Creamy Cheesy Instant Pot Chicken and Broccoli Rice

Experience the ultimate weeknight convenience with our Cheesy Instant Pot Chicken and Rice with Broccoli! This incredibly simple recipe transforms the classic comfort food casserole into a lightning-fast, one-pot marvel, ready to delight your family in under 30 minutes. Forget juggling multiple pans; this dish brings together tender chicken, fluffy rice, and vibrant broccoli, all enveloped in a rich, creamy cheese sauce, straight from your pressure cooker. It’s the perfect solution for busy evenings when you crave homemade goodness without the fuss.

Discover the Magic of One-Pot Meals with Instant Pot Chicken and Rice

This wonderfully cheesy chicken and rice recipe isn’t just easy; it’s a complete culinary experience, offering maximum flavor with minimal effort. In less than half an hour, you’ll have a wholesome, hearty meal that caters to everyone’s taste buds. What makes this dish truly special is its all-in-one preparation: succulent chicken, perfectly cooked rice, and crisp-tender broccoli, all finished with a luscious cheese sauce, cooked in a single pot. It’s the epitome of efficiency, mirroring the convenience and deliciousness found in our other popular one-pot creations like Instant Pot Jambalaya and our unique Instant Pot Meatloaf and Mashed Potatoes.

The Instant Pot streamlines the cooking process, making it effortless to whip up a delicious dinner even on the most hectic of weeknights. No more endless stirring, multiple dirty dishes, or lengthy oven times. Just set it, forget it for a few minutes, and come back to a perfectly cooked, incredibly flavorful meal. This dish is designed to become a regular in your family dinner rotation, offering comfort, nutrition, and convenience wrapped into one amazing package.

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Essential Ingredients for Your Cheesy Instant Pot Chicken and Rice

Crafting this delightful cheesy Instant Pot chicken and rice with broccoli begins with selecting fresh, quality ingredients. Here’s a detailed look at what you’ll need to create this incredibly satisfying meal:

• Olive Oil: Essential for sautéing the chicken and vegetables, creating a flavorful base. Extra virgin olive oil adds a richer flavor, but regular olive oil or even canola oil can be used as a substitute if preferred or needed.
• Chicken Breast: We recommend boneless, skinless chicken breasts for their lean protein and ease of preparation. Cut them into approximately 1-inch pieces to ensure even cooking and tender results. While chicken thighs can be used for a richer flavor, the cook time is optimized for white meat in this recipe.
• Broccoli Florets: Fresh broccoli is key for achieving that perfect crisp-tender texture in the Instant Pot. We strongly advise against using frozen broccoli, as it tends to become mushy under pressure, detracting from the overall dish. Ensure your florets are cut into bite-sized pieces for consistent cooking and easy eating.
• Onion: A foundational aromatic that adds depth and sweetness to the dish. Both white or yellow onions work beautifully. Dice them finely so they soften and become translucent quickly, blending seamlessly into the sauce.
• Celery: Along with onion and garlic, celery forms a classic mirepoix, building a robust flavor profile. Chop your celery stalks into small pieces to match the onion.
• Garlic: Freshly minced or crushed garlic provides an indispensable aromatic punch. Aim for finely minced garlic to allow its flavors to infuse throughout the dish without being overpowering.
• Kosher Salt: Used to season the dish and enhance the flavors of all the ingredients. Sea salt is an excellent alternative, offering a similar mineral profile.
• Chicken Broth: This liquid is crucial for both cooking the rice and creating the sauce. You can opt for regular or low-sodium chicken broth, depending on your dietary preferences. For an even deeper flavor, consider using homemade broth.
• Long Grain White Rice: The star of the dish alongside the chicken! It is imperative to use regular long-grain white rice for this recipe, as varieties like brown rice or specialty rices require significantly different cook times and liquid ratios in a pressure cooker. Rinsing the rice thoroughly before adding it to the pot can also help achieve a fluffier texture and prevent excess starch.
• Shredded Cheddar Cheese: The cheesy heart of this casserole variation! Cheddar pairs wonderfully with broccoli and chicken, melting into a creamy, comforting sauce. For the best melting and flavor, we recommend shredding your own cheese from a block. Colby Jack or Monterey Jack are also fantastic options if you’d like to experiment with different cheese profiles.

New to using an Instant Pot? Before you start cooking, make sure to read our comprehensive beginner’s guide on “How to Use an Instant Pot” to get familiar with its functions and ensure a safe, successful cooking experience!

Simple Steps to Create Cheesy Instant Pot Chicken and Rice

Get ready to transform simple ingredients into a comforting and delicious meal. Here’s a detailed guide on how to prepare this irresistible chicken and rice dish in your 6-quart Instant Pot, ensuring perfect results every time.

1. Step 1: Brown the Chicken for Maximum Flavor.

   Begin by prepping all your ingredients as specified. Then, set your Instant Pot to the SAUTE mode. Once the display reads “Hot,” add 2 tablespoons of olive oil to the inner pot. Allow the oil to heat thoroughly. Add the diced chicken breast pieces, ensuring not to overcrowd the pot; cook in batches if necessary. Brown the chicken on all sides for approximately 5 to 7 minutes. This crucial step, known as the Maillard reaction, develops deep, savory flavors that will enhance the entire dish. Once browned, remove the chicken from the pot and set it aside.

2. Step 2: Sauté Aromatics and Deglaze.

   In the same inner pot, add the chopped onions, celery, and minced garlic. Sauté for about 5 minutes, or until the onions soften and turn translucent. As the vegetables cook, use a wooden spoon or spatula to scrape up any browned bits that have stuck to the bottom of the pot. This process, called deglazing, incorporates those delicious fond bits into your sauce, preventing a “burn” notice from your Instant Pot.

   Next, add the fresh broccoli florets and kosher salt to the pot, stirring everything together to combine. Pour in the chicken broth. Use the liquid to further scrape up any remaining browned bits from the bottom of the pot, ensuring the pot is completely deglazed. Press CANCEL to end the SAUTE mode.

3. Step 3: Layer Ingredients and Pressure Cook to Perfection.

   Return the browned chicken to the pot and gently stir it into the vegetable mixture. Evenly spread the long-grain white rice on top of the chicken and vegetables. It’s important NOT to stir the rice into the liquid; instead, gently press it down with the back of a spoon to ensure all the rice is submerged in the broth. This layering technique helps prevent the rice from becoming gummy or sticking to the bottom during pressure cooking.

   Secure the Instant Pot lid, ensuring it is locked correctly, and turn the sealing valve to the SEALING position. Set the Instant Pot to HIGH pressure for 5 minutes. The pot will take some time to come to pressure before the 5-minute cooking cycle begins.

   Once the cooking cycle is complete and the timer goes off, press CANCEL. Allow the Instant Pot to perform a Natural Release for 5 minutes. This means you do nothing and let the pressure decrease naturally for five minutes. After the 5-minute natural release, carefully switch the sealing valve from SEALING to VENTING to perform a Quick Release, allowing any remaining steam to escape. Always be cautious of the hot steam.

   Once the float valve (the silver pin on the lid) drops down, it is safe to open the lid. Carefully remove the lid and give everything a good stir to combine the chicken, rice, and broccoli.

4. Step 4: The Cheesy Finish.

   As the final, glorious step, sprinkle the shredded cheddar cheese evenly over the hot chicken and rice mixture. Place the lid back on the Instant Pot (no need to lock or seal, just cover) and let it sit for approximately 5 minutes. The residual heat from the pot will perfectly melt the cheese into a gooey, rich sauce.

   Once the cheese is melted and creamy, stir everything together one last time to ensure the cheese is fully incorporated. Serve this comforting Cheesy Instant Pot Chicken and Rice with Broccoli hot in bowls or on plates, and enjoy your effortlessly delicious meal!

Frequently Asked Questions About Cheesy Instant Pot Chicken and Rice

Can I Use a Different Type of Rice in This Recipe?

For optimal results and to ensure consistent cooking times, this recipe is specifically formulated for **long-grain white rice**. Using other types of rice, such as brown rice, wild rice, or even different varieties of white rice like basmati or jasmine, will alter the liquid absorption and required cooking time. These variations would necessitate significant adjustments to the recipe, potentially leading to undercooked or overcooked rice. To keep this recipe simple and reliable, we strongly recommend sticking to long-grain white rice. If you’re keen on exploring other rice types, it’s best to seek out recipes specifically developed for those grains in an Instant Pot.

How to Store and Reheat Leftovers

This Cheesy Instant Pot Chicken and Rice makes for fantastic leftovers, perfect for meal prepping or quick lunches throughout the week.

Storage:

• Refrigeration: Before storing, allow the chicken and rice to cool completely to room temperature. Transfer it to a sealed, airtight container. It can be safely refrigerated for about 3 to 4 days.
• Freezing: If you wish to freeze portions, ensure the dish is completely cooled. Place individual portions into sealed gallon-sized freezer bags or freezer-safe containers, removing as much air as possible to prevent freezer burn. It can be frozen for up to 1 month.

Reheating:

• Thawing: If frozen, allow the dish to thaw in the refrigerator overnight before reheating.
• Microwave: For single portions, place the chicken and rice in a microwave-safe bowl. Add a splash of chicken broth or water (about 1-2 tablespoons) to help maintain moisture. Heat on high for 3 to 4 minutes, stirring halfway through, until thoroughly warmed.
• Stovetop: For larger amounts, transfer the leftovers to a pot or skillet over medium heat. Add about a ½ cup of chicken broth to prevent drying. Stir occasionally and heat until warmed through, approximately 5-7 minutes.
• Oven: For a crisper reheat or larger batches, preheat your oven to 350°F (175°C). Place the chicken and rice in an oven-safe dish, adding a little chicken broth and covering with foil. Bake for 15-20 minutes, or until heated through. Remove the foil for the last 5 minutes if you prefer a slightly crisper top.

Expand Your Culinary Horizons: More Instant Pot Recipes

The Instant Pot is a game-changer in the kitchen, offering a world of possibilities for quick, flavorful, and effortless meals. If you loved our Cheesy Instant Pot Chicken and Rice, you’re in for a treat with these other highly-rated Instant Pot recipes designed to simplify your cooking and delight your taste buds:

• Instant Pot Meatloaf and Mashed Potatoes – Pot-in-Pot (PIP) Recipe: A complete comfort meal cooked simultaneously in one pot.
• Instant Pot Brisket: Achieve fork-tender brisket in a fraction of the traditional time.
• Instant Pot Ribs: Fall-off-the-bone ribs that are incredibly succulent and flavorful.
• Instant Pot Pulled Pork: Perfect for sandwiches, tacos, or as a main course.
• Instant Pot Pork Chops with Mushroom Gravy: A savory and satisfying dish that’s quick enough for any weeknight.
• Instant Pot Turkey Breast: Ideal for a smaller holiday gathering or a delicious Sunday roast.
• Explore More Instant Pot Recipes…: Dive into our full collection for endless cooking inspiration!

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Servings: 9

Prep Time: 8 minutes

Cook Time: 22 minutes

Total Time: 30 minutes

Cheesy Instant Pot Chicken and Rice with Broccoli

Created By: Kat Jeter & Melinda Machado

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!

Print Recipe

Average Rating: 3.50 out of 5 stars from 2 votes

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

1. Set the Instant Pot to SAUTE and add 2 tablespoons of olive oil.
2. 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.
3. 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.
4. Add the broccoli and then the salt to the vegetables and stir together.
5. 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.
6. Press CANCEL to end the saute mode.
7. Add the chicken back to the pot and stir in.
8. 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.
9. Lock the lid in place and turn the valve to SEALING. Set to HIGH pressure for 5 minutes.
10. When the timer goes off press CANCEL and let the pot do a natural release for 5 minutes.
11. After a 5 minute natural release carefully flip the valve to VENTING and let the remaining steam escape.
12. When the pin drops down the lid is safe to open. Remove the lid and stir everything together.
13. 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.
14. Stir together again and serve.

Nutrition

Serving: 6 ounces, 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

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

Course: Main

Cuisine: American