Instant Pot Cheesy Chicken and Rice

Name: Instant Pot Cheesy Chicken and Rice
Prep time: 15 min
Cook time: 16 min
Total time: 41 min
Ingredients: 1½ pounds boneless skinless chicken breasts; 2 Tablespoons olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1 onion (diced); 3 cloves garlic (minced); 2 cups white rice (uncooked); 2½ cups chicken broth; 1 cup water; 10½ ounces condensed cream of chicken soup ((1 can)); 2 cups shredded cheddar cheese; 10 ounces frozen mixed vegetables

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199 Comments

4.77 from 69 votes

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This Instant Pot Cheesy Chicken and Rice will be the best comfort food recipe that you make in your pressure cooker! A one-pot recipe loaded with cheese, mixed vegetables, and simple ingredients, it will become a family favorite that you make over and over again on busy weeknights. Your whole family will love it!

This delicious Instant Pot Cheesy Chicken and Rice comes together in less than an HOUR! This rice recipe and instant pot chicken will bring the whole family together with its simple ingredients and delightful taste.

Next time you get caught up on one of the busy weeknights, look no further than this recipe! This rice dish is just as easy as a one-pot meal but made faster.

When it comes to finding a complete meal with a fast cooking time, I am always looking for an easy way to make it happen.

(If you are looking for the slow cooker version of this recipe, you can find it here: Slow Cooker Cheesy Chicken and Rice).

plate of cheesy chicken and rice with peas, carrots and green beans

Ingredient Notes

Boneless chicken breasts or chicken thighs
Olive oil
Salt
Pepper
Onion
Garlic
White rice or brown rice
Chicken broth
Water
Cream of chicken soup
Cheddar cheese
Mixed vegetables

Cubed chicken and sliced onions cooking in the Instant Pot with a wooden spoon stirring the mixture.

How to make Instant Pot Cheesy Chicken and Rice:

Cut chicken breasts into bite-sized pieces.
Press “saute” button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press “manual” button and set timer for 8 minutes.
Once cooking time is complete, switch the valve on top to “venting” (i.e. a quick release).
Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn’t burn).

Frozen veggie mix, cream of chicken soup and shredded cheese inside the Instant Pot.

Storing and Other Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Want to mix this cheesy chicken and rice up?

You can change this recipe up by adding your favorite frozen vegetables or even fresh vegetables! Mix your favorites to make this dish your own.

Some vegetables to try in this recipe would be:

broccoli
cauliflower
green beans
peas
zucchini
squash
spinach
green peppers

If you use fresh vegetables, they might need to cook for a little longer or you could steam them before throwing them in with the chicken and rice mixture to make sure that they are tender.

What Instant Pot do I use?

I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker.

It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.

Serving Suggestions

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Questions & Reviews

Alicia says:

Can the cream of chicken be added in before you cook it for the 8 minutes or does it have to be added in afterwards?
Camille says:

I added it after so that it would be creamy. Sometimes when you add the cream of chicken before cooking, it thins it out and I wanted this dish to be really thick and creamy. :) I am sure that it would still work, it just might not be so creamy.
Amanda says:

Is it two cups of rice or two rice cups (rice cooker cups)
Jen says:

My instant cooker gave a burn error. What did I do wrong?
Bailey says:

What is the best way to print this recipe?
Paul says:

Can you tell me how to adjust you creamy chicken and rice recipe for brown rice instead of white?
Brittany says:

Hi Paul - I used 1 cup brown and 1 cup white (ran out of white lol) and 8min cooking time was fine for the brown as well.
Cyd says:

You can substitute brown rice for white rice in almost any dish so its options are endless. Just note that brown rice cooks a little slower than white rice unless you get the quick-cooking or instant varieties.
Cyd says:

Scroll down to the recipe in the square and hit "print recipe".
Cyd says:

2 cups of white rice.
Cyd says:

Add in the soup as directed in step 6 on the recipe directions.
Teresa Boyd says:

How long does this take from start to table?
Cyd says:

About 30 - 35 minutes.
Jean says:

Did you use instant rice or regular, or doesn’t it make a difference?
Kelli Stowe says:

Hello, That looks so good! I think since I'm Diabetic I'll use cauliflower rice or make my own.
Cyd says:

We used regular rice in this recipe for Instant Pot Cheesy Chicken and Rice.
Tammy says:

My rice was still crunchy after 8 min. So I added more liquid and added 4 more min... lets hope it works.
Chef says:

it works fine adding it after. I did warm my frozen veggies in the microwave while the rest cooked. I also ended up adding some water in the end, it was too thick otherwise. perhaps my rice was a different variety that sucked up too much liquid than the sisters choice.
Jennifer Olson says:

Can you use instant rice?
Cyd says:

For best results you will want to use regular rice, not instant rice.
Savannah meyer says:

Wondering the same thing
Belinda says:

What if chicken is frozen, how do you modify recipe
HAF says:

Great recipe and appreciate that it can easily be adjusted. I only had 1 chicken breast so I scaled the recipe down and it worked! I omitted the veggies and it didn't need to make any liquid adjustments. Hubby loved it so it will definitely be on the regular rotation at our house ... Thanks!
Keith says:

Ours kept giving a burn error. Not sure what we may have done wrong. I did add the cream of chicken before cooking. I'm guessing that may be the reason?
Kim Scog says:

Mine gave burn message too.
Cyd says:

Yes, the cream of chicken soup is not added until the end.
Amanda Southern says:

Could we use zatarains yellow rice? If so, would it be cooked the same way?
Deanna says:

Instant rice will probably turn out mushy since it's par-cooked.
Cyd says:

I'm sure it would work too. We haven't used it yet in this recipe.
Dustin says:

I had the same issue? I'll add 5 min and keep my fingers crossed.
Holly says:

Is it low pressure or high pressure? I got a burn food message as well, maybe not enough liquid to rice ratio?
judith koprowski says:

Can cauliflower rice be used in place of white rice?
Travis says:

Do you have nutrition information for this meal?
Cyd says:

We don't but you can easily add it into MyFitnessPal.
Cyd says:

We haven't subbed cauliflower rice in this recipe.
Renee says:

Same here, burn error even though I followed exactly. Ended up throwing the whole thing out. Money down the drain very disappointed.
Charles says:

We tried this recipe yesterday. The Instant Pot displayed "Food Burn" three times. I think there are two possible reasons: 1) Contents were too thick-- would try adding cream of chicken soup after pressure cooking; 2) Used parboiled rice-- would try using a different rice that might not be so sticky. After all the tries at pressure cooking, finished cooking in a pot on the stove. The result was fine.
Erica says:

Right!? I followed the recipe and their YouTube video and still it didn't turn out. Tried to save the meal but at last threw it in the trash. So annoyed!
Marie says:

I read all the comments about getting the burn error. I've had issues with making rice dishes giving the burn error previously. On some other forum, someone one saying the newer InstantPots are more likely to do this for whatever reason. To combat this, I used 1 cup water and 3 cups chicken broth. There was still a little burn at the bottom but it didn't through the error and cooked fine otherwise. Hope this helps someone else. The food is delicious.
Marisa says:

I just bought my instant pot and got the burn error as well. I followed the direction for this from the you tube video for a dump dinner and even added extra liquid. Help!
Shelly says:

My first try with the instant pot was this recipe . It turned out very well. I was nervous about other comments saying they got the “burn” warning. What I did differently was a quick Deglaze after sauté and continued with the cooking process & it seemed to work out. It’s a great recipe very tasty 👍
Jennifer says:

I have the same problems with a burn notice if I don’t deglaze it after cooking something on sauté. Now I just clean the bottom of the pot all off after I sauté before I start pressure cooking. I can’t leave any brown bits on the bottom or it will burn.
Jennifer says:

I got the burn error too. I had to take all the food out of the pot, clean the pot, then put all of it back in the pot. Then I got a burn error a second time. Worst night ever! But I didn’t want to throw it all out so I cooked the rest of it on the stove top. 2 1/2 hours later we finally had dinner.
Mary says:

How many calories per serving?
Amy M says:

Burn notice three times...had to put it all on the stove and cook it in the pot
Christine says:

Yeah these instructions are not clear at all
Angelo Coccaro says:

Me too with the burn errors. Hey Sisters, how about addressing this issue. BTW - I followed the video.
Cyd says:

We have addressed the burn issue. Even did a youtube video to help you with Burn Issues. Here is the link - https://youtu.be/SJPcDAqGyZw
Colleen says:

Made this for dinner tonight. Came out really good and tasty. This is family approved and will make it again. Thanks for an easy and tasty recipe.
Carol Ann Wyatt says:

