Description
Enjoy the savory flavors of Instant Pot Creamy Chicken and Rice. This dish combines tender chicken, creamy cheese, and veggies for a quick, satisfying meal that’s perfect for busy evenings.
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 the Instant Pot to sauté mode. Add olive oil to the pot, then sauté the chopped onions and minced garlic for 2-3 minutes until fragrant.
- Add the chicken pieces along with salt and pepper; cook for another 2-3 minutes until lightly browned.
- Stir in the rinsed rice, chicken broth, and frozen vegetables. Secure the lid and ensure the valve is set to sealing.
- Cook on high pressure for 8 minutes. After cooking, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Once the lid is opened, stir in the heavy cream and shredded cheddar cheese until the mixture becomes creamy.
- Serve hot and garnish with fresh herbs if desired.
Notes
Feel free to use any frozen mixed vegetables you prefer for different flavors.
If you’d like a spicier version, consider adding red pepper flakes or chopped jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg