Description
This easy one-pot family dinner features tender chicken, creamy rice, and veggies, all cooked quickly in the Instant Pot for a comforting, crowd-pleasing meal. It’s perfect for busy weeknights and cozy gatherings, with simple ingredients and a velvety finish.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 cup long-grain white rice (Jasmine or Basmati)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/2 cup cream cheese, softened
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 medium carrots, peeled and diced
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Step: Chop chicken into 1-inch pieces. Dice onion and carrots, and mince garlic. Measure out all other ingredients.
- Step: Set Instant Pot to ‘Sauté’ mode. Add olive oil and heat for 1 minute. Add onions and carrots; cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds.
- Step: Stir in chicken pieces, salt, pepper, and thyme. Cook for 2-3 minutes until chicken starts to brown.
- Step: Pour in rice and chicken broth. Stir well to combine, scraping up any bits stuck to the bottom. Cancel ‘Sauté’ mode.
- Step: Secure the Instant Pot lid and set valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ for 8 minutes (high pressure).
- Step: When timer beeps, carefully switch valve to ‘Venting’ for a quick release. Open lid when pressure drops.
- Step: Stir in heavy cream and cream cheese while mixture is hot. Mix well until cream cheese melts and everything is creamy.
- Step: Fold in frozen peas and Parmesan cheese. Cover with lid for 2 minutes to cook peas.
- Step: Stir in fresh parsley. Taste and adjust salt or pepper as needed.
- Step: Serve hot, garnished with extra parsley and Parmesan if desired.
Notes
Rinse rice until water runs clear to prevent gluey texture. Use room temperature cream cheese for a smooth sauce. If using brown rice, increase pressure cook time to 22 minutes. If you get a burn warning, stir and add extra broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg