Description

This easy one-pot family dinner features tender chicken, fluffy rice, and a creamy sauce, all cooked quickly in the Instant Pot. It’s pure comfort food, perfect for busy weeknights or cozy gatherings.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
1 cup long grain white rice (uncooked; jasmine or basmati recommended)
1 small onion, finely chopped
2 cloves garlic, minced (or 1/2 tsp garlic powder)
2 cups low-sodium chicken broth
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/2 tsp dried thyme (or Italian seasoning)
1/2 cup heavy cream (or half & half)
1/2 cup plain Greek yogurt (or sour cream or dairy-free yogurt)
1/2 cup grated Parmesan cheese (omit for dairy-free)
2 tbsp unsalted butter (or olive oil)
1 cup frozen peas or mixed vegetables (optional)
1/4 cup chopped fresh parsley (for garnish)
Dash smoked paprika (optional)

Instructions

Cut chicken thighs into bite-size pieces. Finely chop onion and mince garlic.
Set Instant Pot to ‘Sauté’ mode. Add butter and let it melt. Add onion and garlic, cooking for 2-3 minutes until fragrant and softened.
Stir in chicken pieces. Season with salt, pepper, and thyme. Sauté for 4-5 minutes until lightly browned.
Add rice and mix to combine. Pour in chicken broth and scrape the bottom of the pot to release any stuck bits. Cancel ‘Sauté’ mode.
Secure the lid and set valve to ‘Sealing.’ Cook on high pressure for 8 minutes (18 minutes for brown rice). Allow a natural pressure release for 5 minutes, then quick release remaining steam.
While cooking, whisk together heavy cream, Greek yogurt, and Parmesan cheese in a mixing bowl until smooth. Add smoked paprika if desired.
Open the Instant Pot lid carefully. Stir in the creamy sauce blend and frozen peas or mixed vegetables, if using. Mix thoroughly.
Let the mixture sit for 2-3 minutes with the lid off to thicken.
Sprinkle with chopped parsley. Taste and adjust salt and pepper if needed. Serve hot.

Notes

For best results, use long grain rice and boneless chicken thighs. To avoid the Instant Pot ‘burn’ warning, scrape the pot after sautéing and layer rice on top of chicken before adding broth. Easily adapt for gluten-free or dairy-free diets. Letting the dish rest after cooking helps thicken the sauce. Leftovers store well and taste even better the next day.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1.5 cups per s
Calories: 420
Sugar: 3
Sodium: 600
Fat: 18
Saturated Fat: 9
Carbohydrates: 38
Fiber: 2
Protein: 27

Keywords: instant pot, chicken and rice, creamy, one-pot, family dinner, comfort food, easy, quick, weeknight, gluten-free option