Go Back
- 1 pound boneless, skinless chicken thighs (or breasts), diced - 1 cup Arborio rice - 2 cups chicken broth - 1 cup coconut milk I love using chicken thighs for this dish. They stay juicy and tender. Arborio rice gives a creamy texture, which is perfect for this meal. I prefer full-fat coconut milk. It makes the dish rich and smooth. - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Onions and garlic add a strong base flavor. Dried thyme and paprika bring warmth. Don’t be shy with the salt and pepper. They help to enhance all the flavors. - 1 cup frozen peas and carrots mixture - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) Frozen peas and carrots add color and nutrition. Olive oil helps in sautéing the aromatics. A sprinkle of fresh parsley on top brightens the dish. It also adds a nice touch when serving. For the full recipe, check out the details above. Enjoy making this creamy delight! First, turn your Instant Pot to the 'Sauté' mode. Add one tablespoon of olive oil. Let it heat up for a minute. Next, add one medium onion, finely chopped, and three cloves of minced garlic. Sauté for about 3-4 minutes. You want the onion to look soft and clear. This step builds great flavor for your dish. Now it’s time to add the chicken. Use one pound of diced boneless, skinless chicken thighs or breasts. Sprinkle salt, pepper, one teaspoon of dried thyme, and one teaspoon of paprika over the chicken. Sauté for about 5-6 minutes. Make sure to stir often. Your chicken should be lightly browned on all sides. After browning the chicken, it’s time for the rice. Stir in one cup of Arborio rice. Mix it well with the chicken and aromatics. This helps the rice soak up all the flavors. Pour in two cups of chicken broth and one cup of coconut milk. Mix everything until combined. This creates a creamy base for your dish. Now, secure the lid on the Instant Pot. Make sure the vent is sealed. Set the pot to 'Manual' or 'Pressure Cook' on high pressure for 10 minutes. This is where the magic happens. The pressure will cook everything evenly and quickly. When the cooking time ends, let the pressure naturally release for 10 minutes. This means you don’t touch the vent right away. After 10 minutes, carefully use the quick release to let out any extra steam. This step ensures your chicken stays tender and juicy. Once the lid is open, stir in one cup of frozen peas and carrots. If the mixture looks too thick, add a splash of broth or coconut milk to make it creamier. Let it sit for a couple of minutes to warm the veggies. Taste and adjust seasoning if needed. Serve the creamy chicken and rice in bowls. Garnish with chopped fresh parsley for a nice touch. For the complete recipe, check out the Full Recipe. Using Arborio rice in this dish is key. It gives a creamy texture that’s hard to beat. Arborio rice has a high starch content, which thickens the dish as it cooks. This means you can enjoy a rich, velvety sauce that coats each grain perfectly. Plus, it cooks well under pressure, making it perfect for the Instant Pot. You’ll love how it absorbs flavors from the chicken and broth while staying tender. To boost the flavor, add a splash of lemon juice or a bit of vinegar. This gives the dish a nice tang that balances the creaminess. You can also try fresh herbs like thyme or rosemary for a fresh taste. If you like spice, toss in some red pepper flakes or a dash of hot sauce. Experimenting with these flavors can make your meal truly special. Don’t forget to taste as you go; it’s the best way to find your perfect mix. To avoid burning or sticking, always sauté your ingredients first. This builds flavor and prevents the rice from sticking to the pot. Make sure to stir the mixture well before sealing the lid. If you notice the rice is too thick after cooking, add more broth or coconut milk. This keeps it creamy and prevents dryness. Lastly, be patient with the pressure release. Rushing it can lead to a messy outcome. Enjoy your cooking journey! {{image_2}} You can change the chicken in this recipe to fit your taste. Shrimp is a great option. It cooks fast and adds a nice flavor. Just toss it in at the end of cooking for a few minutes. Tofu is another good swap. It soaks up flavors well. Use firm tofu and cut it into cubes. Sauté it with the aromatics to give it a good start. For a creamy feel without dairy, use coconut milk as I suggest in the recipe. It gives a rich, smooth taste. You can also try cashew cream. Blend soaked cashews with water until smooth. Add this cream at the end for a nice finish. Another option is almond milk mixed with a bit of cornstarch to thicken it. Adding vegetables can make this dish even better. You can use seasonal veggies like bell peppers, spinach, or zucchini. Just chop them up and mix them in during the last few minutes of cooking. Frozen corn works too! It’s easy and adds sweetness. Try to balance colors for a nice look on your plate. To store leftovers safely, let the chicken and rice cool down first. Place them in an airtight container. This keeps moisture in and prevents any odors from mixing. You can store it in the fridge for up to three days. When you're ready to eat, check for any changes in smell or texture before reheating. If you want to save some for later, freezing is a great option. Use a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible. This helps prevent freezer burn. Label the bags with the date. You can keep it in the freezer for up to three months. When you're ready to enjoy it, let it thaw in the fridge overnight. To maintain texture and flavor, reheating is key. You can use the microwave or stovetop. If using the microwave, place your meal in a bowl with a splash of broth or water. This keeps it moist. Cover the bowl with a microwave-safe lid. Heat it in short bursts, stirring in between. If you prefer the stovetop, heat it in a pan over low heat. Stir often to prevent sticking. Add a little broth or coconut milk if it seems dry. Enjoy your creamy chicken and rice just like the first time! Yes, you can cook brown rice instead of Arborio. However, you need to adjust the cooking time. Brown rice takes longer to cook. Set the Instant Pot to high pressure for about 22-25 minutes. Make sure to add extra liquid, about a half cup more, since brown rice absorbs more. This will help you achieve a nice, creamy texture. To add heat, try these tips: - Add a pinch of red pepper flakes while cooking. - Mix in some diced jalapeños or serrano peppers. - Use spicy chicken broth instead of regular. - Top with hot sauce before serving for a kick. These options will give your dish a nice spicy twist without overpowering the flavors. For sides, consider these great options: - A fresh green salad with a light vinaigrette. - Steamed broccoli or green beans for a healthy touch. - Garlic bread to soak up the creamy sauce. - Roasted vegetables to add color and flavor. These pairings will complement the creamy chicken and rice perfectly. You can find the Full Recipe Instant Pot Creamy Chicken and Rice in the main article. This recipe will guide you step-by-step to create this delicious meal. This blog post covered how to make Instant Pot Creamy Chicken and Rice. We explored the main ingredients, like chicken and Arborio rice, and how to cook them. Sautéing aromatics enhances flavor, while pressure cooking simplifies the process. I shared tips to avoid common mistakes and suggested fun variations. Store your leftovers safely to enjoy this dish later. Remember, adjusting flavors and components can make this meal your own. Try the full recipe for a delicious and creamy dinner. Your kitchen adventures await!

- Instant Pot Creamy Chicken and Rice

Indulge in a comforting meal with Instant Pot Creamy Chicken and Rice Delight! This quick and easy recipe features tender chicken, creamy Arborio rice, and flavorful aromatics that'll have your family asking for seconds. Perfect for cozy nights, it comes together effortlessly in your Instant Pot. Discover the step-by-step guide and make this creamy dream dish tonight. Click through to explore the full recipe and elevate your dinner time!
Print Recipe Pin Recipe

Ingredients
  

1 pound (450g) boneless, skinless chicken thighs (or breasts), diced

1 cup Arborio rice

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup coconut milk (full-fat for creaminess)

1 cup frozen peas and carrots mixture

1 teaspoon dried thyme

1 teaspoon paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Turn the Instant Pot to the 'Sauté' function. Add olive oil and allow it to heat up. Once hot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent.

    Brown the Chicken: Add the diced chicken to the pot, sprinkle with salt, pepper, dried thyme, and paprika. Sauté for about 5-6 minutes until the chicken is lightly browned on all sides.

      Add Rice and Liquid: Stir in the Arborio rice, ensuring it’s well coated with the oil and mixed with the chicken and spices. Pour in the chicken broth and coconut milk, mixing until combined.

        Pressure Cook: Secure the lid on the Instant Pot and ensure the vent is sealed. Set to 'Manual' or 'Pressure Cook' on high pressure for 10 minutes.

          Natural Release: When the cooking time is finished, allow the pot to naturally release pressure for 10 minutes, then carefully perform a quick release to remove any remaining pressure.

            Final Mixing: Open the lid and stir in the frozen peas and carrots. If the mixture appears too thick, you can add a splash more broth or coconut milk to reach your desired creaminess. Let it sit for a couple of minutes to warm the vegetables through.

              Serve: Taste and adjust seasoning if necessary. Spoon the creamy chicken and rice into bowls or onto plates. Garnish with chopped fresh parsley.

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  Presentation Tips: Serve in shallow bowls, adding a sprinkle of extra parsley on top for color, and a wedge of lemon on the side for a zesty kick. Enjoy!