Creamiest 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.
Servings: 6 servings
- 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)
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!
If you’re using frozen chicken, add 5-6 minutes to the cooking time.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 2-3 minutes or reheat in a pot on the stovetop.
Freeze this recipe without the sour cream and cheese for up to 3 months. Defrost in the fridge overnight then reheat or reheat from frozen for 6-8 minutes in the microwave, stirring halfway through.
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