My mom gave me her instant pot-she only used it once. I tried this recipe for my first trial. It was delicious! I did as the recipe above said (vs the video) and added the vegetables, cheese and soup after the chicken, onion and spices were done. I did end up adding another 1/2 cup chicken broth with the soup. and we're cheese-a-holics, so added more of that, too. Was worried about burn notice, but didn't hapen. Very happy. Wondering if I'm brave enough to try rice, chopped broccoli and cheddar to replace Uncle Ben's Broccoli Rice au Gratin that is no longer available.
Anita says:

Had same burn issue x 2. Second time I turned it off and allowed for a natural release, which gave it plenty of time to cook. Was delicious, but would add soup after cooking to prevent the burn issue.
Baily Gibson says:

How could I substitute canned veggies for frozen? Would the cook time stay the same?
Cyd says:

I would just add in the canned veggies at the end. If you cook them for the whole time, it would be too long.
Dani Eaton says:

Would Jasmine rice work the same as white rice in this recipe? Trying this recipe tonight and I'm so excited.
Debbie says:

I made this recipe and I also got a burn notice twice. I used the newer version on the you tube and I still got the burn notice. However, it turned out delicious as I would just stir it and it did work out. What did I do?? I really enjoyed it.
Kerrie says:

Same here. Crunchy rice after 8 min. I just added 6 more min.
LINETI FELETOA says:

had to tweak a little because I had cooked rice I needed to use up, but the end product was SUPER YUMMY!!! THANK YOU FOR SHARING
Jim says:

Your recipes all look delicious. Unfortunately I'm on a low sodium diet and I can't find the nutritional info anyplace. I know I'd have to tweak these a little but without knowing where I'm starting I don't know how much I have to change. Did I overlook anything?
B11ue says:

I'm trying to avoid sodium too so I use something called SOS Mix to replace canned cream soups. I use low sodium bouillion powder for the flavouring. SOS Mix Source: https://www.onegoodthingbyjillee.com/sos-mix/ Makes the equivalent of 9 cans of cream soup 2 c dry milk non-fat ¾ c cornstarch ¼ c instant chicken bouillon 2 tbsp dried onion flakes 2 tsp Italian seasoning optional Stir all ingredients together and store in an airtight container. Substitute SOS Mix for A Can Of Cream Soup Add ⅓ cup of SOS Mix and 1¼ cups (or 10 oz) of water to a saucepan, and whisk until well blended. Heat the mixture on your stovetop until thickened. Add the thickened cream soup mixture to your recipe.
Sherri says:

What type of white rice should I use?
kellygreen says:

same here---finished it in the skillet and added water. Kept getting Burn on IP.
k says:

Says this video is not available!!!!
Cyd says:

I just tested it and it works fine. Just copy and paste in a new tab and it will be there. Watching it right now.
Cyd says:

Regular long grain or medium grain rice. Not minute rice.
Dan says:

Also just had the worst night ever. Tried this recipe following the written instructions on website to the letter. I got the burn notice twice adding more liquid and rigorously scraping bottom of pot clean each time with a wooden spoon. Still wouldn’t pressurise. In the end i brought it to the boil with saute and simmered it with the glass lid on until cooked through. Tasted nice to be fair. But then I spent another 2 hours trying to clean my instant pot liner. Wouldn’t do it again...too frustrating....not even sure what i did wrong. Dissapointed.
Jo says:

We had this for supper tonight. It was a delicious hit! My family told me we have to make it again.
Jessica says:

Perfect meal for first time trying out my Instant Pot - my picky husband even had seconds. Can this be frozen? It made so much for just the 2 of us. Thank you
Cyd says:

This should freeze just fine in an airtight freezer container.
Tori says:

I did High and it was perfect!
Ana says:

Will cream of celery work? I don't have cream of chicken on hand.
CP says:

Not sure, but the first time I made rice pudding I got the burn notice. The next time - and many times after that, I followed directions exactly....such as when to put the rice in. I thought liquid then rice, I was wrong, rice had to go in first. I haven’t had a problem with this recipe....YET. Going to make it again tonite, for the 3rd time and fingers crossed that I don’t get burn notice!! Hate that burn notice!
Jill says:

This recipe did not work in my Instant Pot. I kept getting the burn notice and rice burned and stuck to the bottom of the Instant Pot. I was very disappointed.
Cyd says:

