Description
A creamy and delicious one-pot chicken and rice dish made in the Instant Pot.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup long-grain white rice, rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup frozen peas and carrots
- 3/4 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to sauté mode. Add olive oil, then cook the diced onions and garlic for 2-3 minutes until fragrant.
- Add the chicken pieces, salt, black pepper, and dried thyme. Sauté for about 3 minutes until the chicken is just browned.
- Add rinsed rice, chicken broth, peas and carrots. Stir well, then secure the Instant Pot lid and set to sealing.
- Cook on manual high pressure for 8 minutes. Allow natural release for 5 minutes, then release remaining pressure manually.
- Carefully remove the lid, stir in the heavy cream, and adjust seasoning if needed. Let sit for 2-3 minutes to thicken before serving.
Notes
- This dish pairs well with a side salad or crusty bread.
- Feel free to substitute other vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg