Description
A comforting and creamy chicken and rice dish made effortlessly in the Instant Pot, perfect for busy weeknights and family gatherings.
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
Instructions
- 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.
- Add the bite-sized chicken pieces, along with salt and pepper. Cook for another 2-3 minutes until the chicken is lightly browned.
- Stir in the rinsed rice, followed by the chicken broth and frozen vegetables. Mix well.
- Close the Instant Pot lid and ensure the valve is set to sealing.
- 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.
- Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined.
- 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