Description
A hearty and comforting dish made in one pot, featuring tender chicken, fluffy rice, and vibrant vegetables in a creamy sauce.
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
- 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. Add olive oil, then add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
- Add the chicken pieces, salt, and black pepper. Cook for 2-3 minutes until the chicken is lightly browned.
- Add the rinsed rice, chicken broth, and frozen mixed vegetables. Stir to combine, then secure the lid and set the valve to sealing.
- Cook on high pressure for 8 minutes. Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in the heavy cream and shredded cheddar cheese until well combined and creamy.
- Serve hot, garnished with fresh herbs if desired.
Notes
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg