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.
We loved it, did have a little burning on the bottom but it really didn’t hurt the meal, the only thing i changed was i used milk instead of cream. Followed exactly and will be making this again, next time i would like to try adding some mushrooms or broccoli. For sure a keeper.
Have made it multiple times and the kids love it especially my son….greattttt. Quick and simpe….thanks
Hi .. this recipe turned out great… although not as creamy as I thought… maybe because I didn’t add enough ingredients to make it creamy?
I was wondering if you can freeze this? How long will this last in the fridge? There are leftovers ….ad I’d hate to throw it out…
This recipe was delicious! I read the comments prior to making. I have an 8-quart Instant Pot. I took suggestions from Mike Baggett and Kym. I sauteed the chicken and onions in a frying pan. I used 3 cups of low sodium chicken broth (so it wouldn’t be overly salty). In the Instant Pot I whisked together the chicken broth, soup, cream, and seasonings together. Stirred in the slightly cooked chicken and gently poured the rice over the top (I used medium grain rice as that’s what I had). I cooked it on high pressure for 8 minutes and let it natural release for 15 minutes then quick release. The rice was cooked perfectly. I then added in the cheeses, stirred everything together. The next time I make this recipe I will try chicken thighs and add in some spinach.
I had no issues with getting a burn message. The only things I did different was, omitted the cream cheese, I’m not a fan, added milk instead of heavy cream afterwards, along with some steamed broccoli. I always do a complete, natural release with rice, which can be up to 30 minutes, and it always turns out perfect! I love this recipe, so yummy and so easy!
SOOOOOO GOOD!!! I just got my Instant Pot and this was the first meal I made in it and it did not disappoint. I started by reading about 50 reviews in to get a grasp for what modifications needed to be made. This is what I did: I cooked 2 large cubed chicken breasts in about 3 tablespoons of butter, added in the onion when the chicken was almost cooked and there was no need to scrape the bowl as it didn’t brown and there was still a little liquid left over. I added a cup and a half of chicken broth and then sprinkled in 2 cups of rice and did not stir. There was plenty of liquid in there and everything was plenty submerged. I locked the lid, set it to 7 minutes to pressure cook and then prayed. When the timer went off I turned it off and let it naturally release for about 18 minutes then manually released the remaining pressure. When I took the lid off the rice looked crunchy but I tested it and it was fine. I added a cup and a half of heavy cream, a can of cream of chicken soup and about 1 cup of Parmesan and 1/2 cup of a cheddar mix. I stirred it all together and put the lid on for a few minutes to let the cheese melt. I then added a bag of microwaved steamed broccoli and voila! So dang good. Even my skeptical 16 year old gave it an 8 out of 10. Next time I will do 2 bags of broccoli and 4 chicken breasts. The best thing about this recipe is that you can do whatever little tweaks you want and make it to your liking. Highly recommend.
I just tried this recipe and it turned out great, I read some of the reviews and changed it a little bit. I used a Crock Pot Express cooker and used 3 cups of chicken broth instead of water and browned the chicken in a skillet but still give this recipe 5 stars, it is a great one for my dinner rotation. My wife loved it and said I could make this for her anytime. Since I’m disabled and stay home she loves coming home to dinner, I figured since she did it for me and the kids for the first 30 years of our marriage it’s the lest I could do is have her dinner ready when she’s done for the day. She always hollers what smells so good from her upstairs office. Love the recipe, Thanks
You pour the rice over the chicken and do not stir. I use the same pot and mine came out fine
Burned mine too. Cleaned out rice, used a gentler method for cooking rice. BURNED again. Transferred to a pot on the stove, which finished it nicely.
Then tried the recipe again, this time with a smaller quantity (about HALF), thinking perhaps the first batch failed because my pot was too small. Nope. BURNED again.
I’m positive it’s the weight of the chicken. Pushes the rice down against the bottom of the pot.
I use the Instantpot DUO 6 quart. Does not work. I don’t understand how anyone can get this recipe to work with an instantpot. Either it’s pure luck or their model is way better than mine.
Flavor is excellent and I really really want to love this, but both times I’ve made the recipe my rice has been rock hard. The first time we dealt with it, this time I spend an additional 30 minutes adding time, testing, then adding more time, before I finally took half of it out and cooked it on the stove. I’m skeptical to try a third time!
I found that after I stir in the cheese I seal it back up for 5 more minutes and it comes out perfect. If I don’t do that my rice is still hard.
Try instant rice instead of regular rice
New favorite recipe! Made some minor modifications: I left out the heavy cream, cream cheese, and cheddar cheese and only added cream of mushroom and the Parmesan and it was perfectly creamy. I also added some sliced carrots and celery. I love garlic, so I used 5 cloves of roasted garlic instead of garlic powder. I used chicken broth instead of water. I also got a “food burning” alert the first time I made it. I used the “rice” setting (low pressure) for 12 minutes with a 10 minute natural release, and it turned out fine. Thank you, Christin!
I really liked your modifications the best. The carrots and celery was a hit! I did add the heavy cream for the extra creaminess but that is all I did different. Was so delicious 🙂