Yes, that will be fine too.
Jessie Patterson says:

We love this meal so much and I make this every week! Thank you!
Baylee S. says:

How would you modify this if you’re using frozen chicken breasts? Cook them first and chop up?
Amanda says:

Very tasty! Whipped up my own cream of chicken condensed soup with ingredients I had on hand and cooked some fresh veggies on the side to add in. Loved that this recipe helped eat up some items in my house and it was so yummy! For the burn notice people two things, make sure you don’t have any crispy parts of the pan from the onions and chicken and put the rice on top of the chicken. Mixing in the rice or putting the rice at the bottom of the pan will result in a burn! If you are new you can also add a little more liquid. Instant pots are great but if they can’t get enough stem built up you will get the burn notice. Cream of chicken recipe- 3 Tbs of butter melted with garlic, add 3 Tbs of flour whisk into a rue. Then add 1/2 cup of milk and 1/2 of chicken stock stir till smooth and simmer for 3 minutes till thick.
Cyd says:

You can thaw your chicken breasts, and then follow the recipe as directed.
Kandie says:

Just made this! Great recipe! I didn't have any frozen veggies so I used fresh carrots, celery and peppers. I sauted them with the onion and garlic for a few minutes before adding the chicken because I wanted to make sure they would be cooked at the end. When I added the broth and water, I made sure to scrape the bottom really well. That step is missing from the instructions and I'm wondering if that's why people are getting the burn message. Had no problems with the recipe! It's a keeper!
Cyd says:

Hi Kandie. We are so glad to hear that you loved this recipe. It's one of our favorites in the Instant Pot.
Jessica Landreth says:

My rice never got soft. Should I have used minute rice? I tried using more liquid and cooked way longer but it was still hard. Had to through it away.
Cyd says:

I am so sorry Jessica. I'll turn this one over to Kristen. She's the Instant Pot expert.
Suzanne Tusa says:

What a bummer... got the burn notice four times and had to throw it out. I followed the video exactly ☹️
T.cape says:

mine turned out amazing! im useing a ninja foodie and i used low pressure since i dont have "manual",and followed all the instructions. rice was perfect and it was an instant hit with my family...thanks guys
Janet Kittner says:

I use this recipe very often. It's one of our favorites. It's so easy and FABULOUS!! Thank you, sweet sisters!
Collin says:

How would I shrink this down? Is cutting everything in half a good starting point?
Jammies says:

I believe the instructions were perfectly clear. But, then again, I have been cooking for quite a few years.
Farrel says:

I have two Instant Pots - One older (around four years) and one newer (six-ish months), and I can't recall a time I've ever gotten a Burn Notice on the older IP, but get one almost every time I cook in the newer one, no matter what I do. I would be willing to bet that any issues with that lie in the gadget, not the recipe itself, because I just finished making this in my older IP and it turned out perfectly. It's been *a day* and the hubs and I are so looking forward to this comfort food tonight. Thanks, Six Sisters!
Becky Boggio says:

Cream of Celery would be yummy!
Becky Boggio says:

This was a yummy, easy recipe!
Cyd Adamson says:

That is crazy about the old Instant Pot vs the new one. Maybe contact them and see if there is some type of warranty. Hang on to that Old Instant Pot. Sounds like it's a gem! :)
Cyd Adamson says:

Yes, you can cut this recipe in half.
Cyd Adamson says:

I'm glad you like it Janet!! Thanks for your support! :)
Kathy says:

Does anyone know if this can be made as a freezer meal? I just made a few and they’re in my freezer. But my husband loves this recipe - reminds him of something his Mom used to make - so I’d love it if I could make it as a freezer meal so we could pull it out when we wanted it.
Phyllis says:

Did exactly as directed PLUS rinsed the rice first. STILL got the burn notice continually. Won’t make this again.
Greg Johnson says:

I looked through the questions and didn't see this one: Should you rinse your rice first or not? Does this need the extra starch from not rinsing to thicken? Or, perhaps rinsing could help with all the burn complaints?
Cyd says:

We usually rinse our rice. Just run it under water until the water is clear. It makes your rice light and fluffy.
Marsha says:

I just made this for the 1st time tonight and oh boy was it a hit! Thank you so much for the yummy recipe and since it is just the 2 of us oldies we have yum yum yummy leftovers.
Alicia Urias says:

