Description
This Creamy Chicken Rice Instant Pot recipe delivers a comforting, hearty meal in just 30 minutes.
Ingredients
- 1 lb boneless, skinless chicken breasts (consider thighs for added richness)
- 1 cup long-grain white rice (brown rice can be used but needs longer cooking)
- 2 cups low-sodium chicken broth (vegetable broth works beautifully for a lighter twist)
- 1 cup heavy cream (swap with half-and-half or coconut milk for a lighter or dairy-free option)
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped (yellow or white)
- 1 cup frozen peas and carrots
- 2 tbsp unsalted butter (olive oil can be substituted)
- 1 tsp salt
- 1 tsp pepper
- Optional: fresh herbs (parsley or chives) for garnish
- Optional: additional vegetables like bell peppers, spinach, or mushrooms
Instructions
1. Set your Instant Pot to sauté mode and melt the butter. Add the chopped onion and minced garlic, stirring until fragrant and the onion is translucent (2-3 min).
2. Season the chicken breasts with salt and pepper. Sear them in the pot until lightly golden on each side (2-3 min).
3. Pour in the rinsed rice and low-sodium chicken broth. Scrape the bottom of the pot to deglaze, ensuring no bits are stuck.
4. Lock the lid in place, set the pressure valve to sealing, and cook on high pressure for 10 minutes.
5. Once cooking is complete, perform a quick release to let out the steam. Carefully remove the lid, and stir in the heavy cream, frozen peas, and carrots until well mixed.
6. Adjust the seasoning to your taste and serve hot. Garnish with fresh herbs if desired.
Notes
For a lighter dish, use half-and-half instead of heavy cream or opt for olive oil instead of butter.
Brown rice can be used but will require longer pressure cooking time (20-22 minutes).
Add your favorite vegetables like spinach or mushrooms to increase nutrition.
Serve immediately for the creamiest texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg