Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1.5 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Turn the Instant Pot to sauté mode and heat olive oil.
- Add chicken breasts and cook for 3 minutes per side.
- Remove chicken and set aside.
- Add rice, chicken broth, garlic powder, onion powder, salt, and pepper to the pot.
- Place chicken on top of the rice mixture.
- Close the lid and set to high pressure for 8 minutes.
- Quick release the pressure when done.
- Shred the chicken and stir in heavy cream and Parmesan cheese.
- Serve hot.
Notes
- Use fresh chicken for best results.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg