Dinner

Instant Pot Creamy Chicken and Rice Recipe

ByAndria Russo January 28, 2026January 28, 2026

Introduction

This Instant Pot Creamy Chicken and Rice is a comforting one-pot meal that’s both easy and satisfying. With tender chicken, vibrant vegetables, and a rich, cheesy sauce, it’s perfect for busy weeknights when you want something hearty without the fuss.

The image shows a close-up of a creamy chicken and rice dish cooked in a black skillet. The dish has large, tender pieces of light golden chicken mixed with soft rice grains coated in a thick, creamy sauce. Small bits of mixed vegetables, including green peas, orange carrots, and yellow corn, are scattered throughout, adding bits of color and texture. The sauce looks smooth and slightly glossy, covering all the ingredients evenly. The skillet sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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. Add olive oil, then sauté the onions and garlic for 2-3 minutes until fragrant.
Step 2: Add the chicken pieces along with salt and pepper; cook for another 2-3 minutes until lightly browned.
Step 3: Stir in the rinsed rice, chicken broth, and frozen vegetables. Secure the lid and set the valve to sealing.
Step 4: Cook on high pressure for 8 minutes. Allow natural pressure release for 5 minutes before quick releasing any remaining pressure.
Step 5: Once the lid is open, mix in the heavy cream and cheddar cheese until creamy.
Step 6: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or dried herbs like thyme before cooking.
Use half-and-half instead of heavy cream for a lighter option.
Swap cheddar for mozzarella or Parmesan for different cheesy flavors.
Fresh vegetables can be used instead of frozen; simply adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore creaminess if needed.

How to Serve

The image shows a close-up of a creamy chicken and rice dish in a white bowl. The dish has chunks of cooked chicken scattered throughout, sitting on a thick layer of rice mixed with small pieces of orange carrot and green peas. The rice looks soft and creamy, with a light brown color from the sauce. The grains of rice and small vegetables are evenly spread, covering the entire bowl. The texture looks smooth and rich. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid, so it’s best to follow a recipe specifically designed for brown rice in the Instant Pot for best results.