Cheesy Instant Pot Chicken and Rice Casserole with Broccoli
User Reviews
5
Cheesy Instant Pot Chicken and Rice Casserole with Broccoli
Description
Cheesy Instant Pot Chicken and Rice Casserole with Broccoli uses shredded chicken and tiny broccoli pieces stirred into fluffy, garlicky rice. The recipe starts by sautéing onions and garlic in butter for a savory base. Rinsed long grain white rice cooks under pressure with seasoning salt and onion powder, creating a tender yet distinct grain texture. After cooking, the rice is fluffed and rested with broccoli to gently steam it tender without overcooking. Finally, shredded chicken and mild cheddar cheese are folded in, melting with residual heat for a creamy, cohesive dish.
The casserole’s mild seasoning highlights the chicken and broccoli without overpowering them. The garlic and sautéed onions give a subtle richness, while the melted cheese adds smoothness. The texture contrast between tender broccoli and soft rice with shredded chicken makes each bite satisfying and balanced.
Serve this casserole as a standalone dinner or alongside a fresh green salad for added crispness. It’s convenient for weeknights thanks to the Instant Pot cooking method which cuts down hands-on cooking time. The recipe is designed for leftovers reheated well and can be doubled for larger families.
Ingredients
- 2 tablespoons butter divided, unsalted
- 1/2 cup onion diced
- 1 tablespoon garlic minced
- 1 cup long grain white rice
- 1 cup water
- 1 1/2 teaspoons seasoning salt
- 1/4 teaspoon onion powder
- Pinch black pepper
- 2 cups broccoli cut into tiny pieces
- 2 cups chicken breast shredded (about 1 large breast, cooked
- 1 cup mild cheddar cheese grated and tightly packed (3 ounces)
Instructions
- Melt 1 tablespoon of the butter in your Instant Pot on 'Sauté' mode. Once melted, add in the onion and cook until it just begins to soften, about 2-3 minutes. Then, add in the garlic and cook an additional minute or two until it begins to brown.
- Place the rice in a fine sieve and wash with water until the water runs clear. Add it into the Instant Pot along with the 1 cup of water, the salt, onion powder, and pepper, stirring to combine.
- Cover the Instant Pot (make sure it's set to 'Sealing') and cook on manual high pressure for 4 minutes. Once cooked, let steam release naturally (about 16 minutes).
- Once the steam has released naturally, open the Instant Pot and fluff the rice with a fork, stirring in the last tablespoon of butter. Stir in the broccoli, cover, and let sit 15-20 minutes until the broccoli is tender.
- Stir in the chicken and cheese until melty and combined.
- Serve and enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 41.3g | 14% |
| Protein | 24.2g | 48% |
| Fat | 13.3g | 20% |
| Saturated Fat | 8.2g | 41% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 3.8g | 19% |
| Cholesterol | 38mg | 13% |
| Sodium | 717mg | 30% |
| Potassium | 250mg | 5% |
| Fiber | 2.3g | 9% |
| Sugar | 1.8g | 4% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 58.2mg | 65% |
| Calcium | 193mg | 19% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
