Description

Instant Pot Creamy Chicken and Rice combines tender chicken, fluffy rice, and colorful veggies in a delicious creamy sauce. Ideal for a quick and satisfying meal, this dish is perfect for busy nights and family dinners with its rich flavor and simple preparation.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
1 cup long grain white rice (rinsed)
2 cups low-sodium chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/2 cup heavy cream
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to sauté mode and add olive oil.
Sauté the chopped onion and minced garlic for 2-3 minutes until fragrant.
Add the bite-sized chicken pieces, salt, and pepper, cooking for another 2-3 minutes until lightly browned.
Stir in the rinsed rice, chicken broth, and frozen mixed vegetables.
Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
After cooking, allow natural pressure release for 5 minutes before performing a quick release for any remaining pressure.
Once opened, mix in the heavy cream and cheddar cheese until creamy.
Serve hot, garnished with fresh herbs if desired.

Notes

For extra flavor, consider adding different herbs or spices to the chicken while it cooks.
You can substitute fresh vegetables based on your preference or what’s in season.
If you prefer a spicier dish, add a pinch of red pepper flakes.

Nutrition

Serving Size: 1 serving
Calories: 470
Sugar: 2g
Sodium: 880mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg