Description
A quick and easy creamy chicken and rice dish made in the Instant Pot. Perfect for a weeknight meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 cup uncooked white rice
- 2 cups low sodium chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup frozen peas
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Set Instant Pot to Saute mode. Add olive oil.
- Once hot, add chicken pieces and brown lightly.
- Add uncooked rice, chicken broth, milk, heavy cream, garlic powder, and onion powder to the Instant Pot. Stir to combine.
- Season with salt and pepper.
- Secure the lid and set the valve to sealing.
- Select Manual/Pressure Cook mode and set for 10 minutes at high pressure.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Stir in the frozen peas and let them cook for 2-3 minutes until tender.
- Serve hot, garnished with fresh parsley.
Notes
- For a thicker sauce, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during the last few minutes of cooking.
- Feel free to add other vegetables like carrots or broccoli.
- Ensure chicken is cooked through before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg