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Instant Pot Cheesy Chicken and Rice

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 5 minute NPR)
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Creamy, comforting risotto-like rice with chicken thighs, garlic, onions, mushrooms, kale and cheese.


  • 4 Tbsp butter
  • 1 cup diced onion
  • 2 tsp minced garlic
  • 1 1/2 cups uncooked arborio rice (very important to use this rice for the creamy consistency)
  • 3 cups chicken broth
  • 3/4 tsp garlic salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1 tsp onion powder
  • 1 1/2 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


  1. 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. 
  2. 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. 
  3. Turn off the sauté setting. Add in the rest of the broth. Scrape bottom of pot so that nothing is sticking. 
  4. Add in the chicken, mushrooms and kale. 
  5. 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.
  6. Stir in the cheese and salt and pepper to taste. Scoop onto plates and serve. 


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