Hey there, friend! So, you know how sometimes you just want dinner to basically cook itself while you flop on the sofa and catch up on messages? Well, that’s precisely how I started making this Instant Pot Creamy Chicken and Rice. (Actually, the first time was a total last-minute panic when my in-laws were due for supper, but hey – it worked a treat!) There’s something very comforting about one-pot meals where you toss everything in, press a few buttons, and suddenly your house smells like you actually planned ahead. I make this at least once a fortnight – sometimes even more if the weather’s gloomy or I’ve had one of those days. You know the ones.

What Makes This a Keeper?

I’ll be honest—my kids act like I’m the second coming of whoever invented chicken and rice every time I make this. I bust this out when I need everyone to be quiet at the table for five minutes (it’s so creamy people just dig in!), or when I’m a bit too knackered to bother with fancy sides. Also, I love how I can pretty much clean out the fridge with add-ins—oh, and here’s the kicker, the cleanup’s a breeze. Once, I tried making a stovetop version and it turned into a gluey mess. Instant Pot for the win, every time. (Even if the dog keeps nudging my leg while I’m sautéing…)

Here’s What You’ll Need (Swaps Welcome!)

About 1.5 lbs boneless, skinless chicken breast or thighs (Frankly, thighs are juicier; use what you have. Once I even used leftover rotisserie. Worked!)
1 1/4 cups long grain white rice (My grandma swears by jasmine, but honestly, just don’t use brown rice—it takes way longer, trust me…)
1 medium onion, chopped (Sometimes I cheat with pre-chopped frozen onion, don’t tell.)
2 to 3 garlic cloves, minced (Or a generous spoon of the jar stuff in a pinch.)
2 carrots, diced (Peeling optional if you’re lazy, like me.)
1 cup frozen peas (Or mixed frozen veg. Or skip entirely—I won’t tell the veggie police.)
2 1/2 cups chicken broth (Boxed, homemade, or even water with a bouillon cube. No judgment.)
3/4 cup heavy cream (Or half-and-half, or even plain yogurt if you’re feeling virtuous. Once I used oat milk cream…it was all right, not earth-shattering.)
1/2 cup shredded cheddar or parmesan (Or basically whatever cheese is lurking in the fridge. Pepper jack is fun, too.)
1 tablespoon olive oil or butter (Or both. I’ve definitely done both when feeling fancy.)
Salt & pepper (To taste! I tend to go heavy on the black pepper.)
1 teaspoon dried thyme (Or Italian seasoning, or just a pinch of something green.)

How I Throw It All Together

First, hit Sauté on your Instant Pot, drizzle in the oil (or drop in butter, or both), and chuck in the onion and carrots. Give ‘em a good stir for about 3-4 minutes until the kitchen smells inviting. Don’t walk away; things burn faster than you think.
Add the garlic—wait 30 seconds or so, just until fragrant. (I always worry I’ll burn the garlic; just keep it moving!)
Cubed chicken goes in next. Not too precious, just try to keep the pieces sort of even. Brown them lightly—a couple minutes is fine; you don’t need them cooked through.
Pour in the rice, thyme, a pinch of salt and pepper. Stir it up, then add the broth. Now, scrape the bottom really well. Seriously, get in there—otherwise, the dreaded BURN warning will find you (don’t ask how I know).
Pop the lid on, seal the vent, and set to high pressure for 8 minutes. (Yes, just 8! I used to do 10, but the rice went mushy. Learn from my mistakes.)
Once it beeps, let the pressure do its thing naturally for about 10 minutes. If you’re impatient, you can quick release after 5—it’s honestly not a disaster, it just sputters a bit more. I usually use this time to shovel up lunchboxes or glance at a few memes.
Open it carefully (steam facial, anyone?). Give everything a really good stir—it can look a little gloopy at first, but it smoothes out. This is where I sneak a bite for “quality control.” Now, add in peas, cream, and cheese. Stir until it all comes together and turns gloriously creamy.
Taste, adjust salt and pepper if you like, and then serve immediately. Or, let it sit for a few minutes; actually, I think it tastes even better once it’s cooled off slightly!

Notes From My Totally Not-Organized Test Kitchen

If you forget to thaw the peas—don’t worry, they’ll be fine. (Ask me how I know.)
I tried this once with less broth, hoping for extra creaminess, but it turned into cement. Learn from me, please.
If your rice is a little chewy, just stir it and leave the lid on for 3-4 minutes. That usually sorts it out.

Happy Little Experiments (Some Hits, One Miss)

Chopped mushrooms go nicely. One time I tried sweetcorn instead of peas—my son declared it “genius.”
Toss in a spoonful of Dijon for tang. It’s surprisingly fancy.
Once, I attempted adding spinach at the start. It vanished into nothingness. Now I just stir it in at the end, letting the heat wilt it.
Also—don’t try doubling the rice but not the broth. It…was a brick. Stick to the ratios above!

What If I Don’t Have an Instant Pot?

So, technically you could use a regular pressure cooker (old school, but still ticking in my aunt’s kitchen), or even try the stovetop with more hands-on love. Or use a slow cooker—just up the cook time to a few hours on LOW. Fair warning: the creamy magic is less… magical. But it still tastes homey.

How Long Does It Keep?

Supposedly, airtight in the fridge, you’ll get 3 days—it reheats well with a little splash of broth or milk. But, honestly, our leftovers rarely survive breakfast the next day. I mean, cold straight form the fridge is not hard to imagine either!

How I Like to Serve It (And What My Family Says)

I usually dish this up in big bowls with a sprinkle of parsley (if I have it). My daughter likes shredded rotisserie chicken tossed in at the end instead of cooked in. Sometimes with crusty bread on a chilly day, or if it’s hot, just a crisp salad. There’s some heated debate in my house about adding hot sauce—my husband’s a fan, I’m on the fence.

Things I Learned the Messy Way

Do. Not. Rush. The natural release—rice can glom together if you crank it open too soon.
I forgot to deglaze the pot once and got that dreaded error message. Not fun! Always scrape those brown bits.
Add cheese after cooking, not before—I tried both, and trust me, melted clumps are no fun to clean up.

Real Questions People (Okay, Mostly My Cousin) Have Asked Me

Can I use brown rice?: Oh, I wish! Brown rice takes a lot longer, and if you just sub it in without tinkering, the chicken’ll get dry. Stick with white for this one.
Does this freeze well?: I mean, I’ve done it in a pinch, but the texture’s a bit odd when reheated. Maybe not guest-worthy after defrosting, but perfectly fine for a midnight snack.
What if it’s too thick?: Stir in a glug of broth or milk—they both work. Actually, I quite like it a bit thick, almost stewy.
Best way to clean the pot?: Honestly? Soak it right after, otherwise the rice sticks like cement. Or use a nonstick liner—I got mine after reading this blog with IP accessory ideas.
Recommendations for Instant Pot newbies?: Yes! The official manual is decent, but this Serious Eats guide is chock full of tips. And don’t be intimidated, it’s honestly just a high-tech slow cooker.

Whew. That’s basically my brain dump for Instant Pot Creamy Chicken and Rice. Try it next time you need delicious, low-fuss comfort. And if you find a substitution that’s outrageous or brilliant (or both), send it my way! Happy cooking—and remember, sometimes it’s the little mistakes that make the best stories.

Instant Pot Creamy Chicken and Rice