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Instant Pot Chicken and Rice with Basil Cream Sauce
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4.50 from 6 votes

Instant Pot Chicken and Rice with Basil Cream Sauce

Instant Pot Chicken and Rice is a WINNER. You cook the chicken and rice together in the Instant Pot which makes this dish SO easy! The basil cream sauce is to die for!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: Instant Pot, Instant Pot Chicken and Rice
Servings: 6 people
Calories: 802kcal
Author: Erica Walker


  • 6-Quart Instant Pot Pressure Cooker (See Instant Pot Note Below)


Basil Cream Sauce:


  • Cut chicken into 1" cubes and sprinkle generously with seasoning salt. 
  • Rinse rice (this is important, see notes above) until water runs clear, drain well.
  • Place rice in greased Instant Pot and add chicken broth.
  • Put chicken over the top of the rice. 
  • Place lid on Instant Pot and position knob to "sealing".
  • Push "manual" button and set to "high" pressure for 5 minutes. 
  • While chicken and rice are cooking, prepare basil cream sauce.
  • Allow to cook and natural release for 10 minutes. After 10 minutes you can quick release. Remove lid and fluff rice with a fork. 
  • Spoon basil cream sauce over individual portions. 

Basil Cream Sauce:

  • In a small saucepan, saute garlic in butter over medium heat.
  • Add chicken broth, cream, basil, and pepper. Bring to a simmer. 
  • Turn heat to low and whisk in parmesan cheese. 


Instant Pot Note: We use a 6-quart Instant Pot brand pressure cooker that we bought in 2016. Different or newer versions may be more sensitive to the "BURN" notice. If you are concerned about the burn notice, please refer to the Instant Pot webpage about Overheat Protection, found HERE.


Calories: 802kcal | Carbohydrates: 53g | Protein: 27g | Fat: 53g | Saturated Fat: 29g | Cholesterol: 198mg | Sodium: 3161mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1645IU | Vitamin C: 10.3mg | Calcium: 274mg | Iron: 1.5mg