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- 1 pound boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 medium onion, finely chopped - 2 cloves garlic, minced I love using boneless, skinless chicken thighs in this dish. They stay juicy and tender. The long-grain white rice cooks perfectly and absorbs all the flavors. Onions and garlic add a nice depth to the dish. - 2 cups chicken broth - 1 cup heavy cream Chicken broth gives the rice a rich taste. Heavy cream makes it creamy and smooth. Together, they create a wonderful base for this meal. - 1 teaspoon dried thyme - 1 teaspoon paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 1 cup frozen peas and carrots mix Thyme and paprika add great flavor. The salt and pepper help bring everything together. I like to toss in a frozen peas and carrots mix for color and nutrition. This mix makes it easy and quick. For the full recipe, check out the details above. - First, turn on the Instant Pot and select the Sauté mode. - Add two tablespoons of olive oil to the pot. - Once the oil is hot, place one pound of boneless, skinless chicken thighs in the pot. - Sear the chicken for about 3-4 minutes on each side. - Look for a nice golden-brown color before removing the chicken. - Set the browned chicken aside on a plate. - Keep the pot on Sauté mode. - Add one finely chopped medium onion to the pot. - Cook the onion for 2-3 minutes until it turns translucent. - Next, add two minced garlic cloves and sauté for 30 seconds. - The garlic should smell fragrant and delicious. - Now, stir in one cup of long-grain white rice. - Toast the rice for 1-2 minutes, mixing it with the onion and garlic. - Pour in two cups of chicken broth and one cup of heavy cream. - Add one teaspoon of dried thyme, one teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. - Stir the mixture well to combine all the flavors. - Place the seared chicken thighs back into the pot. - Close the lid and ensure the vent is set to Sealing. - Select the Pressure Cook or Manual setting and cook on high for 8 minutes. - After cooking, let the pressure naturally release for 10 minutes. - Carefully quick-release any remaining pressure. - Open the lid and remove the chicken pieces. - Stir in one cup of frozen peas and carrots mix until well combined. - If you like, shred the chicken into bite-sized pieces and return it to the pot. - Let the dish sit for an extra 5 minutes with the lid on. - This helps all the flavors meld together. - Adjust the seasoning if needed and serve. - For a nice touch, serve the creamy chicken and rice in deep bowls, topped with chopped parsley. - Tips for cooking chicken thighs: Chicken thighs are moist and tender. Sear them well to seal in flavor. Cook them on high pressure for just 8 minutes. This keeps them juicy and yummy. - Using different rice types: Long-grain white rice works great in this dish. If you want to try brown rice, increase the cooking time to 22 minutes. Make sure to add extra liquid too! - Suggested spices and herbs: I love to use thyme and paprika. They add warmth and depth. You can also try garlic powder or onion powder for extra flavor. - Adding creaminess without overdoing it: Use heavy cream for richness. If you want a lighter touch, use half-and-half. You can even add a splash of milk for a nice balance without being too heavy. - Understanding pressure cooking options: The Instant Pot has different settings. For this dish, use the High Pressure setting. It cooks the chicken and rice perfectly together. - Best practices for natural release: After cooking, let the pot sit for 10 minutes before quick-releasing. This helps the dish stay tender and fluffy. It allows flavors to meld nicely. These tips will help you make a delightful creamy chicken and rice that everyone will love. You can find the full recipe in the previous sections! {{image_2}} You can easily change the protein in this recipe. Instead of chicken thighs, try chicken breasts. You can also use turkey or even shrimp. This gives you more options to suit your taste. If you want a lighter dish, swap heavy cream for Greek yogurt or coconut milk. These swaps keep the creaminess while cutting calories. Adding cheese can elevate the dish. A cup of shredded cheddar or Parmesan creates a rich, cheesy flavor. You can also mix in different sauces like BBQ or teriyaki for a fun twist. If you like heat, toss in some diced jalapeños or red pepper flakes. This adds a spicy kick that balances the creaminess of the dish. To make this dish healthier, reduce the fat. Use half the amount of heavy cream, or replace it with low-fat options. This keeps it creamy but cuts calories. You can also add more vegetables to boost nutrition. Try adding spinach, bell peppers, or broccoli. These not only add color but also pack in vitamins and minerals. To store your creamy chicken and rice, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. Glass or plastic containers work well. Avoid using metal containers, as they can react with food. Label the container with the date to track freshness. To freeze this dish, cool it completely. Then, portion it into freezer-safe bags or containers. Squeeze out any air to prevent freezer burn. When you’re ready to eat, thaw the dish in the fridge overnight. Reheat it in the microwave or on the stove over low heat. Add a splash of broth or cream to keep it creamy. In the fridge, this dish lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Always check for signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Enjoy your delicious meals at their best! The total time for this dish is about 30 minutes. Here’s the breakdown: - Prep time: 10 minutes - Cook time: 8 minutes on high pressure - Natural release: 10 minutes This means you get a delicious meal in under half an hour. Easy, right? You can use brown rice, but you need to make some changes. Brown rice takes longer to cook. You should adjust the cooking time to about 22 minutes on high pressure. Also, add a little more liquid to help it cook well. About 2.5 cups of chicken broth should do the trick. This dish is tasty on its own, but you can add some sides for a fuller meal. Here are some ideas: - Steamed broccoli - Garlic bread - A fresh garden salad - Roasted vegetables These pair nicely and add color to your plate. Yes, you can use frozen chicken! Just be aware that the cooking time changes. If you use frozen chicken, cook it for about 12 minutes on high pressure. Make sure to check that the chicken is fully cooked before serving. This way, you still enjoy that creamy goodness! This blog post covered a tasty recipe for creamy chicken and rice. We explored key ingredients like chicken thighs, rice, and tasty seasonings. We also detailed cooking steps, with tips to enhance flavor and make adjustments. You learned how to store leftovers and answered common questions. With these insights, you can create a satisfying meal that fits your taste. Get ready to impress your family and friends with this easy dish!

- Instant Pot Creamy Chicken and Rice

Indulge in the comfort of my Instant Pot Creamy Chicken and Rice, a simple yet delicious recipe perfect for busy weeknights! With juicy chicken thighs, fluffy rice, and a rich creamy sauce, this meal is sure to become a family favorite. Follow the easy steps and tips for perfecting this cozy dish, and make it your own!Your taste buds will thank you!
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Ingredients
  

1 pound boneless, skinless chicken thighs

1 cup long-grain white rice

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 cup frozen peas and carrots mix

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Chicken: Turn the Instant Pot to the Sauté mode and add olive oil. Once hot, add the chicken thighs and sear them for about 3-4 minutes on each side until lightly browned. Remove the chicken and set aside.

    Cook the Aromatics: In the same pot, add the chopped onion and cook for 2-3 minutes until translucent. Add garlic and sauté for an additional 30 seconds until fragrant.

      Toast the Rice: Stir in the rice and cook for 1-2 minutes, coating the rice with the oils and flavors from the pot.

        Add Liquids and Chicken: Pour in the chicken broth, heavy cream, thyme, paprika, salt, and pepper. Stir well to combine, then place the seared chicken back into the mixture.

          Pressure Cook: Close the lid of the Instant Pot and ensure the vent is set to Sealing. Select the Pressure Cook or Manual setting and cook on high pressure for 8 minutes.

            Natural Release: Once the cooking time is complete, let the pressure naturally release for 10 minutes, then carefully quick-release any remaining pressure.

              Add Vegetables: Open the lid and remove the chicken pieces. Stir in the frozen peas and carrots mix until well combined. If desired, shred the chicken into bite-sized pieces and return it to the pot.

                Final Mixing: Let the dish sit for an additional 5 minutes with the lid on for everything to meld together. Adjust seasoning if necessary.

                  - Presentation Tips: Serve the creamy chicken and rice in deep bowls, garnished with freshly chopped parsley for a pop of color. You can even add a sprinkle of additional paprika for an eye-catching finish.

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