why make this recipe
Instant Pot Creamy Chicken and Rice is a perfect dish for busy weeknights. It’s quick to make, packed with flavor, and offers a creamy texture that is both comforting and satisfying. The Instant Pot simplifies the cooking process, significantly reducing the time it takes to prepare this classic meal. Plus, it combines proteins, grains, and vegetables in one pot, making cleanup a breeze.
how to make Instant Pot Creamy Chicken and Rice
To prepare this delicious creamy dish, you’ll need a handful of simple ingredients and follow a straightforward cooking process. Here’s how to make it.
Ingredients:
- 1 pound chicken breasts, diced
- 1 cup rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup frozen peas and carrots
- 2 tablespoons olive oil
Directions:
- Turn on the Instant Pot and select ‘Sauté’. Add olive oil and sauté onion and garlic until softened.
- Add the diced chicken and cook until browned.
- Add rice, chicken broth, salt, pepper, and thyme. Stir to combine.
- Close the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ for 10 minutes.
- Once cooking is complete, perform a quick release.
- Stir in heavy cream and frozen peas and carrots until well combined.
- Let it sit for a few minutes before serving.
how to serve Instant Pot Creamy Chicken and Rice
This dish is best served hot. You can enjoy it on its own or pair it with a simple green salad for added freshness. Add some fresh herbs on top for extra flavor and garnish.
how to store Instant Pot Creamy Chicken and Rice
If you have leftovers, let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator for up to three days. You can also freeze it for longer storage; just make sure to use a freezer-safe container and enjoy it within three months.
tips to make Instant Pot Creamy Chicken and Rice
- Make sure not to overcook the chicken. It should be just cooked through to keep it tender.
- Stir the creamy mixture well after adding the heavy cream to ensure it’s smooth and evenly mixed.
- Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
variation
For a vegetarian option, you can substitute the chicken with chickpeas or a plant-based protein and use vegetable broth instead of chicken broth. You can also try using different rice varieties, such as brown rice, keeping in mind you may need to adjust the cooking time.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can, but you will need to increase the cooking time to about 22-25 minutes on the manual setting.
2. Can I make this recipe without heavy cream?
Yes, you can use half-and-half or even a non-dairy milk like almond milk, but the dish will be less creamy.
3. Can I add other vegetables?
Absolutely! Feel free to include any other vegetables you like, such as broccoli, corn, or zucchini. Just make sure to cut them into small pieces for even cooking.
Instant Pot Creamy Chicken and Rice
Ingredients
Main Ingredients
- 1 pound chicken breasts, diced
- 1 cup rice Use white rice for best results.
- 1 cup heavy cream Can substitute with half-and-half or non-dairy milk.
- 4 cups chicken broth Can use vegetable broth for a vegetarian option.
- 1 cup frozen peas and carrots
Aromatic Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Cooking Ingredients
- 2 tablespoons olive oil
Instructions
Preparation
- Turn on the Instant Pot and select 'Sauté'. Add olive oil and sauté onion and garlic until softened.
- Add the diced chicken and cook until browned.
Cooking
- Add rice, chicken broth, salt, pepper, and thyme. Stir to combine.
- Close the lid, set the valve to 'Sealing', and cook on 'Manual' for 10 minutes.
- Once cooking is complete, perform a quick release.
- Stir in heavy cream and frozen peas and carrots until well combined.
- Let it sit for a few minutes before serving.