15-Minute Instant Pot Creamy Chicken and Rice Bliss

Oh my goodness, let me tell you about my Instant Pot creamy chicken and rice – it’s the dish that saved my weeknight dinners! When my kids come home starving after soccer practice and I’ve got approximately 25 minutes before total meltdown mode, this is what I reach for. That magical pot gives us fork-tender chicken and perfectly cooked rice in just 15 minutes of cook time (yes, really!), and that creamy sauce? Absolute comfort in every bite. I swear, the first time I made it, my husband thought I’d spent hours stirring at the stove. The secret’s in the heavy cream stirred in at the end – it transforms everything into this luscious, velvety masterpiece that’ll have everyone asking for seconds. Trust me, once you try this version, you’ll wonder how you ever made chicken and rice any other way.

Why You’ll Love This Instant Pot Creamy Chicken and Rice

• Quick & Easy: Ready in under 30 minutes – perfect for busy weeknights!
• Minimal Cleanup: One pot means less mess to deal with after dinner.
• Rich & Creamy: The heavy cream adds a luxurious texture that’s pure comfort food.
• Family-Friendly: A crowd-pleaser that even picky eaters will love.
• Versatile: Easy to customize with your favorite veggies or spices.

Ingredients for Instant Pot Creamy Chicken and Rice

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes (uniform pieces cook evenly!)
• 1 cup long-grain white rice (basmati works beautifully here)
• 2 cups chicken broth (homemade or low-sodium store-bought)
• 1/2 cup heavy cream (this is what makes it luxuriously creamy)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (fresh is best!)
• 1 tsp salt (I use kosher salt)
• 1/2 tsp black pepper (freshly ground if possible)
• 1 tsp paprika (smoked paprika adds nice depth)
• 1 tbsp olive oil (for sautéing)

Equipment You’ll Need

• Instant Pot (6-quart or larger)
• Measuring cups and spoons
• Wooden spoon or silicone spatula (for stirring)
• Knife and cutting board (for prepping ingredients)

How to Make Instant Pot Creamy Chicken and Rice

Step 1: Sauté Aromatics

First, grab your Instant Pot and hit that “Sauté” button – we’re going to wake up those flavors! Pour in your olive oil and let it heat up for about a minute (you’ll know it’s ready when it shimmers). Toss in those diced onions and give them a good stir. I like to let them go for 2-3 minutes until they turn just slightly translucent – that’s when I add the minced garlic. Careful now! Garlic burns fast, so keep stirring for just 30 seconds until it becomes fragrant. Your kitchen should smell amazing by this point!

Step 2: Brown the Chicken

Next up, add your cubed chicken. This is why we cut them evenly – so they all cook at the same time! Sprinkle over the salt, pepper, and paprika. Let the chicken get a nice golden color on all sides, which takes about 3-4 minutes of stirring occasionally. Don’t worry about cooking it through completely – the pressure cooker will handle that. You’re just looking for no more pink on the outside and some delicious browned bits forming in the bottom of the pot.

Step 3: Pressure Cook

Here’s where the magic happens! Pour in your chicken broth and use your spoon to scrape up all those tasty browned bits from the bottom – they’re flavor gold. Stir in the rice, making sure it’s evenly distributed. Now, lock that lid in place and set the valve to “Sealing.” Hit “Manual” or “Pressure Cook” and set the timer for 8 minutes. The pot will take about 5-10 minutes to come to pressure first – that’s normal!

Step 4: Finish with Cream

When the timer beeps, do a quick release of the pressure (careful – that steam is hot!). Once the pin drops, open the lid and admire your creation! Now, pour in that glorious heavy cream and stir everything together. The rice should be perfectly tender and the sauce will turn beautifully creamy. If it seems too thick, add a splash more broth. Too thin? Let it sit for 5 minutes – it’ll thicken up!

Tips for Perfect Instant Pot Creamy Chicken and Rice

Rice matters: Basmati cooks up fluffy every time – regular long-grain can get gummy. Don’t peek! Keep that lid sealed tight during cooking. Quick release is key – waiting leads to mushy rice. Scrape that pot bottom before pressure cooking to avoid burn notices. Cut chicken evenly – my 1-inch cubes cook perfectly in 8 minutes. And oh! Stir cream in last – adding it before pressure cooking makes it separate. Trust me on this!

Variations for Instant Pot Creamy Chicken and Rice

• Dairy-Free: Swap heavy cream for coconut milk – it adds a lovely, subtle sweetness.
• Veggie Boost: Toss in a cup of frozen peas or diced carrots with the rice.
• Spice It Up: Add a pinch of cayenne or a diced jalapeño for some heat.
• Herb Lover’s Twist: Stir in fresh parsley or thyme at the end for a bright finish.

Serving Suggestions

This creamy chicken and rice is perfect with roasted asparagus for a veggie boost. For crunch, I love a simple green salad with lemon vinaigrette. And don’t forget warm, crusty bread to soak up every last drop of that delicious sauce!

Storage and Reheating

Store any leftovers in an airtight container in the fridge – they’ll stay fresh for up to 3 days. When reheating, add a splash of chicken broth to bring back that creamy texture. Microwave in 30-second intervals, stirring in between, until heated through. Easy peasy!

Nutrition Information

Estimates vary based on ingredients. Per serving (1 cup): 320 calories, 25g protein, 30g carbs (1g fiber), 12g fat (6g saturated). Contains 650mg sodium and 85mg cholesterol. The heavy cream adds richness while keeping it lower in lactose – perfect for those with mild sensitivities!

FAQs About Instant Pot Creamy Chicken and Rice

Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cook time! Swap white rice for brown and pressure cook for 22 minutes. Just keep in mind the texture will be chewier.

What if my dish turns out too watery?
No worries! Let it sit for 5-10 minutes after cooking – the rice will absorb extra liquid. If it’s still too thin, stir in a slurry of 1 tsp cornstarch and 1 tbsp water.

Can I use frozen chicken?
Absolutely! Just add 2 minutes to the pressure cook time. Make sure to cube it before freezing for even cooking.

How do I avoid the burn notice?
Always scrape the pot bottom well before pressure cooking. Using basmati rice helps too – it’s less sticky than regular long-grain.

Try this recipe tonight and tag us with your creamy chicken and rice masterpiece! For more delicious recipes, check out Pinch of Yum.

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