Instant Pot Creamy Chicken and Rice
Enjoy tender chicken and creamy rice in one pot with this flavorful Instant Pot Creamy Chicken and Rice recipe—comfort food made easy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
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 (or full-fat coconut milk)
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to sauté mode. Add olive oil and heat until shimmering. Sauté chopped onion and minced garlic for about 2–3 minutes until softened.
- Add chicken pieces along with salt and pepper; cook until lightly browned (about 2–3 minutes).
- Stir in rinsed rice and pour in chicken broth. Mix well before adding frozen mixed vegetables.
- Secure the lid, set the valve to sealing position, and cook on high pressure for 8 minutes.
- Allow a natural release for 5 minutes before quick releasing any remaining steam. Open the lid carefully.
- Stir in heavy cream (or coconut milk) and shredded cheddar cheese until well combined.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 2g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 90mg