Pressure Cooker Chicken and Rice Casserole

You can substitute chicken breast or tenders for the thighs in this recipe, if you prefer.

  • Prep time: 20 minutes
  • Cook time: 25 minutes
  • Yield: 4 to 6 servings


For the sauce:

  • 1/4 cup dry sherry
  • 3/4 cup chicken broth
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons Italian seasoning
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon paprika

For the casserole:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1/2 pound crimini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 1/2 pounds (5 to 6) boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • 1 1/2 cups long grain white rice

To serve:

  • 1/4 cup chopped parsley

Special equipment:

  • 6-quart electric pressure cooker, such as the Instant Pot


1 Whisk together the sauce: In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set aside.

Pressure Cooker Chicken and Rice Casserole

2 Cook the onions, mushrooms, and garlic in the pressure cooker: Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.

Pressure Cooker Chicken and Rice Casserole Pressure Cooker Chicken and Rice Casserole

3 Cook the chicken: Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).

Pressure Cooker Chicken and Rice Casserole

4 Add the rice and the sauce: Use your spatula to pat the chicken and vegetables down into a fairly even layer. Sprinkle the rice over the top of the chicken in an even layer. Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.

Pressure Cooker Chicken and Rice Casserole Pressure Cooker Chicken and Rice Casserole

5 Pressure cook the chicken and rice: Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)

The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.

Pressure Cooker Chicken and Rice Casserole

6 Let the pressure release naturally for at least 10 minutes, then quick-release the pressure by immediately moving the vent from “Sealing” to “Venting." Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.

The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

Pressure Cooker Chicken and Rice Casserole

7 Serve the casserole: Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Leftovers will keep for about a week and can be warmed in the microwave.

Pressure Cooker Chicken and Rice Casserole

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • 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!


  • Shawn

    Just what I wanted for dinner! Thank you


  • Elaine

    My family loves this recipe! I do not use cooking sherry, but add a bit more sour cream to get some more tart flavor.
    When I make this, four generations of my family all go crazy. From the baby to my almost 90 year old.parents, it’s a huge hit.


  • Big Dave

    This reminded me of one my favorite recipes my grandmother in law(Love you Grandma Dot!) made … she just had some pimentos also. This is an awesome recipe .. i just added a bit more sauce and added some more rice …. Thank You for this recipe !


  • Rachel

    This was so good and creamy! What would you think about adding some broccoli in as well?


    • Coco Morante

      Hi Rachel!

      I’m so glad you enjoyed this dish! Broccoli would be delicious in this recipe, and add more veggies too, which I always love. It would get quite overcooked in the time it takes for the rice and chicken to cook through, but you could certainly fold in some chopped broccoli after cooking. I’d steam up a bowl of chopped florets in the microwave for a few minutes (from fresh or frozen) for best results.

  • Jalil

    Delectable! When doubling the ingredients, should the cooking time be doubled as well?

    • Coco Morante

      Hi Jalil,

      The cooking time should remain the same when the recipe is doubled. Just make sure that the ingredients don’t fill up the pot more than about halfway — when cooking foods that expand, that’s the rule of thumb!

  • Susan

    Absolutely delicious! !! Thank u for sharing.

  • Gina

    A lot of casseroles, like this one, call for mushrooms. Unfortunately my husband won’t eat them! Do you have any suggestions for a substitute ingredient?

    • Emma Christensen

      Hi, Gina! You could swap in another favorite vegetable, like chopped zucchini or bell peppers. This might sound weird, but I think that baked tofu would make a good sub for the mushrooms! It has a similar chewy texture as mushrooms — look for it near the fresh tofu at the grocery store and choose one that has some seasoning. Enjoy!

  • Corie

    This was absolutely delicious!! I doubled the recipe; the only thing I think I will change next time is I will triple the sauce and leave everything else doubled. We like things saucy Thank you for this recipe!!!

  • Barbara Joyce

    I have a question for Coco. I have made this recipe, which I downloaded from an earlier version. That version calls for 1 cup of rice and cooks for 15 minutes at high pressure. This version, linked to an email I received this morning, calls for 1-1/2 cups of rice and cooks for only 5 minutes. As far as I can tell, everything else is the same. Can you please explain why the difference? I am happy with the smaller amount of rice, but wonder if I am overcooking the mixture–set for 15 minutes, plus 10 min NPR. Do you prefer one version over the other? Thanks for your reply. We really enjoyed this recipe the first time I made it, and it’s cooking in my Instant Pot again!

    • Emma Christensen

      Hi, Barbara! Emma here, managing editor. We found that the casserole was turning out soupy for some people, so we tried a few tweaks to the recipe and found that the increased amount of rice and decreased cooking time gave us a much better result. However, if you’re happy with the recipe as is, then it’s fine to continue cooking it as you’ve been doing! Thanks for the question!

  • Vee

    I have made this several times, replacing the chicken with frozen vegetarian mock chicken pieces. When I don’t have dairy products on hand I have used various non-dairy substitutes with success. I do find with those changes I tend to need to add about 1 extra cup of water to be able to cover the rice with liquid. It has always come out great and makes good leftovers.


  • Nancy Nash

    I printed the recipe and will make it this week. Can i use extra sour cream I stead of the heavy cream?

    • Emma Christensen

      Hi, Nancy! Emma here, managing editor. I’d increase the amount of sour cream to 3/4 cup and then thin it out with 1/4 cup of milk or chicken broth. Otherwise, I’m afraid it might create a sauce that’s too thick and could potentially burn in the pan or result in under-cooked rice.

  • Debby

    When you call for one cup of rice in your recipes are you talking about the cup that is included with the instant pot, which is actually only 180 ml.? Or do you mean a standard size cup!

    • Emma Christensen

      Hi, Debby! We mean a standard cup size using a 1-cup measure (8 fluid ounces). Hope that helps!

  • Shawn

    Anyone try this with cauliflower rice for a low carb option? thoughts on how to adjust the recipe for cauliflower rice?

  • Anna

    We have a dairy allergy in our house. Think I could eliminate the sour cream and cream and replace with additional chicken broth? Thanks!

    • Emma Christensen

      Hi, Anna! I’ll let Coco reply regarding doing a straight substitution, but I thought I’d also add that I made this recipe and subbed out the sour cream and heavy cream for dairy-free cream cheese and unsweetened non-dairy creamer. I used about 1/4 cup of cream cheese and thinned it with 1/2 cup of creamer, so that it would be about the same consistency as the sour cream and heavy cream from the original recipe. It worked great!

    • Coco Morante

      Hi Anna,

      Yep, I’ve made it this way (1:1 substitution) and it works well!

  • Charis

    Would there be any way to sub in frozen chicken breasts, possibly whole? Thank you so much in advance!

    • Coco Morante

      Hi Charis,

      I would not sub whole, frozen chicken breasts in this recipe. The time they take to defrost would be far greater than how long the rice needs to cook, so the rice would end up very soft, and the dairy would end up scorching on the pot bottom.

      Here’re my best tips for cooking frozen meat in the Instant Pot — I hope you find them useful!

  • Jessireebob

    Would it work to premix the sauce, sautée the onion, garlic, mushroom, and chix and then combine everything and freeze to cook later? If so how would the cooking time differ if cooking from frozen? Thank you!!

    • Coco Morante

      Hi there! If you want to do some advance prep for this recipe, I’d freeze the chopped vegetables and cut-up chicken on a lined sheet pan in a single layer. Freeze the veggies and chicken solid (~2 hours), then transfer them to separate freezer-safe bags or containers.

      You can transfer the baggies to the fridge 24 hours before you plan to cook the recipe. The onions, mushrooms, and garlic can be sautéed together this way, since the freezing will break them down a bit anyway, and the mushrooms will give up their liquid more easily.

      I wouldn’t bother freezing the liquid ingredients, since they’d be more trouble to defrost in the Instant Pot — the dairy would likely scorch on the pot bottom as it defrosts if you put in a block of frozen sauce. You *could* theoretically freeze it in an ice cube tray, then defrost it in a bowl in the microwave before using. Just my two cents! I hope that’s helpful!

  • Gayle Prochko

    Can’t wait to try out this recipe. We treated ourselves to an Instant Pot for Christmas and love it! So far, we’ve made from Coco’s book the Italian wedding soup, the leek and potato soup, and the whole chicken with mushroom sauce – all outstanding! Thanks to Elise – and Coco – for these amazing recipes.

    Happy New Year to you all!

    • Coco Morante

      So glad you’re enjoying the book, Gayle!

