Description
A delightful one-pot meal that combines tender chicken, creamy sauce, and perfectly cooked rice, perfect for busy weeknights.
Ingredients
- 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 heat the olive oil. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until fragrant.
- Toss in the chicken pieces along with the salt and black pepper. Sauté for another 2-3 minutes until the chicken is lightly browned.
- Add the rinsed rice, chicken broth, and frozen mixed vegetables into the pot. Stir to combine, secure the lid, and ensure the valve is set to sealing.
- Cook on high pressure for 8 minutes. After cooking, allow for a natural pressure release for 5 minutes, then switch to quick release for any remaining pressure.
- Once the pressure is released, carefully open the lid and stir in the heavy cream and cheddar cheese until creamy and well-combined.
- Serve hot, garnished with fresh herbs if desired.
Notes
For added richness, blend cream with sour cream or experiment with different cheese varieties. Customize vegetables based on what you have.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American