Creamy Chicken and Rice

Creamy Chicken and Rice

A comforting and satisfying dish of tender chicken, fluffy rice, and a rich, creamy sauce, all made effortlessly in the Instant Pot.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup long grain white rice, rinsed Rinsing removes excess starch to prevent gumminess.
2 cups low-sodium chicken broth Ensure it is gluten-free if needed.
1 cup frozen mixed vegetables (peas, carrots, corn, green beans) Feel free to add more vegetables or substitutes.
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup heavy cream Can substitute with half-and-half or coconut milk.
1/2 cup shredded cheddar cheese Mozzarella or Parmesan can be used as alternatives.
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Method

Preparation

Set the Instant Pot to sauté mode. Add olive oil, then sauté onions and garlic for 2-3 minutes until fragrant.
Add chicken pieces along with salt and pepper; cook for another 2-3 minutes until lightly browned.
Stir in rinsed rice, chicken broth, and frozen vegetables. Secure the lid and set the valve to sealing.

Cooking

Cook on high pressure for 8 minutes. Allow natural pressure release for 5 minutes before quick releasing any remaining pressure.
Once you open the lid, mix in heavy cream and cheddar cheese until creamy.
Serve hot, garnished with fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the dish in a freezer-safe container for up to 2 months. Reheat with a splash of chicken broth for creaminess.