Pressure Cooker Creamy Chicken and Broccoli over Rice
Chunky bite-size pieces of chicken and broccoli in a creamy cheese sauce served over fluffy white rice.
Recently, Alyssa, The Recipe Critic, shared a link to her popular Slow Cooker Creamy Chicken and Broccoli recipe on Facebook. When I checked out the recipe I knew it would make a wonderful, quick, inexpensive, easy-to-make pressure cooker meal too.
I used light (neufchatel) cream cheese to save a few calories, but feel free to use the full fat cream cheese if you prefer. I served it with leftover Saffron Rice Pilaf that I had made the day before, but normally I would have served it with Three-Minute Pressure Cooker White Rice.
My family really liked this meal. I liked it too, and I really liked that it was on the table in less than 30 minutes.
Creamy Chicken and Broccoli over Rice
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 large boneless, skinless chicken breasts
- 1/2 cup chopped onion
- 1 14 oz. can chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- 1 tablespoon dried parsley
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 oz. light cream cheese, cut into cubes
- 1 cup shredded cheddar cheese
- 3 cups chopped broccoli, lightly steamed
Directions:
Salt and pepper chicken breasts. Add oil and butter to pressure cooking pot, select Browning. When butter is melted, brown the chicken breasts. Remove to a plate.
Add the onion to the pressure cooking pot, and cook, stirring occasionally until the onion is tender, about 5 minutes. Stir in chicken broth, salt, pepper, red pepper flakes, and parsley. Add browned chicken breasts.
Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a quick pressure release. Remove chicken to a cutting board and cut in to bite pieces.
In a small bowl, dissolve cornstarch in 2 tablespoons water. Select Simmer and add cornstarch mixture to the pot stirring constantly. Add cubed cream cheese and shredded cheese. Stir until cheese is melted.
Add diced chicken and steamed broccoli. Simmer for 5 minutes until broccoli and chicken are heated through.
Serve over white rice and garnish with additional shredded cheese if desired.
This was yummy, however, I would add more of everything (onion, chicken) especially broth so that the sauce goes farther. I used the sauté setting for browning and used manual low for simmer. I also cut up my chicken before browning it and added the salt and pepper at that point because I messed up. It was fine though! I didn’t cut the broccoli up enough. I was worried it would get too soft too fast. Overall, I’ll try it again with some revisions. 🙂
I have an Instant Pot: browning would be Saute, but which button would you use for Simmer?