Go Back

Creamy Instant Pot Chicken and Rice

A warm and creamy dish that combines juicy chicken with tender rice, ready in just 30 minutes for a delightful weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 490
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups rice (any long-grain variety)
  • 1 lb chicken breasts, diced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Set your Instant Pot to the sauté mode. Heat the olive oil, then add the diced onion and minced garlic. Cook for about 3-4 minutes, or until the onion becomes translucent and fragrant.
  2. Add the diced chicken to the pot, sprinkling with salt, pepper, and paprika. Sauté for an additional 5 minutes, stirring frequently until the chicken is lightly browned.
  3. Add the rice to the pot, followed by the chicken broth. Stir well to combine and ensure no rice is stuck to the bottom.
  4. Close the lid and set your Instant Pot to high pressure for 10 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.
  5. Open the Instant Pot, and stir in the heavy cream along with the frozen peas and carrots. Allow the dish to sit for a few minutes until the vegetables are warmed through and the mixture is creamy. Stir again before serving!

Notes

For variations, try adding chili powder for a kick, or substitute the chicken with diced tofu for a vegetarian option. Ensure to sauté to avoid any burning warnings in the Instant Pot. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.