Description
A comforting dish featuring tender chicken, soft rice, and a rich creamy sauce, all made in the Instant Pot for a quick weeknight meal.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 cup rice (white or brown)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add diced onions and garlic; sauté until translucent.
- Season the diced chicken lightly with salt, pepper, onion powder, and garlic powder. Add the chicken and cook until lightly browned on the outside (about 3–4 minutes).
- Stir in the rice, chicken broth, and any browned bits from the bottom of the pot. Taste and adjust salt and pepper.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for 10 minutes. After cooking, allow for a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in heavy cream and peas, if using. Let the residual heat warm the peas and thicken the sauce for 1–2 minutes. Taste and correct seasoning before serving.
Notes
For a lighter version, swap heavy cream for half-and-half or full-fat coconut milk. Brown the chicken quickly for flavor, but avoid fully cooking it through during sauté.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 3g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg