Creamy Parmesan One Pot Chicken and Rice
This creamy one-pot chicken and rice recipe combines tender chicken, fluffy rice, and a rich parmesan sauce—all cooked easily in a pressure cooker for a comforting, flavorful meal.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1.5 pounds chicken breasts cut into 1-inch pieces
- 4 tablespoons butter
- 1 large onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 ½ cups chicken broth
- 1 cup long grain white rice
- ½ cup heavy cream
- ½ cup freshly grated parmesan cheese
- parsley optional, for garnish
Instructions
Instructions
- Melt butter in pressure cooker on medium-high heat until bubbling. Add chicken pieces and brown for 5 to 7 minutes without overcrowding.
- Remove chicken and set aside. Add diced onion to pot and cook until translucent, about 3 to 4 minutes.
- Add minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
- Stir in rice and coat every grain with butter and seasoning. Toast for 1 to 2 minutes.
- Pour in chicken broth and bring to a boil. Close lid and cook on high pressure for 8 minutes.
- Allow slow release for 10 minutes, then release remaining pressure manually.
- Open lid and return chicken to pot. Stir in heavy cream and parmesan cheese.
- Simmer uncovered for about 5 minutes until creamy and heated through.
- Garnish with parsley, if using.
- Serve warm and enjoy.
Notes
Store leftovers up to 4 days in the fridge or freeze for 3 months. Add splash of broth when reheating to restore creaminess.