Instant Pot Creamy Chicken and Rice Recipe
Introduction
This Instant Pot Creamy Chicken and Rice recipe is a comforting, one-pot meal perfect for busy weeknights. It features tender chicken, fluffy rice, and a creamy, cheesy sauce with mixed vegetables.
Ingredients
- 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
Instructions
- Step 1: Set the Instant Pot to sauté mode. Add olive oil, then the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
- Step 2: Add the chicken pieces, salt, and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.
- Step 3: Stir in the rinsed rice, chicken broth, and frozen mixed vegetables. Mix well, then secure the lid and set the valve to sealing.
- Step 4: Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Step 5: Carefully open the lid and stir in the heavy cream and shredded cheddar cheese until the mixture is creamy and well combined.
- Step 6: Serve the dish hot, optionally garnished with fresh herbs for extra flavor.
Tips & Variations
- For added flavor, sprinkle in some smoked paprika or a pinch of cayenne pepper when sautéing the chicken.
- Use a mix of your favorite frozen vegetables or fresh veggies for texture variation.
- If you prefer a lighter dish, substitute half-and-half for heavy cream.
- To make it gluten-free, ensure that your chicken broth is labeled gluten-free.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, stirring occasionally. Add a splash of broth or water if the dish thickens when reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Brown rice takes longer to cook, so the Instant Pot cooking time would need to be increased, and liquid amounts adjusted. For best results, cook brown rice separately and mix it in after cooking.
Is it possible to make this recipe dairy-free?
Yes, substitute the heavy cream with coconut milk or a dairy-free cream alternative and use dairy-free cheese or omit the cheese entirely.
PrintInstant Pot Creamy Chicken and Rice Recipe
A comforting and creamy Instant Pot recipe featuring tender chicken, fluffy rice, and mixed vegetables, all cooked together for a quick and easy one-pot meal perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Ingredients
Protein and Dairy
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
Grains and Vegetables
- 1 cup long grain white rice, rinsed
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Liquids and Seasonings
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Sauté the aromatics: Set the Instant Pot to sauté mode. Add olive oil, then sauté the finely chopped onion and minced garlic for 2-3 minutes until fragrant and translucent.
- Brown the chicken: Add the bite-sized chicken pieces to the pot along with salt and black pepper. Cook for 2-3 minutes, stirring occasionally, until the chicken starts to brown lightly on all sides.
- Add rice and broth: Stir in the rinsed long grain white rice, low-sodium chicken broth, and frozen mixed vegetables. Mix everything together to combine evenly.
- Pressure cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes. When done, allow a natural pressure release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
- Add cream and cheese: Open the lid and stir in the heavy cream and shredded cheddar cheese until everything is well combined and creamy.
- Serve: Serve the creamy chicken and rice hot, optionally garnished with fresh herbs such as parsley or chives for added color and flavor.
Notes
- Rinsing the rice before cooking helps remove excess starch and prevents it from becoming sticky.
- For a lower fat version, substitute heavy cream with half-and-half or milk.
- You can customize the mixed vegetables according to your preference or use fresh veggies chopped finely.
- If you prefer a thicker sauce, allow the pot to sauté a few minutes after releasing pressure to reduce liquid.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave.
Keywords: Instant Pot chicken and rice, creamy chicken rice, one pot chicken dinner, quick dinner recipe, comfort food
