Instant Pot Creamy Chicken and Rice Recipe

Introduction

This Instant Pot Creamy Chicken and Rice is a comforting one-pot meal that’s both easy and satisfying. Tender chicken, creamy cheese, and colorful vegetables come together quickly for a delicious weeknight dinner.

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 pinch of smoked paprika or a dash of hot sauce before cooking.
• Substitute cheddar cheese with mozzarella or pepper jack for a different cheesy twist.
• Use fresh vegetables instead of frozen, but add them after pressure cooking to avoid overcooking.
• If you prefer a thicker sauce, reduce the chicken broth to 1 3/4 cups.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of broth or cream if needed to restore creaminess.

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 and more liquid, so it’s not recommended for this recipe as-is. If using brown rice, cook it separately or adjust pressure cooking time and liquid accordingly.

Is it possible to make this recipe without an Instant Pot?

Yes, you can make this on the stovetop by sautéing the chicken and aromatics, then simmering the rice, broth, and vegetables covered until the rice is tender. Stir in cream and cheese at the end for a creamy finish.

Instant Pot Creamy Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

This Instant Pot Creamy Chicken and Rice recipe is a comforting, one-pot meal that combines tender chicken, fluffy rice, and mixed vegetables in a rich and creamy sauce. Perfect for a quick weeknight dinner, it uses the Instant Pot to deliver flavorful, perfectly cooked chicken and rice in under 30 minutes.

• Author: Ruby
• 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 Seasonings

• 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 and chicken: Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onion and garlic. Sauté for 2-3 minutes until the mixture is fragrant and onions are translucent. Add the chicken pieces, season with salt and black pepper, and cook for 2-3 minutes until the chicken is lightly browned on the outside.
2. Add rice, broth, and vegetables: Pour in the rinsed rice, chicken broth, and frozen mixed vegetables. Stir everything together to combine evenly. Secure the Instant Pot lid and set the valve to sealing.
3. Pressure cook the mixture: Cook on high pressure for 8 minutes. Once cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully quick release any remaining pressure by switching the valve to venting.
4. Add cream and cheese: Open the lid, and stir in the heavy cream and shredded cheddar cheese until the mixture is creamy and well combined.
5. Serve: Serve the creamy chicken and rice hot. Optionally garnish with fresh herbs such as parsley or chives for added flavor and color.

Notes

• Rinse the rice before cooking to remove excess starch and prevent it from becoming gummy.
• Use low-sodium chicken broth to control salt levels, especially if watching sodium intake.
• For a lighter dish, you can substitute heavy cream with half-and-half or milk, though the texture will be less rich.
• Make sure to release pressure carefully after the natural release to avoid any burns.
• Add fresh herbs or a squeeze of lemon juice just before serving for extra brightness.

Keywords: instant pot, creamy chicken and rice, one pot meal, quick dinner, pressure cooker recipes, creamy chicken, easy dinner