Made this today! It was my very first time using an instant pot so I was a little nervous but I just followed the instructions and it came out PERFECT!
Momma Cyd says:

Yah Alicia!!! We have so many Instant Pot recipes you will enjoy! Good for you for using your pot for the first time. Now you're a pro!
Momma Cyd says:

Yeah Marsha! We are so glad that you liked the Cheesy Chicken and Rice!!!
Kelsey says:

1st time making this recipe, eating it as I write this. As a busy teacher and soon to be mama it’s the perfect quick week night recipe.It came out awesome and will def be making again. Thank you for sharing. BTW No hard rice or burnt rice and nothing stuck to the pan for me.
Momma Cyd says:

Yeah Kelsey! We are so glad to hear that you liked this recipe. It's one of our favorites. Congrats on being a mama soon!! Keep us posted!!
Jackie Gutierrez says:

Did you use an 8 quart or 6 quart Instant Pot? That makes a difference with the ingredients. Most recipe instructions are geared toward 6 quart pots. If using the bigger pot, you will need more liquid.
Cindy says:

Do you put the rice in uncooked first and cook it for a couple of minutes or is the rice already cooked and then you put it in for a couple of minutes to brown it before adding all the liquid and pressure cook things?
Betty Nunez says:

OMG!!! Followed the recipe and it is delicious!! Maybe the folks getting the burn notice are leaving it in the sauté mode? I moved mine to pressure coming on high for 8 minutes and it came out perfect. Added canned veggies instead of frozen... great!! Simply DELICIOUS!! Thank you for this recipe.
Joanne says:

I’ve got the burn all 4 times that I have done the dump & go, (youtube version), next time I’m gonna try it this way, fingers crossed 🤞I love the six sister stuff.
Momma Cyd says:

You put the rice in uncooked.
K Turner says:

I made this recipe today and it turned out great. Followed instructions and used Jasmine rice.
Michele says:

hi we really enjoyed this but i was wondering about the nutritional values per dish thank you
Larry leerssen says:

Easy works up fast. Tasts great
Becka Jeanette says:

This meal was super yummy. I did sub scallions because I'm not a huge onion fan and I like the milder aroma of scallions. I noticed that it was sticking a lot so I added a little extra oil after I was done sauteing and scraped really well and then added some of the broth and scraped again until there was no resistance at all using a wide thin spatula. I also used jasmine rice which I have found holds up better in the instant pot. I did not add the cream of chicken until after I cooked the recipe as stated in the directions. Toward the end I could hear the tell tale browning noise but it was done before the dreaded burn. Nice winter night recipe. Thank you!
Jane Smith says:

I liked this recipe but like a lot of comments received a burn message. I am new to my instant pot and have since learned about deglazing and liquid content etc. Long story short, this recipe has too much rice and doesn't allow the pot to seal. You either need more liquid or less rice. You also need to deglaze after the saute step. Finally it was lacking flavor for me. Quick fix is : reduce rice to 1 cup and add a packet of dried ranch seasoning or lipton onion dip powder etc. That makes a big difference. Overall still a good base recipe but needs some changes
Jane Smith says:

The problem is too much rice. Need to cut rice to only 1 cup. Also be sure to deglaze after the saute step. That is the issue
Lydia Bell says:

Can this be adjusted to use brown rice and just cook longer? If so, how much longer?
Lydia Bell says:

Did you just put your cooked rice in at the end?
Mary says:

I have made this recipe many times and it turns out perfect every time! If you get the burn notice, make sure you are deglazing it! My family loves it - thanks for a great recipe that is so easy and good!
Mary H says:

I am not sure if my first comment showed up? But I just wanted to let you know that we LOVED the recipe. It was easy and delicious. To those who are getting the burn notice, just deglaze the bottom of the pot before putting the lid on and it will prevent that from happening. Thanks for another easy and delicious recipe!
Sandi says:

My first IP meal and it was awesome!! Very easy and quick to put together. Will definitely make again!
Misti Morris says:

I loved this recipe so much!! It took no time at all to cook, and the family loved it!!
Laura I Everett says:

This recipe put together quickly and ready serve a hungry family. Tasty we loved it.
Liane Houchins says:

Yummy! This was my first IP recipe ever - made it in my new Ninja Foodi Tendercrisp cooker and it came out perfectly! I used 2.5 lbs chicken and added an extra Tablespoon oil. Ninja has a nonstick pan so I didn’t have any burn problems at all. Chicken was so tender and rice cooked beautifully in 8 minutes! Thank you, Six Sisters!
Norma Mason says:

Simple - had all the ingredients on hand!
Jamie Cone says:

This is so yummy! It has become one of my go to dinners. I'm not a huge fan of cream of chicken soup so I use cream of mushroom instead. Just as delicious.
Chris says:

Just made this recipe and I didn't have the same issues as others. I had a totally different issue. Followed the recipe and the only thing I did that wasn't mentioned was wash the rice. When it was all done, the rice was mushy. Flavor was perfect, just the texture was off.
Crystal Vincent says:

Can you use Basmati rice for this recipe?
Momma Cyd says:

Basmati rice should work in this recipe too. You'll want to be sure you have enough liquid so you don't get the burn notice.
Amanda says:

Im not really a fan of the texture of the chicken in this, but my boyfriend won't shut up about how much he loves this despite agreeing with me about the chicken. I didn't have any chicken stock so I used 3.5c water with some better than bullion. I don't buy condensed soups so I added a little more water and a little cream cheese. I added about 1.5c cheese. I felt the remaining cheese would just get lost in it and wouldn't do much and would be better as a topping on mine. Boyfriend loves it. No burn notice like many of the reviews say. I deglazed it before pressurizing. I have the instant pot duo crisp 8qt.
Momma Cyd says:

So glad it turned out for you and the boyfriend was a happy guy!
Jme says:

How well does this recipe freeze? I would love to drop some off with my fiance the next time we are together.
Momma Cyd says:

Yes, just freeze it in an airtight container. Then he just needs to that and heat. Super easy!!
Lindsey says:

How would you adjust this if you were making this in a 8 quart size Instant Pot?
Momma Cyd says:

These instructions are for 6-8 quart instant pot. Just be sure you have enough liquid.
Margaret says:

I am still rather new to the instant pot and I made this tonight and found the directions very easy to follow.
Margaret says:

I tried this tonight. I’m glad it’s a recipe that doesn’t use a lot of fresh ingredients because it’s been a couple weeks since I shopped! I followed the recipe exactly (I’m an old cook but a new pressure cooker user!) and I deglazed my pan well. I found that when I added the rice and stirred and tried to make it “golden brown” it started sticking big time. So I added my broth and water and stirred to get the rice off the bottom. I did NOT get a burn notice but when I opened the pot and stirred I found that the bottom is a bit scorched. The rice is quite mushy but hubby and I aren’t hard to please. The mellow flavours are a family pleaser for sure I’ll have to make this for my grandkids. Anyway, my question. Could I avoid the scorching issue by putting the rice on top of the chicken and not stir? Just add my liquids and let her go?
Angie B. says:

This is a BIG hit in our family! Thanks sister's for sharing.
Angie B. says:

This is a BIG hit in our family! Thanks sister's for sharing.
Angie B. says:

Not enough liquid in the pot or you did not "deglaze" the bottom well.
Heather says:

Followed directions exactly as written (didn’t know you aren’t supposed to use minute rice) and it turned out perfect. No burn notice and rice still turned out good. Just a tad on the mushy side which the fam was okay with. Only suggestion would be to add more seasoning. Next time I’m going to use marjoram and thyme. Thanks for sharing!!
Lisa Savis says:

What type of white rice are you using in the instapot?
Momma Cyd says:

Any white rice will work, we often use long grain white rice.
Pepper Johnson says:

I need help it keeps burns in my instant pot every time i make it
Momma Cyd says:

Rice can be very tricky. This video on the Burn notice should help. https://youtu.be/SJPcDAqGyZw It's a video from our Youtube channel.
Nicole Barnett says:

This tasted much better than I expected from the pic. I added some chopped fresh carrots because they needed to be used and cream of mushroom because I didn’t have chicken. The whole fam liked it. I’ll make this again.
Sharon says:

I added the frozen veggies in before I set the pot with a 1/2 cup of water and it worked great!
Momma Cyd says:

It is one of our favorite dishes in the instant pot. That extra liquid often helps.
Cookie L says:

Comfort food 101. Delicious!
Jennifer C says:

I always find it important that whenever I brown something, I automatically deglaze with broth and spurtle.
Janice says:

