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Instant Pot Chicken and Rice
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4.15 from 7 votes

Instant Pot Chicken and Rice

This Instant Pot Chicken and Rice is super creamy and delicious - no soup can required! Just add frozen veggies, sour cream and cheese.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken and rice, instant pot
Servings: 6 servings
Calories: 384kcal
Author: Taylor Stinson

Ingredients

  • 1 tbsp canola oil
  • 1 lb boneless skinless chicken breasts, diced
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1/2 tsp each salt & pepper
  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, grated
  • 2 cups frozen vegetables defrosted
  • Parsley, for garnish (optional)

Instructions

  • Add all ingredients to Instant Pot in the order in which they are listed, except for sour cream, cheese, frozen veggies and parsley, pushing rice underneath the liquid as much as possible.
  • Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 3 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 3 minutes.
  • Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily. Meanwhile, microwave frozen veggies for 2-3 minutes until defrosted.
  • Stir in sour cream and cheese, mixing well, then stir in veggies, garnishing with parsley (optional). Serve and enjoy!

Video

Nutrition

Calories: 384kcal | Carbohydrates: 36g | Protein: 26g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 579mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3411IU | Vitamin C: 14mg | Calcium: 193mg | Iron: 1mg