Description
A comforting and creamy chicken and rice dish made in the Instant Pot, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Breasts
- 1 cup Long-Grain White Rice
- 2 cups Low-Sodium Chicken Broth
- 1 cup Heavy Cream
- 3 cloves Fresh Garlic, minced
- 1 medium Onion, diced
- 1 cup Frozen Peas and Carrots
- 2 tbsp Unsalted Butter
- 1 tsp Salt
- 1 tsp Pepper
- Fresh Herbs (e.g., parsley, chives) for garnish
- Additional Vegetables (optional: bell peppers, spinach, or mushrooms)
Instructions
- Turn the Instant Pot to sauté mode, melt the butter, and sauté the diced onion and minced garlic until fragrant and translucent.
- Add the chicken breasts, season with salt and pepper, and sauté for a few minutes until lightly browned.
- Pour in the chicken broth and add the rice. Stir to combine.
- Seal the lid and set the Instant Pot to high pressure for 10 minutes.
- After cooking, allow for a natural release for 5 minutes, then quick release any remaining pressure.
- Stir in the heavy cream and add the frozen peas and carrots. Mix until well combined.
- Let it sit for a few minutes to thicken, then serve warm with fresh herbs on top.
Notes
For a lighter option, substitute half-and-half or coconut milk for the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, rice, Instant Pot, comfort food, quick dinner