The Best Instant Pot Marry Me Chicken and Rice
Learn how to make delicious instant pot marry me chicken and rice. The creamy sauce paired with the rice and chicken are sure to please a crowd.
Looking for a delicious and easy dinner recipe? Look no further than this instant pot marry me chicken and rice recipe. This mouthwatering dish is packed with flavor, tender chicken, creamy sauce, and fluffy rice, all cooked to perfection in one pot. Whether you’re cooking for a special occasion or just craving a comforting meal, this recipe is sure to become a new favorite. This easy one pot meal makes for an easy quick recipe as well as easy quick clean up.
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Why You’ll Love This Recipe
- Since it is all made in one pot it makes for easy and quick clean up.
- This meal can be made in less than 35 minutes. Since it is made in the instant pot (a pressure cooker) it is cooked extremely fast.
- It is very versatile. You can make substitutions as needed to fit your family’s dietary restrictions.
Equipment
- Instant pot
- Measuring cup
- Measuring spoons
- Plate
- Tongs
- Fine mesh strainer
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoon minced garlic
- 2 teaspoon Italian seasoning
- 4 cups low sodium chicken broth (32 ounces)
- 2 cups brown rice
- 8 ounce jar oil packed sun dried tomatoes
- 1 1/2 cup heavy cream
- 1 cup parmesan cheese (grated)
How to Make Instant Pot Marry Me Chicken and Rice
1. Turn on the Instant pot and turn on the saute function set to low for 10 minutes. Add the olive oil to the instant pot and allow the oil to heat for 1 minute.
2. Place the chicken in the instant pot for 3 minutes on each side or until each side is golden brown and has a nice sear. You may need to do this in batches until all the chicken has been seared. Remove the chicken from the instant pot and set to the side.
3. Add the minced garlic to the instant pot. Saute for 1 minute or until the garlic become fragrant. Using a wooden spoon scrape up any bits on the bottom of the pot. Add the chicken broth, Italian seasoning, salt, pepper, and crushed red pepper flakes, and heavy cream.
4. Drain the sun dried tomatoes and roughly chop them. Add the chopped sun dried tomatoes to the instant pot.
5. Using a fine mesh strainer rinse the rice and drain. Add to the instant pot. Add the seared chicken back to the pot.
6. Place the lid on the instant pot and place in the locking position. Set the sealing position. Set the instant pot to pressure cook, high heat, for 19 minutes.
7. Once it has finished cooking move the switch from the sealing position to vent. Allow to vent until the pressure indicator has fallen. Open the instant pot and add in the parmesan cheese and stir until the cheese is fully incorporated.
8. Let stand for 5 minutes before serving. As it cools it will begin to thicken.
Storage
Store any leftovers by removing the instant pot insert and cover it with the glass instant pot lid. Place in the refrigerator and it will keep for 3-5 days if stored properly.
FAQ’s
Can I use milk instead of heavy cream?
No. The milk does not react the same in the instant pot. In order to get the creamy consistency you must use the heavy cream.
Can I make this recipe in a slow cooker?
You can use these ingredients in the crock pot or slow cooker to make the same recipe but you will have to alter the temperature and time since it is not being cooked in a pressure cooker.
Instead of using parmesan cheese can I use cream cheese?
You can use cream cheese instead of parmesan cheese but it will change the overall flavor of the recipe since the cheese flavors are so different.
In conclusion, the Instant Pot Marry Me Chicken and Rice recipe is a delicious and easy-to-make dish that is sure to become a family favorite. With just a few simple ingredients and minimal prep time, this flavorful meal can be on the table in no time. It makes the perfect meal for a special occassion or an easy weeknight meal when you are out of ideas and needing something quick and easy to put on the table.
If you try this recipe I would appreciate if you left a star rating or a written review below. I love hearing your feedback!
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Equipment
- Measuring cup
- Measuring spoons
- Plate
- Tongs
- Fine mesh strainer
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tbsp olive oil
- ½ tsp black pepper
- 1 tsp salt
- ¼ tsp crushed red pepper flakes
- 2 tbsp minced garlic
- 2 tsp Italian seasoning
- 4 cups low sodium chicken broth (32 ounces)
- 2 cups brown rice
- 8 oz jar oil packed sun dried tomatoes
- 1½ cup heavy cream
- 1 cup parmesan cheese (grated)
Instructions
- Turn on the Instant pot and turn on the saute function set to low for 10 minutes. Add the olive oil to the instant pot and allow the oil to heat for 1 minute.
- Place the chicken in the instant pot for 3 minutes on each side or until each side is golden brown and has a nice sear. You may need to do this in batches until all the chicken has been seared. Remove the chicken from the instant pot and set to the side.
- Add the minced garlic to the instant pot. Saute for 1 minute or until the garlic become fragrant. Using a wooden spoon scrape up any bits on the bottom of the pot. Add the chicken broth, Italian seasoning, salt, pepper, and crushed red pepper flakes, and heavy cream.
- Drain the sun dried tomatoes and roughly chop them. Add the chopped sun dried tomatoes to the instant pot.
- Using a fine mesh strainer rinse the rice and drain. Add to the instant pot. Add the seared chicken back to the pot.
- Place the lid on the instant pot and place in the locking position. Set the sealing position. Set the instant pot to pressure cook, high heat, for 19 minutes.
- Once it has finished cooking move the switch from the sealing position to vent. Allow to vent until the pressure indicator has fallen. Open the instant pot and add in the parmesan cheese and stir until the cheese is fully incorporated.
- Let stand for 5 minutes before serving. As it cools it will begin to thicken.
