Description

This Instant Pot Creamy Chicken and Rice is a delightful and satisfying dish. With its tender chicken, creamy cheese, and vibrant veggies, it offers an easy way to enjoy a comforting meal. Perfect for a quick dinner, this recipe is a go-to for busy nights!

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

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Instructions

Set the Instant Pot to sauté mode and add olive oil. Sauté onions and 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 set the valve to sealing.
Cook on high pressure for 8 minutes. Allow for natural pressure release for 5 minutes before quickly releasing any remaining pressure.
Once opened, mix in the heavy cream and cheddar cheese until creamy.
Serve hot, garnished with fresh herbs if desired.

Notes

For extra flavor, consider adding herbs like thyme or parsley during cooking.
Make sure to rinse the rice to remove excess starch for better texture.
You can substitute chicken with turkey or add other vegetables according to your taste.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 2g
Sodium: 690mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 32g
Cholesterol: 100mg