Instant Pot Garlic Parmesan Chicken and Rice
Instant Pot Garlic Parmesan Chicken and Rice is an easy chicken dinner recipe perfect for busy weeknights.
This easy recipe serves 4-6 people and can be on the table in under 40 minutes.
Instant Pot Garlic Parmesan Chicken and Rice is an easy chicken dish that is rich and creamy and loaded with Parmesan cheese.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
To make this chicken dinner, I started by slicing some boneless, skinless chicken breasts into strips.
Then I turned my Instant Pot on to the Saute Normal setting.
I added some margarine to the Instant Pot while it was heating up.
I added the chicken breast slices to the pot and cooked them until almost no pink remained.
Then I added some water, heavy cream and cream of chicken soup to the pot.
I stirred the contents of the Instant Pot gently and then added some long grain white rice, garlic powder, onion powder, salt and pepper.
I did not stir after adding the rice.
Then I placed the lid on the Instant Pot, locked it in place and turned the steam release handle to the sealing position.
I turned on the Pressure Cook High setting for 5 minutes.
Once the Instant Pot was done cooking, I immediately opened the steam release handle to do a quick release.
I removed the lid once the float valve dropped all the way down.
Then I added some shredded Parmesan cheese and parsley flakes to the pot.
I stirred well until all of the cheese was melted.
This creamy chicken and rice dish is packed with flavour.
If you have an Instant Pot then you need to try this Instant Pot Garlic Parmesan Chicken and Rice!
*this recipe was tested in an 8 Quart Instant Pot Duo
Instant Pot Garlic Parmesan Chicken and Rice
- 1.5 lbs chicken breast, boneless, skinless
- 1 tbsp margarine
- 2 1/2 cups water
- 2 cups heavy cream
- 10.5 oz cream of chicken condensed soup
- 2 cups long grain white rice
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 2 cups Parmesan cheese, shredded
- 2 tsp parsley flakes
- Slice chicken breast into strips.
- Turn Instant Pot on to Saute Normal.
- Add margarine to the pot while it’s heating up.
- Add the chicken breast slices to the pot and cook until almost no pink remains.
- Add the water, heavy cream and cream of chicken soup to the pot and stir gently.
- Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir.
- Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.
- Pressure Cook on High for 5 minutes.
- Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.
- Once the float valve is all the way down remove the lid.
- Add the shredded Parmesan and parsley flakes to the pot.
- Stir well until the cheese is all melted.
- Serve immediately.
This recipe was tested in an 8 quart Instant Pot Duo.
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This recipe was awesome! 5 stars from my family. I followed the recipe exactly. Maybe 1/2 cup less of cheese would be better but flavor was great. Picky eater had 3 bowls!! WINNER
Added steamed broccoli at the end. SO YUMMY!!
Can I use orzo or another type of grain?
This was flavorful and delicious! I didn’t have any heavy cream so I substituted whole milk, and it still came out great! I made this in a 6-quart Instant Pot, and when I did the quick release, some of the sauce came spurting out with the steam and made a pretty good mess…I’ll just hold a large inverted bowl over the top next time to catch some of the splatter! 😉
I just made this, and it burned.
Step 6: Do not stir!
Someday I will let go of my stuborness and read ALL the instructions. I did subsitute Cream of Chichen with herbs and it smells amazing.
I have made this a couple times, huge hit with my family! I didn’t have heavy cream so I used a block of cream cheese. Its delicious!
This recipe was DELICIOUS however, doing a quick release just made a huge mess! The cream sauce was spraying out of the vent all over my kitchen and made a mess of the I.P. I think a natural release would work much better. I used a 6 quart.
I used brown rice instead of white and it wasn’t as thick as the pic showed. Still a lot of liquid. Also not good at cooking chicken so there were some pick bits so I just did slow cook for a half hr while I waited for the hubby to get some. We shall see 🤗
I made this for dinner last night and it was so easy and ended up pretty well! I will say that I would cut back a lot on the black pepper next time because it was wayyyyy too prevalent in the dish. I’ll probably put in some italian seasoning and celery salt in next time and use maybe a quarter teaspoon of black pepper and let people season with more if they want. Also, I don’t know if anyone else has had this issue, but we ended up with a bunch of leftovers and the rice basically turned into a mushy lump overnight, so the texture is a lot more like porridge than cheesy chicken and rice. I’ll have to figure out if there’s a better way to store it so that the rice doesn’t get too mushy. Maybe if I let it cool uncovered before I put it in the rubbermaid, that’ll let some moisture out and it won’t steam the rice more when I close the container. Overall, a pretty good recipe, and with it being so easy and customizable, I forsee this being a staple meal in our busy house!
So very good. Followed the directions exactly. This is not a dry fluffy rice dinner. Very creamy and cheesy. Husband loved it.