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.
Everything about this was great! Just don’t double the recipe in the instant pot!!… I kept getting the burn message! Easy, ingredients you already have on hand and taste great… even for my picky family! Winner winner Chicken dinner!
I used half and half and chicken thighs because that is what I had on hand. My husband loved it and he doesn’t like chicken. It is a go to recipe.
This was fantastic. It gets a 5 star review. My wife passed away January of this year and I now have to learn to cook. This was easy to cook, fast with the insta pot and was totally delicious. I have already shared it with several friends and family.
Yum! Easy & delicious recipe.
Loved it. Going to make it again this afternoon with a few lower calorie substitutes ( turned out great when I did that before). Couldn’t be yummier.
Can you substitute the rice for brown rice? Would that cool different? Or do you know if I would need to add time?
White rice cooks in 15 minutes on the stove, while brown rice rice takes 40. I would definitely search up “instapot brown rice,” before attempting any substitutions.
Can I double the recipe? Do I need to increase the cook time?
I made this BUT substituted leftover smoked ham for the chicken. OMG…FABULOUS!!! No clue how it is with chicken but it’s to die for with smoked ham!
This was yummy but I did modify it a bit after reading some of the reviews. I cooked the chicken first and when it was almost done, that is when I added the onion. I then sauted these together until the onion was translucent. I also used 3 cups of salt-free broth instead of water. To ensure I didn’t get a burn alert, I made sure that the chicken completely covered the bottom of the pan to ensure to rice sat on top of the chicken, not the pan. Lastly, I cooked for 7 minutes and allowed a natural release for 15, then manually released the rest. It was cooked perfectly.
how did you make sure the chicken was at the bottom of the pan after adding broth/soup/heavy cream?
I sautéed the chicken and then added the liquid, seasonings and then the rice without stirring, like it says but got the burn message, released the pressure. Some rice was still crunchy so I out it into a covered pot on the stovetop. It was so delicious, wish I could have cooked until done in the instant pot.
So good! Made as directed and had zero issues with burn or crunchy rice. I used a 6 quart IP. I made sure to get all the brown bits off the bottom of the pot before adding the rice/spices and did NOT stir in the rice per the directions. Super creamy and had leftovers, which tasted just as good.
My son Loves this but, I can’t fix it without burn. The Pot never pressurizes. I hate this…
I made it tonight without the burn.
Try increasing the liquid. I doubled the recipe and added about a cup of extra water with skim milk instead of heavy cream and it was perfect.
I had the same issue. As soon as the pressure timer came on I quickly turned the ip back and forth to stir the contents. I only did this a few times and the burn food light did not come back on. The food was fantastic