Instant Pot Creamy Chicken and Rice
A quick and hearty one-pot meal with tender chicken, fluffy rice, and a rich, creamy sauce, perfect for weeknight dinners and family gatherings.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Choose high-quality chicken for the best flavor.
- 1 cup long grain white rice, rinsed Rinsing removes excess starch.
- 2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans) Feel free to add your favorite vegetables.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream Can be swapped for Greek yogurt for a lighter option.
- 1/2 cup shredded cheddar cheese Opt for shredded cheese as it melts better.
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Set your Instant Pot to the sauté mode, and once it's hot, pour in the olive oil.
- Add the finely chopped onion and minced garlic, sautéing for 2-3 minutes until translucent and fragrant.
- Add the chicken pieces along with salt and black pepper, and sauté for another 2-3 minutes until slightly browned.
- Stir in the rinsed rice, low-sodium chicken broth, and frozen mixed vegetables, ensuring everything is well combined.
Cooking
- Secure the Instant Pot lid tightly, setting the valve to the sealing position. Cook on high pressure for 8 minutes.
- After cooking, allow the pot to naturally release pressure for 5 minutes, then quick release any remaining steam.
- Once the pressure is fully released, carefully open the lid and stir in the heavy cream and shredded cheddar cheese until blended.
Serving
- Ladle portions into bowls, garnishing with fresh herbs like parsley or chives, and serve hot.
Notes
This dish stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months. Feel free to customize with additional spices or vegetables.