Pot Creamy Chicken and Rice

introduction

When I think of comfort food, creamy chicken and rice instantly comes to mind. The aroma of chicken sizzling with garlic and onion fills my kitchen, inviting everyone to gather around the table. This recipe is more than just a meal; it’s one of those dishes that brings family and friends together. Whether it’s a busy weeknight or a cozy weekend, you can whip it up in no time using an Instant Pot. The creamy texture and hearty ingredients make it feel special, yet it remains easy to prepare. The best part? You’ll have a satisfying, one-pot meal that warms your heart and your home.

why make this recipe

This recipe is perfect for anyone looking for a quick, delicious meal without the fuss. Using an Instant Pot speeds up the cooking process and creates a creamy consistency that leaves everyone wanting more. The combination of tender chicken, fluffy rice, and mixed vegetables makes it a balanced choice too. Plus, it’s so simple that even beginner cooks can master it. You can have a complete meal ready to serve in under 30 minutes, making it ideal for those hectic days.

how to make Instant Pot Creamy Chicken and Rice

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

Directions:

1. Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
2. Add the chicken pieces, salt, and black pepper. Cook for another 2-3 minutes until the chicken is lightly browned.
3. Add the rinsed rice, chicken broth, and frozen mixed vegetables. Stir to combine, then secure the lid and set the valve to sealing.
4. Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.
6. Serve hot, garnished with fresh herbs if desired.

how to serve Instant Pot Creamy Chicken and Rice

Serve the creamy chicken and rice hot in bowls. You can sprinkle some fresh herbs like parsley or chives on top for a pop of color and flavor. This dish pairs well with a simple green salad or crusty bread for a complete meal.

how to store Instant Pot Creamy Chicken and Rice

Allow any leftovers to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish. Just make sure to use a freezer-safe container and it can last up to 3 months. When ready to eat, simply thaw in the fridge overnight and reheat on the stove or in the microwave.

tips to make Instant Pot Creamy Chicken and Rice

• Make sure to rinse the rice before using it to remove excess starch, which helps prevent the dish from becoming too sticky.
• You can add extra spices like paprika or Italian seasoning for added flavor.
• If you prefer a thicker sauce, feel free to add more cheese or cream.

variation

To change things up, you can use brown rice instead of white rice. Just note that you will need to adjust the cooking time, as brown rice takes longer to cook. You can also substitute the chicken with turkey or use a plant-based protein for a vegetarian option.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken breasts, but you will need to increase the cooking time to about 10-12 minutes on high pressure.

Can I make this dish dairy-free?

Absolutely! You can replace heavy cream with coconut milk and use dairy-free cheese for a dairy-free version.

What can I do with leftovers?

Leftovers can be stored in the fridge for up to 3 days. You can reheat them in the microwave or on the stove. You can also use it as a filling for burritos or as a topping for baked potatoes.

Creamy Chicken and Rice

A quick and effortless one-pot meal featuring tender chicken, fluffy rice, and mixed vegetables, all cooked to creamy perfection in an Instant Pot.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup long grain white rice, rinsed Rinse prior to use.
• 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

Method

 

Preparation

1. Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
2. Add the chicken pieces, salt, and black pepper. Cook for another 2-3 minutes until the chicken is lightly browned.
3. Add the rinsed rice, chicken broth, and frozen mixed vegetables. Stir to combine, then secure the lid and set the valve to sealing.

Cooking

1. Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.

Finishing

1. Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.

Serving

1. Serve hot, garnished with fresh herbs if desired.

Notes

You can sprinkle fresh herbs like parsley or chives on top for extra flavor and color. Pairs well with a green salad or crusty bread. Make sure to rinse the rice before using to remove excess starch. You can add extra spices for added flavor. For a thicker sauce, add more cheese or cream.