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china plate of chicken, broccoli, and rice that was cooked in the Instant Pot

Instant Pot Cheesy Chicken, Broccoli, and Rice

Chrysti Benner
Cheesy chicken, rice, and broccoli cook together in the Instant Pot, creating a comfort food casserole you'll love!
4.62 from 18 votes
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Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 25 minutes
Total Time 33 minutes
Course Pressure Cooker {Instant Pot}
Cuisine American
Servings 8 Servings
Calories 500 kcal

Equipment

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

  • 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!

    • Nutrition

    Serving: 1gCalories: 500kcalCarbohydrates: 21gProtein: 51gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 155mgSodium: 1039mgFiber: 2gSugar: 1g
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