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Cheesy Instant Pot Chicken and Rice in a black bowl
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Cheesy Instant Pot Chicken and Rice with Broccoli

Cheesy Instant Pot Chicken and Rice with broccoli is a super easy way to make the traditional casserole in one pot in under 30 minutes!
Course Main
Cuisine American
Keyword chicken and rice, instant pot
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 9
Calories 316kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2 tablespoons Olive Oil
  • 16 ounces Chicken breast cut into 1 inch pieces
  • 2 cups Broccoli cut into bite size pieces
  • 6 ounces Onion diced
  • 2 stalks Celery chopped
  • 3 cloves Garlic finely minced
  • ½ teaspoon Kosher salt
  • 2 cups Chicken broth
  • 1.5 cups Long grain white rice
  • 8 ounces Shredded cheddar cheese

Instructions

  • Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
  • When the oil gets hot add the chicken breast and cook until browned on all sides, approximately 5-7 minutes. Remove from the pot and set aside.
  • Add the onions, celery, and garlic. Cook for approximately 5 minutes, or until the onions soften and turn translucent. Make sure to use your spoon to scrape up the browned bits from the bottom of the pan as the vegetables cook.
  • Add the broccoli and then the salt to the vegetables and stir together.
  • Pour in the chicken broth. If there are any browned bits left on the bottom of the pan use the liquid to help you scrape them up.
  • Press CANCEL to end the saute mode.
  • Add the chicken back to the pot and stir in.
  • Add the rice on top. Do NOT stir the rice in but do press it down gently to make sure it is all in the liquid.
  • Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
  • When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
  • After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
  • When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
  • Add the cheddar cheese and place the lid back on top of the pot letting it all sit for approximately 5 minutes to let the cheese melt.
  • Stir together again and serve.

Nutrition

Serving: 6ounces | Calories: 316kcal | Carbohydrates: 29g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 360mg | Potassium: 365mg | Fiber: 1g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 21mg | Calcium: 212mg | Iron: 1mg