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Instant Pot Creamy Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 45 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Description

This Instant Pot Creamy Chicken and Rice recipe is a quick and comforting one-pot meal perfect for busy weeknights. Tender chicken pieces are sautéed with aromatic onions and garlic, then cooked with rice and mixed vegetables in flavorful chicken broth. Finished with creamy heavy cream and melted cheddar cheese, it creates a rich and satisfying dish that’s both easy to prepare and delicious.

Ingredients

Units Scale

Chicken and Vegetables

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

Rice and Broth

  • 1 cup long grain white rice, rinsed
  • 2 cups low-sodium chicken broth

Dairy and Seasonings

  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the Aromatics: Set the Instant Pot to sauté mode. Add the olive oil, then sauté the finely chopped onions and minced garlic for 2-3 minutes until they become fragrant and slightly translucent.
  2. Cook the Chicken: Add the bite-sized chicken pieces to the pot along with the salt and black pepper. Cook for another 2-3 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
  3. Add Rice and Vegetables: Stir in the rinsed long grain white rice, low-sodium chicken broth, and frozen mixed vegetables, ensuring everything is evenly distributed in the pot.
  4. Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes to allow the rice and chicken to cook thoroughly and flavors to meld.
  5. Release Pressure: Once the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully quick-release any remaining pressure before opening the lid.
  6. Finish with Cream and Cheese: After opening, stir in the heavy cream and shredded cheddar cheese until the mixture becomes creamy and well combined.
  7. Serve: Serve the creamy chicken and rice hot, optionally garnished with fresh herbs like parsley or chives for added color and flavor.

Notes

  • Rinsing the rice helps to remove excess starch and prevents it from becoming too sticky.
  • Using low-sodium chicken broth allows you to control the saltiness of the dish better.
  • You can substitute the frozen mixed vegetables with fresh vegetables if preferred, but adjust cooking times accordingly.
  • For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (added after cooking off heat).
  • If you don’t have cheddar cheese, other melting cheeses like mozzarella or Monterey Jack work well.
  • Natural pressure release is important to avoid splattering and ensure even cooking of rice.

Find it online: https://yumrecipesfood.com/instant-pot-creamy-chicken-and-rice-recipe/