Description
Experience the delightful blend of flavors in Instant Pot Creamy Chicken and Rice! This easy-to-prepare dish features tender chicken, creamy cheese, and a medley of vegetables, making it a satisfying choice for dinner or a comforting meal 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
Instructions
- Set the Instant Pot to sauté mode.
- Add olive oil and sauté onions and garlic for 2-3 minutes until fragrant.
- Add chicken pieces along with salt and pepper, cooking 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 substitute any frozen vegetables based on your preference.
For added flavor, consider seasoning the chicken with herbs before cooking.
This recipe is perfect for meal prep and can be stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg