Instant Pot Creamy Chicken and Rice

Ah, the joys of home cooking! There’s something magical about how a simple meal can turn an ordinary day into something special. This creamy chicken and rice recipe has become one of my go-to favorites, especially on busy weeknights when I need to whip up something that feels indulgent yet comforting. It hails from my early days of experimenting with my Instant Pot—where I learned that dinner could be both delicious and stress-free. Are you ready to create a dish that warms the soul? Let’s dive in!

Why this dish shines

Let me tell you, there are endless reasons to embrace this creamy chicken and rice dish. First off, it’s a one-pot wonder! You throw everything into your Instant Pot, and voilà—dinner’s done. But it’s not just about convenience. This meal is like a warm hug on a chilly evening. The rich creaminess combined with the hearty chicken and perfectly cooked rice is comfort food at its finest.

Imagine walking into your kitchen after a long day, and the aroma of onions and garlic fills the air. You’ll be met with eager hearts and happy bellies, because this dish is a crowd-pleaser. Plus, it’s loaded with protein and fiber, making it satisfyingly nutritious. Whether you’re feeding a family or just a couple of friends, this creamy delight truly has a way of elevating any dinner table.

Gather these ingredients

Let’s gather our key players for this culinary adventure.

1. Chicken Breasts: You’ll need 1 lb of boneless, skinless chicken breasts, cut into bite-sized pieces. If you’re feeling adventurous, you can substitute with thighs for a richer flavor or even lean turkey.

2. Rice: Reaching for long grain white rice (1 cup, rinsed) will give a lovely texture. You can swap it out with brown rice, but you’ll need to tweak the cooking time since brown rice takes longer to cook.

3. Chicken Broth: This is the lifeblood of our dish—2 cups of low-sodium chicken broth. Homemade is always a plus, but store-bought works beautifully too.

4. Frozen Mixed Vegetables: Grab a cup of vibrant frozen veggies, like peas, carrots, corn, and green beans. This little mix not only adds color but also nutrients without the fuss of chopping.

5. Onion and Garlic: A small chopped onion and 2 minced garlic cloves will create that unbeatable flavor foundation.

6. Heavy Cream and Cheddar Cheese: These ingredients (1/2 cup each) are what transform the dish from simple chicken and rice to creamy decadence. If you’re looking for lighter options, you can use evaporated milk or low-fat cheese.

7. Olive Oil: Just a tablespoon to help sauté those aromatics beautifully.

8. Seasonings: Lastly, we’ll season with 1 teaspoon salt and 1/2 teaspoon black pepper to elevate all those flavors.

How this recipe comes together

Alright, let’s make this magic happen!

1. Sauté the Aromatics: Set your Instant Pot to sauté mode. Pour in the olive oil and let it heat up. Once it’s shimmering, toss in the finely chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until everything smells heavenly.

2. Brown the Chicken: Now add your diced chicken to the pot along with salt and pepper. Sauté for another 2-3 minutes. You’re looking for a nice light brown color on the chicken—it adds such depth of flavor!

3. Combine the Ingredients: Add in your rinsed rice, chicken broth, and frozen vegetables. Give everything a good stir to marry those flavors together.

4. Seal and Cook: Secure the lid on the Instant Pot, setting the valve to sealing. Cook on high pressure for 8 minutes. Don’t worry—it will take a few minutes to come to pressure.

5. Release the Pressure: After the cooking time, allow for a natural release for 5 minutes, then do a quick release for any remaining pressure.

6. Creamy Finish: Open the lid and stir in the heavy cream and cheddar cheese. Mix until everything is creamy and dreamy.

7. Serve: Serve it hot, perhaps garnished with fresh herbs if you have them on hand.

Best way to enjoy it

Traditionally, this dish shines bright on its own, but if you want to take it up another notch, serve it with a simple side salad or some warm crusty bread. A fresh arugula salad with lemon vinaigrette would add just the right zing to contrast with the creaminess. You could even try pairing it with a light-bodied Pinot Grigio if you fancy a glass of wine!

Keeping leftovers fresh

So, what about those leftovers? If you happen to have any remnants of this creamy goodness, let me tell you—they are just fantastic for meals later in the week! Store any leftovers in an airtight container in the fridge for up to 3 days.

For longer storage, this recipe freezes beautifully. I’d recommend portioning it out before freezing for easy access. Just remember to let it cool down to room temperature before sealing it up. When you’re ready to enjoy again, simply thaw it overnight in the fridge and reheat on the stovetop for best results.

Pro chef tips

Here are a few insider tips to make your dish even better:

• Don’t Skip the Sauté Step: Seriously, the aroma you create in this initial step is a flavor game-changer. Those flavors meld beautifully when you take the time to toast the aromatics.

• Cream Alternatives: If you’re looking to lighten things up, you can use Greek yogurt instead of heavy cream. Just add it at the very end to prevent curdling.

• Herbs: Consider adding fresh herbs like thyme or parsley right before serving for a lovely brightness.

Recipe variations

Feel free to get creative with this base recipe! You can swap out the chicken for shrimp or even use canned beans for a vegetarian twist. If you’re looking for a spicy kick, add a pinch of cayenne or some diced jalapeños. And why not play with the cheese? Pepper jack or mozzarella will add a different flavor profile to explore!

Common questions

• What is the prep time for this recipe? Prep time is about 15 minutes, but don’t forget about the Instant Pot coming to pressure.

• Can I use brown rice instead? Yes, but you’ll need to increase the cooking time to about 22 minutes.

• How can I make it dairy-free? Use coconut milk instead of heavy cream and leave out the cheese.

• Is this recipe suitable for meal prep? Absolutely! It stores wonderfully in portions and reheats easily.

• What if I don’t have an Instant Pot? No worries! You can make this on the stovetop; just adjust the cooking time to account for simmering.

There you have it! This creamy chicken and rice dish is your ticket to a cozy, satisfying dinner. With its vibrant flavors and rich textures, you’ll soon find yourself making it again and again. Don’t hesitate to share your twists or tell me how it turns out—I love hearing how you make it your own! Happy cooking, my friend!

Print Recipe

0 Add to Favorites

Instant Pot Creamy Chicken and Rice

Cooking Method: Simmering Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Freezer Meals High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 8 mins Rest Time 5 mins Total Time 28 mins

Servings: 4 Estimated Cost: $ 10 Calories: 450

Best Season: Suitable throughout the year

Description

A comforting and indulgent one-pot creamy chicken and rice dish made effortlessly in your Instant Pot.

Ingredients

Scale

1/2x 1x 2x 3x

Main 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 (homemade or store-bought)
• 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• ¹⁄₂ cup heavy cream
• ¹⁄₂ cup cheddar cheese
• 1 tbsp olive oil (for sautéing)
• 1 tsp salt
• ¹⁄₂ tsp black pepper

Instructions

Cooking Steps

1. Sauté the Aromatics

   Set your Instant Pot to sauté mode. Pour in the olive oil and let it heat up. Once it’s shimmering, toss in the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until fragrant.
   Mark as complete

2. Brown the Chicken

   Add the diced chicken to the pot along with salt and pepper. Sauté for another 2-3 minutes until lightly browned.
   Mark as complete

3. Combine the Ingredients

   Add rinsed rice, chicken broth, and frozen vegetables. Stir to combine.
   Mark as complete

4. Seal and Cook

   Secure the lid on the Instant Pot, setting the valve to sealing. Cook on high pressure for 8 minutes.
   Mark as complete

5. Release the Pressure

   After cooking, allow for a natural release for 5 minutes, then do a quick release for any remaining pressure.
   Mark as complete

6. Creamy Finish

   Open the lid and stir in the heavy cream and cheddar cheese until creamy.
   Mark as complete

7. Serve

   Serve hot, optionally garnished with fresh herbs.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 120mg40%

Sodium 900mg38%

Potassium 600mg18%

Total Carbohydrate 40g14%

Dietary Fiber 4g16%

Sugars 2g

Protein 35g70%

---

Vitamin A 500 IU

Vitamin C 6 mg

Calcium 250 mg

Iron 2.5 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 5 mcg

Thiamin 0.5 mg

Riboflavin 0.3 mg

Niacin 10 mg

Vitamin B6 0.6 mg

Folate 30 mcg

Vitamin B12 1.5 mcg

Pantothenic Acid 1 mg

Phosphorus 350 mg

Magnesium 25 mg

Zinc 3 mg

Selenium 30 mcg

Copper 0.3 mg

Manganese 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is great for meal prep and freezes well.

Keywords: chicken, rice, creamy, Instant Pot, one-pot meal