Description
A comforting dish featuring tender chicken, fluffy rice, and a rich creamy sauce, perfect for busy weeknights.
Ingredients
- 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 your Instant Pot to sauté mode.
- Add the olive oil, followed by the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
- Add the chicken pieces, salt, and black pepper. Cook for an additional 2-3 minutes until the chicken is lightly browned.
- Stir in the rinsed rice, chicken broth, and frozen mixed vegetables until well combined.
- Secure the lid of the Instant Pot, setting 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.
- Once the lid opens, stir in the heavy cream and shredded cheddar cheese until the mixture is creamy.
- Serve hot, optionally garnished with fresh herbs.
Notes
Use low-sodium chicken broth to control saltiness. Experiment with different vegetables or cheese for variety.
