Description

This Instant Pot Creamy Chicken and Rice stands out for its rich flavors and easy preparation. Made with tender chicken, creamy sauce, and vibrant veggies, it’s a comforting meal that’s perfect for busy evenings. Enjoy a homemade masterpiece that satisfies everyone!

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. Add olive oil, then sauté onions and garlic for 2-3 minutes until fragrant.
Add chicken pieces along with salt and pepper; cook for another 2-3 minutes until lightly browned.
Stir in rinsed rice, chicken broth, and frozen vegetables. Secure the lid and set the valve to sealing.
Cook on high pressure for 8 minutes. Allow natural pressure release for 5 minutes before quick releasing any remaining pressure.
Once opened, mix in heavy cream and cheddar cheese until creamy.
Serve hot garnished with fresh herbs if desired.

Notes

For extra flavor, consider adding some herbs like thyme or parsley.
Feel free to swap out the mixed vegetables for your favorites or what’s in season.
This dish pairs well with a fresh side salad.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 2g
Sodium: 610mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 31g
Cholesterol: 90mg