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Instant Pot Creamy Chicken and Rice

A comforting and simple dish made with chicken, rice, and creamy goodness, all cooked in an Instant Pot.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces Use fresh or thawed chicken.
  • 1 cup long grain white rice, rinsed Rinsing is crucial for the right texture.
  • 2 cups low-sodium chicken broth Helps keep the dish flavorful without excess salt.
  • 1 cup frozen mixed vegetables Use peas, carrots, corn, green beans, or a mix.
  • 1 small onion, finely chopped Adds depth to the flavor.
  • 2 cloves garlic, minced Be careful not to burn.
  • 1/2 cup heavy cream Provides creaminess.
  • 1/2 cup shredded cheddar cheese Feel free to add more for extra cheesiness.
  • 1 tablespoon olive oil For sautéing.
  • 1 teaspoon salt Sea salt is preferable.
  • 1/2 teaspoon black pepper Adjust based on taste.

Method
 

Preparation
  1. Set the Instant Pot to sauté mode.
  2. Add olive oil and let it heat up. Then add chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
  3. Add chicken pieces, salt, and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.
  4. Add rinsed rice, chicken broth, and mixed vegetables. Stir everything together to avoid sticking.
Cooking
  1. Secure the lid and ensure the valve is set to sealing.
  2. Cook on high pressure for 8 minutes.
  3. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
Final Touch
  1. Open the lid and stir in heavy cream and shredded cheddar cheese until combined.
  2. Serve hot, garnished with fresh herbs if desired.

Notes

This dish makes great leftovers. You can use different spices or hot sauce to personalize it.