Ah, my friend! Let me tell you about this delightful dish I’ve been whipping up in my kitchen lately—Instant Pot Creamy Chicken Rice. It’s a warm embrace on a plate, the kind of meal that wraps you in comfort and nostalgia, much like the hearty dinners your mom used to make. This recipe has become my go-to, especially on those busy weeknights when time is not on my side, but I still crave something rich and fulfilling.
What makes this recipe special
Picture this: tender, juicy chicken nestled in a creamy, dreamy sauce, mingling with perfectly cooked rice and soaking up all that delicious broth. It’s like one big happy family get-together on your dinner table. The best part? You can do it all in an Instant Pot! It’s a game-changer, isn’t it? You get all the flavors without standing over the stove for hours.
Not only is this dish a breeze to prepare, it’s a one-pot wonder, which means less time scrubbing and more time enjoying your evening. Plus, when that rich aroma fills your kitchen, I swear you’ll be hard-pressed to find anyone who can resist it. Why cook something complicated when simple can be so utterly satisfying? Trust me—this is a dish worth making tonight!
Gather these ingredients
Let’s talk about the star players in this culinary masterpiece. Each ingredient brings its own character to the mix:
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3–4 boneless, skinless chicken breasts: I like to stick with boneless and skinless because it keeps things lean, but if you want a richer flavor, you could toss in some thighs. They’ll give you a little more juiciness!
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1 cup long-grain white rice, rinsed: Rinsing the rice is important, my friend! It washes away the excess starch, preventing the rice from getting gummy. You want each grain to be fluffy and separate, like old friends catching up—together but not stuck.
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4 cups low-sodium chicken broth: This forms the heart of your dish. A good broth can elevate your meal from mediocre to phenomenal. If you’re feeling adventurous, try swapping it with vegetable broth for a lighter touch.
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1 cup heavy cream: Ah, the pièce de résistance! It brings that luxurious creaminess that turns your meal into something special. If you’re counting calories or looking for lighter options, feel free to use half-and-half or even a dairy-free cream substitute.
How this recipe comes together
Now that we’ve gathered everything, let’s dive right into the cooking—because what’s better than the symphony of flavors melding together in your Instant Pot?
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Sauté mode: Start by setting your Instant Pot to ‘Sauté.’ Add a drizzle of oil—just a smidge to get things going.
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Brown the chicken: Place the chicken breasts in the pot and let them sizzle! You’ll want to brown them on both sides for about 4-5 minutes. This step adds a ton of flavor, so don’t rush through it.
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Mix it all together: Toss in the rinsed rice, followed by the chicken broth and the heavy cream. Give it all a good stir to combine and trap those beautiful flavors in.
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Seal the pot: Close the lid, making sure the vent is sealed tight. This is where the magic happens!
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Pressure cook: Set your Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. Go grab a glass of wine while you wait— you’ve earned it!
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Release the pressure: Once the time’s up, allow for a natural release for about 5 minutes. Then, do a quick release—just flip the vent to let out that steam.
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Stir and serve: Open the lid, give everything a good stir, and voilà! It’s time to dig in while it’s hot and steamy.
Best way to enjoy it
This creamy chicken rice is fabulous on its own, but let’s be honest; you can elevate it even further! Imagine serving it alongside a vibrant green salad drizzled with a tangy vinaigrette, or perhaps some roasted veggies that add a beautiful crunch against the creamy backdrop.
If you’re feeling fancy, sprinkle some freshly chopped parsley or chives to brighten it up. You could even throw on a handful of grated Parmesan cheese for an extra layer of cheesy goodness! The choices are endless; mix and match as your heart desires.
Keeping leftovers fresh
Let’s chat about leftovers! If you’re lucky enough to have some (which is rare because it disappears fast), let them cool down a bit before transferring them to airtight containers. You can stash them in the fridge for about 3-4 days.
When reheating, add a splash of broth or water to maintain that creamy consistency and prevent it from drying out. If you’ve frozen portions, they should last for about 2-3 months. Just thaw overnight in the fridge before reheating. Food safety 101!
Extra tips and advice
Here’s a little secret: if you want to boost the flavor even more, season your chicken with salt and pepper before browning. You can also toss in some garlic or onion powder while you sauté it for that aromatic twist.
Want to make it a bit healthier? Add some veggies! Peas, carrots, or even spinach can be tossed in right before sealing the pot. Just adjust the cooking time slightly to ensure they don’t go mushy.
Creative Twists
Now, if you’re itching to jazz things up, consider these variations:
- Spicy Kick: Add a touch of cayenne pepper or sliced jalapeños if you like it hot.
- Herbaceous Delight: Incorporate herbs like rosemary or thyme for a Mediterranean flair.
- Curry Flavor: Swap the cream for coconut milk and add curry powder for a stunning twist!
Ingredients
- 3–4 boneless, skinless chicken breasts
- 1 cup long-grain white rice, rinsed
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
Directions to follow
- Set the Instant Pot to ‘Sauté’ and add a bit of oil.
- Sauté the chicken breasts until browned on both sides.
- Add rinsed rice, chicken broth, and heavy cream.
- Stir to combine and close the lid.
- Set to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Allow natural release for 5 minutes, then perform quick release.
- Open the lid, stir, and serve hot.
Your questions answered
- How long does it take to cook? From start to finish, you’re looking at about 30 minutes.
- Can I use brown rice? Absolutely, just increase the cooking time to about 22 minutes and add more liquid.
- Is it freeze-friendly? Yes! Portion it out and freeze for those busy days.
- What can I serve it with? A fresh salad or steamed broccoli sits beautifully alongside this dish.
- Can I make it dairy-free? Sure! Use coconut cream instead of heavy cream for a tasty alternative.
I hope you’re feeling inspired to try this recipe! It’s not only a winner in the taste department, but it brings a sense of warmth and togetherness to the table—perfect for sharing and making memorable moments. So roll up your sleeves, get your Instant Pot ready, and let the culinary adventure begin! I can’t wait to hear about your delicious creations!
Instant Pot Creamy Chicken Rice
Description
Instant Pot Creamy Chicken Rice is a delightful blend of tender chicken, creamy sauce, and fluffy rice, made easily and quickly in an Instant Pot for a fulfilling weeknight dinner.Ingredients
Directions
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Sauté the chicken
Set the Instant Pot to 'Sauté' and add a bit of oil. Sauté the chicken breasts until browned on both sides.This adds flavor. -
Combine ingredients
Add rinsed rice, chicken broth, and heavy cream. Stir to combine and close the lid. -
Pressure cook
Set to 'Manual' or 'Pressure Cook' for 10 minutes. -
Release pressure
Allow natural release for 5 minutes, then perform quick release. -
Serve
Open the lid, stir, and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 15g75%
- Trans Fat 0g
- Cholesterol 120mg40%
- Sodium 800mg34%
- Potassium 700mg20%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 2g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
