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

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 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