Creamy, cheesy, and loaded with flavor-packed chicken, Instant Pot Garlic Parmesan Chicken and Rice is the ultimate weeknight comfort food. In just about 20 minutes (with minimal hands-on time), you’ll have a hearty, satisfying meal all in one pot—and the irresistible aroma of garlic and melted cheese will have everyone running to the table!
Why You’ll Love This Recipe
- Ultra-Creamy Texture: The blend of heavy cream, cream cheese, and Parmesan creates a dreamy, decadent sauce that clings to every grain of rice.
- True One-Pot Magic: Everything—from browning the chicken to melting in the cheese—happens right in your Instant Pot, so cleanup is blissfully easy.
- Bold Garlic-Parmesan Flavor: Each bite bursts with garlic and nutty Parmesan, making this dish an instant family favorite for cheese-and-garlic lovers.
- Fast, Fuss-Free Comfort: Dinner is on the table in about 20 minutes, but tastes like you cooked all day. Minimal chopping, maximum flavor!
Ingredients You’ll Need
This Instant Pot Garlic Parmesan Chicken and Rice recipe is built on humble ingredients that shine together—from juicy chicken to pantry staples like rice and aromatic seasonings. Each ingredient plays a big role in the creamy finished dish, so don’t skimp on quality!
- Boneless, skinless chicken breasts (1 1/2 lbs): Lean protein that stays juicy when pressure-cooked and soaks up all the savory flavors.
- Butter (2 tablespoons): Adds richness and helps sauté the chicken and onion for extra depth.
- Chopped onion (1/2 cup): Builds a sweet, aromatic base for the dish.
- Water (2 1/2 cups): Needed for the Instant Pot to properly cook the rice—don’t skimp!
- Heavy cream (1 1/2 cups): Delivers luxurious creaminess and makes the whole thing taste downright indulgent.
- Cream of chicken condensed soup (1 can, 10.5 oz): A shortcut to thick, ultra-flavorful sauce.
- Uncooked long grain rice (2 cups): Soaks up every bit of creamy, cheesy goodness—don’t use instant or quick-cooking rice here!
- Garlic powder (2 teaspoons): The star of the show, lending irresistible garlic aroma and taste throughout.
- Onion powder (1 teaspoon): Adds another layer of savory flavor.
- Salt (1 teaspoon) & pepper (1 teaspoon): Balances and enhances all the creamy, cheesy notes.
- Shredded Parmesan cheese (1 1/2 cups): Packs every bite with nutty, melt-in-your-mouth cheesy flavor.
- Shredded cheddar or colby jack cheese (1/2 cup): Gives the sauce an extra punch of cheesiness and color.
- Chopped fresh parsley (1 tablespoon): Lends a touch of freshness and color to the final dish.
- Cream cheese (4 oz, cut into chunks and softened): The secret to ultimate smoothness and extra-richness—don’t skip it!
Variations
One of my favorite things about Instant Pot Garlic Parmesan Chicken and Rice is how easily you can put your own spin on it. Play around with different add-ins, swaps, or dietary adjustments to make this recipe fit your family’s tastes and needs perfectly!
- Swap the Protein: Substitute boneless, skinless chicken thighs for extra juiciness, or try cooked turkey or rotisserie chicken for a speedier shortcut.
- Add Veggies: Toss in frozen peas, broccoli florets, chopped spinach, or diced red peppers before pressure cooking for color, texture, and even more nutrition.
- Make It Gluten-Free: Use a gluten-free condensed soup and double-check your cheese labels for an easy gluten-free adaptation.
- Spice It Up: Add a pinch of red pepper flakes or diced jalapeños for a subtle kick that balances out the creamy cheese sauce.
How to Make Instant Pot Garlic Parmesan Chicken and Rice
Step 1: Sauté the Chicken and Onion
Turn your Instant Pot to “Sauté” mode and add the butter. Once it melts and begins to foam, toss in the chicken strips and chopped onion. Sauté for 3–4 minutes, stirring occasionally, just until the chicken turns mostly opaque with just a hint of pink left and the onions start to soften and turn golden. This brief sauté locks in flavor and gives the dish extra depth.
Step 2: Add the Creamy Base and Rice
Pour in the water, heavy cream, and can of condensed cream of chicken soup. Give everything a gentle stir so the ingredients are well combined. Sprinkle the uncooked long grain rice evenly across the top—this helps the rice cook evenly and prevents clumping.
Step 3: Season and Pressure Cook
Sprinkle in the garlic powder, onion powder, salt, and pepper. But don’t stir at this point! Just let the seasoning sit on top to prevent a burn notice. Secure the Instant Pot lid, set the valve to “Sealing,” and cook on HIGH pressure for 5 minutes. It will take about 10 extra minutes to come up to pressure, but the hands-off time is totally worth it!
Step 4: Add Cheese and Finish
Once cooking is done, carefully use a quick release to vent the pressure. Open the lid as soon as the pin drops, then add in the cream cheese chunks, all of the shredded Parmesan, cheddar or Colby Jack, and fresh parsley. Stir until everything is melted and beautifully combined, then pop the lid back on for about 2–3 minutes (no heat necessary)—this will help the cheeses melt fully. Stir one more time before serving; the sauce will thicken up as it cools, making every bite decadent and creamy.
