Description

This Instant Pot Creamy Chicken and Rice is a perfect blend of flavors featuring tender chicken, creamy cheese, and colorful vegetables, making it an ideal choice for a quick and delightful dinner at home.

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 chicken pieces, 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

Feel free to use your favorite vegetables for added nutrition.
For an even creamier texture, add more heavy cream or cheese to taste.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 445
Sugar: 1g
Sodium: 700mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg