Name: Cheesy Instant Pot Chicken and Rice – Easy Instant Pot Recipes You'll Love
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp olive oil; 1 lb boneless, skinless chicken breasts, cut into bite-size pieces; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; 2 cups chicken broth; 1 can (10.5 oz) condensed cheddar cheese soup; 1 1/2 cups long grain white rice, uncooked; 1 1/2 cups shredded cheddar cheese; 1/2 cup bacon bits; 2 green onions, sliced (optional, for garnish)

Jump to Recipe

We all have those days when we look at the clock and wonder how it got to be 6 PM with no dinner plan in sight. That’s where this cheesy Instant Pot chicken and rice swoops in to save the evening. It’s creamy, it’s cozy, and it tastes like a warm hug in a bowl. What I love about this one-pot wonder is that it’s as simple as tossing everything into the Instant Pot and walking away. No babysitting a bubbling pot on the stove, no mountain of dishes to scrub after. It’s basically dinner magic. And if you’re anything like me, you’ll be sneaking bites straight from the pot while pretending it’s “just to taste.” This recipe works especially well for busy weeknights, picky eaters, or those moments when you just want something that feels a little indulgent without taking forever to make. Packed with tender chicken, fluffy rice, melty cheese, and a sprinkle of fun (read: bacon bits), it’s the kind of meal that might just get a standing ovation at your dinner table. Trust me, we’ve had encores.

1) Key Takeaways
2) Easy Cheesy Instant Pot Chicken and Rice Recipe
3) Ingredients for Cheesy Instant Pot Chicken and Rice
4) How to Make Cheesy Instant Pot Chicken and Rice
5) Tips for Making Cheesy Instant Pot Chicken and Rice
6) Making Cheesy Instant Pot Chicken and Rice Ahead of Time
7) Storing Leftover Cheesy Instant Pot Chicken and Rice
8) Try these Main Course Recipes next!
9) Cheesy Instant Pot Chicken and Rice Recipe
10) Nutrition

1) Key Takeaways

How long does it take to cook chicken and rice in the Instant Pot?
Can you use frozen chicken in this recipe?
How do you keep the rice from sticking?
What type of cheese works best here?

2) Easy Cheesy Instant Pot Chicken and Rice Recipe

This cheesy Instant Pot chicken and rice recipe has been a total lifesaver for me on more than a few hectic weeknights. You know the ones—work ran long, everyone’s hungry, and I’m staring at the pantry like it’s going to magically cook something for me. Thankfully, I stumbled on this beauty that not only checks all the comfort food boxes but also gets dinner done in under 30 minutes.

I use the Instant Pot more times than I’d care to admit, and this is one of the easiest instant pot recipes I keep in my regular dinner rotation. From the first time I made it, my family insisted it stay on the list. It’s hearty, cheesy, and has just the right amount of smoky bacon to make you go back for seconds—and okay, maybe thirds.

If you’re like me and always looking for new instant pot chicken and rice recipes that don’t require a culinary degree or a mountain of dishes, this one’s going to make you smile. It’s budget-friendly, kid-approved, and tastes like home. You’ll love how one pot does all the heavy lifting while you take all the credit. I mean, who wouldn’t?

3) Ingredients for Cheesy Instant Pot Chicken and Rice

Olive oil: A tablespoon of olive oil gets things going, helping to brown the chicken and give it a little flavor boost right from the start. It’s a small detail that makes a big difference in texture.

Chicken breasts: I like using boneless, skinless chicken breasts cut into chunks. They cook fast and soak up the seasoning well. Thighs work too if you want a juicier bite.

Salt and pepper: You know the drill. Basic seasoning is everything. Salt wakes up the flavors, pepper gives it that subtle kick.

Garlic powder, onion powder, paprika: These three add depth and warmth without overpowering. The paprika brings a slight smokiness that plays well with the bacon bits later.

Chicken broth: Adds moisture and a savory backbone to the rice. Use low sodium if you want more control over saltiness.

Cheddar cheese soup: This is the cheesy shortcut that ties it all together. It’s creamy, comforting, and makes the rice downright luxurious.

White rice: Long-grain white rice cooks up perfectly in the Instant Pot. No clumps, no fuss, just fluffy goodness.

Shredded cheddar cheese: More cheese? Always. Stir it in at the end for that ooey-gooey finish.

Bacon bits: These bring crunch and a little salty charm. Real bacon crumbles? Even better, if you’re up for it.

Green onions (optional): They’re fresh, a little sharp, and brighten up every bite if you feel like garnishing.

4) How to Make Cheesy Instant Pot Chicken and Rice

Step 1: Set your Instant Pot to sauté. Add olive oil and chopped chicken. Season with salt, pepper, garlic powder, onion powder, and paprika. Sear for about 3 to 4 minutes until just golden.

Step 2: Cancel the sauté. Pour in your chicken broth. Use your spoon to scrape the bottom so nothing sticks. Stir in that condensed cheddar soup and rice. Mix it well.

Step 3: Lock the lid. Set the valve to seal. Cook on manual high pressure for 10 minutes. Let it do its thing.

Step 4: Once done, let the pressure release naturally for 5 minutes. Then do a quick release for whatever’s left.

Step 5: Pop the lid off, fluff the rice, and stir in shredded cheddar and bacon bits. Watch it melt and become dreamy.

Step 6: Scoop it into bowls and, if you’re feeling extra, toss some green onions on top. Or not. It’s delicious either way.

5) Tips for Making Cheesy Instant Pot Chicken and Rice

If you’ve ever had rice stick to the bottom of your Instant Pot, deglazing is your new best friend. After sautéing, pour in the broth and scrape with a wooden spoon. It clears those browned bits and keeps the burn warning away.

Cheese doesn’t love high pressure. That’s why we add the shredded cheddar after the cooking time ends. It melts into the dish smoothly and stays creamy, not clumpy. Trust me, it’s worth the wait.

Want more veggies in the mix? Stir in frozen peas or diced bell peppers at the end. The residual heat will cook them just enough. That way, you sneak in a little green without anyone noticing.

6) Making Cheesy Instant Pot Chicken and Rice Ahead of Time

This dish was made for make-ahead magic. I like to prep it on Sundays and divide it into containers for the week. It reheats like a charm and doesn’t lose its texture, which isn’t something you can say about most rice dishes.

If you’re prepping for a gathering, cook everything and wait to stir in the cheese until just before serving. That way, you keep the cheesy pull and avoid any rubbery bits from over-reheating.

Want to freeze it? Go ahead. Portion it out, seal it tight, and let it thaw in the fridge overnight before reheating. This is what great instant pot recipes are all about—easy now and easier later.

7) Storing Leftover Cheesy Instant Pot Chicken and Rice

Leftovers go into an airtight container and into the fridge. They’ll keep for about 3 to 4 days. When reheating, splash a bit of broth or milk to bring the creaminess back to life.

If you’re microwaving, cover it loosely so it doesn’t dry out. I usually stir halfway through to keep the texture even. A sprinkle of fresh cheese on top when serving never hurts.

Honestly, it might taste even better the next day. Something about that overnight melding of flavors turns this from great to unforgettable. That’s the secret beauty of Instant Pot recipes like this one.

8) Try these Main Course Recipes next!

9) Cheesy Instant Pot Chicken and Rice Recipe