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
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.
Notes
For added flavor, season the chicken with your favorite herbs before cooking.
Substitute frozen vegetables with fresh ones for a different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg