Instant Pot Creamy Chicken and Rice Recipe

Introduction

This Instant Pot Creamy Chicken and Rice is a comforting, one-pot meal perfect for busy weeknights. Tender chicken, fluffy rice, and mixed vegetables come together in a rich, cheesy sauce that’s both satisfying and easy to prepare.

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

1. Step 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. Step 2: Add the chicken pieces, salt, and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.
3. Step 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. Step 4: Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Step 5: Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.
6. Step 6: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

• For extra flavor, add a teaspoon of smoked paprika or your favorite herbs during the sauté step.
• Use cauliflower rice instead of white rice for a lower-carb option.
• Swap cheddar cheese for mozzarella or pepper jack for a different cheese twist.
• Fresh vegetables like diced bell peppers or mushrooms can be added along with frozen vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or cream to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so this recipe is best with white rice to ensure everything cooks evenly in the Instant Pot.

Is it possible to make this recipe without an Instant Pot?

Yes, you can cook the chicken and sauté the aromatics on the stove, then add rice and broth and simmer covered until the rice is tender. Stir in cream and cheese at the end, but timing and liquid amounts may need adjustment.

Instant Pot Creamy Chicken and Rice Recipe

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★★★★★

4.8 from 64 reviews

This Instant Pot Creamy Chicken and Rice recipe is a comforting, one-pot meal that combines tender chicken, fluffy rice, and mixed vegetables in a rich, creamy sauce. Perfect for a quick weeknight dinner, it uses the Instant Pot to deliver a delicious, satisfying dish in under 30 minutes.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

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Protein and Dairy

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese

Grains and Vegetables

• 1 cup long grain white rice, rinsed
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Liquids and Oils

• 2 cups low-sodium chicken broth
• 1 tablespoon olive oil

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Prepare aromatics: Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
2. Brown the chicken: Add the bite-sized chicken pieces to the pot along with salt and black pepper. Cook for 2-3 minutes until the chicken is lightly browned on all sides.
3. Add rice and liquids: Stir in the rinsed white rice, chicken broth, and frozen mixed vegetables, combining everything evenly in the pot.
4. Pressure cook: Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes.
5. Release pressure: After cooking, allow a natural pressure release for 5 minutes. Then, carefully perform a quick release to release any remaining pressure and open the lid.
6. Make it creamy: Stir in the heavy cream and shredded cheddar cheese until the mixture is smooth, creamy, and well combined.
7. Serve: Serve hot, optionally garnished with fresh herbs like parsley or chives for extra flavor and color.

Notes

• Rinsing the rice before cooking helps remove excess starch and prevents the dish from becoming too sticky.
• Feel free to substitute mixed vegetables with your favorites like broccoli, bell peppers, or zucchini.
• For a lighter version, use half-and-half instead of heavy cream, though the dish will be less creamy.
• Make sure the Instant Pot’s sealing valve is properly positioned to build pressure effectively.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or stovetop.

Keywords: Instant Pot chicken recipe, creamy chicken and rice, one pot meals, easy dinner, comfort food