Description

Experience the delightful blend of flavors in this One Pot Chicken and Rice. This recipe combines tender chicken, creamy sauce, and vibrant veggies, making it an ideal choice for a quick weeknight dinner or a satisfying comfort meal.

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 min).
Season the chicken breasts with salt and pepper. Sear them in the pot until lightly golden on each side (2-3 min).
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

Chicken thighs can be used for a richer flavor.
Feel free to substitute with other vegetables for variety.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 700mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 120mg