Instant Pot Broccoli Cheese Chicken And Rice Casserole
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
543 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Broccoli Cheese Chicken And Rice Casserole
Description
The recipe starts by sautéing chicken and onions in the Instant Pot, infusing flavor before pressure cooking. Adding garlic, chicken broth, Worcestershire sauce, uncooked rice, and seasoning forms the base for cooking. The dish uses a short 5-minute high-pressure cook time, relying on the Instant Pot’s rapid heat to cook chicken and rice precisely.
After pressure cooking, broccoli, cheddar cheese, milk, and flour are added to the pot. Stirring these ingredients in off-pressure melts the cheese and warms the broccoli, resulting in a creamy, cheesy casserole with tender veggies and chicken chunks.
This casserole is well-suited for weeknight dinners or meal prep, offering a balanced mix of protein, grain, vegetable, and cheese in one pot. The presence of ranch seasoning adds a familiar savory note that complements the natural flavors.
Rinsing rice before cooking improves texture, and using frozen broccoli that is thawed before addition helps prevent overcooking. Deglazing the pot after sautéing is essential to avoid burning during pressure cooking.
Ingredients
Add BEFORE Pressure Cooking
- 2 Tablespoons neutral cooking oil generic cooking oil
- 1-1/2 pounds chicken breast See Note Below, boneless, skinless
- 1 onion (chopped)
- 2 cloves garlic (minced)
- salt to taste
- black pepper to taste
- 1/2 packet ranch seasoning mix
- 1-1/2 cups white rice (See Note Below)
- 2-1/2 cups chicken broth
- 2 Tablespoons Worcestershire sauce
Add AFTER Pressure Cooking
- 1/2 cup milk
- 2 Tablespoons flour
- 1-1/2 cups broccoli See Note Below, frozen
- 2 cups cheddar cheese shredded
Instructions
- Press the Saute button on the Instant Pot. Wait until the front of the Instant Pot says "Hot," then add oil. When oil is hot, add the chicken breast cubes and chopped onion. Cook until the chicken is mostly white instead of pink and the onion is softened, about 3 - 4 minutes.
- Then add a tablespoon of minced garlic and cook for about a minute.
- Add the chicken broth and Worcestershire sauce. Deglaze the pan by scraping the bottom of the pot with a spatula to remove any food particles to prevent them from scorching.
- Add the uncooked white rice, and stir.
- Then add salt, pepper, and ranch seasoning mix. Do not stir.
- Press cancel to stop the sauté function. Secure the lid. Move the pressure valve to the sealing position. Press the pressure cook button or manual cook button, select high pressure, and adjust the time to pressure cook for 5 minutes. (It will take about 8 - 10 minutes for the Instant Pot to come up to pressure before the pressure cooking starts.)
- While the Chicken and Rice are cooking, in a small bowl, stir together the milk and flour to make a slurry. Set aside until after the chicken and rice have finished pressure cooking.
- While the chicken and rice are cooking, run hot water over the frozen broccoli to thaw. Drain the broccoli.
- After the Instant Pot has finished the pressure cooking cycle, let it release pressure naturally for 10 minutes and then, using a long-handled spoon move the pressure valve to the venting position, to do a quick release of pressure. Wait for the pin to drop. Then carefully, remove the lid.
- Immediately pour the milk and flour slurry into the chicken and rice mixture and stir.
- Add the thawed broccoli to the chicken and rice.
- Add the shredded cheese to the Broccoli Cheese Chicken And Rice Casserole.
- Stir everything together until it is well combined and the broccoli and cheese have been evenly distributed throughout the chicken and rice mixture.
Notes
- Choose boneless, skinless chicken breasts or thighs cut into cubes for even cooking.
- Rinse uncooked white rice before adding for better texture.
- For brown rice, increase pressure cooking time to 8 minutes and liquid amount by 1/4 cup per cup of rice.
- Use frozen broccoli thawed in hot water after pressure cooking to avoid overcooking.
- Deglaze the pot thoroughly after sautéing to prevent sticking or burn errors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 47g | 16% |
| Protein | 39g | 78% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 114mg | 38% |
| Sodium | 831mg | 35% |
| Potassium | 728mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 586IU | 12% |
| Vitamin C | 28mg | 31% |
| Calcium | 339mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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