Creamy Cheesy Instant Pot Chicken and Rice One-Pot Meal

This Cheesy Instant Pot Cheesy Chicken and Rice recipe is as simple as adding everything to the pot and pressing start. Dinner comes together quickly and with minimal effort — you can even use frozen chicken.

Instant Pot Cheesy Chicken and Rice: When there’s no dinner plan

If I forget to thaw chicken, the Instant Pot saves the day — it’s become my go-to for last-minute dinners.

I’m still learning my pressure cooker, and a friend recently recommended Instant Pot for Dummies, which inspired me to expand beyond basics like boiled eggs and mac and cheese. In the meantime, this cheesy chicken and rice recipe is a reliable, tasty option that requires almost no effort.

Brown rice cooks well with frozen chicken in the Instant Pot because it needs a bit more time, and the longer pressure build up helps the chicken finish cooking through. If you use thawed chicken, the pot reaches pressure faster, which balances out nicely.

What you need

• I prefer larger chicken breasts for this recipe. Using big pieces (about 2 lb total divided into 2–3 pieces) prevents the chicken from drying out while the brown rice finishes.
• Use lower-sodium or no-sodium chicken broth and salt to taste so you can control the seasoning.

We like this extra spicy at my house: I add hot sauce while cooking and sprinkle more on my husband’s bowl at serving. I keep mine milder.

How to make this recipe

• Add the uncooked brown rice, minced garlic, and chicken broth to the Instant Pot insert and stir to combine.
• Place the chicken breasts on top of the rice and broth. Season the chicken with salt and pepper; you can also spread extra garlic on the chicken if you like.
• Spoon the diced tomatoes, chopped onion, cumin, and chili powder over the chicken. Optional: add diced bell peppers or jalapeño for extra flavor.
• Gently stir the tomato mixture so it covers the chicken and rice slightly, then close and lock the lid. Set the Instant Pot to Manual/Pressure Cook for 25 minutes. If the chicken is frozen, it may take longer to build pressure (around 20 minutes).
• When cooking is complete, perform a quick release to release the steam and open the pot. Confirm the chicken has reached 165°F, then shred it with two forks (or remove it and shred on a cutting board). Stir the shredded chicken into the rice and vegetables.
• Add the shredded cheddar cheese and stir until melted and combined. Stir in chopped cilantro and serve. I like to top individual bowls with a dollop of sour cream or plain Greek yogurt and an extra sprinkle of cheese.

Notes

• This recipe is tuned for brown rice. White rice cooks faster and will not produce the same results, especially if you’re starting with frozen chicken.
• Optional additions: diced green pepper or jalapeño work well if you want extra texture and heat.
• If you’re new to pressure cooking, read your Instant Pot manual and consider doing a water test first. Running a water-only cycle helps you learn how the pot builds pressure and what the sounds and timings are like.

Ingredients

• 2 lb chicken breasts
• 1 c brown rice, uncooked
• 1 onion, chopped
• 1 can diced tomatoes
• 2 c chicken broth (low- or no-sodium recommended)
• 1 1/2 c shredded cheddar cheese
• 1/2 T chili powder
• 1 1/2 tsp cumin
• 2–3 garlic cloves, minced
• Dash hot sauce or smoked paprika (optional)
• Salt and pepper, to taste
• 1/3 c cilantro, chopped

Instructions

1. Add the rice, chicken broth, and garlic to the bottom of the Instant Pot and stir to combine. Place the chicken breasts on top and season with salt and pepper.
2. Top the chicken with diced tomatoes, chopped onion, chili powder, cumin, and hot sauce or smoked paprika if using. Gently mix the spices into the tomatoes.
3. Close and lock the Instant Pot lid and set the steam release to sealing.
4. Set the pressure cooker for 25 minutes on Manual/Pressure Cook. If using frozen chicken, pressure buildup can take around 20 minutes.
5. When the timer finishes, carefully perform a quick release by moving the steam release to venting.
6. After all steam has escaped, shred the chicken (you can remove it first with tongs), stir in the cheese until melted, and top with chopped cilantro.
7. Serve with your favorite toppings and enjoy.

Nutrition

Did you make this recipe? Leave a comment and let me know!