Description
Experience the delightful taste of Instant Pot Creamy Chicken and Rice, featuring juicy chicken, creamy textures, and a perfect medley of veggies. This dish is an effortless solution for a cozy dinner that satisfies hungry appetites with ease.
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 the onions and garlic for 2-3 minutes until fragrant.
- Add the chicken pieces along with salt and pepper, cooking for another 2-3 minutes until lightly browned.
- Stir in the rinsed rice, chicken broth, and frozen vegetables. Secure the lid and ensure the valve is set 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 the heavy cream and cheddar cheese until creamy.
- Serve hot, garnished with fresh herbs if desired.
Notes
Feel free to add other vegetables such as bell peppers or snap peas for added flavor and nutrition.
For extra creaminess, add more heavy cream or cheese as desired.
This dish can be easily reheated, making it perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg