Instant Pot Cheesy Broccoli and Rice
User Reviews
5
Instant Pot Cheesy Broccoli and Rice
Description
Instant Pot Cheesy Broccoli and Rice combines white rice cooked with sautéed onions and garlic in chicken broth, later crowned with steamed broccoli and sharp cheddar cheese. The preparation uses the Instant Pot's sauté and pressure cook functions to build layered flavors: onions soften in butter, then rice simmers in broth under pressure to absorb juices. Adding broccoli midway preserves its color and texture, while an additional quick pressure cook step finishes the cooking. Stirring in cheddar cheese at the end brings a smooth, melted finish to the dish.
The final texture is creamy and cohesive, with the rice tender but not mushy, and broccoli florets still holding their shape, giving the dish pleasant contrasts. The sautéed aromatics add a subtle background flavor, while salt and pepper balance the richness of the cheese. This recipe works well for those using an electric pressure cooker who want a comforting, cheesy vegetable and rice combination without extra steps or timing complexities.
Since this recipe does not include specific serving suggestions or storage notes, it is best enjoyed fresh from the pot. The straightforward ingredients and method mean it can be paired with a variety of main dishes or served alone as a comforting vegetarian side.
Ingredients
- 1 Tablespoon butter
- 1/2 cup onion finely diced
- 2 garlic minced, cloves
- 2.5 cups chicken broth divided
- 1 cup medium grain white rice
- 2 cups broccoli chopped florets
- salt to taste
- black pepper to taste
- 1 cup cheddar cheese shredded sharp
Instructions
- Push the saute button on Instant Pot and add the butter. Once the butter melts, add the diced onion and cook until soft, about 3-5 minutes. Add the garlic and cook stirring constantly so that it doesn't burn, about 30 seconds.
- Push the "off" button and add 2 cups of the chicken broth and the rice. Stir everything well, then place the lid on the Instant Pot and turn the pressure release knob to "sealing."
- Cook the rice over manual high pressure for 5 minutes. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the broccoli, remaining 1/2 cup chicken broth, and salt and pepper.
- Place the lid back on the pot, turn the pressure release knob to "sealing," and cook the broccoli and rice over manual high pressure for 1 minute. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the cheddar cheese until melted and creamy. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 504mg | 21% |
| Potassium | 247mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 35.2mg | 39% |
| Calcium | 169mg | 17% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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