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To make Instant Pot Creamy Chicken and Rice, you will need fresh and simple ingredients. Here’s the list: - 1 pound boneless, skinless chicken thighs - 1 cup jasmine rice, rinsed - 1 medium onion, diced - 3 cloves garlic, minced - 2 cups chicken broth - 1 cup heavy cream - 1 cup frozen peas and carrots mix - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in creating a rich and creamy dish. The chicken thighs provide a juicy base. Jasmine rice adds a nice texture. The onion and garlic bring depth of flavor, while chicken broth keeps everything moist. Heavy cream makes the dish creamy and luxurious. The frozen peas and carrots mix offers color and nutrition. Finally, thyme and smoked paprika add warmth and earthiness. This balance of flavors makes this meal a true flavor explosion. For the complete recipe, check out the Full Recipe. To start, set your Instant Pot to the sauté function. Add 2 tablespoons of olive oil. Let the oil heat until it shimmers. Then, toss in 1 medium diced onion. Sauté for about 2-3 minutes. You want the onion soft and clear. Next, add 3 cloves of minced garlic. Cook for 1 more minute. The garlic should smell great and be lightly golden. Now, it’s time to add the chicken. Place 1 pound of boneless, skinless chicken thighs into the pot. Season them with salt, pepper, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Cook the chicken for about 5 minutes. Turn the pieces often for even browning. Don’t worry about cooking them all the way through; they will finish cooking later. After browning the chicken, pour in 1 cup of rinsed jasmine rice and 2 cups of chicken broth. Gently stir to mix. Make sure the rice is fully under the liquid. This step is key for even cooking. Secure the lid on the Instant Pot. Ensure the valve is set to “sealing.” Select the “Manual” or “Pressure Cook” function. Set the timer for 10 minutes. Once the cooking time ends, allow the Instant Pot to naturally release pressure for about 5 minutes. Then, carefully switch the valve to “venting” to release any leftover pressure. After opening the lid, add 1 cup of heavy cream and 1 cup of frozen peas and carrots. Stir well to combine. Let it sit for a few minutes to warm the veggies. Taste your creamy chicken and rice, and adjust the seasoning if needed. For the best presentation, serve in shallow bowls. Top with fresh chopped parsley for a pop of color. Enjoy the rich flavors of this dish! For the full recipe, check the previous section. To get that perfect creaminess, you want to use heavy cream. This adds rich flavor and smooth texture. Make sure to stir in the cream after cooking. This keeps it silky. If you want it even creamier, add a bit more cream. You can also mix in some cream cheese for a twist. Want to boost the flavor? Consider adding more spices. Try a pinch of garlic powder or onion powder. Fresh herbs like thyme or parsley can brighten the dish. You can also toss in some lemon zest for a fresh zing. If you like heat, add a bit of cayenne pepper. Using the Instant Pot is easy, but a few tips help. Always make sure the sealing ring is in place. This allows for proper pressure cooking. When you sauté, keep an eye on the chicken. You want it browned but not cooked all the way. For even cooking, stir the rice well with the broth. Lastly, let the pressure release naturally for the best texture. For the Full Recipe, be sure to follow each step carefully for the best results. {{image_4}} If you want to mix things up, try different proteins. You can use turkey or pork instead of chicken. For a plant-based option, tofu or chickpeas work well too. You can also swap the jasmine rice for brown rice. Keep in mind that brown rice takes longer to cook. If you like more veggies, add bell peppers or spinach. They add color and nutrition. For a gluten-free version, check your broth label to ensure it's gluten-free. Use a gluten-free cream or cashew cream for a dairy-free option. Almond milk is another great choice. If you have nut allergies, coconut milk gives a nice creaminess without nuts. This way, everyone can enjoy the dish. Want to change the flavor? Think about adding fresh herbs like basil or cilantro. A squeeze of lemon can brighten the dish too. If you love heat, sprinkle in some red pepper flakes. For a smoky taste, a bit more smoked paprika does wonders. Experimenting with flavors keeps meals exciting and fresh! For the full recipe, you can refer to the Instant Pot Creamy Chicken and Rice 🥣 section above. After you enjoy your meal, store the leftovers in an airtight container. Place the chicken and rice mixture in the fridge. It will stay fresh for up to three days. Make sure to let it cool down before sealing it. This helps keep the flavor intact. To reheat your creamy chicken and rice, use the stovetop or the microwave. If using the stovetop, add a splash of chicken broth to a pan. Heat it gently over low heat. Stir often until it's warmed through. In the microwave, place it in a microwave-safe bowl. Heat it on medium power for one to two minutes, stirring halfway. This helps it heat evenly. If you want to save some for later, freezing is a great option. Divide the chicken and rice into single portions. Use freezer-safe containers or bags. Remove as much air as you can to prevent freezer burn. You can freeze it for up to three months. For bulk storing, place everything in one large container. Just remember, single portions thaw and reheat faster. Making this dish takes about 30 minutes. You spend 10 minutes prepping the ingredients. Then, the Instant Pot cooks everything in just 10 minutes. After cooking, let it sit for 5 minutes to release pressure. This quick cooking time makes it perfect for busy nights! Yes, you can use brown rice! But you need to change the cooking time. Brown rice takes longer to cook, so set the Instant Pot for 22 minutes instead of 10. Also, add more chicken broth—use 2.5 cups for better results. This will help the rice cook fully and stay tender. This creamy chicken and rice dish pairs well with many sides. Try a simple green salad with a light vinaigrette. You can also serve it with crusty bread to soak up the sauce. Another great option is steamed broccoli or green beans for a healthy crunch. Want some heat? Add red pepper flakes or hot sauce to the pot. Start with a teaspoon and taste as you go. You can also add diced jalapeños when cooking. If you like smoky flavors, try using chipotle powder instead of smoked paprika. Each option gives a unique twist! In this blog post, we explored the easy recipe for Instant Pot Creamy Chicken and Rice. We covered the key ingredients, cooking steps, and helpful tips to get the best results. You can customize this dish with your favorite proteins and veggies, or even make it gluten-free. Remember, practice makes perfect. With these steps, you can enjoy a creamy, flavorful meal with minimal effort. Happy cooking!

- Instant Pot Creamy Chicken and Rice

Satisfy your cravings with this delightful Instant Pot Creamy Chicken and Rice recipe! Packed with juicy chicken thighs, rich cream, and perfectly cooked jasmine rice, this one-pot meal is a flavor explosion that your family will love. It's quick and easy, making it perfect for busy weeknights. Dive into this simple guide and explore the delicious steps to create a warm and comforting dish. Click to unlock the full recipe now!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup jasmine rice, rinsed

1 medium onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 cup frozen peas and carrots mix

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: Set your Instant Pot to the sauté function and add the olive oil. Once the oil is shimmering, add the diced onion and sauté for 2-3 minutes until it's soft and translucent. Next, add the minced garlic and continue to sauté for about 1 minute, until the garlic is fragrant and golden.

    Brown the Chicken: Carefully add the chicken thighs to the pot. Season them generously with salt, pepper, dried thyme, and smoked paprika. Cook for approximately 5 minutes, turning the chicken pieces occasionally, until they are lightly browned on the outside—no need to cook them all the way through at this stage.

      Add Rice and Broth: Pour the rinsed jasmine rice into the pot along with the chicken broth. Gently stir to ensure the rice is evenly distributed and completely submerged in the liquid, which is essential for even cooking.

        Pressure Cook: Secure the lid on the Instant Pot, making sure that the valve is set to “sealing”. Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes.

          Natural Release: Once the cooking time is complete, let the Instant Pot naturally release pressure for about 5 minutes. After that, carefully switch the valve to “venting” to release any remaining pressure completely.

            Stir in Cream and Veggies: After the lid is opened, add the heavy cream along with the frozen peas and carrots into the pot. Stir thoroughly, ensuring that the mixture is creamy and well-combined. Allow the dish to sit for a few minutes to heat the vegetables through.

              Serve: Taste your creamy chicken and rice, adjusting the seasoning with additional salt and pepper if needed.

                - Presentation Tips: Serve the dish in shallow bowls, topped with freshly chopped parsley for a burst of color and freshness. For an extra touch, sprinkle a little black pepper on top for an added kick.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4