Description
A comforting dish that blends juicy chicken with creamy rice, perfect for family gatherings.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 1 cup long-grain rice (or jasmine/basmati)
- 4 cups chicken broth (or vegetable broth)
- 1 cup cream (or sour cream)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup peas (or spinach)
- 1 tsp fresh thyme (or parsley)
- Salt and pepper, to taste
- 1 tsp paprika (optional)
Instructions
- Sauté the onions and garlic in the Instant Pot using the ‘Sauté’ function.
- Add the chicken pieces and brown them lightly, about 3-4 minutes per side.
- Pour in the broth and add the rice, stirring once to combine.
- Close the Instant Pot lid and ensure the vent is set to ‘sealing.’
- Set to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Once the timer goes off, perform a quick release of the pressure carefully.
- Stir in the cream and any vegetables of choice.
- Season to taste, and garnish with parsley or chives before serving.
Notes
Feel free to customize the dish with seasonal vegetables or plant-based options like tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: Instant Pot, Creamy Chicken, Comfort Food, Easy Recipes, Family Meals, Southern Cuisine