Instant Pot Chicken Broccoli and Rice Casserole is an easy, cheesy, and creamy one-pot meal that’s ready to eat in about 15 minutes. Filled with tender white rice, bite-sized chicken, and crunchy broccoli, it’s a well-rounded weeknight meal.
Hey everyone, Jenn here! This chicken and rice casserole is one of my kids’ favorite pressure cooker meals. They love the combination of creamy rice, melted cheddar, and perfectly steamed broccoli. It’s a regular menu item at my house, especially because it’s so easy to make on busy nights.
A bonus is that this cheesy casserole also makes tasty leftovers, so go ahead and double the recipe, and you’ll have a satisfying lunch to enjoy the next day.
Update: Things certainly have changed in the pressure cooking world since we first posted this recipe in 2013! I’ve updated the recipe so that it works even in the newest pressure cooker models, including the Instant Pot Evo.
How to Make Cheesy Chicken and Broccoli Casserole in an Instant Pot / Pressure Cooker
Did I mention how easy this one-pot meal is?
You’ll start by browning the cubed chicken and diced onions using the Sauté function on your pressure cooker. Then deglaze the pot with chicken broth, add the white rice and seasonings, seal up the lid, and cook at High Pressure for just 3 minutes.
Once you release the pressure, thicken the rice into a smooth, creamy sauce with a quick slurry of cornstarch and water.
💡 Tip: If you find that your rice is still a little watery, you can simmer for a couple more minutes or add a bit more cornstarch.
Finally, add the broccoli and steam until just crisp-tender.
Can I Make Chicken and Rice Casserole with Frozen Broccoli?
Yes! This Instant Pot / Pressure Cooker recipe works with fresh or frozen broccoli.
🥦 To use frozen broccoli: Allow the pressure to release as described in the recipe. Turn off the pressure cooker and carefully remove the lid. Then stir in the frozen broccoli and place the lid back on the pressure cooker (keep the pot turned off).
The residual heat inside the pressure cooking pot will cook your broccoli in just a few minutes.
Ingredient Substitutions and Swaps
This Creamy Chicken and Rice Casserole is very versatile. You can really use whatever vegetables you have on hand.
If you don’t have broccoli, frozen peas, cauliflower, or other veggies will work just the same.
Can I Make Instant Pot Chicken Broccoli and Rice Casserole Ahead of Time?
This is a great make-ahead meal!
When making ahead, I keep the broccoli separate from the cheesy rice casserole.
That way, when I reheat and serve, I can quickly steam a fresh batch of broccoli to stir into the casserole.
More Easy One-Pot Meals to Make in an Instant Pot / Pressure Cooker
Wanting more one-pot dinner recipes made in the Instant Pot / electric pressure cooker? Try one of these:
- Instant Pot / Pressure Cooker Honey Sesame Chicken is one of our most popular Instant Pot chicken recipes, with bite-sized chicken pieces bathed in a sticky-sweet sesame sauce.
- Instant Pot / Pressure Cooker Shrimp Diavolo with Penne is a quick no-thaw weeknight recipe for al dente penne in a flavor-packed tomato sauce with tender shrimp.
- Mexican Rice Casserole from Two Peas and Their Pod is a quick and easy vegetarian one-pot dinner featuring black beans, sweet corn, and a rich tomato sauce.
- Instant Pot / Pressure Cooker Rosemary Cashew Chicken is just as creamy and cheesy as this chicken and broccoli casserole, with savory rosemary and crunchy cashews for garnish.
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breasts, cubed (about 2 large breasts)
- 1 onion, diced
- 1 cup white rice
- 2 cups reduced-sodium chicken broth
- 1 teaspoon salt*
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 2 cups small broccoli florets
- Select Sauté to preheat the pressure cooking pot. When hot, add oil, cubed chicken, and onion. Sauté, stirring frequently, until onion is translucent, about 3 minutes.
- Add chicken broth and stir to scrape the brown bits from the bottom of the pan. Add salt, pepper, and garlic powder and stir to combine. Add the rice and stir to ensure it’s distributed evenly. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk together the cornstarch and milk. Select Sauté and add the milk mixture and broccoli. Stir and simmer until thickened, about 1 to 2 minutes. Turn off the pressure cooker.
- Add the cheddar cheese a handful at a time, stirring between additions until well combined and melted. Place the lid back on the pressure cooker for 3 to 5 minutes, until the broccoli reaches desired tenderness.
*Omit the salt if using regular chicken broth.
Notes: adapted from Aimee at Barnes and Noodles.
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Amount Per Serving: Calories: 340Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 811mgCarbohydrates: 16gFiber: 2gSugar: 2gProtein: 34g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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