Pressure Cooker Creamy Chicken and Broccoli over Rice

Creamy chicken and broccoli has chunky, bite-size pieces of chicken and broccoli in a creamy cheese sauce, served over fluffy white rice. It’s a family favorite pressure cooker chicken recipe. Can be an Instant Pot recipe, too!

Creamy Chicken and Broccoli over Rice Recipe from Pressure Cooking Today

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.

Creamy Chicken and Broccoli over Rice from Pressure Cooking Today - Ready in less than 30 minutes.

Making Creamy Chicken and Broccoli over Rice in an Instant Pot

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Creamy Chicken and Broccoli over Rice!

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 the creamy chicken and broccoli 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.

I hope you enjoy the creamy chicken and broccoli recipe as much as we do!

Yield: 4 - 6 servings

Creamy Chicken and Broccoli over Rice

Creamy Chicken and Broccoli over Rice


  • 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


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 3 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.


Note: You can cook rice at the same time you cook the chicken. Here’s how I to do it. Use a 7×3 inch round cake pan or similar dish, and add rice ingredients – stir to combine. Skip sautéing the chicken in the first step and just sauté the onion then add the raw diced chicken with the ingredients in step two. Place a rack on top of the chicken in the pressure cooking pot, and place the cake pan on top of the rack. Use this rice recipe and be sure and do a 10 minute natural release.