Instant Pot Creamy Chicken and Rice is the ultimate comforting dish that combines tender chunks of chicken, fluffy rice, and a luscious creamy sauce, all made conveniently in one pot. It’s a simple yet satisfying meal perfectly balancing flavors and textures. The chicken becomes juicy, thanks to the pressure cooking, while the rice soaks up all that savory chicken broth, creating a delightful creamy base. Add a sprinkle of cheese for that extra richness, and you’ve got a dish that feels fancy yet comes together effortlessly.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Creamy Chicken and Rice
Storing & Reheating
Chef’s Helpful Tips
Instant Pot Creamy Chicken and Rice

The first time I whipped up this Easy Instant Pot Creamy Chicken and Rice, I was in search of a quick weeknight dinner after a long day. It was the answer to my craving for something cozy and filling. The best part? You can customize it based on what you have on hand. Got some leftover veggies in the fridge? Toss them in! This dish is so adaptable, and it’s sure to become a family favorite. I genuinely invite you to try this recipe; I think you’ll love how easy and delicious it is!

Why You’ll Love This Recipe

Simple & Quick: Whip it up in just 30 minutes — perfect for busy weeknights.
Irresistible Flavor: Savory chicken combined with creamy rice and cheese makes for a mouthwatering combination.
Eye-Catching Appeal: The vibrant colors from the veggies make this dish especially inviting.
Flexible Serving: Perfect for dinner or a cozy meal prep for lunches.
Diet-Friendly Options: Easily adjust the recipe to be gluten-free by using gluten-free broth.

Ingredients You’ll Need

1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces; this lean protein cooks quickly and stays tender.
1 cup long grain white rice: Be sure to rinse it before using to avoid gumminess; it helps keep the rice fluffy.
2 cups low-sodium chicken broth: For added flavor without excess sodium; homemade or store-bought works great.
1 cup frozen mixed vegetables: A mix of peas, carrots, corn, and green beans adds color and nutritional value.
1 small onion: Finely chopped for a sweet aroma and depth of flavor.
2 cloves garlic: Minced for that unmistakable, comforting garlic taste.
1/2 cup heavy cream: Adds richness and creaminess, but can be substituted with evaporated milk for a lighter option.
1/2 cup shredded cheddar cheese: Stirred in at the end for a melty, indulgent finish.
1 tablespoon olive oil: Helps to sauté the onions and chicken, contributing flavor.
1 teaspoon salt: Enhances the overall taste of the dish.
1/2 teaspoon black pepper: Adds a bit of kick without overpowering the flavors.

How to Make Instant Pot Creamy Chicken and Rice

Set the Instant Pot: Start by setting your Instant Pot to sauté mode. Add 1 tablespoon of olive oil to the pot; let it heat up for a minute or so.

Sauté Aromatics: Add the finely chopped onion and minced garlic, stirring for 2-3 minutes until they’re fragrant and the onion starts to look translucent.

Brown the Chicken: Toss in 1 lb of bite-sized chicken breasts along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for another 2-3 minutes, stirring occasionally, until the chicken is lightly browned.

Combine Ingredients: Next, stir in the rinsed 1 cup of long grain white rice, 2 cups of low-sodium chicken broth, and 1 cup of frozen mixed vegetables. Mix everything well so the rice is evenly distributed.

Cook Under Pressure: Secure the Instant Pot lid and make sure the valve is set to sealing. Cook on high pressure for 8 minutes. When the timer goes off, allow for a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.

Finish with Cream and Cheese: Once the lid is opened, stir in 1/2 cup of heavy cream and 1/2 cup of shredded cheddar cheese. Mix until everything is creamy and well blended.

Serve: Scoop onto plates, garnish with fresh herbs if you like, and enjoy your steaming bowl of deliciousness!

Storing & Reheating

To store your chicken and rice, keep leftovers in an airtight container in the refrigerator for up to 4 days. If you’re looking to save it for longer, freeze portions in individual containers for up to 3 months. When reheating, gently warm in the microwave, stirring occasionally, until heated through, about 2-3 minutes. Keep in mind that the texture may change slightly upon reheating, so a splash of extra broth or cream can help refresh the dish.

Chef’s Helpful Tips

Avoid gummy rice by always rinsing it before cooking to remove excess starch.
Cut your chicken into uniform pieces to ensure even cooking and tenderness.
If you prefer extra creamy rice, consider adding a bit more chicken broth or cream.
Feel free to customize with your favorite veggies — spinach, bell peppers, or broccoli would all work nicely.
For added flavor, consider stirring in a teaspoon of dried herbs like thyme or oregano before cooking.

This dish combines the richness of cream and cheese with the wholesome goodness of chicken and rice. It allows for wonderful flexibility in both ingredients and portion sizes, catering to your preferences. Don’t hesitate to make it your own!

Recipe FAQs

Can I use brown rice instead of white rice?

Absolutely! If you prefer brown rice, be sure to increase the cooking time to 22-25 minutes under high pressure, and you may need to add a bit more liquid to ensure it cooks properly.

Can I leave out the cheese?

Yes, you can leave out the cheese if you’re looking for a lighter dish or are lactose intolerant. The creamy texture will still be lovely thanks to the heavy cream!

How can I make this recipe healthier?

You can use skinless chicken thighs for extra flavor, or replace some of the heavy cream with a lower-fat alternative like Greek yogurt or more chicken broth for a lighter version without sacrificing creaminess.

What is the best way to customize this dish?

Feel free to swap the mixed vegetables for any of your favorites such as chopped bell peppers, spinach, or even zucchini. Just remember to consider cooking times, as some veggies may need slight adjustments based on how quickly they cook!

More Instant Pot Recipes

Instant Pot Beef & Barley Soup (Hearty and Freezer-Friendly)

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