Description
A cozy and easy Instant Pot recipe that combines tender chicken and creamy rice in just 30 minutes, perfect for a no-fuss dinner.
Ingredients
Main Ingredients
- 1 to 1.25 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces (Thighs stay juicier.)
- 1.5 cups long grain white rice, rinsed (Do not use instant rice.)
- 3 cups chicken broth (low sodium if possible) (Adjust salt later if broth is salty.)
Aromatics and Seasonings
- 1 small onion, diced
- 2 to 3 cloves garlic, minced
- 1 teaspoon salt (Adjust later.)
- 0.5 teaspoon pepper
- 1 teaspoon Italian seasoning
Creamy Finish
- 0.5 to 0.75 cups heavy cream or half and half (Add after cooking.)
- 0.5 cup grated Parmesan (optional) (Highly recommended for flavor.)
Cooking Aids
- 1 tablespoon butter or oil for sautéing
Add-Ins
- 1 handful frozen peas (Toss in at the end for color and nutrition.)
Instructions
Preparation
- Set the Instant Pot to sauté. Add butter or oil, then onion. Cook 2 to 3 minutes until it softens.
- Add garlic and sauté for 30 seconds.
- Add chicken pieces, salt, pepper, and Italian seasoning. Cook until the chicken is just no longer pink on the outside.
Cooking
- Turn off sauté mode. Pour in a splash of broth and scrape the bottom of the pot.
- Add rinsed rice followed by the rest of the broth. Stir gently.
- Lock the lid and pressure cook on high for 6 minutes.
- Let the pressure release naturally for 8 minutes, then do a quick release for any remaining pressure.
Finishing Touches
- Open the lid and stir. Add cream and Parmesan. Stir for 1 to 2 minutes to combine.
- Let it sit on warm for a few minutes to thicken. Taste and adjust salt and pepper.
Notes
For extra flavor, scrape the bottom after sautéing to avoid the burn notice. Rinse the rice for better texture.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dinner, Main Course
- Cuisine: American, Comfort Food