Instant Pot Chicken and Rice
Recipe GLPRfbdaa49c7dc051
A creamy one-pot chicken and rice dish made in the Instant Pot, infused with aromatic herbs, sherry, and a rich sour cream sauce. Ready in under 45 minutes with minimal prep.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 lbs Boneless, skinless chicken breasts
2 cups Long-grain white rice
¾ cup Chicken broth
¼ cup Dry sherry
½ cup Sour cream
¼ cup Heavy cream
1½ teaspoons Italian seasoning
1¼ teaspoons Salt
½ teaspoon Ground black pepper
½ teaspoon Paprika
Directions
Season the chicken breasts on both sides with salt, pepper, and paprika. Set aside.
Turn on the Instant Pot sauté mode. Add the chicken breasts and brown them on each side for about 3-4 minutes, then remove and set aside.
Deglaze the pot by pouring in the dry sherry, scraping up any browned bits from the bottom.
Add the rice to the pot and stir to coat with the liquid. Pour in the chicken broth.
Return the browned chicken breasts to the pot, nestling them among the rice. Sprinkle Italian seasoning over everything.
Lock the lid and set the Instant Pot to high pressure for 12 minutes. Allow natural pressure release for 10 minutes, then quick-release any remaining pressure.
Remove the chicken breasts and set aside. Stir the sour cream and heavy cream into the rice until well combined and smooth.
Cut the chicken into bite-sized pieces and return to the pot, stirring gently to incorporate throughout the creamy rice mixture. Let rest for 2 minutes before serving.
