Instant Pot Creamy Chicken and Rice
There’s something incredibly comforting about a warm, creamy bowl of chicken and rice. With its tender chicken pieces, fluffy rice, and rich, cheesy sauce, this Instant Pot Creamy Chicken and Rice dish embodies home-cooked goodness. It takes all the flavors of traditional chicken and rice and elevates them to a new level—all made effortlessly in your Instant Pot. This recipe is perfect for busy weeknights when you’re craving a hearty meal without the fuss.
Table of Contents
I first stumbled across this recipe during one of those long, hectic days when I needed something that wouldn’t add to my stress but still tasted like a warm hug. Cooking in an Instant Pot can feel like magic; the resulting meal seems far more impressive than the time and effort involved. As I savored that first bite, I knew I had found a dish that would grace our table time and time again. If you’re looking for a quick dinner that pleases crowds, this creamy delight is calling your name!
Why You’ll Love This Recipe
- Simple & Quick: This dish can be on your table in just about 40 minutes, including prep!
- Irresistible Flavor: Each bite is creamy, cheesy, and full of savory goodness.
- Eye-Catching Appeal: Creamy chicken with colorful veggies makes for an inviting presentation.
- Flexible Serving: Perfect for a family dinner or meal prep for the week ahead.
- Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces for swift cooking. You can substitute with thigh meat for extra flavor.
- 1 cup long grain white rice (rinsed): Rinsing the rice helps prevent gumminess. Basmati could be used if you’re after a different texture.
- 2 cups low-sodium chicken broth: For a deep flavor base. Store-bought or homemade works beautifully.
- 1 cup frozen mixed vegetables: A handy mix of peas, carrots, corn, and green beans adds nutrients and color without requiring extra prep.
- 1 small onion (finely chopped): This aromatic builds a flavorful foundation. Yellow onions or shallots can work too.
- 2 cloves garlic (minced): Adds a delicious aroma and depth to the dish. Fresh garlic really enhances the taste.
- 1/2 cup heavy cream: This is what makes your dish so rich and creamy. For lighter alternatives, try half-and-half or coconut cream.
- 1/2 cup shredded cheddar cheese: The star ingredient for that melty, cheesy goodness. Feel free to mix it up with your favorite cheese!
- 1 tablespoon olive oil: Used for sautéing your veggies and chicken. Avocado oil or another cooking oil is a suitable alternative.
- 1 teaspoon salt: Balances flavors. Adjust to taste based on your dietary needs.
- 1/2 teaspoon black pepper: Adds a hint of warmth; freshly ground is always best.
How to Make Instant Pot Creamy Chicken and Rice
Sauté Aromatics: Set the Instant Pot to sauté mode. Once warm, add 1 tablespoon of olive oil, then toss in the finely chopped onion and minced garlic. Sauté for 2-3 minutes, until the mixture becomes fragrant and the onion is translucent.
Brown Chicken: Next, add 1 lb of bite-sized chicken pieces along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for another 2-3 minutes, stirring occasionally until the chicken is lightly browned on the outside. This step seals in moisture and flavor.
Combine Ingredients: Stir in your rinsed rice, then pour in 2 cups of low-sodium chicken broth alongside 1 cup of the frozen mixed vegetables. This combination will cook together, creating a creamy sauce. Secure the lid on your Instant Pot and set the valve to sealing.
Pressure Cook: Cook on high pressure for 8 minutes. After it’s done, allow a natural pressure release for 5 minutes, then quick-release any remaining pressure. Be careful of the steam!
Mix in Cream and Cheese: Once the lid is safely removed, pour in 1/2 cup of heavy cream and sprinkle 1/2 cup of shredded cheddar cheese on top. Stir until creamy and well combined. This is where the magic happens, and everything melds together beautifully.
Serve: Dish it up hot, garnished with fresh herbs if you wish. This makes for an inviting, hearty meal that’s sure to please!
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this creamy chicken and rice for up to 3 months. When reheating, add a splash of chicken broth and warm on the stovetop or in the microwave for about 2-3 minutes. Note that texture may change upon freezing, so stirring in a little extra cream or broth can refresh the dish!
Chef’s Helpful Tips
- Rinse your rice thoroughly to prevent a sticky outcome. This ensures fluffy, separate grains.
- If using fresh vegetables, consider adding them halfway through the cooking process to maintain their crunch.
- To elevate flavors, don’t shy away from trying different spices or adding fresh herbs like thyme or parsley.
- Ensure the chicken pieces are cut uniformly to promote even cooking and prevent some parts from becoming dry.
- For an extra cheesy dish, add more cheese right before serving for that delicious gooey texture!
There’s a world of warmth and heartiness in this Instant Pot Creamy Chicken and Rice. With its ease of preparation, delightful flavors, and comforting texture, this dish is nothing short of a weeknight wonder. You can tweak it to suit your mood or whichever ingredients you have on hand. Feel free to experiment a little—perhaps a little extra garlic or a dash of your favorite spice? The kitchen is your playground! Enjoy every creamy, cheesy mouthful!
Recipe FAQs
Can I use brown rice instead of white rice?
Using brown rice is possible, but you’ll need to adjust the cooking time, as brown rice typically takes longer to cook. Increase the cooking time to about 22 minutes and add an extra half cup of liquid. The texture will be different, but it’s a healthy option!
Can I add beans or other proteins to this dish?
Absolutely! Adding a can of drained black beans or cooked chickpeas can boost protein and fiber. If you prefer to use another protein source, cooked sausages or leftover rotisserie chicken can be excellent additions.
What if my chicken isn’t fully cooked after pressure cooking?
If your chicken looks undercooked after the pressure cooking, simply secure the lid and cook on sauté mode for an additional 5 minutes. The Instant Pot is a great tool for ensuring everything is perfectly cooked.
Is this recipe easy to double?
Certainly! Just ensure your Instant Pot can accommodate the increased volume. You may need to adjust the cooking time slightly, but generally, the same high-pressure setting will apply. Enjoy sharing this creamy goodness with friends and family!
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📖 Recipe Card
Instant Pot Creamy Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Instant Pot
- Cuisine: American
Description
Enjoy the delightful flavors of Instant Pot Creamy Chicken and Rice, a perfect blend of tender chicken, creamy sauce, and nutritious veggies. It’s simple to prepare, making it a fantastic choice for a quick dinner or a comforting family meal.
Ingredients
- 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, 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 added flavor, consider using chicken thighs instead of breasts.
You can vary the vegetables based on your preference or what you have on hand.
This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
