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To make Instant Pot Creamy Chicken and Rice, you will need: - 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) You can swap some ingredients if needed. Here are some ideas: - Chicken Thighs: Use chicken breasts for a leaner option. - Jasmine Rice: Swap it with basmati rice or white rice. - Heavy Cream: Use half-and-half for a lighter sauce. - Frozen Veggies: Any mixed frozen veggies work well. Choosing fresh ingredients makes a big difference. Here are a few tips: - Chicken: Look for bright color and no bad smell. - Onion: Pick firm onions with no soft spots. - Garlic: Choose bulbs that are dry and firm. - Rice: Check for no broken grains and no pests in the bag. - Parsley: Fresh parsley should be vibrant and green. These steps will help you create a meal that tastes great and looks appealing. For the full recipe, check out the provided link. To start, gather your ingredients. You need chicken thighs, rice, onion, garlic, broth, cream, peas, and spices. Set your Instant Pot to the sauté setting. Add olive oil when the pot is hot. Toss in the diced onion and cook for 2-3 minutes. You want it translucent. Then, mix in the minced garlic for one more minute. This step builds a rich base for your dish. Next, add the chicken thighs to the pot. Season them well with salt, pepper, dried thyme, and smoked paprika. Sauté everything for about 5 minutes. You want the chicken lightly browned, not fully cooked. Then, pour in the rinsed jasmine rice and chicken broth. Stir gently to combine. Make sure the rice is fully covered by the liquid. This helps it cook evenly. Close the lid on the Instant Pot. Ensure the valve is set to “sealing.” Select “Manual” or “Pressure Cook” and set the timer for 10 minutes. Once the cooking cycle ends, let it sit for 5 minutes. This is called natural release. After that, switch the valve to “venting” to let out any remaining steam. Open the lid and add heavy cream along with the frozen peas and carrots. Stir everything until creamy and combined. Let it sit a few minutes to warm the veggies. Serve in bowls and enjoy. For the full recipe, check the complete instructions above. To get the best results with your Instant Pot, follow these tips: - Prep Ingredients First: Have all your ingredients ready before you start. This saves time and keeps things organized. - Layering Matters: Place rice on top of the chicken to cook evenly. This prevents burning. - Avoid Overfilling: Do not fill the pot more than two-thirds full. This helps avoid pressure issues. To make your dish even better, consider these ideas: - Use Fresh Herbs: Fresh parsley or thyme adds a bright flavor. Add them at the end for a fresh taste. - Add Cheese: Mix in some grated parmesan for extra creaminess and flavor. - Experiment with Spices: Try adding garlic powder or onion powder for more depth. If you run into problems, here’s how to fix them: - Burn Notice: If you see a burn message, it might be due to not enough liquid. Add more broth next time. - Too Watery: If your dish is too runny, try using less broth or more rice. - Undercooked Rice: If the rice isn’t cooked, give it a few more minutes under pressure. For a full recipe, check out the complete guide on Instant Pot Creamy Chicken and Rice. {{image_2}} You can switch up the protein in this dish. Instead of chicken, try turkey, shrimp, or even pork. Each option brings its own taste and texture. I find that turkey gives a nice lean bite, while shrimp cooks quickly and adds a sea flavor. Just adjust the cooking time based on what you choose. For a vegetarian take, skip the meat and add more veggies. Use mushrooms, bell peppers, and zucchini for a hearty mix. Replace the chicken broth with vegetable broth for a rich flavor. You can also add chickpeas or lentils for protein. This version stays creamy and satisfying, just like the original. You can vary the flavor by adding spices or herbs. Try adding curry powder for a warm, spicy twist. Lemon zest can brighten the dish, making it fresh and vibrant. You can also use fresh herbs like basil or cilantro for a burst of flavor. Experiment with what you like to make it your own! For the full recipe, check out the instructions above. Once your Instant Pot creamy chicken and rice is cool, place it in a sealed container. This keeps it fresh. Store it in the fridge for up to four days. Make sure to label the container with the date. This way, you know when you made it. If you want to save some for later, freezing works great. Let the dish cool completely. Then, transfer it to a freezer-safe container. It can last up to three months in the freezer. For best results, divide it into smaller portions. This makes it easy to reheat just what you need. When you’re ready to eat, thaw it overnight in the fridge if frozen. To reheat, use the microwave or the stovetop. If using the microwave, heat in short bursts, stirring in between. If using the stovetop, add a splash of chicken broth to help with moisture. Heat on low until warm. Enjoy your delicious meal again! For the full recipe, check the detailed steps above. Cooking creamy chicken and rice takes about 30 minutes in the Instant Pot. This includes 10 minutes of pressure cooking. You also need to factor in the time for sautéing and the natural release. Yes, you can use brown rice. However, adjust the cooking time. Brown rice needs about 22-24 minutes of pressure cooking. Be sure to add extra liquid since brown rice absorbs more. Serve this dish with a fresh salad or steamed vegetables. Garlic bread or crusty rolls make great sides too. A light dessert, like fruit salad, can round out your meal nicely. Yes, you can prepare it ahead of time. Cook the dish and store it in the fridge for up to three days. Just reheat it gently on the stove or in the microwave. Absolutely! Creamy chicken and rice is mild and full of flavor. Most kids enjoy the creamy sauce and tender chicken. Of course! You can add bell peppers, broccoli, or spinach. Just toss them in with the other veggies. They will cook nicely and add color and nutrients. Store leftovers in an airtight container in the fridge. This dish stays fresh for about three days. For longer storage, freeze it for up to three months. Yes, you can use frozen chicken in this recipe. Just add a few extra minutes to the cooking time. Ensure the chicken reaches a safe temperature before serving. If your dish turns out too thick, add a splash of chicken broth or cream. Stir it in gently until you reach your desired consistency. For the full recipe, check out the complete instructions mentioned earlier. In this post, we covered the key ingredients for your dish and their substitutions. We explored step-by-step cooking in the Instant Pot, and shared tips for the best results. The variations let you tweak flavors and proteins. Finally, we discussed how to store leftovers and addressed common questions. Remember, cooking is about trying new things. Don't be afraid to experiment and make this dish your own. Enjoy your time in the kitchen!

- Instant Pot Creamy Chicken and Rice

Get ready to whip up a delicious Instant Pot Creamy Chicken and Rice that's perfect for busy weeknights! This easy recipe combines tender chicken thighs, aromatic jasmine rice, and frozen veggies in a creamy sauce that your family will love. Follow my step-by-step guide for tips on achieving the perfect texture and flavor. Dive into this irresistible meal today—click through for the full recipe and start cooking!
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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: Turn the Instant Pot to the sauté setting and add the olive oil. Once hot, add the diced onion and cook for 2-3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

    Brown the Chicken: Add the chicken thighs to the pot and season with salt, pepper, dried thyme, and smoked paprika. Sauté for about 5 minutes, turning occasionally until the chicken is lightly browned (it doesn’t need to be cooked through).

      Add Rice and Broth: Pour in the rinsed jasmine rice and chicken broth, stirring gently to combine. Make sure the rice is submerged in the liquid to cook evenly.

        Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to “sealing”. Select the “Manual” or “Pressure Cook” setting and adjust the timer to 10 minutes.

          Natural Release: When the cooking cycle is done, allow for a natural release for 5 minutes, then carefully switch the valve to “venting” to release any remaining pressure.

            Stir in Cream and Veggies: Open the lid, add the heavy cream and frozen peas and carrots into the pot. Stir well to mix everything until creamy and well incorporated. Let it sit for a few minutes to heat the veggies through.

              Serve: Taste and adjust seasoning if necessary.

                - Presentation Tips: Serve in shallow bowls, garnished with fresh chopped parsley. You can add a sprinkle of black pepper for a bit of spice on top.

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