Description
A cozy, quick, and budget-friendly dish featuring tender chicken, creamy sauce, and fluffy rice, perfect for busy weeknights.
Ingredients
Scale
- 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
- Set your Instant Pot to sauté mode. Add the olive oil, followed by the chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant.
- Incorporate the chicken pieces into the pot, seasoning them with salt and pepper. Cook for another 2-3 minutes, letting them brown slightly.
- Stir in the rinsed rice, chicken broth, and frozen mixed vegetables until well mixed.
- Secure the lid and ensure the valve is set to sealing. Cook on high pressure for 8 minutes.
- Once the timer goes off, allow a natural pressure release for 5 minutes before switching to quick release for any remaining pressure.
- Carefully open the lid, then mix in the heavy cream and cheddar cheese until the mixture is creamy and well combined.
Notes
Feel free to substitute vegetables based on your preferences. Low-fat cream can be used as a lighter option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Instant Pot, Creamy Chicken, Rice, Quick Dinner, Comfort Food