Instant Pot Creamy Chicken and Rice is a delightful dish that seamlessly brings together tender chicken, fluffy rice, and a luscious creamy sauce. It’s like a warm hug on a plate that you can whip up in no time! Picture this: your kitchen filled with mouthwatering aromas, the rich scent of garlic mingling with sautéed onions, as the Instant Pot works its magic. The beauty of this recipe is its simplicity—it’s all cooked in one pot, making cleanup a breeze, which is a major win in my book!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Instant Pot Creamy Chicken and Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Instant Pot Creamy Chicken and Rice

I first stumbled upon this comforting dish during a busy weeknight, desperate for something quick but satisfying. Now, it has become a go-to for family dinners or any day when I crave something cozy and filling. The Instant Pot Creamy Chicken and Rice recipe is not only delicious but also incredibly versatile. You can customize it to suit your taste or dietary preferences by adding your favorite veggies or spices. So, gather your ingredients and let’s get started on this culinary adventure!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: Creamy, cheesy goodness with a savory chicken and veggie blend will have your taste buds dancing.
Eye-Catching Appeal: And let’s be real, who can resist that play of colors from the veggies against the creamy backdrop?
Flexible Serving: Enjoy it for dinner or pack leftovers for lunch; it’s great anytime!
Diet-Friendly Options: Swap out heavy cream for a lighter option to reduce calories.

Ingredients You’ll Need

1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces for quick cooking and tenderness.
1 cup long grain white rice (rinsed): Rinsing helps avoid gumminess, ensuring fluffy rice.
2 cups low-sodium chicken broth: Provides flavor without overwhelming saltiness, keeping it balanced.
1 cup frozen mixed vegetables: A colorful combination of peas, carrots, corn, and green beans adds nutrients and texture.
1 small onion (finely chopped): Adds sweetness and depth; can substitute with shallots for a milder taste.
2 cloves garlic (minced): Fresh garlic elevates the dish with its aromatic, savory qualities.
1/2 cup heavy cream: For that creamy finish; if you prefer lighter, use half-and-half instead.
1/2 cup shredded cheddar cheese: Melts beautifully into the mix for richness; feel free to swap with mozzarella for a different flavor.
1 tablespoon olive oil: Used for sautéing, contributing a hint of healthy fat; you can substitute with butter.
1 teaspoon salt: Enhances all the flavors; adjust to taste depending on the broth’s saltiness.
1/2 teaspoon black pepper: Adds a mild kick; adjust according to your spice preference.

How to Make Instant Pot Creamy Chicken and Rice

Sauté Aromatics: Set your Instant Pot to sauté mode. Pour in 1 tablespoon of olive oil and let it heat until shimmering, then add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring occasionally, until the mixture becomes fragrant and the onion turns translucent.

Cook Chicken: Toss in the bite-sized pieces of boneless, skinless chicken breasts along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cook for another 2-3 minutes, stirring gently until the chicken is lightly browned on the outside. This step builds a delicious foundation of flavor.

Combine Ingredients: Stir in the rinsed 1 cup of long grain white rice, followed by the 2 cups of low-sodium chicken broth and 1 cup of frozen mixed vegetables. Give everything a good mix to combine well, ensuring the rice and chicken are evenly distributed.

Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 8 minutes. Once the timer goes off, allow natural pressure release for 5 minutes, then carefully quick release any remaining pressure—be cautious of the steam!

Cream It Up: Gently open the Instant Pot lid and fold in 1/2 cup of heavy cream and 1/2 cup of shredded cheddar cheese. Stir until the cheese is melted and everything comes together in a creamy, dreamy delish.

Serve & Garnish: Dish out the creamy chicken and rice into bowls while still hot. If you’d like, garnish with freshly chopped herbs for a pop of color and flavor.

Storing & Reheating

To store leftovers, allow the creamy chicken and rice to cool to room temperature, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze this dish for up to 3 months. When you’re ready to enjoy again, gently reheat in the microwave or on the stovetop over low heat. Since the texture may change after freezing, adding a splash of chicken broth or cream can help refresh the dish and bring back its creaminess.

Chef’s Helpful Tips

Avoid soggy rice by always rinsing the rice before cooking to get rid of excess starch.
Use room temperature ingredients when possible, especially the cream and cheese, to ensure they blend smoothly.
Feel free to mix in your favorite vegetables—think bell peppers or broccoli for added nutrition!
If you prefer a bit of spice, consider adding red pepper flakes or your favorite seasoning during the sauteing process.
If you’re short on time, using pre-cooked rotisserie chicken can speed up the process while still being flavorful.

This comforting dish encapsulates everything you’d want in a meal: nourishing, satisfying, and incredibly easy. I can’t wait for you to make it! Feel free to experiment and adjust according to your flavor preferences; that’s the beauty of home cooking!

Recipe FAQs

Can I use brown rice instead of white rice?

Absolutely! Just keep in mind that brown rice has a longer cooking time. If you do, you’ll need to increase the cooking time in the Instant Pot to about 22-24 minutes, and make sure to add a bit more liquid, around 1/2 cup.

Can I make this dish ahead of time?

Yes! You can prepare everything in advance and store it in the fridge. Just reheat when you’re ready to eat. Keep in mind that the rice and chicken may absorb some of the creaminess as it sits, so adding a touch more liquid while reheating will help regain that creamy texture.

What if I don’t have an Instant Pot?

No problem! You can make this creamy chicken and rice in a regular pot. Just follow the same steps, but simmer it covered on low heat for about 20-25 minutes until the rice is tender and the chicken is cooked through.

Can I make it dairy-free?

Definitely! Substitute the heavy cream with a dairy-free alternative such as coconut cream or almond milk, and skip the cheese or use a dairy-free cheese substitute. Enjoy your creamy chicken and rice without any dairy!

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Instant Pot Creamy Chicken and Rice

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Author: Dorothy
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Instant Pot
Method: Pressure Cooking
Cuisine: American

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Description

Savor the flavors of this Instant Pot Creamy Chicken and Rice. With tender chicken, creamy cheddar, and wholesome veggies, it’s a delightful quick dinner. Ideal for busy evenings and family meals!

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, cooking 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 natural pressure release for 5 minutes before quick releasing any remaining pressure.
Once the lid is opened, mix in heavy cream and cheddar cheese until the mixture is creamy.
Serve hot, garnished with fresh herbs if desired.