Creamy Instant Pot Chicken and Rice
A comforting one-pot meal featuring juicy chicken and creamy rice, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice (basmati or jasmine)
- 2 cups low-sodium chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup frozen peas and carrots (optional)
Instructions
- Turn the Instant Pot to the sauté function. Add olive oil and sauté the diced onion until translucent, about 2-3 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Season the chicken with salt, pepper, thyme, and paprika. Place the chicken in the pot and brown on both sides for about 3-4 minutes.
- Pour in the chicken broth and scrap any browned bits from the bottom. Stir in the rice and cream of chicken soup, ensuring the rice is submerged in the liquid.
- Close the lid, set the steam release valve to sealing, and cook on high pressure for 10 minutes.
- Once cooking time is complete, perform a quick release of the pressure by carefully turning the steam release valve to venting.
- Stir in the frozen peas and carrots, cover the pot, and let it sit on the keep warm setting for 5 minutes to heat through.
- Fluff the rice with a fork, adjusting seasoning as needed. Serve warm and enjoy!
Notes
For creamier texture, adjust the broth or add more cream of chicken soup.