Instant Pot Cheesy Chicken and Broccoli Rice: Your Ultimate One-Pot Weeknight Comfort Meal

Transform your busy weeknights with this incredibly easy and delicious Instant Pot Cheesy Chicken and Broccoli Rice recipe! Imagine a classic, comforting casserole but on your table in a fraction of the time, all cooked in a single pot. This isn’t just another dinner; it’s a creamy, savory, and satisfying meal that tastes like you spent hours in the kitchen, without the fuss.

Traditional chicken and rice casseroles often require cooking each component separately before baking, leading to multiple pots, pans, and a lot of cleanup. Not to mention heating up your kitchen with the oven. Our Instant Pot version simplifies the entire process, delivering a hearty meal in approximately 30-35 minutes from start to finish. Say goodbye to piles of dishes and hello to more quality time for yourself and your family!

overhead shot of chicken, broccoli, and rice on white plates topped with chips and cheese

If you’re looking for more quick and comforting gluten-free Instant Pot recipes that satisfy, be sure to explore our Gluten-Free Skillet Chicken and Rice or this flavorful Instant Pot Southwestern Chicken and Rice. And for a truly indulgent side, don’t miss our beloved gluten-free macaroni and cheese!

Enhance your culinary repertoire with homemade staples like gluten-free cream of mushroom soup or gluten-free cream of chicken soup – perfect for building flavor in many dishes, including this one!

Essential Ingredients for Your Instant Pot Cheesy Chicken & Rice

Crafting this delicious Instant Pot Chicken and Broccoli Rice begins with a few simple, wholesome ingredients. The magic happens when they come together under pressure, creating a deeply flavorful and satisfying dish.

labeled ingredients to make Instant Pot cheesy chicken and rice

Chicken Breasts: We recommend using approximately 1 pound of boneless, skinless chicken breasts. Keeping them whole during cooking helps retain their moisture, ensuring they come out tender and juicy. If your chicken breasts are particularly thick, consider slicing them lengthwise to ensure even cooking.
Broccoli: Fresh broccoli florets are key for vibrant color and texture. You can either buy pre-cut florets for convenience or cut your own from a fresh head of broccoli.
Brown Rice: This recipe is specifically developed for brown rice, which requires a longer cooking time compared to white rice. It’s crucial not to substitute white rice, as the cooking times are different and will affect the final texture. We’ve had excellent results with both long-grain brown rice and sprouted brown rice.
Chicken Stock: Using chicken stock instead of water is a simple yet effective way to infuse more flavor into your rice and the entire dish. It creates a richer, more savory base.
Soy Sauce: A touch of soy sauce (or a gluten-free alternative) adds an extra layer of umami and depth to the dish, balancing the other flavors beautifully.
Topping: For that irresistible crunch, we love a topping of crushed tortilla chips mixed with a little melted butter. It mimics the crispy top of a traditional casserole. For a gluten-free option, gluten-free breadcrumbs are an excellent substitute.
Sour Cream & Shredded Cheese: These are the stars that bring the “cheesy” and creamy elements to our dish. Sharp cheddar cheese offers a fantastic flavor profile. We strongly recommend shredding your own cheese from a block for superior melt and taste; pre-shredded varieties often contain anti-caking agents that can give a waxy texture.
Spices: Onion powder, garlic powder, and paprika provide a foundational savory flavor that enhances the chicken and rice without overpowering them.
Hot Sauce (Optional): For those who enjoy a little heat, a dash of hot sauce stirred in at the end can add a delightful kick.

For an even more flavorful broccoli, check out this recipe for The Best Broccoli Seasoning Ever!

Mastering the Art of Cutting Broccoli Florets

While pre-cut broccoli florets offer ultimate convenience, learning to cut your own from a fresh head can save money and ensure maximum freshness. Here’s a simple guide:

Rinse Thoroughly: Begin by rinsing the entire head of broccoli under cool water. Gently shake off any excess moisture.
Remove the Stem: Place the broccoli on a cutting board. Use a sharp knife to carefully cut off the main stem as close to the crown of the florets as possible. You can save the stem for stir-fries or soups if desired!
Separate the Florets: With the remaining, smaller stem facing up, make downward cuts with your knife to separate the larger florets from the central core. Aim for bite-sized pieces for even cooking in the Instant Pot.
Size Consistency: For larger florets, make a partial slice through the stem and then gently pull the florets apart with your fingers. This method helps prevent tiny buds from scattering everywhere and ensures your florets are roughly the same size, which is important for even steaming.

Step-by-Step: Crafting Your Instant Pot Cheesy Chicken and Broccoli Rice

This Instant Pot recipe streamlines the cooking process, ensuring tender chicken, perfectly cooked rice, and crisp-tender broccoli come together effortlessly. The secret lies in carefully layering ingredients and utilizing the Instant Pot’s pressure cooking capabilities.

numbered steps for making Instant Pot chicken casserole

The beauty of this recipe is its simplicity: steam the broccoli, then cook the chicken and rice simultaneously. Finally, mix everything together with creamy cheese and a delightful crunchy topping. It’s a method designed for maximum flavor with minimal effort!

Steam the Broccoli: Begin by placing a steamer basket insert in the bottom of your Instant Pot liner. Add 1 cup of water to the pot and arrange the broccoli florets in the steamer basket. Secure the lid and set the Instant Pot to cook on High Pressure for 0 minutes. Yes, zero minutes! The broccoli will perfectly cook as the Instant Pot comes to pressure. Once the cooking cycle completes, perform an immediate Quick Release (QR). Carefully remove the broccoli and set it aside. Discard the water from the pot liner.
Prepare the Crunchy Topping: While the Instant Pot is working its magic on the chicken and rice, take a few moments to prepare your crunchy topping. Crush your tortilla chips and mix them with a tablespoon or so of melted butter. Set this mixture aside for later.
Cook Chicken and Rice: Add the brown rice, chicken stock, soy sauce, onion powder, garlic powder, paprika, and salt to the Instant Pot. Give it a quick stir to combine the liquids and spices with the rice. Gently place the whole chicken breasts on top of the rice mixture, ensuring they are partially submerged. This layering technique is crucial for optimal cooking.
Pressure Cook: Secure the lid on your Instant Pot, making sure the sealing valve is set to the ‘Sealing’ position. Cook on High Pressure for 22 minutes. This longer cooking time is essential to ensure the brown rice is perfectly tender.
Natural Release & Quick Release: Once the cooking time is up, allow for a 10-minute Natural Pressure Release (NPR). This means you do nothing and let the pressure come down on its own for 10 minutes. After 10 minutes, carefully perform a Quick Release (QR) to vent any remaining pressure.
Shred Chicken & Flavor Rice: Carefully transfer the cooked chicken breasts to a plate. Using two forks, shred the chicken into bite-sized pieces. Back in the Instant Pot, fluff the rice with a fork. Stir in the sour cream, shredded cheddar cheese, and hot sauce (if using) until everything is well combined and the cheese is melted and creamy.
Combine & Serve: Gently fold the steamed broccoli and shredded chicken back into the cheesy rice mixture. Stir everything together until evenly distributed. Spoon generous portions into bowls and top with your prepared crunchy tortilla chip topping. Enjoy your quick, comforting, and incredibly flavorful meal!

Instant Pot Chicken Broccoli and Rice in white bowls on a counter

Expert Tips for the Perfect Instant Pot Chicken Broccoli Rice

Achieving a consistently delicious result with your Instant Pot Cheesy Chicken and Broccoli Rice is easy with these helpful tips:

Keep Chicken Breasts Whole: For the most tender and juicy chicken, it’s best to leave the chicken breasts whole during the pressure cooking process. This prevents them from drying out. However, if you have exceptionally thick chicken breasts (over 1 inch at their thickest point), you may want to slice them horizontally to ensure they cook through completely.
Using Frozen Chicken: This recipe is surprisingly forgiving with frozen chicken! Since brown rice requires a longer cook time, using fresh or frozen chicken breasts (up to 1 pound) will work just fine with the same cooking duration. Expect the Instant Pot to take a few extra minutes to come to pressure with frozen chicken, but the end result will still be great. Do not exceed 1 pound of frozen chicken for best results.
Shred Your Own Cheese: For the absolute best flavor and melt, always buy a block of sharp cheddar cheese and shred it yourself. Pre-shredded cheeses often contain anti-caking agents that can give a slightly waxy or gritty texture when melted, which detracts from the creamy consistency we’re aiming for.
Gluten-Free Adaptation: To ensure this recipe is entirely gluten-free, simply substitute the regular soy sauce with either coconut aminos or a certified gluten-free tamari. Both alternatives provide that essential umami flavor without any gluten.
Perfectly Cooked Broccoli: The 0-minute steam time for broccoli is intentional. It allows the broccoli to become perfectly tender-crisp as the Instant Pot pressurizes, preventing it from turning mushy when later combined with the hot rice.
Enhance Flavor: For an extra boost of freshness, consider stirring in a handful of chopped fresh parsley or chives just before serving. A squeeze of lemon juice can also brighten up the flavors.

close up of cheesy chicken and rice with broccoli in a white bowl

Frequently Asked Questions (FAQ)

We’ve gathered some common questions to help you make this Instant Pot Chicken Broccoli Rice a regular in your meal rotation.

Can I use white rice instead of brown rice?
No, it is highly recommended to stick with brown rice for this recipe. White rice has a significantly shorter cooking time than brown rice, and substituting it would result in overcooked, mushy white rice while the chicken might not be fully cooked or will be dry.
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used. They tend to be more forgiving and stay moist. The cooking time should remain largely the same, but always ensure chicken reaches an internal temperature of 165°F (74°C).
How can I make this dish dairy-free?
To make this recipe dairy-free, omit the sour cream and cheddar cheese. You can substitute the cheese with nutritional yeast for a cheesy flavor. For creaminess, a dairy-free plain yogurt or cream cheese alternative could work, but test in small quantities first.
Can I add other vegetables?
Absolutely! Feel free to experiment with other quick-cooking vegetables like diced bell peppers (add with rice) or frozen peas/corn (stir in at the end with broccoli). Keep in mind that different vegetables have different cooking times, so add them strategically.
How do I store leftovers?
Store any leftover Instant Pot Chicken Broccoli Rice in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this dish?
Yes, this dish freezes quite well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions and Variations

This Instant Pot Cheesy Chicken and Broccoli Rice is a complete meal on its own, but you can elevate it with these serving suggestions and variations:

Side Salad: A fresh, crisp green salad with a light vinaigrette makes a perfect counterpoint to the rich and creamy rice dish.
Crusty Bread: Serve with a side of warm, crusty gluten-free bread to soak up any extra delicious sauce.
Spice it Up: Add a pinch of red pepper flakes with the other spices, or stir in a bit of sriracha along with the hot sauce for an extra fiery kick.
Herbaceous Freshness: Garnish with freshly chopped cilantro, parsley, or chives just before serving for an aromatic finish.
Different Cheeses: While sharp cheddar is fantastic, feel free to experiment with other cheeses like Monterey Jack, a Mexican blend, or even a smoked gouda for a different flavor profile.
Add-ins: Consider adding some diced bell peppers or corn kernels to the Instant Pot along with the rice for added color and flavor.

Storage and Reheating Instructions

Enjoying your delicious Instant Pot Cheesy Chicken and Broccoli Rice beyond the first meal is easy with proper storage and reheating techniques.

Refrigeration: Allow any leftovers to cool to room temperature within two hours of cooking. Transfer the cooled dish to an airtight container and store it in the refrigerator for up to 3 to 4 days.
Freezing: This dish is freezer-friendly! Once completely cooled, portion the chicken and rice into individual freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can be stored in the freezer for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating (Microwave): For individual servings, transfer to a microwave-safe dish. Add a splash of chicken broth or water (about 1-2 tablespoons per serving) to help keep the rice moist. Heat on high for 1-2 minutes, stirring halfway through, until heated through.
Reheating (Stovetop): For larger quantities, transfer the leftovers to a pot or skillet over medium-low heat. Add a few tablespoons of chicken broth or water to prevent sticking and drying. Cover and heat, stirring occasionally, until warmed through.

I truly hope this Instant Pot Cheesy Chicken and Broccoli Rice becomes a beloved recipe in your home as it is in ours! If you try this recipe, please leave me a comment and a star-rating below. Your feedback is invaluable, and I’d love to hear from you!

chicken and rice on white plate topped with shredded cheese

5 from 18 votes

Instant Pot Chicken Broccoli Rice

Author

Erin Collins

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Servings

6
servings

This Instant Pot chicken broccoli rice dish tastes just like the casserole. Make this gluten-free dinner recipe tonight for a comfort food meal in just half the time!

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Ingredients

▢

1
lb
broccoli
cut into small florets
▢

1 1/2
cups
brown rice
I like using this Sprouted Brown Rice best
▢

1/2
teaspoon
onion powder
▢

1/2
teaspoon
garlic powder
▢

1/4
teaspoon
paprika
▢

1/2
teaspoon
salt
▢

1
teaspoon
soy sauce
▢

2
cups
chicken stock
▢

1
lb
chicken breast
about 2 small chicken breasts
▢

1
tablespoon
sour cream
▢

1
cup
sharp cheddar cheese
▢

1
teaspoon
hot sauce
optional

Topping:

▢

crushed tortilla chips + melted butter

Instructions

Place a steamer basket in the bottom of the instant pot. (This also works with no steamer basket.) Add 1 cup of water and place the broccoli florets in the steamer basket. Secure the lid and cook on high pressure for 0 minutes (select Manual or High pressure and then dial down to 0; the IP will start on it’s own and the broccoli will cook perfectly as it pressurizes). Immediately release the pressure and set the broccoli aside. Pour out the remaining water.
Place the brown rice, onion powder, garlic powder, paprika, salt, soy sauce and chicken stock in the instant pot. Stir to combine.
Nestle the chicken breasts (leave them whole so they won’t get dry during cooking) down in the rice/liquid mixture.
Secure the lid and cook on high pressure for 22 minutes (make sure the valve is set to sealing then select Manual and then dial up to 22).
Meanwhile crushed the tortilla chips and mix with a tablespoon or so of melted butter for the topping.
Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the sour cream, cheddar cheese and hot sauce. Gently stir in the chicken and broccoli.
Serve topped with the crushed tortilla chips. Enjoy!

Notes

I’ve tried this recipe with long grain brown rice and it works great, but I really love/prefer using my favorite Sprouted Brown Rice in this recipe. (Not sponsored, I just love this rice!) The broccoli cooks perfectly using this steamer basket.

WITH FROZEN CHICKEN: This works great with frozen chicken. Just keep the cook time the same. The long cook time is to ensure the rice cooks through so frozen or fresh chicken will work. It may take a few extra minutes for the pressure to come up, but the recipe will turn out great. Do not use more than 1lb of frozen chicken.

Gluten-Free – To make this recipe gluten-free, substitute the soy sauce for coconut aminos or gluten-free certified tamari.

Nutrition

This post was originally published on January 24, 2018. It was updated with comprehensive instructions and tips on June 30, 2020, and further expanded for SEO and clarity in [Current Date].