Cheesy Instant Pot Chicken, Broccoli, and Rice
Instant Pot cheesy chicken, broccoli, and rice casserole is a one-pot wonder comfort food that’s quick and easy to make.
It’s so simple to make this Instant Pot chicken, broccoli, and rice for a hearty, classic dinner your family is sure to love.
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If you’ve ever been to a church potluck in the South, you know that alongside fried chicken, macaroni and cheese, and green beans, you’ll also find casseroles a-plenty.
And they’re all SO good!
Cheesy chicken and rice casseroles are always some of my favorite dishes at the church potlucks.
And while those dishes have typically been baked in the oven, I’ve learned how to shorten the process by making them with my Instant Pot!
If you ask me, the best Instant Pot chicken and rice recipes are the ones that are easy to make but still feel comforting–like the kind of food you’d take to a sick friend or someone who just had a baby.
Because my creamy Instant Pot chicken and rice recipe is such a crowd-pleaser, I wanted to create another version that included broccoli.
That’s how this Instant Pot cheesy chicken, broccoli, and rice was born! And boy, am I glad it was–it’s one of my favorite Instant Pot chicken dinners!
But don’t worry, if you don’t have an Instant Pot, you can make my one-pot cheesy chicken broccoli and rice casserole that’s baked in the oven instead.
Instant Pot Chicken Broccoli Rice with Cream of Chicken Soup
I love that the chicken, rice, and broccoli all cook together at the same time in the Instant Pot, so you can throw everything in and start cooking. One-pot meals are such a game-changer!
Cream of chicken soup creates a flavorful and creamy sauce that really boosts the comfort factor.
Plus, this casserole is one of those easy dinners you can whip up even when the laundry mountain seems insurmountable, the kids are fighting, and your to-do list keeps growing.
It’s simple to cook white rice in the Instant Pot, and adding in more flavorful goodies gives you an easy yet delicious meal!
More Delicious Instant Pot Chicken Recipes:
- The Best Pressure Cooker (Instant Pot) Chicken and Dumplings
- Easy Instant Pot Chicken and Stuffing
- Instant Pot French Onion Chicken and Rice
- Instant Pot Rice-a-Roni with Chicken
- Instant Pot Chicken and Wild Rice Casserole
- Instant Pot Chicken Pot Pie
- Instant Pot Sesame Chicken and Rice
- Instant Pot Bacon Chicken Ranch Gnocchi
- Cheesy Instant Pot Chicken Enchilada Pasta
- Mexican Chicken Stuffed Peppers in the Instant Pot
- Instant Pot Spanish Chicken and Rice
How to Make Chicken Broccoli Casserole in the Instant Pot
It’s really easy to make this simple meal.
Ingredients You’ll Need
- Boneless, skinless chicken tenders or chicken breasts
- Plain uncooked long-grain white rice
- Chicken broth
- Garlic powder
- Onion powder
- Black pepper
- Ground nutmeg
- Frozen broccoli florets
- Homemade cream of chicken soup (or canned condensed soup)
- Shredded cheddar cheese, divided
How to Make it:
Find the full printable recipe available below
Combine ingredients. Place chicken breast tenders or pieces in the bottom of the insert pot of the Instant Pot.
Cover the chicken with the white rice. Add chicken broth, garlic powder, onion powder, black pepper, and nutmeg.
On the very top, add the frozen broccoli, but don’t stir. You just want it sitting on top!
Pressure cook. Cook for 3 minutes at high pressure, followed by a natural pressure release.
Once the pressure has released and the valve drops, carefully open the lid.
Remove the chicken to a cutting board, shred it, and add it back to the rice, along with the homemade cream of chicken soup.
Add 1 cup of shredded cheddar cheese into the rice. Stir to combine.
Add cheese on top. Sprinkle the remaining 1 cup of shredded cheese over the top of the rice mixture.
At this point, you have a couple of options for melting the cheese on top.
If you have a Mealthy CrispLid or a Ninja Foodi air fryer lid for your pressure cooker, you can use that to melt and brown the cheese.
If not, you can just close the Instant Pot lid and let the residual heat melt the cheese!
I have a Mealthy CrispLid and I love using it for stuff like this, but it’s definitely not a necessity.
Then, Voila! You have simply delicious Instant Pot cheesy chicken, broccoli, and rice casserole to enjoy!
Notes and Adaptations
- I love to use homemade cream of chicken soup because it’s so easy to make and really adds great flavor. I also have a recipe for a gluten-free cream of chicken soup if you need it. However, you can also use a can of condensed cream of chicken soup mixed with one can of water.
- The broccoli will get quite soft with this method, which means it breaks apart when you stir in the cream of chicken soup and cheese. That doesn’t bother me, but if you want larger and less tender pieces of broccoli, I’d recommend steaming the broccoli separately while the rice and chicken cook, then adding the cooked broccoli after you stir in the soup and cheese.
- I use plain, long-grain rice (not Jasmine or Basmati or other white rice varieties) because its cook time easily matches that of the chicken pieces. I would not recommend using brown rice, since it requires a longer cook time.
- I used medium cheddar cheese, but you could use sharp or mild if you’d like.
Recommended Equipment:
- Instant Pot or other electric pressure cooker
- Mealthy CrispLid (optional) for browning the cheese on top
Instant Pot Cheesy Chicken, Broccoli, and Rice
Ingredients
- 6 boneless skinless chicken tenders or 2 chicken breasts cut into 3 pieces each (you want about a pound of chicken)
- 2 cups plain long-grain white rice uncooked
- 2 1/2 cups chicken broth
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 12- oz frozen broccoli florets
- 2 cups homemade cream of chicken soup
- 2 cups shredded cheddar cheese divided
Instructions
- Place chicken breast tenders or pieces in the bottom of the insert pot of the Instant Pot. Add rice on top of the chicken.
- Add chicken broth, followed by garlic powder, onion powder, black pepper, and nutmeg.
- On the very top, add the frozen broccoli. Do not stir.
- Close the lid and set the vent to the sealed position. Select a 3 minute cook time at high pressure.
- When the cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve drops, carefully open the lid.
- Remove the chicken to a cutting board and stir the homemade cream of chicken soup and 1 cup of shredded cheddar cheese into the rice. Stir to combine.
- Shred or chop the chicken and return to the rice mixture, stirring gently to combine.
- Sprinkle remaining 1 cup of shredded cheese over the top of the rice mixture. You can either close the Instant Pot lid and let the residual heat melt the cheese, or you can use a Mealthy CrispLid (or the air fryer lid of a Ninja Foodi or Instant Pot DuoCrisp Lid) to melt and brown the cheese.
Notes
Equipment
Nutrition
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Can I use boneless/skinless thighs? Do I need to shred the chicken before serving?
Hi Mary! Boneless skinless thighs should work well, you may just need to cut them into slightly smaller pieces, since they tend to be thicker (or try increasing the cook time to 4 minutes). I do shred or chop up the chicken before serving, but you can certainly serve larger chunks if you prefer. Enjoy! 🙂