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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
Cook Time 20 minutes
Total Time 30 minutes
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.