Description

This Instant Pot Creamy Chicken and Rice is a must-try for anyone seeking a quick and comforting meal. With tender chicken, creamy cheese, and vibrant veggies, it’s packed with flavor and simplicity—perfect for a weeknight dinner or a hearty family feast.

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 and add olive oil. Sauté onions and garlic for 2-3 minutes until fragrant.
Add the chicken pieces along with salt and pepper; cook for an additional 2-3 minutes until lightly browned.
Stir in the rinsed rice, chicken broth, and frozen vegetables. Secure the lid and set the valve to sealing.
Cook on high pressure for 8 minutes. Allow for natural pressure release for 5 minutes, then quick release any remaining pressure.
Once opened, mix in the heavy cream and cheddar cheese until creamy.
Serve hot, garnished with fresh herbs if desired.

Notes

Feel free to use other vegetables based on your preference or what you have on hand.
For a lighter version, substitute the heavy cream with half and half or Greek yogurt.
Ensure to rinse the rice thoroughly to remove excess starch for better texture.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 2g
Sodium: 600mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg