Instant Pot Creamy Chicken and Rice

When the aroma of sautéed garlic and onions fills the kitchen, you know something comforting is on the way. Instant Pot Creamy Chicken and Rice brings together tender chicken, fluffy rice, and vibrant vegetables, all coated in a creamy sauce, all made in just 30 minutes. This recipe works brilliantly because the pressure cooker ensures the chicken stays moist while infusing every ingredient with flavor.

This dish is perfect for busy weeknights or cozy family dinners. You can make it ahead of time and store the leftovers for quick lunches throughout the week.

Why You’ll Love This Recipe

• Cooking everything in one pot saves time on cleanup.
• The creamy sauce adds a luxurious touch and enhances the flavor.
• The combination of chicken, rice, and vegetables makes it a balanced meal.
• Quick cooking in the Instant Pot ensures dinner is ready in no time.

What You’ll Need

Here’s everything you’ll need to create this delicious meal.

For the Chicken

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Rice

• 1 cup long grain white rice, rinsed
• 2 cups low-sodium chicken broth

For the Vegetables

• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, finely chopped
• 2 cloves garlic, minced

For the Creamy Sauce

• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil

Use vegetable broth for a vegetarian option.

Substitutions & Swaps

• Chicken thighs for chicken breasts
• Brown rice instead of white rice
• Plant-based cream for heavy cream
• Any frozen veggies you have on hand

How to Make It

Follow these simple steps to prepare your meal.

Sauté

Set the Instant Pot to sauté mode. Add olive oil, then add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.

Brown

Add the chicken pieces, salt, and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.

Combine

Add the rinsed rice, chicken broth, and frozen mixed vegetables. Stir to combine, then secure the lid and set the valve to sealing.

Pressure Cook

Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.

Stir

Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.

How to Store It

Fridge: store in an airtight container for up to 4 days.
Freezer: yes, freezes well for easy meals later.
Reheat: microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Rinse the rice thoroughly to remove excess starch for fluffier grains.
• Allow for a natural pressure release to ensure the chicken remains tender.
• For extra flavor, consider seasoning the chicken with your favorite herbs.
• Stir well after adding the cream and cheese for an even creamy texture.

Serving Suggestions

• Pair it with a fresh side salad for a light meal.
• Serve with crusty bread to soak up the creamy sauce.
• Enjoy as a comforting dinner on a chilly evening.