Instant Pot Creamy Chicken and Rice
A comforting and hearty one-pot meal featuring tender chicken, creamy rice, and mixed vegetables, made effortlessly in the Instant Pot.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long grain white rice, rinsed Rinsing helps achieve a fluffy texture
- 2 cups low-sodium chicken broth Maintains flavor while reducing sodium
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans) Add color and nutrition
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream For creaminess
- 1/2 cup shredded cheddar cheese For garnishing and flavor
- 1 tablespoon olive oil For sautéing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Set your Instant Pot to sauté mode and heat up.
- Add olive oil, followed by the chopped onion and minced garlic. Sauté for 2 to 3 minutes until onion is translucent.
- Add the chicken pieces, salt, and black pepper. Cook for another 2 to 3 minutes until the chicken is lightly browned.
- Add the rinsed rice, then pour in the chicken broth and stir gently.
- Incorporate the frozen mixed vegetables and stir to combine.
Cooking
- Secure the lid on the Instant Pot, ensuring the valve is set to sealing. Set the pot to cook on high pressure for 8 minutes.
- After cooking, allow the pot to naturally release pressure for 5 minutes and perform a quick release for any remaining pressure.
Finishing Touch
- Once pressure is released, stir in the heavy cream and shredded cheddar cheese until well combined.
- Serve hot, garnished with fresh herbs or additional cheese if desired.
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Notes
For variations, consider using Greek yogurt for a lighter version or swap in different vegetables. Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.