Instant Pot Creamy Chicken Rice Dinner—a simple chicken and rice dinner with carrots and spinach. It’s creamy but doesn’t have any “cream of” soups in it and takes just a few minutes to dump everything in and go.
Get the SLOW COOKER Creamy Chicken Rice Dinner recipe here
Instant Pot Creamy Chicken Rice Dinner
Greg was working late the other night and we had dinner without him. When he got home he microwaved himself a plate of this chicken rice dinner. I asked him what he thought of it and he said, “It’s a quintessential Karen Petersen dinner.” So I guess that’s a good thing?! Haha! He did say it was “delicious.” So that’s definitely a good thing.
I liked this meal because it was an all in one pot meal. You got some rice, chicken and veggies all in one pot and you don’t feel like you’re needing to make a side of broccoli or something else to go with it. These are personally my favorite types of dinners because who’s got time for that?
I used boneless chicken thighs, brown rice, baby carrots and chopped spinach. But I bet there will be some of you that want chicken breasts, white rice, no carrots and broccoli instead. Or some other combination. I’ll try to pre-answer your questions here:
Rice: I used uncooked, long grain brown rice. I believe that you could use white rice for this recipe. This is how I would do it. I would cut my chicken into bite size pieces (either breasts or thighs) so that they cook at the same rate as the rice. I would use 1 ½ cups of broth and 1 cup of long grain white rice. Then I would pressure cook for 5 minutes with a 10 minute natural pressure release.
Chicken: I used frozen boneless, skinless chicken thighs from Costco. You can also use thawed thighs with the same cooking time mentioned below. Another option is to use bone-in chicken thighs or legs. Same cooking time. If you use chicken breasts they won’t be as tender. And I would use fairly large chicken breasts because with a 22 minute cooking time they’ll get overdone.
What if I want to use white rice and chicken breasts? You can. Use 1 ½ cups of broth and 1 cup of long grain white rice. Then cut the chicken breasts into bite size pieces so that they cook at the same rate as the rice. Another option would be to use fresh chicken tenders instead of cutting up the chicken. For this option use a 5 minute cook time with a 10 minute natural pressure release.
Carrots: I used the thicker type of baby carrots. They held up fairly well with the 22 minute cooking time. But if you’re not a fan of soft cooked carrots you may want to leave them out. They are pretty soft. If you use white rice, as mentioned above, then the carrots won’t be nearly as soft.
Half and half: This is just a product sold in U.S. grocery stores that contains half cream and half whole milk. Alternatively you can use heavy cream.
Can I use a different vegetable besides spinach? Sure! Get creative. Broccoli would be tasty. Another idea is green beans, cauliflower, kale, mushrooms or peppers. I would add any of these other vegetables after the rice has pressure cooked because they are likely to get too soft.
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What Pressure Cooker Did You Use?
To make Instant Pot Creamy Chicken Rice Dinner I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
A simple chicken and rice dinner with carrots and spinach. It’s creamy but doesn’t have any cream of soups in it and takes just a few minutes to dump everything in and go.
- 1 1/4 cups chicken broth
- 1 cup uncooked long grain brown rice
- 1 1/4 pounds boneless, skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 8 oz baby carrots (the thicker ones)
- 1 cup half and half
- 2 cups coarsely chopped spinach
- Salt and pepper to taste
- Add broth to the Instant Pot. Sprinkle in the rice. Then lay the chicken on top. Sprinkle the chicken with salt, pepper and garlic powder. Lay the carrots on top of the chicken.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
- Carefully stir in the half and half and the spinach. Break up the chicken into pieces. Salt and pepper to taste. Serve and enjoy.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.