Description

This one pot chicken and rice dish is a delightful combination of tender chicken, creamy sauce, and fresh veggies, making it an ideal choice for a quick and comforting dinner. Perfect for busy weeknights, it’s both satisfying and easy to prepare!

Ingredients

Scale

1 lbs boneless, skinless chicken breasts
1 cup long-grain white rice
2 cups low-sodium chicken broth
1 cup heavy cream
3 cloves fresh garlic
1 medium onion
1 cup frozen peas and carrots
2 tbsp unsalted butter
1 tsp salt
1 tsp pepper
fresh herbs
additional vegetables

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Instructions

Set your Instant Pot to sauté mode and melt the butter. Add the chopped onion and minced garlic, stirring until fragrant and the onion is translucent (2-3 minutes).
Season the chicken breasts with salt and pepper. Sear them in the pot until lightly golden on each side (2-3 minutes).
Pour in the rinsed rice and low-sodium chicken broth. Scrape the bottom of the pot to deglaze, ensuring no bits are stuck.
Lock the lid in place, set the pressure valve to sealing, and cook on high pressure for 10 minutes.
Once cooking is complete, perform a quick release to let out the steam. Carefully remove the lid, and stir in the heavy cream, frozen peas, and carrots until well mixed.
Adjust the seasoning to your taste and serve hot. Garnish with fresh herbs if desired.

Notes

Feel free to use chicken thighs for additional richness.
Brown rice can be substituted for a nuttier flavor but requires longer cooking time.
Feel free to substitute vegetables according to your preference.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 2g
Sodium: 780mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 30g
Cholesterol: 110mg