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Instant Pot Creamy Chicken and Rice

A cozy, filling, and easy dinner that combines tender chicken and creamy rice, perfect for hectic weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs or breasts Thighs are more forgiving and flavorful; breasts should be cut in half for even cooking.
  • 1 cup long-grain white rice Rinse until the water runs clear.
  • 4 cups chicken broth Season lightly.
  • 1 medium onion, chopped Sautéed with salt.
  • 3 cloves garlic, minced Add 30 seconds before canceling sauté.
  • 2 tablespoons butter or olive oil Used for sautéing.
  • 1 teaspoon dried thyme Seasoning for rice.
  • 1 teaspoon paprika Seasoning for rice.
  • 1 teaspoon black pepper To taste.
  • 1 teaspoon salt Season to taste after cooking.
Creamy Finish
  • 4 ounces cream cheese, room temperature Melt and stir in after cooking.
  • 1 cup heavy cream Optional for a richer texture.
  • 1/4 cup grated Parmesan cheese Optional for added flavor.
Add-ins
  • 1 cup frozen peas or baby spinach Add after cooking for a full meal.

Method
 

Preparation
  1. Set the Instant Pot to Sauté. Add butter or oil and cook chopped onion with a pinch of salt for about 3 minutes until soft. Add minced garlic and cook for 30 seconds, then press Cancel.
  2. Add a splash of broth to deglaze the pot, scraping any browned bits with a wooden spoon.
  3. Pour in the rinsed long-grain white rice and the rest of the broth. Stir in thyme, paprika, and black pepper, tasting and adjusting the salt if needed.
  4. Layer the chicken pieces on top of the rice without stirring, ensuring the rice stays under the liquid.
Cooking
  1. Seal the lid and cook on High Pressure for 8 minutes for thinner chicken breasts or 10 minutes for thighs. After cooking, allow a natural release for 10 minutes, then quick release any remaining pressure.
Finishing Touches
  1. Open the lid and transfer the chicken to a cutting board. Chop or shred the chicken, then return it to the pot.
  2. Stir in cream cheese until melted, or pour in heavy cream. Add Parmesan if desired. If too thick, splash in more warm broth or milk.
  3. Fold in peas or spinach. Let it rest for 3-5 minutes with the lid set loosely on top.
  4. Taste and adjust the salt. Serve immediately while it's creamy and hot.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. Revive with a splash of broth while reheating.