Pro Tips for Making Instant Pot Garlic Parmesan Chicken and Rice
- Choose the Right Rice: Stick with uncooked long grain rice (like standard white rice or jasmine), never instant, to avoid mushiness and get perfect creaminess every time.
- Prevent a Burn Notice: Don’t stir after adding rice and seasonings. Let them rest on top of the liquid for even cooking and a flawlessly smooth bottom layer.
- Let the Cheese Fully Melt: After stirring in the cheeses and cream cheese, return the lid for a couple of minutes (no heat needed) to get everything ultra-creamy and perfectly incorporated.
- Rest Before Serving: The sauce will thicken beautifully as it stands for a few minutes—so plan to let it sit after opening the Instant Pot for the best texture.
How to Serve Instant Pot Garlic Parmesan Chicken and Rice
Garnishes
Give your bowl an extra flourish with a sprinkle of chopped fresh parsley or chives, a dusting of extra Parmesan, and a crack of fresh black pepper. For a touch of color and a hint of sharpness, try thinly sliced green onions or even a few red pepper flakes on top. These little finishing touches really make Instant Pot Garlic Parmesan Chicken and Rice sing!
Side Dishes
This dish is absolutely hearty on its own, but it pairs beautifully with a crisp green salad, steamed green beans, or roasted broccoli to balance its creaminess. Buttery garlic bread or warm dinner rolls are also wonderful to soak up every last bit of that cheesy sauce.
Creative Ways to Present
For a fun twist at gatherings, serve Instant Pot Garlic Parmesan Chicken and Rice in small ramekins or use it as a filling for stuffed bell peppers. You can also plate it in individual dishes with a vibrant side salad and pretty garnish—perfect for a dinner party where you want maximum comfort without sacrificing style!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely, then transfer to an airtight container and store in the refrigerator for up to 3–4 days. The rice will continue to absorb liquid, so expect the texture to get thicker (which is honestly even more comforting the next day!).
Freezing
You can freeze Instant Pot Garlic Parmesan Chicken and Rice, but keep in mind, ultra-creamy dishes can become a bit grainy when thawed. For best results, freeze individual portions in airtight containers for up to 2 months, and reheat gently with a splash of milk or cream to restore creaminess.
Reheating
To bring leftovers back to life, warm gently on the stovetop or in the microwave, adding a little milk, cream, or chicken broth as you stir to restore the creamy texture. Heat until just warmed through—avoid boiling, as that can separate the sauce.
FAQs
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Can I use brown rice instead of white?
Brown rice requires a longer cooking time and more liquid than white rice, so direct substitution won’t work without adjustments. If you want to try brown rice, increase the cooking time to about 22–24 minutes and add extra liquid, but be aware the chicken may become overcooked. For best results, stick with long grain white rice or jasmine rice.
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Can I leave out the cream cheese or use a lighter version?
The cream cheese is what gives the sauce its ultra-smooth, luxurious feel. If you want to lighten things up, use reduced-fat (Neufchâtel) cream cheese, or halve the amount, but keep in mind the finished sauce will be less creamy. Skipping it entirely will significantly alter the texture.
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My Instant Pot gave a burn warning! What did I do wrong?
The most common cause is stirring the rice and seasonings too much before cooking or having bits stuck to the bottom after sautéing. Always scrape the bottom of the pot well after sautéing, and don’t stir after adding rice—just let it sit on top of the liquid before sealing and pressure cooking.
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How can I make this dish vegetarian?
Swap the chicken for sautéed mushrooms or canned white beans, use vegetable broth in place of water, and substitute cream of mushroom (or celery) condensed soup for a delicious vegetarian version of this creamy classic.
Final Thoughts
This Instant Pot Garlic Parmesan Chicken and Rice is pure cozy comfort and easy enough for any night of the week. If you’re craving creamy, crave-worthy chicken and rice, go ahead and add this recipe to your weekly rotation—everyone will want seconds!
Print
Instant Pot Garlic Parmesan Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Instant Pot
- Method: Pressure Cooking
Description
This Instant Pot Garlic Parmesan Chicken and Rice recipe is a creamy and flavorful dish that is quick and easy to make in your Instant Pot. Tender chicken strips, savory onion, creamy cheeses, and aromatic seasonings come together with rice for a satisfying meal.
Ingredients
Chicken and Rice:
- 1 1/2 pounds boneless, skinless chicken breasts
Sauce:
- 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: Cut the chicken breasts into strips.
- Sauté chicken and onion: Turn Instant Pot to “Saute” mode. Add butter, chicken, and onion; cook until chicken is partially cooked.
- Prepare sauce: Add water, heavy cream, and cream of chicken soup. Stir in rice, garlic powder, onion powder, salt, and pepper. Do not stir.
- Pressure cook: Seal the Instant Pot and Pressure Cook on HIGH for 5 minutes. Release pressure manually.
- Finish dish: Stir in cream cheese, Parmesan cheese, cheddar, and parsley. Melt cheese with lid on for a few minutes. Stir and serve.
Notes
- Cooking time does not include time for Instant Pot to pressurize, approximately 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 725 kcal
- Sugar: 2g
- Sodium: 1288mg
- Fat: 49g
- Saturated Fat: 30g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 186mg
