Description
A creamy, comforting dish made with tender chicken, fluffy rice, and mixed vegetables, all prepared in the Instant Pot in under 30 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup long grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Set the Instant Pot to sauté mode and add the olive oil.
- Sauté the chopped onion and garlic for 2-3 minutes until fragrant.
- Add the chicken pieces along with salt and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.
- Stir in the rinsed rice, chicken broth, and the frozen mixed vegetables. Mix well.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 8 minutes.
- Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.
- Serve hot, garnished with fresh herbs if desired.
Notes
For variations, swap chicken for turkey or try different vegetables. Use low-sodium broth to control saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg