Instant Pot Creamy Chicken and Rice Recipe
Introduction
This Instant Pot Creamy Chicken and Rice recipe is a comforting, one-pot meal that’s perfect for busy weeknights. Tender chicken, fluffy rice, and mixed vegetables come together in a rich, cheesy sauce for an easy and satisfying dinner.
Ingredients
- 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
- Step 1: Set the Instant Pot to sauté mode. Add olive oil, then sauté the chopped onion and minced garlic for 2-3 minutes until fragrant.
- Step 2: Add the chicken pieces to the pot along with salt and pepper. Cook for another 2-3 minutes until the chicken is lightly browned.
- Step 3: Stir in the rinsed rice, chicken broth, and frozen mixed vegetables. Secure the lid and set the valve to sealing.
- Step 4: Cook on high pressure for 8 minutes. After cooking, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Step 5: Open the lid and stir in the heavy cream and shredded cheddar cheese until the mixture is creamy and well combined.
- Step 6: Serve hot, optionally garnished with fresh herbs like parsley or chives for extra flavor.
Tips & Variations
- For extra flavor, try adding a teaspoon of smoked paprika or Italian seasoning when sautéing the onions and garlic.
- Substitute the cheddar cheese with mozzarella or Monterey Jack for a different cheesy taste.
- Use brown rice instead of white, but increase cooking time to 15 minutes and natural release for 10 minutes.
- To make it creamier, stir in a little more heavy cream or a dollop of sour cream just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if it thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking in the Instant Pot. Using frozen chicken may result in unevenly cooked pieces.
Is it okay to skip the heavy cream?
Yes, you can skip the heavy cream to reduce richness, but the dish will be less creamy. You might want to add extra cheese or a splash of milk as a lighter alternative.
Print
Instant Pot Creamy Chicken and Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Instant Pot Creamy Chicken and Rice recipe is a delicious, comforting one-pot meal featuring tender chicken, fluffy rice, and mixed vegetables, all cooked together and finished with rich cream and cheddar cheese for a creamy texture.
Ingredients
Protein and Vegetables
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
Grains and Liquids
- 1 cup long grain white rice (rinsed)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
Dairy
- 1/2 cup shredded cheddar cheese
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare and Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil to the pot, then sauté the finely chopped onion and minced garlic for 2-3 minutes or until fragrant and translucent.
- Cook Chicken: Add the bite-sized chicken pieces to the pot along with salt and black pepper. Cook for another 2-3 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
- Add Rice, Broth, and Vegetables: Stir in the rinsed long grain white rice, low-sodium chicken broth, and frozen mixed vegetables, ensuring everything is evenly combined.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes. Once cooking is complete, allow a natural pressure release for 5 minutes before carefully quick releasing any remaining pressure.
- Add Cream and Cheese: Open the lid and immediately stir in the heavy cream and shredded cheddar cheese until the mixture becomes creamy and well combined.
- Serve: Serve the creamy chicken and rice hot, garnished with fresh herbs like chopped parsley or thyme if desired.
Notes
- Rinsing the rice before cooking helps remove excess starch and prevents it from becoming too sticky.
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free version.
- Use freshly shredded cheddar cheese for better melting and flavor.
- Letting the pressure release naturally for 5 minutes helps improve texture and prevents splattering when quickly releasing the remaining pressure.
- Feel free to add fresh herbs or a squeeze of lemon juice at the end for extra freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Keywords: Instant Pot chicken and rice, creamy chicken rice, one-pot chicken recipe, quick pressure cooker meals, creamy comfort food
