Description
A comforting one-pot dish combining tender chicken, fluffy rice, and a rich, cheesy sauce. Quick, easy, and perfect for family dinners or meal prep, with options for gluten-free, low-carb, or dairy-free adaptations.
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
- ½ cup heavy cream
- ½ cup shredded cheddar cheese
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Set the Instant Pot to sauté mode.
- Add olive oil, then sauté onion and garlic for 2–3 minutes until fragrant.
- Add chicken pieces, salt, and black pepper; cook for 2–3 minutes until lightly browned.
- Stir in rinsed rice, chicken broth, and frozen mixed vegetables.
- Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes.
- Allow a natural pressure release for 5 minutes, then quick release remaining pressure.
- Open lid and stir in heavy cream and shredded cheddar cheese until creamy and well combined.
- Serve hot, optionally garnished with fresh herbs.
Notes
- Rinse rice thoroughly to prevent clumping.
- Use freshly shredded cheese for better melting and flavor.
- Avoid over-stirring after pressure cooking to maintain rice texture.
- Customize with cauliflower rice for low-carb, plant-based protein for vegan, or spices like smoked paprika for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (8 min pressure + 7 min release and finishing)
- Category: Main Course
- Method: Instant Pot / Pressure Cooker
- Cuisine: American / Comfort Food
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg