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Instant Pot Chicken Broccoli Rice Casserole is a delicious one-pot comfort food meal. This is an easy and flavorful casserole to make in the Instant Pot. It’s easy to make this yummy pressure cooker Chicken Broccoli and Rice Casserole with simple ingredients.
Instant Pot Chicken Broccoli Rice Casserole
A casserole is a great choice for a weeknight meal. They are easy to make, don’t take much more than an hour, and are delicious and filling. Even kids like this recipe!
This is a delicious casserole that you can make in your Instant Pot® pressure cooker. I created this chicken broccoli rice casserole to be healthier than the one made with the canned soup (I have nothing against canned soup, I just don’t want to use it too often).
What is the best chicken to make this recipe with?
You can use dark or white meat. Boneless/skinless is what I use. If you use bone-in, take the temperature of the meat before serving (you want 165°).
Can I use quick cooking rice?
The parboiled, or fast cooking rices don’t do as well in this recipe. They overcook and get mushy. I haven’t tried it, but a quick cooking brown rice might work.
Can I use Brown Rice?
Brown rice needs a much longer cook time than white rice, so I wouldn’t. As mentioned above, I haven’t tried it, but a few of my readers have had success with quick cooking brown rice.
Can I just throw the broccoli in with the chicken and rice?
- Broccoli cooks very quickly in a pressure cooker. It will be super mushy if you add it in the beginning.
- Frozen broccoli, ran under hot water, works the best in this recipe. Add it at the end and close the lid. It will heat through.
- If you are using fresh broccoli, you will want to microwave it a few minutes with some water before adding it at the end. It won’t cook much from just the residual heat.
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Pin This Instant Pot Chicken Broccoli Rice Casserole Recipe
If you make this tasty pressure cooker chicken broccoli rice casserole, please leave a comment and a star rating below. I’d really like to know how you liked this recipe!
Instant Pot Chicken Broccoli Rice Casserole
Ingredients
- 1 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 med Onion, chopped
- 1 ½ lbs Chicken Breast, cubed
- 1 ¼ tsp Kosher Salt (or 3/4 tsp table salt)
- ½ tsp Pepper
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Thyme Leaves (dried, not ground)
- 3 cloves Garlic, finely minced
- 1 ½ cups Long Grain White Rice, well rinsed
- 2 ½ cups Chicken Broth, low sodium
- 2 ½ cups Shredded Cheddar Cheese, (I like sharp)
- 2 lbs Frozen Broccoli Florets
Instructions
- Turn on the Sauté setting. When it is hot, add the olive oil and butter.
- Add the onion and cook for about 3 minutes, stirring occasionally, until starting to turn translucent.
- Add the chicken. Sprinkle the salt, pepper, garlic powder, onion powder, and thyme over it. Stir. Cook, stirring occasionally, until just the outside of the chicken turns white.
- Add the garlic and stir.
- Add the rice and the broth. Do not stir. Gently press the rice and chicken into the broth, then put the lid on the pressure cooker and set the steam release knob to the Sealing position.
- Turn off the Sauté setting.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
- While the chicken and rice is cooking, run the frozen broccoli florets under hot water and drain. Set aside. If you are using fresh broccoli, you may need to microwave it with a little water for a few minutes to soften it, as it won't cook in the pot with the residual heat. If the florets are large, cut them in half.
- When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
- When the pin in the lid drops back down, open the lid.
- Stir in the cheese.
- Add the broccoli florets, stir, and close the lid so it cooks in the residual heat of the rice/chicken.
- Take the lid off and stir. Serve immediately. Makes good leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE pressure cooker Chicken Broccoli Rice Casserole recipe and more
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I made it just as you did and it turned out great! Very flavorful. My 7 and 3 year old loved it and of course my husband. Thank you for this. It will be made many more times in our house.
That’s great! I’m happy you all enjoyed it!
I have to give it 5 because I didn’t follow the recipe exactly and u firmly believe if you are the one who screws something up because you don’t follow the recipe then it’s your fault. Anyway i added half a carton of mushrooms, skipped the cheese, and only use one cup of rice. Also- I didn’t have chicken stock so I used beef. It’s good. Oh and I threw a bay leaf in there. Aside from wishing I ate cheese and had chicken broth opposed to beef, I’d say this is a wonderful and easy dish. I’m making it for my lunches for the week and it’s going to be perfect. I absolutely will make this again
This was very easy to put together and very delicious! Thank you!!
This was outstanding! We thought it tasted so good without the cheese that we left it out completely and absolutely loved it! Will definitely be adding this to my list of go to dinners, thank you!!!
This was an absolute hit in our house. Followed as written and everyone loved it. Adding it to our rotation.
That’s great! Thanks for letting me know.
I definitely will be making this recipe. I have a question: may I substitute the cheddar cheese for cream cheese? Thanks so much for sharing this lovely recipe and for your assistance!
RoC
I don’t see why not! It sounds very yummy and will make it creamier!
Delicious. I modified by using salted butter and unsalted broth. Can’t wait to make again.