Description
This Instant Pot Creamy Chicken and Rice combines tender chicken, creamy cheese, and vibrant veggies for a quick, hearty meal that everyone will love!
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, sautéing onions and garlic for 2-3 minutes until fragrant.
- Add in the chicken pieces, salt, and pepper, cooking for another 2-3 minutes until lightly browned.
- Stir the rinsed rice, chicken broth, and frozen vegetables into the pot. 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.
- After opening the pot, mix in the heavy cream and cheddar cheese until the mixture is creamy.
- Serve hot, garnished with fresh herbs if desired.
Notes
For extra flavor, consider adding your favorite herbs or spices while cooking.
Make sure to rinse the rice to remove excess starch for a better texture in the final dish.
You can substitute the mixed vegetables with any of your favorites.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg