Description

Instant Pot Creamy Chicken and Rice is a quick and satisfying meal featuring tender chicken, creamy cheese, and a delightful mix of vegetables. This dish is perfect for busy weeknights and a guaranteed crowd-pleaser.

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

Cook Mode Prevent your screen from going dark

Instructions

Set the Instant Pot to sauté mode and heat olive oil.
Sauté onions and garlic for 2-3 minutes until fragrant.
Add chicken pieces, salt, and pepper, cooking for another 2-3 minutes until lightly browned.
Stir in the rinsed rice, chicken broth, and frozen vegetables. Secure the lid and set the valve to sealing.
Cook on high pressure for 8 minutes, followed by a natural pressure release for 5 minutes before quick releasing any remaining pressure.
Open the lid and mix in heavy cream and cheddar cheese until creamy.
Serve hot, garnished with fresh herbs if desired.

Notes

For added flavor, consider using garlic powder or onion powder with the sautéing ingredients.
This dish can be made with brown rice; however, adjust the cooking time accordingly.
Feel free to use any frozen mixed vegetables you have on hand.

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 1g
Sodium: 680mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 30g
Cholesterol: 110mg