, and still are it but not a fan of hard rice.
Be sure you scatter the rice in so it is all in the liquid since instructions say don’t stir after adding rice.
We did 18 minutes of natural pressure release before releasing the rest of the pressure manually and I think this helped cook the rice through.
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
The Instant pot shuts off with a burn warning.
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!
I followed the recipe and it was delicious!
Should have read the comments about the cream BEFORE I started cooking….. Burn 😐
Can you double this recipe? I am new to using an InstantPot. If so, would it just take longer?
my rice is still a little hard what can I do
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
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.
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!
Wondering if withholding 1 1/2 cup liquid might influence how the rice cooks? Many people have already said theirs was crunchy.