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.
This food tastes really good when it comes out. I’m giving it one star because I cannot cook it without getting food burn. The first time it was my own fault because I stirred it. The 2nd time I did not stir it and I did the chicken in a separate pan but I still keep getting the food burn. I followed the rest of the instructions exactly but still had the food burn.
I got a burn notice but everything was cooked through by then. Next time I think I’m going to ad the cream post cooking and use chicken broth instead of water, and maybe double the water amount…
I made this last week and it was amazing. I will definitely be making this again.
Is there a way to convert to pan or slow cooker. Dont have an instant pot but got this off a slow cooker recipe list
Added 8 oz fresh Sliced mushrooms, cream of mushroom soup instead of cream of chicken, minute rice to combat crunchy rice. My family loved it. And it was even better the next day.
Very good! After reading reviews of undercooked rice, I cooked this for 9 minutes with a 10 minute natural release and followed the rest of the recipe as stated! Very good and makes a ton! Will definitely add this to my rotation of IP meals.
This turned out great! I was pretty skeptical but had agreed to make it for my kid (she picked out the recipe). I was sure I was going to get the burn notice but didn’t. Followed the recipe almost exactly except did NPR for 18 minutes and then manually released the rest. I also cut the chicken into cubes instead of leaving as strips. No other modifications though and turned out yummy!
I’d love to try this but the video won’t go away and let me see the recipe.
Do you have nutrition info?
Can I make just the chicken and sauce and pour over cauliflower rice? How would you adjust? I tried it before and it turned out perfect I am just trying to cut out carbs.