Instant Pot Creamy Chicken and Rice Recipe

Introduction

This Instant Pot Creamy Chicken and Rice is a comforting one-pot meal that’s both quick and easy to prepare. Tender chicken, fluffy rice, and mixed vegetables come together in a creamy, cheesy sauce perfect for busy weeknights.

Ingredients

• 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

1. Step 1: Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
2. Step 2: Add the chicken pieces, salt, and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.
3. Step 3: Add the rinsed rice, chicken broth, and frozen mixed vegetables. Stir to combine, then secure the lid and set the valve to sealing.
4. Step 4: Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
5. Step 5: Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.
6. Step 6: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

• For extra flavor, add a teaspoon of smoked paprika or a pinch of cayenne pepper while sautéing the chicken.
• Substitute the chicken with turkey or tofu for a different protein option.
• Use sharp cheddar for a bolder taste or mozzarella for a milder creaminess.
• If you prefer a thicker sauce, stir in a tablespoon of cream cheese along with the heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the mixture thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time, so it’s best to cook it separately and add it to the dish after pressure cooking to avoid undercooked rice or mushy texture.

Is it possible to make this recipe on the stovetop?

Yes, you can cook the chicken, onions, and garlic in a large skillet, then add rice, broth, and veggies. Simmer on low heat covered until the rice is tender. Stir in cream and cheese at the end for that creamy finish.

Instant Pot Creamy Chicken and Rice Recipe

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★★★★★

4.6 from 134 reviews

This Instant Pot Creamy Chicken and Rice recipe is a comforting, one-pot meal perfect for busy weeknights. Tender chicken breasts are cooked with rice, mixed vegetables, and rich cheddar cheese in a creamy sauce, all made quickly and easily using the Instant Pot.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

Rice and Liquids

• 1 cup long grain white rice, rinsed
• 2 cups low-sodium chicken broth

Dairy and Seasoning

• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Sauté Aromatics: Set the Instant Pot to sauté mode. Add olive oil, then the chopped onion and minced garlic. Cook for 2-3 minutes until fragrant and the onion is translucent.
2. Brown Chicken: Add the bite-sized chicken pieces to the pot along with salt and black pepper. Sauté for 2-3 minutes until the chicken is lightly browned on all sides.
3. Add Rice, Broth, and Vegetables: Pour in the rinsed rice, low-sodium chicken broth, and frozen mixed vegetables. Stir well to combine all ingredients evenly.
4. Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 8 minutes. After cooking, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
5. Finish with Cream and Cheese: Open the lid and stir in the heavy cream and shredded cheddar cheese until the mixture is smooth and creamy.
6. Serve: Serve the creamy chicken and rice hot, garnished with fresh herbs if desired.

Notes

• Rinsing the rice before cooking helps remove excess starch and prevents it from becoming too sticky.
• Use low-sodium chicken broth to better control salt levels in the dish.
• For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (add after cooking to prevent curdling).
• Feel free to add fresh herbs such as parsley or thyme for extra flavor when serving.
• If you prefer a thicker sauce, you can sauté the mixture a few extra minutes after adding the cream and cheese to reduce excess liquid.

Keywords: Instant Pot chicken recipe, creamy chicken and rice, easy one pot meals, pressure cooker dinner, comfort food