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creamy cajun chicken rice instant pot 14740208

Instant Pot Creamy Cajun Chicken Rice: Easy Meal

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Craving creamy Cajun chicken rice? Get pure comfort with this protein-packed, rich Instant Pot recipe! Quick, easy, and delicious.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Dinner
Cuisine: Cajun
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 3/4 lbs Boneless, Skinless Chicken Breast cut into halves
  • 1 1/2 tablespoon Cajun Seasoning
  • 2 teaspoon Olive Oil for searing
  • 1 3/4 tablespoon Grass Fed Butter
  • 2 cups Uncooked Long-Grain Rice Jasmine or Basmati recommended
  • 1 medium Red Onion chopped
  • 1 large Green Bell Pepper cored, seeded, and finely diced
  • 1 large Red Bell Pepper cored, seeded, and finely diced
  • 2 stalks Celery finely diced
  • 4-5 Garlic Cloves minced
  • 2 cups Low-Sodium Chicken Broth
  • 4 oz Light Cream Cheese softened at room temperature
  • ½ cup Milk 2% or half-and-half
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper freshly ground
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 1 teaspoon Chili Powder optional
  • Fresh Parsley chopped (for garnish)
  • Green Onions sliced (for garnish)

Method
 

  1. Pat chicken breast halves very dry with paper towels. Drizzle with olive oil and generously sprinkle with Cajun seasoning.
  2. Heat a large skillet or Dutch oven over medium-high heat. Add olive oil and butter. Once hot, add the seasoned chicken in a single layer. Sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
  3. Reduce heat to medium. Add chopped onion, green and red bell peppers, and celery to the skillet. Cook for 6-8 minutes until softened.
  4. Add minced garlic to the vegetables and cook for another minute. Stir in paprika, onion powder, garlic powder, oregano, thyme, chili powder (if using), and remaining Cajun seasoning. Cook for about 30 seconds until fragrant.
  5. Add rinsed rice to the skillet and stir to coat. Cook for 1-2 minutes to toast the rice.
  6. Pour in the chicken broth. Stir well and return the seared chicken with accumulated juices to the skillet, nestling them into the mixture.
  7. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15-20 minutes until liquid is absorbed and rice is tender.
  8. Remove from heat and let rest, covered, for 5-10 minutes. Shred or chop chicken into bite-sized pieces.
  9. Remove lid and fluff rice with a fork. Add softened cream cheese and stir until melted and smoothly incorporated.
  10. Gradually pour in milk while stirring until creamy. Adjust consistency with more milk or broth as needed.
  11. Adjust seasoning with salt and pepper. Fold in shredded chicken until combined and warmed through.
  12. Spoon onto plates and garnish with parsley and green onions. Serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 65gProtein: 40gFat: 18gSaturated Fat: 10gCholesterol: 130mgSodium: 450mgFiber: 3gSugar: 2g

Notes

For best results, dry the chicken well and do not lift the lid while the rice simmers.