No ImageInstant Pot Chicken and Rice

Did you make it? Rate it!

  1. Suzanne

    Great recipe that can be adapted to what’s in the fridge. No cream or sherry so I added more broth, a touch of lemon, Greek yogurt and a splash of milk. Not quite enough mushrooms so added carrot and celery. The amount of liquid for the sauce ended up being 1/4 cup extra but the end result was just right. I loved it as is, my husband thought it needed more flavor and added some BBQ sauce .


  2. UESGirlie

    I didn’t make this yet but will very soon! I’d like to make this with a brown rice blend that uses a 1 cup rice 1 3/4 cup water ratio and cooks for 45 minutes on the stovetop. Any suggestions on how to update the liquids and cook time for this kind of rice? Thanks so much!

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  3. Marty

    Great recipe. Only suggestion is waiting until end to add sour cream. It turns out a bit “gluey” otherwise. Adding it once it’s cooked makes it much creamier and better for leftovers.

  4. Sara

    This was delicious! I wasn’t sure what to expect but I really wanted an all-in-one IP dish that used the chicken thighs in my fridge, and I trust SimplyRecipes so I decided to go for it and I’m happy I did! I didn’t have any mushrooms so I just left them out. I wanted to add some additional veggies so I added some diced carrots and celery to the pot on top of the chicken just before I added the rice. I also only had 1/4 cup of sour cream so I replaced the remainder with heavy cream. I also added some chopped frozen broccoli that I had steamed in the microwave after the dish was done cooking – just stirred it in just before serving. A comforting, easy dish that was easy to adapt to include extra veggies. A little hot sauce at the table sealed the deal on this one – will make again!


  5. Shawn

    Just what I wanted for dinner! Thank you


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