Cream Of Chicken And Rice Instant Pot Recipe
Description
This Cream of Chicken and Rice Instant Pot recipe is an easy, one-pot meal that's made in less than an hour. It's a hearty combination of tender chicken, creamy sauce, and fluffy rice, all cooked together in the same pot. The secret is the flavorful blend of herbs and spices, which give the dish its signature taste. Plus, it's a great way to use up leftover chicken or turkey, so you can make a delicious meal without ever having to turn on the stove.
The Cream of Chicken and Rice Instant Pot recipe is a great way to feed a crowd with minimal effort. You can serve it as a main dish or as a side dish, and it pairs well with just about any vegetable. It's also a great make-ahead meal, as the flavors will only deepen over time. Best of all, it's an easy way to make a comforting weeknight dinner that's sure to please the whole family.
Prep Time
This Cream of Chicken and Rice Instant Pot recipe takes about 10 minutes to prep and 15 minutes to cook. It's a great meal for busy weeknights, when you don't have a lot of time to spend in the kitchen.
Cook Time
This Cream of Chicken and Rice Instant Pot recipe takes about 15 minutes to cook. Once you add the ingredients to the pot, all you have to do is press a button and let the Instant Pot do the work. It's a great way to get dinner on the table in a hurry.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup long-grain white rice
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
1. Heat the olive oil in the Instant Pot on the sauté setting. Add the chicken cubes and cook for about 5 minutes, stirring occasionally, until the chicken is lightly browned.
2. Add the rice, onion, garlic, chicken broth, cream, thyme, oregano, basil, paprika, salt, and pepper to the Instant Pot. Stir to combine.
3. Close the lid and set the Instant Pot to the "Manual" setting. Cook on high pressure for 5 minutes.
4. When the cooking time is finished, turn off the Instant Pot and let it naturally release pressure for 10 minutes.
5. Carefully open the lid and fluff the rice with a fork. Serve the Cream of Chicken and Rice warm.
Equipment
- Instant Pot
- Measuring cups and spoons
- Wooden spoon
- Fork
Notes
This Cream of Chicken and Rice Instant Pot recipe can be easily doubled or tripled, depending on how many people you're serving. Just make sure the ingredients fit into the Instant Pot, and adjust the cooking time as needed.
This dish stores well in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, thaw the dish in the refrigerator overnight and then heat it in the microwave or on the stovetop until warmed through.
Nutrition: Per Serving
Calories: 200, Fat: 8g, Protein: 22g, Carbohydrates: 14g
Recipe Tips
For added flavor, you can use a combination of fresh herbs instead of dried. To do this, use 2 tablespoons of fresh thyme, oregano, and basil instead of the dried herbs. You can also add 1/2 cup of frozen peas to the rice for a pop of color and a bit of extra nutrition.
For a creamier version, try substituting the chicken broth with a can of cream of chicken soup. This will give the dish a richer flavor and a thicker sauce.
For a gluten-free version, use a gluten-free chicken broth. You can also use a gluten-free cream of chicken soup.
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