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Instant Pot Creamy Chicken and Rice

A healthy, protein-packed meal made quick and easy in the Instant Pot, combining tender chicken, creamy rice, and nutritious veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound cubed chicken breasts A lean meat that provides essential protein.
  • 1 cup white rice Can be adapted to use brown rice or cauliflower rice.
  • 1 medium onion, diced Adds depth of flavor and is low in calories.
  • 2 cloves minced garlic Enhances flavor and offers health benefits.
  • 4 cups chicken broth Opt for low-sodium for a healthier option.
  • 1 cup cream or milk For a lighter option, use low-fat or dairy-free milk.
  • 1 cup frozen peas and carrots Adds color, fiber, and vitamins.
  • to taste salt and pepper Adjust according to sodium intake preferences.
  • 1 teaspoon paprika Adds warm and smoky flavor.
  • 2 tablespoons olive oil or butter Use olive oil for a heart-healthy option.

Method
 

Preparation
  1. Set the Instant Pot to sauté mode and add 2 tablespoons of olive oil or butter.
  2. Once the oil is hot, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 2-3 minutes.
  3. Add the cubed chicken to the pot. Sprinkle with salt, pepper, and 1 teaspoon of paprika. Stir well and cook until the chicken is browned, about 5-7 minutes.
Cooking
  1. Stir in 1 cup of white rice, 4 cups of chicken broth, and 1 cup of frozen peas and carrots.
  2. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 10 minutes.
  3. Once cooking is complete, perform a quick release of the pressure. Be cautious of steam while releasing the valve.
  4. Open the lid and stir in 1 cup of cream or milk. Mix well.
Serving
  1. Serve warm and enjoy your delicious Instant Pot Creamy Chicken and Rice.

Notes

This dish is great for meal prep. Store leftovers in airtight containers for up to 3-4 days in the fridge. Can be made low-carb by substituting white rice with cauliflower rice. Add more vegetables to boost nutrition.