Instant Pot Creamy Chicken and Rice Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Add rice and liquids: Stir in the rinsed white rice, chicken broth, and frozen mixed vegetables, combining everything evenly in the pot.
- Pressure cook: Secure the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 8 minutes.
- 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.
- Make it creamy: Stir in the heavy cream and shredded cheddar cheese until the mixture is smooth, creamy, and well combined.
- 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
