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

Step 1: Set the Instant Pot to sauté mode and add olive oil. Sauté the chopped onions and minced garlic for 2-3 minutes until fragrant.

Step 2: Add the chicken pieces, salt, and pepper. Cook for another 2-3 minutes until the chicken is lightly browned.

Step 3: Stir in the rinsed rice, chicken broth, and frozen mixed vegetables. Secure the Instant Pot lid and set the valve to sealing.

Step 4: Cook on high pressure for 8 minutes. Once done, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.

Step 5: Open the lid carefully and stir in the heavy cream and shredded cheddar cheese until the mixture is creamy and well combined.

Step 6: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or dried thyme when sautéing the chicken and onions.

Swap the vegetables for fresh ones like chopped bell peppers or spinach for a different texture.

Use half-and-half instead of heavy cream for a lighter sauce.

Stir in some cooked bacon or ham to add a smoky taste to the dish.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s not ideal for this recipe as written. If you want to use brown rice, cook it separately or adjust pressure cooking time and liquid accordingly.

Is this recipe suitable for freezing?

Yes, you can freeze the cooked chicken and rice in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing.