Description
A quick and hearty one-pot meal with tender chicken and creamy rice, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts
- 1 cup Long-Grain White Rice
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 3 cloves Fresh Garlic, minced
- 1 medium Onion, chopped
- 1 cup Frozen Peas and Carrots
- 2 tbsp Unsalted Butter
- 1 tsp Salt
- 1 tsp Pepper
- Fresh Herbs for garnish
- Additional Vegetables (optional: bell peppers, spinach, mushrooms)
Instructions
- Set your Instant Pot to the ‘Sauté’ mode and melt the butter.
- Add the onions and garlic; sauté until the onions are translucent.
- Add the chicken breasts, seasoning with salt and pepper, and cook until lightly browned.
- Pour in the chicken broth, ensuring the chicken is submerged.
- Stir in the rice and frozen peas and carrots.
- Seal the lid and cook on high pressure for 10 minutes.
- Allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in the heavy cream until well combined.
- Serve hot, topped with fresh herbs.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut milk. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: instant pot, creamy chicken, one-pot meal, quick dinner, family-friendly