Description

This Instant Pot Creamy Chicken and Rice is a delightful meal featuring tender chicken, creamy cheese, and tasty vegetables, perfect for a quick dinner or comfort food. Easy to make and packed with flavor, it will become a family’s favorite!

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

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Instructions

Set the Instant Pot to sauté mode and add olive oil.
Sauté onions and garlic for 2-3 minutes until fragrant.
Add chicken pieces, 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 the lid is opened, mix in heavy cream and cheddar cheese until creamy and blended well.
Serve hot, garnished with fresh herbs if desired.

Notes

For added flavor, consider seasoning with your favorite herbs or spices.
Ensure that chicken is cooked through by checking that internal temperature reaches 165°F.
Feel free to substitute cheese or vegetables based on your preference.

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg