Instant Pot Creamy Chicken and Rice
A warm, creamy chicken and rice dish made effortlessly in the Instant Pot, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Dairy
Ingredients
Scale
- 1 pound chicken breast, diced
- 1 cup long-grain rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen peas
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 2-3 minutes.
- Stir in the diced chicken, sprinkling it generously with salt and pepper. Cook until browned, about 5-7 minutes.
- Add the long-grain rice and chicken broth to the pot. Stir well to ensure proper distribution.
- Set the Instant Pot to ‘Manual’ mode and adjust the timer to 10 minutes.
- Once the timer goes off, perform a quick release of pressure. Be careful when opening the lid.
- Stir in the heavy cream and frozen peas until combined and heated through.
- Taste and adjust seasoning as needed. Garnish with fresh chopped parsley before serving.
Notes
This dish stores well in the refrigerator for up to 3 days. Add a splash of broth or milk when reheating to restore creamy consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://tashirecipez.com/instant-pot-creamy-chicken-and-rice/