I used instant brown rice for 8 minutes, and it turned out good.
Janice says:

I used instant brown rice, cooked for 8 minutes and it turned out fine.
Janice says:

I used instant brown rice and 16 oz of vegetables (that was the size of my bag). Turned out good, but next time I will reduce salt to 1/2 tsp and pepper to 1/4 tsp due to the sodium in the soup and broth.
Pamela Heaton says:

My family loves this recipe! I use Monterey Jack cheese and jasmine rice and it’s nice and creamy. I also put it in a 13x9 and top with more cheese and pop it in the oven to melt the top.
Kaitlyn R. says:

Everyone loves this one. Bonus: it’s easy to get variety by switching up the veggies. Our favorites are broccoli, and mixed veggies. Always asked to make this—it’s that good!
Lillie says:

How can I make this into a instant pot freezer meal?
Sharon Cornell says:

My family loves this recipe. I use 2 lbs of chicken , extra cheese and 16 oz of vegetables. Makes a little extra which works great for my family.
LeeAnn McKinney says:

Watched the video last night (I'm new to IP), made it tonight for dinner and OMG, it is soooooo good. Thank you SSS for bringing this recipe to me.
Momma Cyd says:

YAY! So glad you liked it!
Gigi says:

This recipe was everything you said it would be. My 5 year old,10 year old , my husband and myself LOVED IT!!!!
Empressa says:

Yummy! Didn't have as much cheddar as I thought so I used parmesan and also added a bit of cream cheese. Was perfect with green beans and garlic bread 😊
Robyn says:

Hi Girls I live in Albany, Western Australia and was watching you cook Cheesy Chicken and Rice and had to try it . I is so delicious and every one is now cooking this recipe. Thank you so much I will be watching more shows and cooking up a treat.
Momma Cyd says:

Hello Robyn from Albany!! We are delighted that you like the Cheesy Chicken and Rice recipe. It's one of our favorites and so easy to make. Thanks for sharing our recipe and take care!
Kathleen West says:

At beginning I used 4 cups Better than Bullion Chicken. Made sure there was nothing sticking to bottom of pan. Burn notice showed on screen. Stirred in 1 cup broth into ingredients removing stuck on food. Yet again burn notice came on. Checked on rice which amazingly was cooked on through. Next time will cook rice separately, placing into slow cooked followed by diced chicken and vegetables. Mix cream of soup with broth, pouring over vegetables than cheese.
Ci T says:

Can I make this with. Frozen chicken somehow?
Momma Cyd says:

You could use frozen chicken breast, you may need to cook a little longer since its frozen, or you could cook the chicken breasts first and cube the chicken and then prepare the recipe from that step forward.
Tab says:

Made exactly as directed, except preheated the veggies. My pot isn’t instapot, It turned out perfect. Will make it again.
Melissa says:

It looks like I’m the minority here, but my rice was still crunchy afterwards, and I can’t figure out how to fix it. I tried to put it in for 1 min, but then I got a burn notice. So then I threw some more chicken broth in, and I’m sitting here hoping I don’t hear the burn notice again. I guess I can finish it off on the stove? No idea. Flavor was real good though, so as soon as I figure out what I did wrong, I’d like to make it again. Still love six sisters stuff… just so confused right now!
Momma Cyd says:

You didn't say whether or not you deglazed your instant pot after cooking the chicken and veggies in it. For sure you need to do it if you get the burn notice. But it's good to do it even if you don't get the burn notice - just to play it safe. Just get everything off the bottom of your instant pot. The chicken broth is perfect for that.
Moira says:

We can't use the cream of chicken soup because of a soy allergy, so I substituted half a block of cream cheese. It worked great.
Keely says:

How would you need to modify this recipe to use brown rice?
Lucy says:

It worked well for me but, I scrape bottom with metal spatula before sealing Instant Pot. Put cream of chicken soup and cheese in AFTER it cooks. Kids loved it! Thanks!
Joyce M says:

I Love this recipe!! Easy and yummy!! I use chicken bouillon sodium FREE Herb-Ox...cuts down sodium. One suggestion that I've noticed on the recipes, it doesn't say how many servings are in it. That would be nice & helpful. Love you girls...keep up the good work!!! What a Blessing!!
Karine says:

I followed your directions to the T in my IP. It turn out to be soup. Super disappointed.
Nancy says:

This one was so quick and easy. Thank you so much! The 4 stars is because for me it was a little bland, so I added more salt and some pepper too. And as the beautiful gals state in the video - I can see how it would be great for kids!
Joyce M says:

Hi...I love this recipe!! On the nutrition...what is considered a serving size? ( 1 cup?) Keep up the awesome work. Y'all are a Blessing!!
Nataliya Kearl says:

Made it tonight following the recipe. Very easy to make and quick too. For us 1 can of soup wasn't enough, it turned out a bit too dry so I added one more can of cream of chicken soup. Next time I would also add a bit more spices to chicken. Otherwise, it is staying in my recipe book. Thank you ladies!
Nataliya Kearl says:

If you print the recipe, it said served 6 people (if that is what you were asking)
Nataliya Kearl says:

It was on a dry side for me, weird.... I had to add one more can of soup...
Nataliya Kearl says:

Probably add more cooking time and a bit more water for brown rice
Melinda B says:

Kid approved except had to leave out the veggies!
Briana says:

Any advice on changes for using pre cooked chicken?
Sandra Gonzalez says:

I love this recipe, both my husband and 1 year old son love this but I've made it 3 times and I keep getting a burn notice. What ends up happening is that this takes about an hour to cook :( What am I doing wrong?!? Help.
Momma Cyd says:

Your Instant Pot could be a little hotter than others. Have you tried a little more liquid and less cooking time?
Samuel says:

I agree, thank you! Way too much rice.
HT says:

What adjustments are needed if you cooked rice separately, not in the instant pot. I only have minute rice.
James says:

I never cook the meat in the bottom of pressure cooker, before cooking the rice. The meat or the meat drippings on bottom of pan cause the burn notice. You really need to be careful and "deglaze" or scrape off the bottom of your pot after frying anything before you pressure cook in same pan. I fry chicken on stove while rice is cooking then add it back into the pot after the rice is done with oter ingredients to prevent this cooking fail...
Lisa says:

This was a huge success! Made a couple of substitutions out of necessity so I will share here. Had no cream based soups, so used sour cream instead. Family does NOT like peas so I used other on-hand veggies..broccoli and tomatoes. Also only had Mexican four cheese shredded cheese so used that.
Holly says:

This was AMAZING! Quick, easy & the family loved it! I followed the written instructions exactly and it came out perfect! Thank you!
Deanna jevas says:

I have a question what if I don’t have cream of chicken soup what can I substitute it with? I can’t consume those canned soups
Momma Cyd says:

You can easily make your own soup. Here is a link - https://thecozycook.com/cream-of-chicken-soup-recipe/
Katie Welch says:

My 14 year old made this from start to finish following directions exactly. So good!
Momma Cyd says:

That is wonderful to hear!
Trish Beech says:

My family loved this so much. I need it to make more. Would I just double all the ingredients and leave the cooking time the same? I have an 8 quart pot. Thanks!
Momma Cyd says:

You can double the recipe if the 8 quart is big enough to hold it. The cooking time should stay the same. Be sure you have enough liquid so you don't get the burn notice.
Mary says:

My rice was mushy and veggies crunchy. Followed recipe exactly. Suggestions?
Ashley h says:

Love the recipe. Our toddler loves it too. Only struggle we have is getting the frozen veggies cooked enough. We might try adding them in before pressure cooking next time. We also switched to shallots instead of onion.
jakes friend justin says:

Just made it - not bad - It was a bit thick but I didn't use a full 2 cups of rice and I only had 1 large breast. That being said no burn errors and it came out Yummy. I didn't care for the veggies not being cooked tho - they were a little "crisp" I guess since they went from Frozen to warmed. But if I did it again I'd prob mic them or just use a can of mixed veggies that were room temp. Not bad tho - and it makes a ton of food for 1 person.
Dan K says:

Made this a couple times. Excellent! I like to add Italian seasoning. Has anyone tried this with parboiled rice? If so, does that work well?
Elizabeth says:

Can the recipe be cooked in a pot on the stove, waiting for my cooker to get delivered
Bobbi @ Six Sisters says:

You should be able to cook it in a pot on the stove in much the same way as you would with, say, the slow cooker version: https://www.sixsistersstuff.com/recipe/slow-cooker-cheesy-chicken-and-rice/
Katrina says:

This recipe is a family favorite! I do add a large spoon full of sour cream, when I add the cheese.