Instant Pot Cheesy Chicken and Rice–creamy, comforting risotto-like rice with chicken thighs, garlic, onions, mushrooms, kale and cheese.
Instant Pot Cheesy Chicken and Rice (video)
My mom used to make a recipe with chicken and rice in the oven that had cream of mushroom soup (sort of like the no peek chicken). I loved the consistency of the creamy rice in that recipe. But today I wanted to make a version that didn’t have any cans of cream of soup in it. It turned out creamy and delicious and didn’t take too much effort at all!
The key to getting the creamy rice consistency in this recipe is using the arborio rice. Arborio rice is a short-grain rice that’s typically used in risotto recipes. Arborio is known for its creamy texture. Because of its high starch content, this rice has a starchy taste and absorbs the flavors it is cooked with very well. You can find arborio rice in your grocery store next to the other rices. It costs about double but it is worth it! I like to buy mine in the bulk section at Winco and get exactly how much I need.
I used boneless, skinless chicken thighs because they turn out much more tender and moist than chicken breasts in the Instant Pot. If you end up using chicken breasts I recommend make sure they aren’t too thick or else they might not cook in the 10 minutes of pressure cooking time.
I love mushrooms so I included them in my recipe. However if you are not a fan (uh, my kids) then you can leave them out. The same goes for the kale. Although you could substitute spinach for kale, if you prefer.
More Instant Pot Chicken Recipes…
Instant Pot Creamy Garlic Chicken
Instant Pot Tuscan Chicken Pasta
Recommendations
Instant Pot Chicken and Dumplings Casserole
Instant Pot Chicken Stroganoff
Instant Pot Chicken Cordon Bleu Casserole
Instant Pot Chicken and Wild Rice Casserole
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Instant Pot Cheesy Chicken and Rice
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 5 minute NPR)
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy, comforting risotto-like rice with chicken thighs, garlic, onions, mushrooms, kale and cheese.
Ingredients
- 4 Tbsp butter
- 1 cup diced onion
- 2 tsp minced garlic
- 1 ½ cups uncooked arborio rice (very important to use this rice for the creamy consistency)
- 3 cups chicken broth
- ¾ tsp garlic salt
- ¼ tsp pepper
- ½ tsp paprika
- 1 tsp onion powder
- 1 ½ pounds boneless, skinless chicken thighs (frozen is fine)
- 8 oz sliced mushrooms
- 2 cups chopped kale leaves
- 1 cup grated sharp cheddar
- Salt and pepper to taste
Instructions
- Turn Instant Pot to sauté setting. When the display says HOT add in the butter. Let it melt and then add in the onion. Sauté for about 3 minutes. Then add in garlic and the rice and sauté for 1 minute.
- Stir in 1 cup of the broth. Let the rice soak up the broth for 2-3 minutes. While it’s soaking up add in the garlic salt, pepper, paprika and onion powder.
- Turn off the sauté setting. Add in the rest of the broth. Scrape bottom of pot so that nothing is sticking.
- Add in the chicken, mushrooms and kale.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid.
- Stir in the cheese and salt and pepper to taste. Scoop onto plates and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. You can make this in your 8 quart pot with no changes. Halve the recipe in your 3 quart pot (same cooking time).
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This recipe was great, but the calories seem WAY OFF when I calculate it. What values are you using?
★★★★★
I’m using a program called nutrifox. Do they seem high or low?
I saw this recipe and just had to try it. Even though I didn’t have any Kale or Spinach I substituted 3 large stalks of celery and about 3/4 cup of sliced carrots, about 1/2” thick. After looking i realized I was out of “Better Than Bouillon” so I opened a jar of home made turkey stock and I was off to the races. Using bone in thighs, I took your advise and increased the time from 10 minutes under pressure to 12 and everything came out great. Since i was that far out on a limb, I used about 1/2 cup of freshly shredded Parmesan cheese along with the Cheddar and everything turned out fantastic! Thanks for the base recipe, it is a keeper.
★★★★★
Your version sounds great Rich! Love that you were able to find a way to make it with what you had on hand.
Could I use brown rice in this recipe and if so does the time change
It won’t be the creamy risotto like consistency that you get from arborio. You could try it. It will be 22 minutes cooking time.
Very easy and tasty. My hubby liked it alot. I didn’t use mushrooms and used spinach instead of kale. 2 thumbs up.
★★★★★
Good to know about the spinach!
Absolutely delicious, cheesy and creamy and the flavour was just wonderful. My husband does not like kale so instead at the very end I added 1 cup of broiled mini peppers in rings which were delightful in this recipe. Will definitively make again, it’s a keeper recipe. See my photo below: https://shared-assets.adobe.com/link/3609d4df-8590-4f40-5cd9-4ee09a3f73b6
★★★★★
The peppers are a good idea! Give a little color too 😊
Could I make this with broccoli instead of kale. I just got an instant pot and am a little nervous but excited. Thanks so much!
I’d cook broccoli separately or else it will be totally mush. Broccoli florets pressure cook in only 1 minute. You could steam broccoli separately and then stir it in.
It was excellent. Had great flavor.
★★★★★
Glad you liked it Sharon!
Karen, I have used many of your recipes. This is amazing! I thought I had paprika, but I didn’t. I will try it again with the paprika. Thank you for all your excellent recipes.
Glad it was still great without paprika!
How would you reheat the leftovers?
You can reheat leftovers in your Instant Pot. This is especially good for foods you don’t want to get dried out in the microwave (like chicken). All you do is pour 1 cup of water into the bottom of your Instant Pot. Put leftovers into an oven safe dish that fits inside your Instant Pot. I like to use the Fat Daddios 7 x 3 inch dish. Place the pan on a trivet/sling and lower into the bottom of the Instant Pot. Cover the pot and secure the lid. Make sure valve is set to sealing. Start with a 10 minute pressure cook time. For foods that are super cold or more dense you will need to increase the pressure cook time in increments of 5 minutes.
I have a package of thawed chicken thighs (bone-in); how would I adjust the time if I wanted to use them instead of boneless? Thank you!
Since the pot takes so long to come to pressure I think they will be okay with the time in the recipe card. Perhaps add 2 more minutes to bring it to 12 minutes.
I followed the recipe exactly. The flavor was good, but the rice was thick paste. Very disappointed.
★★
Sorry to hear it. Did you use arborio rice?
The first time I made this I also ended up with an overly thick/paste-like rice (and I did use arborio). Going to try this again today but will try to reduce the rice to 1 cup. Maybe that will help?
★★★★
Last night I halved your recipe for 2 decadently large servings. I know this is a dead simple recipe to get into my Instant Pot, but I also prepared the dish in advance, up to the point just before you add in the remaining chicken broth. The final adding of the chicken, mushrooms and Kale, took a few seconds….then I pushed a button, ate Caesar salads, and in a short while we settled into a magnificent meal. I can’t over emphasize that word “magnificent”. Karen, you have shared yet another outrageous recipe, and your voice has become the only one I listen to in ways to use this incredible cooker. I am closing this review by letting you know that I am about to post one on your Amish Chuck Roast, which we had 2 nights ago. It was ummmazing! Big thanks for what you’ve shared, and healthy/happy holidays to you and your family, from Sherman Oaks, California.
★★★★★
Ahhh, this is so nice Jeff. I hope you have a wonderful Thanksgiving. Thanks for being here!
Really good comfort food! I used fresh chicken and frozen kale. I think it would be good with broccoli too. Thanks for the recipe!
★★★★★
So glad you liked it Sarah!!
I usually don’t leave reviews on recipes, but I had to after trying this! It was the best, most creamy chicken and rice I have ever made! I have a family of 5, including one child that hates rice. This recipe got rave reviews from every single one of us! I made the recipe exactly as written. I will DEFINITELY be putting this recipe in my rotation. It was easy, took no time to cook, and everyone loved it! That never happens! Thank you so much for making a recipe that is simple and everyone actually enjoyed it!
★★★★★
Wow what a fun review to read Ashley! I am so happy you ALL liked it. What a win!
OK, Miss Instant Pot Wizard, this is on the menu for supper tonight!! Will come back tomorrow & do stars because if it’s like ALL of your other recipes it will be a hit & then some! Will it be OK to use smoked paprika?
smoked paprika will be wonderful!!!
YES! YES! YES! You were right. The smoked paprika WAS wonderful!! Now, we’re looking forward to leftovers!
★★★★★
Now I want to make it with smoked paprika!
