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–+ servings
Chicken and rice on a plate with a fork next to the plate.

The Best Instant Pot Marry Me Chicken and Rice

Learn how to make delicious instant pot marry me chicken and rice. The creamy sauce paired with the rice and chicken are sure to please a crowd. 
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Yield: 8
Calories: 475kcal

Equipment

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • ½ tsp black pepper
  • 1 tsp salt
  • ¼ tsp crushed red pepper flakes
  • 2 tbsp minced garlic
  • 2 tsp Italian seasoning
  • 4 cups low sodium chicken broth (32 ounces)
  • 2 cups brown rice
  • 8 oz jar oil packed sun dried tomatoes
  • 1½ cup heavy cream
  • 1 cup parmesan cheese (grated)

Instructions

  • Turn on the Instant pot and turn on the saute function set to low for 10 minutes. Add the olive oil to the instant pot and allow the oil to heat for 1 minute.
  • Place the chicken in the instant pot for 3 minutes on each side or until each side is golden brown and has a nice sear. You may need to do this in batches until all the chicken has been seared. Remove the chicken from the instant pot and set to the side.
  • Add the minced garlic to the instant pot. Saute for 1 minute or until the garlic become fragrant. Using a wooden spoon scrape up any bits on the bottom of the pot. Add the chicken broth, Italian seasoning, salt, pepper, and crushed red pepper flakes, and heavy cream.
  • Drain the sun dried tomatoes and roughly chop them. Add the chopped sun dried tomatoes to the instant pot.
  • Using a fine mesh strainer rinse the rice and drain. Add to the instant pot. Add the seared chicken back to the pot.
  • Place the lid on the instant pot and place in the locking position. Set the sealing position. Set the instant pot to pressure cook, high heat, for 19 minutes.
  • Once it has finished cooking move the switch from the sealing position to vent. Allow to vent until the pressure indicator has fallen. Open the instant pot and add in the parmesan cheese and stir until the cheese is fully incorporated.
  • Let stand for 5 minutes before serving. As it cools it will begin to thicken.

Notes

Storage 

Store any leftovers by removing the instant pot insert and cover it with the glass instant pot lid. Place in the refrigerator and it will keep for 3-5 days if stored properly.

Nutrition

Serving: 1 serving | Calories: 475kcal