      • Gayle

        I finally made this casserole for dinner tonight and boy was it delish! At a balmy 16 degrees here in NJ this evening it certainly hit the spot. The flavors were earthy and warm and it was so easy. Loving our Instant Pot and Coco’s recipes!!

  • Gay

    I, too, would like to make this with brown rice. Is there a modification that would make that work? Thanks.

    • Emma Christensen

      Hi, Gay! I checked with Coco on this and she says that using brown rice isn’t quite a straight swap, unfortunately. You’d need to increase the cooking time to 25 minutes to make sure the brown rice is cooked through, but the dairy would likely scorch in that time. You could try swapping out the dairy for water or more broth. Let us know how it works if you try it!

      • PATRICK

        I tried that – it was good but a little soupy. Someone suggested I crack the rice in a food processor just a little so the starches have an easier time coming out. Haven’t tried that yet.

  • Ellen

    I chose this recipe as my first instant pot recipe and we were very pleased with it. Today I went back to review the recipe in my head (always considering tweaks to recipes!) and I discovered a discrepancy. I had printed out the recipe and followed it from my printed recipe. Step 5 of my printed recipe says to set the cooking time to 15 minutes which I followed. However when I looked at the recipe on line it says to set the recipe to 5 minutes. Which is the correct direction for the recipe?

    • Emma Christensen

      Hi, Ellen! The version that is currently on the site is the correct version. We made a few slight modifications after the recipe was first published last week to address a few issues other readers were having. Glad you like the recipe!

  • Doreen

    Made this tonight! It was the first time using my Insta Pot and it came out great. Everyone (including kids) ate it and my husband had seconds. I call it a success!

  • Shari

    How would I adjust if I used brown rice instead of white rice?

    • Emma Christensen

      Hi, Shari! I checked with Coco on this and she says that using brown rice isn’t quite a straight swap, unfortunately. You’d need to increase the cooking time to 25 minutes to make sure the brown rice is cooked through, but the dairy would likely scorch in that time. You could try swapping out the dairy for water or more broth. Let us know how it works if you try it!

  • Julie

    I made this with boneless breasts (it was the very first thing I’ve cooked!) and it turned out great! Thanks so much for the easy recipe for a first-time user!

  • Nate

    I only have chicken breasts on hand, would that be okay? Any adjustments?

    • Emma Christensen

      Hi, Nate! Yes, you can use chicken breasts for this recipe. No need to adjust the recipe. Let us know how it turns out for you!

      • Nate

        Turned out great!

  • Colleen

    I received an 8-quart Instant Pot for Christmas and am a bit confused by liquid requirements as I look at various recipes, most of which seem to be for the 6-quart model. For this recipe, is any liquid adjustment needed, or will it work as-is in the 8-quart? Looks great – thanks!

    • Coco Morante

      Hi Colleen,

      The main thing to keep in mind with liquid requirements is that you’ll want to be sure that recipes have at least 1 1/2 cups for the 8-quart pot to come up to pressure.

      I think this recipe has *just enough* liquid to get the pot up to pressure, since the chicken and mushrooms release some liquid as they cook. For a foolproof result, I’d scale it up by 1/2 or double it. Hope that helps!

  • Holly Mc

    HI Coco! OK – got my Instant Pot for Christmas and tried your recipe. DEEELLISSH! However, I had problems cooking. It was really soupy and the instant pot kept reading “burn”. The bottom was coated when I tried it, so this recipe is one that I love the flavor, however, I messed something up. Trying to sort out what I did wrong. Any suggestions? I want to make this again, but I need to fix.

    • Emma Christensen

      Hi, Holly! Coco and I re-tested this recipe and made a few adjustments to the amount of rice and the cooking time — I think this was a problem with the recipe and not with your Instant Pot skills! The recipe has now been updated. Let us know how the recipe turns out if you try it again!

      • holly mcclellan

        We loved the flavor! Will definitely try again. Thank you!

  • Leon Duncan

    What would you adjust to add a little more rice?

    • Coco Morante

      I’d add an equal volume of broth for any more rice that you want to add. For example, to increase the amount of rice from 1 1/2 to 2 cups, add an additional 1/2 cup of chicken broth.

  • Katie

    Looks amazing! I don’t like mushrooms though. What would be a good substitute?

    • Coco Morante

      I might try substituting a few ribs of celery in place of the mushrooms! I think that’d work well.