Instant Pot Bacon Parmesan Chicken and Rice is an easy pressure cooker chicken dinner recipe made with boneless, skinless chicken breasts and long grain rice, loaded with crumbled bacon and Parmesan cheese.

Instant Pot Bacon Parmesan Chicken and Rice is a delicious chicken dinner recipe perfect for weeknights.

This chicken and rice dish is packed with flavour from garlic puree and Parmesan cheese.

This Instant Pot chicken and rice recipe takes about forty minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this parmesan chicken and rice, I started by cutting some boneless skinless chicken breasts into one inch chunks.

Then I set my Instant Pot to Saute Less for 7 minutes.

I added a dab of margarine to the pot along with some garlic puree.

I also added the chicken breast chunks to the pot.

I left the chicken to cook, stirring occasionally, until the Instant Pot turned off.

The chicken was still slightly pink.

I added some water to the pot and stirred well making sure none of the chicken was sticking to the bottom of the pot.

Then I added some salt, pepper, onion powder and garlic powder to the pot.

I added some long grain white rice to the pot.

I gently pushed the rice down until it was all submerged in the liquid but did not stir.

I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.

When the Instant Pot was done cooking, I immediatley turned the steam release handle to the venting position and performed a quick release.

I removed the lid and stirred the contents well.

Then I added some heavy cream, shredded Parmesan cheese and crumbled bacon to the pot.

I stirred well and then set the Instant Pot to Saute Less for 4 minutes.

I left the dish to continue cooking, stirring occasionally, until the Instant Pot turned off.

Then the parmesan chicken and rice was ready to serve.

This hearty Instant Pot chicken dinner is perfect for cold weather.

If you are looking for a simple and delicious Instant Pot chicken recipe, then you need to try this Instant Pot Bacon Parmesan Chicken and Rice!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Bacon Parmesan Chicken and Rice:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp garlic puree
• 3 cups water
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 cups long grain white rice
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese
• 1 cup real bacon bits

How to Make Instant Pot Bacon Parmesan Chicken and Rice:

1. Cut chicken breasts into one inch chunks.
2. Set Instant Pot to Saute Less for 7 minutes.
3. Add a dab of margarine or butter to the pot along with the garlic puree.
4. Add the chicken breast chunks to the pot.
5. Leave the chicken to cook, stirring occasionally, until the Instant Pot turns off. The chicken will still be slightly pink.
6. Add the water to the pot and stir well, making sure that none of the chicken is sticking to the bottom of the pot.
7. Add the salt, pepper, onion powder and garlic powder to the pot.
8. Add the rice to the pot.
9. Gently push the rice down until it is all submerged in the liquid but do not stir.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
11. When the Instant Pot is done cooking, turn the steam release handle to the venting position and perform a quick release.
12. Remove the lid and stir the contents well.
13. Add the heavy cream, shredded parmesan and bacon bits to the pot. Stir well.
14. Set the Instant Pot to Saute Less for 4 minutes and leave the dish to continue cooking, stirring occasionally, until the Instant Pot turns off.
15. Serve and enjoy!

Yield: 4 people

Instant Pot Bacon Parmesan Chicken and Rice

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Instant Pot Bacon Parmesan Chicken and Rice is an easy pressure cooker chicken dinner recipe made with boneless, skinless chicken breasts and long grain rice, loaded with crumbled bacon and Parmesan cheese.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp garlic puree
• 3 cups water
• 1 tsp salt
• 1 tsp pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 2 cups long grain white rice
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese
• 1 cup real bacon bits

Instructions

1. Cut chicken breasts into one inch chunks.
2. Set Instant Pot to Saute Less for 7 minutes.
3. Add a dab of margarine or butter to the pot along with the garlic puree.
4. Add the chicken breast chunks to the pot.
5. Leave the chicken to cook, stirring occasionally, until the Instant Pot turns off. The chicken will still be slightly pink.
6. Add the water to the pot and stir well, making sure that none of the chicken is sticking to the bottom of the pot.
7. Add the salt, pepper, onion powder and garlic powder to the pot.
8. Add the rice to the pot.
9. Gently push the rice down until it is all submerged in the liquid but do not stir.
10. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
11. When the Instant Pot is done cooking, turn the steam release handle to the venting position and perform a quick release.
12. Remove the lid and stir the contents well.
13. Add the heavy cream, shredded parmesan and bacon bits to the pot. Stir well.
14. Set the Instant Pot to Saute Less for 4 minutes and leave the dish to continue cooking, stirring occasionally, until the Instant Pot turns off.
15. Serve and enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 944Total Fat: 53gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 267mgSodium: 1689mgCarbohydrates: 40gFiber: 4gSugar: 3gProtein: 74g