Description
Instant Pot Creamy Chicken and Rice brings together tender chicken, creamy sauce, and nutritious veggies for a quick, delicious dinner. Perfect for busy weekdays!
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, then sauté onions and garlic for 2-3 minutes until fragrant.
- Add chicken pieces along with salt and pepper; cook 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
You can use any mixed vegetables you prefer.
For a lighter version, substitute heavy cream with milk or dairy-free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg