Name: Fast Creamy Chicken Rice: 30-Minute Comfort Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups low-sodium chicken broth; 1 cup milk; 1/2 cup shredded cheddar cheese; 1 cup uncooked long-grain white rice; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chopped fresh parsley

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Introduction

This Fast Creamy Chicken Rice is a comforting one-pot meal ready in just 30 minutes. Tender chicken combines with creamy rice and melted cheddar, making it a perfect dinner for busy weeknights.

A creamy risotto with a thick, soft texture forms the bottom layer on a white plate. On top, there are several pieces of browned chicken with a light sprinkle of paprika, adding a reddish color and slightly rough texture. Both the risotto and chicken are garnished with small, bright green parsley leaves scattered evenly over the dish. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion, chopped
2 cloves garlic, minced
1 cup uncooked long-grain white rice
2 cups low-sodium chicken broth
1 cup milk
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh parsley

Instructions

Step 1: Set the Instant Pot to ‘Sauté’ mode and add olive oil. Once hot, add the chicken pieces, salt, and pepper. Cook until browned on all sides, then remove the chicken and set aside.
Step 2: Add chopped onion to the Instant Pot and cook until softened, about 3 minutes. Add minced garlic and cook for 1 more minute until fragrant.
Step 3: Stir in the uncooked rice, chicken broth, and milk. Scrape the bottom of the pot to loosen any browned bits for extra flavor.
Step 4: Return the browned chicken to the pot, spreading it evenly over the rice mixture.
Step 5: Secure the lid and set the valve to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode on high pressure for 5 minutes.
Step 6: Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
Step 7: Open the lid carefully and stir in the shredded cheddar cheese until melted and creamy.
Step 8: Stir in the fresh parsley and serve immediately for a warm, satisfying meal.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cayenne pepper with the salt and pepper.
Swap cheddar cheese for mozzarella or Monterey Jack for a different creamy texture.
Use chicken thighs instead of breasts for a juicier result.
If you don’t have an Instant Pot, cook the rice and chicken on the stovetop using low heat and a covered pan, adjusting liquid as needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or broth to restore creaminess.

How to Serve

A close-up of a white bowl filled with creamy risotto, where the rice looks soft and slightly glossy. Scattered on top are tender pieces of cooked chicken with a light brown color, partially covered in the creamy sauce. Bright green parsley leaves are sprinkled all over the dish, giving it a fresh look. The bowl is placed against a background of white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice requires a longer cooking time and more liquid. If using brown rice, increase the pressure cooking time to about 20 minutes and adjust the broth accordingly.

Is it necessary to use an Instant Pot?

No, you can make this recipe on the stovetop. Simply cook the chicken separately, then simmer the rice with broth and milk on low heat until tender before combining with the chicken and cheese.