Description
A quick and easy creamy chicken and rice dish made in the Instant Pot. Perfect for a weeknight dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 cup uncooked white rice, rinsed
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Set Instant Pot to ‘Sauté’ mode. Add olive oil.
- Once hot, add chicken pieces and cook until lightly browned on all sides.
- Stir in rinsed rice, chicken broth, milk, heavy cream, salt, pepper, garlic powder, and onion powder.
- Cancel ‘Sauté’ mode. Secure the lid and set the valve to ‘Sealing’.
- Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 10 minutes on high pressure.
- Once cooking is complete, let the pressure release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid. Stir the chicken and rice until creamy.
- Garnish with fresh parsley if desired before serving.
Notes
- For a thicker consistency, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the pot during the last few minutes of cooking.
- You can substitute chicken thighs for chicken breasts.
- Feel free to add frozen peas or carrots during the last 5 minutes of natural pressure release for added vegetables.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg