Go Back

Cheesy Instant Pot Chicken and Rice – Easy Instant Pot Recipes You'll Love

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keywords: chicken instant pot recipes, Instant Pot, instant pot chicken and rice recipes, instant pot recipe, instant pot recipes, Instant Pot Recipes Easy, instant pot rice recipes
Servings: 6 servings
Author: Camila

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)

Instructions

  1. Set your Instant Pot to sauté mode. Once hot, add olive oil and chicken. Season with salt, pepper, garlic powder, onion powder, and paprika. Cook for 3-4 minutes, just until the chicken starts to brown.
  2. Cancel sauté mode. Pour in chicken broth and stir to deglaze the bottom of the pot. Add the condensed cheddar soup and rice. Stir well to combine.
  3. Secure the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
  4. Let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure.
  5. Remove the lid, fluff the rice with a fork, and stir in shredded cheddar cheese and bacon bits until melted and creamy.
  6. Serve hot, topped with green onions if you’re feeling fancy. Or not. It’s delicious either way.

Notes

If you want to make this even cheesier, toss in a little cream cheese with the shredded cheddar. Swap bacon bits for real crumbled bacon if you’re feeling extra. Works great with frozen peas stirred in at the end, too.