Description
A quick and easy creamy chicken and rice dish made in the Instant Pot.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Instructions
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil. Once hot, add chicken pieces, salt, and pepper. Cook until browned on all sides. Remove chicken and set aside.
- Add onion to the Instant Pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in the uncooked rice, chicken broth, and milk. Scrape the bottom of the pot to loosen any browned bits.
- Return the browned chicken to the pot.
- Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 5 minutes.
- Once cooking is complete, allow for a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Open the lid carefully. Stir in the shredded cheddar cheese until melted and creamy.
- Stir in fresh parsley. Serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Pot Creamy Chicken Rice