Description
Creamy, cheesy Instant Pot chicken and rice is an easy one-pot dinner packed with juicy chicken pieces and veggies. Just add a side of dinner rolls!
Ingredients
Scale
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup yellow onion, diced (1 small)
- 1 cup carrots, sliced into coins (about 3 medium carrots)
- 4 cloves garlic, minced
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 4 cups chicken broth
- 2 cups long grain white rice
- 1 1/2 teaspoon Italian seasoning
- 1 cup frozen peas
- 3/4 cup grated parmesan cheese
- Optional 1/2 cup heavy cream
Instructions
- Turn the instant pot to saute mode. Add the oil and butter. Once the instant pot is hot, add the onions and carrots. Saute for 5 minutes, stirring occasionally.
- Add the minced garlic and cook for 1 minute more, stirring constantly.
- Add the chicken pieces, salt and pepper. Cook for another 5 minutes.
- Pour 1 cup of chicken broth in and deglaze the bottom of the instant pot, if needed.
- Cancel the cook mode.
- Add the remaining chicken broth, rice, and Italian seasoning. Stir well. Place the lid on the instant pot and turn the valve to the sealed position. Cook on manual high pressure for 10 minutes.
- Once the cooking time has elapsed, quick-release the pressure.
- Open the lid of the instant pot and add the frozen peas and parmesan cheese. For an extra creamy dish, add heavy cream as well. Stir well. Replace the lid and allow it to rest for 5 minutes or until the peas are warmed through.
Notes
Store airtight i the refrigerator for up up 3 days
