The "Everything" Instant Pot Chicken & Rice

When you think "casserole," you probably think of a 9x13 glass dish and an hour-long bake time. But in 2025, the Instant Pot has officially taken over the comfort food game.

This Instant Pot Cheesy Chicken & Rice Casserole gives you all that bubbly, creamy, nostalgic goodness in a fraction of the time—and with only one pot to clean.

This recipe is a "dump and start" favorite. It’s perfect for those nights when the kids have practice, the fridge looks empty, and you need a hug in a bowl.

Prep time: 10 mins | Cook time: 10 mins | Total time: 25 mins

Ingredients

Category	Ingredient	Quantity
Protein	Chicken Breast or Thighs	1.5 lbs (cubed)
Grain	Long Grain White Rice	1.5 cups (rinsed)
Liquid	Chicken Broth	2.5 cups
Creamy Base	Cream of Chicken Soup	1 can (10.5 oz)
Veggie	Frozen Peas & Carrots	1 cup
Cheese	Shredded Sharp Cheddar	1.5 cups
Seasoning	Garlic & Onion Powder	1 tsp each

Instructions

1. Sauté & Deglaze: Set your Instant Pot to Sauté. Add a drizzle of oil and brown the chicken for 3 minutes (it doesn’t need to be cooked through). Pour in a splash of the broth and scrape the bottom of the pot with a wooden spoon.

   Crucial Tip: Scaping those "brown bits" prevents the dreaded "BURN" notice!

2. The Layering (No Stirring!): Turn off Sauté. Add the rest of the broth and the rice. Gently push the rice down so it’s submerged, but do not stir. Spoon the cream of chicken soup on top in a layer.

3. Pressure Cook: Lock the lid. Set to Manual/Pressure Cook on High for 5 minutes.

4. The Release: Once the timer beeps, let the pressure release naturally for 5 minutes, then flip the valve to "Venting" for a Quick Release.

5. The Finish: Open the lid and stir in your frozen veggies and 1 cup of the cheese. The residual heat will steam the veggies and melt the cheese into a silky sauce in about 2 minutes.

6. The "Casserole" Crust: Sprinkle the remaining cheese on top and pop the lid back on for 2 minutes to let it melt.

   
   

3 Tips for Casserole Success

• Rinse the Rice: Always rinse your white rice under cold water until it runs clear. This removes excess starch and keeps your casserole from becoming a giant "mush-cake."

• The Liquid Ratio: For the Instant Pot, the magic ratio for white rice is generally $1:1$ for plain rice, but for a creamy casserole, we use $1:1.5$ (rice to broth) to account for the thickness of the soup.

• The Veggie Swap: Want a "Broccoli Cheddar" vibe? Swap the peas for small broccoli florets. Just make sure they are cut small so the residual heat cooks them through!