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Creamy Pressure Cooker Chicken and Rice (Fast Family Dinner)

Creamy Pressure Cooker Chicken and Rice

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 1.5 lb Chicken breast boneless, skinless, diced
  • 1.5 cups White rice long grain or jasmine, rinsed
  • 2.5 cups Chicken broth low sodium preferred
  • 0.5 cup Heavy cream room temperature
  • 0.5 cup Parmesan cheese freshly grated
  • 2 tbsp Butter unsalted
  • 1 tbsp Olive oil extra virgin
  • 1 medium Onion medium, finely chopped
  • 3 cloves Garlic minced
  • 2 medium Carrots medium, diced
  • 1 tsp Salt kosher
  • 0.5 tsp Black pepper freshly ground
  • 1 tsp Italian seasoning dried

Instructions
 

  • Turn the pressure cooker to Sauté mode. Add olive oil and butter. Once melted, add diced onions and carrots, sautéing for 4 minutes until softened.
  • Add the minced garlic and diced chicken breast. Cook for 3-4 minutes until the meat is lightly browned on the outside.
  • Turn off Sauté mode. Pour in the chicken broth and deglaze the pot, scraping up any browned bits from the bottom to prevent a burn notice.
  • Stir in the rinsed white rice, salt, black pepper, and Italian seasoning. Ensure all the grains are submerged in the liquid. Do not stir further.
  • Secure the lid, close the steam valve, and set to Manual/Pressure Cook on High for 8 minutes.
  • Once cooking is complete, allow a natural pressure release for 10 minutes, then manually release any remaining steam.
  • Open the lid and stir in the heavy cream and Parmesan cheese until melted and smooth. Let it sit for 5 minutes to thicken before serving.