Description

Savor the deliciousness of Instant Pot Creamy Chicken and Rice, featuring tender chicken, hearty vegetables, and a creamy sauce. This special dish is perfect for busy nights when you crave a quick yet satisfying homemade meal.

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

Notes

For extra flavor, you can add herbs such as thyme or parsley when mixing in the cream and cheese.
Feel free to substitute the mixed vegetables with your favorite variety.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg