This Instant Pot Chicken and Broccoli Casserole is a creamy, cheesy, and satisfying one-pot meal perfect for busy nights. With tender chicken, fresh broccoli, rice and a rich sauce, this family-friendly dish comes together in minutes—no oven required!
What you'll need
Below is a look at the key ingredients with notes. You can find the ingredient amounts and step by step directions in the printable recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️
- Boneless skinless chicken: white or dark meat can be used.
- Seasonings: Lawry's Seasoned Salt, salt and pepper to taste.
- Aromatics: onion and garlic.
- Broth: chicken, or vegetable broth.
- Rice: uncooked long grain white rice or Jasmine rice, rinsed well. Brown rice could be used but you will need to make an adjustment to the amount of broth used. Brown rice needs more liquid to cook than white rice.
- sour cream or creme fraiche for a creamy sauce.
- Cheese: Any type of cheddar cheese you like. I usually use shredded sharp, medium or mild cheddar cheese.
- Fresh broccoli: cut into bitesize pieces and blanched. See notes for more info.
👇See the step by step directions below!
Recipe Prep
- Cut the chicken into bite-size pieces and season with the Lawry's Seasoned salt.
- Cut the fresh broccoli into bite-size florets, and blanch for 2 minutes in a pot of salted water.
Step by Step Directions
Follow the easy step by step instructions below to make Chicken Broccoli Casserole:
Step 1: Place the seasoned chicken pieces, diced onion, minced garlic, salt, ground pepper and pour the chicken broth into the instant pot. Sprinkle the uncooked but rinsed rice over the top of all of the other ingredients.
Step 2: Twist the lid on and push the pressure valve to the sealing position.
Step 3: Press the manual button and set the timer for 4 minutes. Once the pressure cooking has ended do a quick release of the steam. Carefully remove the lid when the pin drops.
Step 4: Stir the ingredients to break up the lumps.
Step 5: Add the broccoli, sour cream and ½ cup of the shredded cheese. Using a wooden spoon mix the ingredients to combine.
Step 6: Sprinkle the remaining 1 ½ cup of cheddar cheese over the top and twist the lid back on for 5 or 10 minutes to allow the heat of the pot to cook the broccoli and melt the cheese.
Step 6: Once the cheese has melted and the broccoli is tender remove the insert pot from the appliance base so the rice does not over cook before serving.
Serving Suggestions
- This cheesy casserole is delicious served with warm biscuits or bread.
- A chefs salad is a refreshing side dish that pairs well with this cheesy casserole.
- In the summer make a picture of Strawberry Lemonade or Sweet Iced Tea.
- Homemade Key Lime Pie or Blueberry Cheesecake Ice Cream is a refreshing dessert option.
📌Pro pressure cooking tips
- Fresh Broccoli: The trick to cooking perfectly tender but not over cooked broccoli for this recipe is to use fresh uncooked broccoli that has been blanched for just a couple of minutes before adding it to the pot at the end of the cooking time. This will only work with fresh broccoli.
Final thoughts
This Instant Pot Cheesy Chicken & Broccoli Rice is a quick meal the family will love! With tender chicken, creamy cheddar, and perfectly cooked broccoli, it’s an easy one-pot dinner that’s perfect for busy nights.
⭐Leave a Star Rating
Have you tried the recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Instant Pot Chicken and Broccoli Casserole
Ingredients
- 1 ½ lbs. boneless skinless chicken (cut into bite size pieces)
- 1 tablespoon Lawry's Seasoned salt
- ½ cup diced onion
- 2 tablespoons minced garlic
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken broth
- 2 cups long grain white rice or Jasmine rice (rinsed under cold water until the water runs clear)
- ½ cup sour cream or creme fraiche
- 2 cups shredded cheddar cheese
- 4 cups fresh broccoli (cut into bite size florets, blanched 2 minutes and cooled see notes.)
Instructions
Prep Steps
- Cut chicken into bite-sized pieces and season with Lawry's Seasoned Salt.
- Cut fresh broccoli into florets and blanch in salted boiling water for 2 minutes. Drain and set aside.
Pressure Cooking
- Add seasoned chicken, onion, garlic, salt, pepper, and chicken broth to the Instant Pot. Sprinkle rinsed rice over the top (do not stir).
- Secure the lid, set the valve to sealing, and pressure cook on Manual for 4 minutes. Perform a quick release when done.
- Stir in broccoli, sour cream, and ½ cup of shredded cheese until combined.
- Top with remaining cheese, cover, and let sit for 5-10 minutes until the broccoli is tender and the cheese melts.
- Remove the inner pot to prevent overcooking. Enjoy your creamy, cheesy chicken and rice!
Joanne
This looks delicious!