2 funny! You most certainly have my permission. BTW, boo-hoo, my husband took the leftovers to his mom & dad. Guess that means I get to make ANOTHER pot! Happy Turkey Day, Gobble! Gobble!
I absolutely loved this recipe. It was so flavorful. I also used fresh Baby Spinach in place of kale which I do not care for at all. For those that don’t normally cook but would like to try something, this is the one reciper to absolutely try.
★★★★★
Yay! Joan! so glad you liked it 😊
Didn’t like it – I loved it!!!!!
Lol!!! So glad!
I normally cook boneless chicken thighs in the IP for at least 20 minutes with natural release of 5-10 minutes. I’m paranoid about it being undercooked and so far the chicken comes out soft always. Would that be too long for the arborio rice?
I was nervous too. But the pot takes a long time to come to pressure because it is so full. If you watch the video you will see how full it was. So that took care of the chicken! It was definitely cooked through.
I made this for dinner tonight with a few changes – I left out the mushrooms (both my oldest daughter and my husband hate them) and substituted spinach for the kale. I also used frozen mirepoix mix instead of the chopped onion to add some extra vegetables to it. This was absolutely delicious and so quick and easy to make too!
★★★★★
Sounds like a great meal!
I was always told to really rinse that rice. I love it but would it be the same unrinsed?
You could probably have fine success either way 🙂 I read not to rinse it. that’s why I didn’t.
If I wanted to do half the recipe would I halve everything including the liquid? Also what if I used skinless chicken breasts but cut it into pieces?
Yes halve everything. You could do that with the chicken, it will be more than done.
I have had Chicken ON Rice and it was good. I have tried Chicken WITH Rice (Pressure Cooker Recipe) and it got thrown away, believe me that is something I find hard to do because it ws forur portions plus the one I was trying to eat.
Chicken and CHEESE with or ON Rice?? Bacon and Cheese. Apple and Cheese I have even eaten Marlalade and Onion sandwiches but Chicken AND Cheese AND Rice?????
You Americans have pequliar tastes.
Lol!
Glad you are not upset. Just a cultuaral difference of tastes in this area. I am trying to get to grips with Macoroni Cheese which I also have an issue with. I have tried Tripe Sausage and Snails in Paris and the most disgusting Fish Stew/Soup in Dieppe. Not found any Italian or Chinese to avoid. Avoid Risotto, do not like sloppy rice. Wish to try more Mixico (Tex-Mex??) things. Arabic/Mediterranian type stuff is good.
I have made myself hungry and I have just eaten. C’est la vie.
Spelling mistakes, bad grammar and typos are the responsibity of this Keyboard.
haha!!
What about a different cheese? I’m not a huge fan of cheddar.
Maybe provolone or mozzarella (mozz usually has very little flavor so could add some grated Parmesan If using mozz) or even smoked mozzarella or smoked Gouda? What do you think?
Smoked gouda would be GOOD-A! haha! Yes that’s what I would do. Or leave it out. It really is good without the cheese.
★★★★★
Thank you. I could probably make half with and half without cheese and see which one I liked better.
★★★★★
Karen, if I wanted to substitute breasts and spinach for the thighs and kale, would I need to make any changes to the cooking time? Also was thinking about trying it with pepperjack instead of cheddar for a little extra kick…thoughts?
I would love to know the same thing!
If you end up using chicken breasts I recommend make sure they aren’t too thick or else they might not cook in the 10 minutes of pressure cooking time. But yes you can use them. And spinach is great. Pepperjack would be amazing.
Can I use skinless chicken breasts instead of thighs. Looks good, will be making this meal soon
If you end up using chicken breasts I recommend make sure they aren’t too thick or else they might not cook in the 10 minutes of pressure cooking time.
Thank you for answering so quickly to my question
love your recipes!! if I wanted to make this with frozen chicken thighs would I need to change the cooking time?
oops just noticed you said frozen is fine
Looks great, though I’d have to eliminate most or all of the cheese – but I bet it still could be delicious . Karen, you made me realize something after watching the video – that I’m a doofus! I use Better Than Bouillon too but have always stirred the water and BTB together until completely mixed before adding it. Unnecessary step! Duh and LOL! So thank you so for that.
★★★★★
Haha! Glad I could help. And this would be tasty even without the cheese!!!