Instant Pot Creamy Chicken and Rice

A Comforting Meal for Any Night

Instant Pot Creamy Chicken and Rice is one of those meals that instantly brings comfort and warmth. I remember the first time I made it—it was a chilly weeknight, and I was looking for something quick yet satisfying. This dish not only delivered on flavor but also managed to please even the pickiest eaters at the table. The combination of tender chicken, creamy sauce, and perfectly cooked rice makes it a fabulous choice for busy families or anyone craving a home-cooked meal without the fuss.

What Sets This Recipe Apart

Cooking can often feel overwhelming, but this recipe simplifies everything. It’s a one-pot wonder that’s perfect for a quick weeknight dinner yet still special enough for family gatherings. You’ll love how easy it is to prepare—just toss in the ingredients and let your Instant Pot do the work. The creamy texture combined with the savory flavor profile makes it an instant crowd-pleaser, whether you’re feeding kids or adults.

"This dish quickly became a family favorite! It’s creamy, hearty, and so easy to whip up in my Instant Pot. It feels like a warm hug on a plate!"—Satisfied Food Lover

Your Easy Cooking Guide

Preparing Instant Pot Creamy Chicken and Rice could not be simpler. Just follow these straightforward steps: sauté the aromatics, brown the chicken, and mix in your other ingredients before letting your Instant Pot work its magic. This step-by-step guide will walk you through each phase, so even if you’re new to cooking, you’ll feel at ease every step of the way.

Gather Your Ingredients

Here’s what you’ll need to whip up this delicious meal:

• 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

(Note: You can easily substitute the heavy cream with half-and-half or a milk alternative for a lighter version.)

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Step-by-Step Directions

1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Add olive oil and let it heat up. Toss in the chopped onions and minced garlic. Sauté for 2-3 minutes until they become fragrant.

2. Brown the Chicken: Add the bite-sized chicken pieces to the pot, along with salt and pepper. Cook for another 2-3 minutes until the chicken is lightly browned.

3. Add Rice and Broth: Stir in the rinsed rice, followed by the chicken broth and frozen vegetables. Mix well to ensure everything is evenly distributed.

4. Secure the Lid: Close the Instant Pot lid and make sure the valve is set to sealing.

5. Cook Under Pressure: Set the Instant Pot to cook on high pressure for 8 minutes. After the timer goes off, let the pressure release naturally for 5 minutes, then carefully quick release any remaining pressure.

6. Finish with Cream and Cheese: Once you open the lid, stir in the heavy cream and shredded cheddar cheese until the mixture is creamy and well combined.

7. Serve Hot: Enjoy your dish hot, optionally garnished with fresh herbs!

Tips for Serving

This dish is delightful on its own, but you can elevate it with a few simple touches. Consider serving it alongside a fresh green salad or some crusty bread to help mop up the creamy goodness. If you want a little zest, sprinkle some fresh parsley or chives over the top before serving.

Best Way to Store Instant Pot Creamy Chicken and Rice

Leftovers can be a lifesaver! To keep your Instant Pot Chicken and Rice fresh, store it in an airtight container in the refrigerator for up to 3-4 days. If you’re looking to make it ahead of time, feel free to prepare the dish and reheat as necessary. You can also freeze any leftovers for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.

Pro Chef Tips

• While browning the chicken, don’t overcrowd the pot; this ensures a proper sear.
• Always rinse your rice! This simple step can drastically reduce the starchiness in your final dish.
• If you want a bit of heat, consider adding a pinch of red pepper flakes when sautéing the onions.

Creative Twists

Want to switch things up? Here are a few variations to consider:

• Swap out the chicken for turkey or even tofu for a vegetarian option.
• Add different vegetables, such as spinach or bell peppers, based on your preference.
• Experiment with different cheeses like pepper jack for a spicy kick or parmesan for a more sophisticated flavor.

Your Questions Answered

What is the prep time for this recipe?

Prep time is about 10-15 minutes, depending on how quickly you chop your vegetables.

Can I substitute the heavy cream?

Yes! You can use half-and-half, sour cream, or even cashew cream if you’re looking for a dairy-free option.

How do I reheat leftovers?

To reheat, simply warm in the microwave or on the stovetop, adding a splash of chicken broth or water if it thickens too much.

Now that you have all the details, this recipe is set to become a staple in your weekly meal rotation. Cooking doesn’t have to be complicated, and with the Instant Pot, delicious meals are just a few simple steps away!

Instant Pot Creamy Chicken and Rice

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• Total Time: 28 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A comforting and creamy chicken and rice dish made effortlessly in the Instant Pot, perfect for busy weeknights and family gatherings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Set your Instant Pot to sauté mode. Add olive oil and let it heat up. Toss in the chopped onions and minced garlic. Sauté for 2-3 minutes until fragrant.
2. Add the bite-sized chicken pieces, along with salt and pepper. Cook for another 2-3 minutes until the chicken is lightly browned.
3. Stir in the rinsed rice, followed by the chicken broth and frozen vegetables. Mix well.
4. Close the Instant Pot lid and ensure the valve is set to sealing.
5. Set the Instant Pot to cook on high pressure for 8 minutes. After the timer goes off, let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
6. Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined.
7. Serve hot, optionally garnished with fresh herbs.

Notes

This dish can be served with a fresh green salad or crusty bread. Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 80mg

Keywords: Instant Pot, chicken, rice, creamy, one-pot meal