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This super easy Instant Pot chicken and rice casserole is fantastic for busy weeknights! It’s faster than ordering takeout, uses one pot, and there’s plenty of creamy, cheesy goodness.
Try our Easy 5-Ingredient Chicken Broccoli Casserole or Oven Baked Chicken and Rice Recipe next.
Why you’ll love it
Sometimes all we want is the easiest dinner possible on non-cooking days. We make this easy Instant Pot casserole on the regular, and it comes together in just 30 minutes!
It’s easy, comforting, and a low-effort meal. The Instant Pot does all the work while you relax. No stirring, no babysitting—just dump everything in and walk away. Plus, it’s perfect for using up leftover rotisserie chicken.
What you’ll need
- Butter or olive oil – for sautéing the aromatics and building flavor.
- Onion – a small onion adds savory depth. Dice it small so it cooks quickly.
- Garlic – fresh minced garlic is key here. Don’t skip it!
- Cooked chicken – rotisserie chicken is our go-to. You can also use leftover grilled or baked chicken.
- Long-grain white rice – uncooked rice works perfectly in the Instant Pot. Use jasmine or basmati.
- Cream of mushroom soup – or cream of chicken soup. This makes the creamy base. We like Campbell’s or Heinz’s.
- Chicken broth – low-sodium works best so you can control the salt level.
- Frozen mixed vegetables – the peas, carrots, and corn blend is perfect. No need to thaw!
- Cheddar cheese – optional but highly recommended for extra creaminess and flavor.
Helpful Tips
- Don’t stir after adding the rice and liquid—this is crucial to prevent the dreaded “burn” notice.
- Depending on your Instant Pot model, it may take 8-12 minutes to come to pressure. This is totally normal.
- The 10-minute natural release is important—it lets the rice finish cooking perfectly without getting mushy.
How to make Instant Pot chicken and rice casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Sauté the aromatics. Turn the Instant Pot to “Sauté” and melt the butter. Cook the onion for 3 minutes, then add garlic for 30 seconds. Press “Cancel.”
Layer everything. Add the chicken and season with salt and pepper. Pour in the rice without stirring.
Whisk together the soup, broth, salt, and pepper, then pour over the rice. Top with frozen vegetables. Don’t stir!
Pressure cook. Close the lid, set valve to “Sealing,” and cook on high pressure for 4 minutes.
Natural release. Let pressure release naturally for 10 minutes, then vent the remaining pressure.
Substitutions and variations
- The possibilities are virtually endless for this casserole! Throw on some broccoli florets or swap the mixed vegetables for just peas or green beans.
- Add some Italian seasoning or ranch seasoning mix for extra flavor. Or make it Mexican-style with taco seasoning, salsa, and Mexican cheese blend.
- Swap the cheese for pepper jack if you want a little heat, or use mozzarella for a milder flavor.
- Use cream of chicken soup instead of mushroom if that’s what you have on hand.
- Add some cooked, crumbled bacon on top for a smoky touch.
What to serve with Instant Pot chicken and rice casserole
You can’t go wrong with garlic bread!
A simple green salad with my Italian Salad Dressing pairs perfectly.
Steamed broccoli or roasted green beans on the side make it a complete meal.
Fresh fruit or a simple cucumber salad adds a refreshing contrast to the creamy casserole.
Leftovers and storage
- We recommend eating it right away while it’s hot and creamy, but you can refrigerate leftovers in an airtight container for up to 4 days.
- Reheat individual portions in the microwave for 2-3 minutes, adding a splash of chicken broth or water if it seems dry.
- You can freeze this casserole for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
More Easy Chicken Dinner Casseroles
Did you make this Instant Pot Chicken and Rice Casserole? We’d love to hear how it turned out! Please leave a star rating and comment below if you enjoyed it.
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Instant Pot Chicken and Rice Casserole
Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups cooked chicken, diced or shredded (rotisserie chicken works great)
- salt, to taste
- ½ teaspoon black pepper
- 1½ cups long-grain white rice, uncooked
- 1 can 10.5 oz cream of mushroom soup, or chicken soup
- 2¼ cups chicken broth
- 2 cups frozen mixed vegetables, peas, carrots, corn blend
- 1 cup shredded cheddar cheese, optional
Instructions
- Quick Sauté:Turn the Instant Pot to "Sauté" mode. Add the butter or olive oil. Once melted, add the diced onion and cook for 3 minutes until it starts to soften. Add the minced garlic and cook for 30 seconds until fragrant. Press "Cancel."
- Add the chicken on top of the onions and garlic. Season with a pinch of salt and pepper.
- Add Rice: Pour the uncooked rice into the pot on top of the onions and garlic. Spread it evenly but don't stir.
- Mix the Sauce: In a bowl, whisk together the cream of mushroom soup, chicken broth, and pepper until smooth. Pour this mixture over the rice. Do not stir—the liquid needs to stay on top.
- Add Vegetables: Scatter the frozen vegetables on top. Still don't stir.
- Pressure Cook: Close the lid and set the valve to "Sealing." Cook on high pressure for 4 minutes. The pot will take about 8-10 minutes to come to pressure.
- Natural Release: When the timer beeps, let the pressure release naturally for 10 minutes. Then carefully turn the valve to "Venting" to release any remaining pressure.
- Add Cheese: Open the lid. Add the cheese. Stir everything together gently until the cheese is melted. The rice should be tender and creamy. Taste and adjust seasoning if needed.
- Serve hot and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So comforting and filling. The chicken was tender and the rice absorbed all the flavors beautifully. Perfect busy-day dinner.
Oliver, comfort food is exactly what this recipe is meant for. I’m so glad it hit the spot for you!
I recommend fluffing the rice right after cooking and letting it rest a few minutes so it thickens nicely.
Great advice, Michael! That resting time really helps everything come together.