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Instant Pot Chicken Broccoli and Rice Casserole is what happens when comfort food grows up and ditches the can of soup. You get juicy chicken, tender rice, crisp-tender broccoli, and a creamy cheddar sauce, all in one pot, and all from scratch. It’s fast, cozy, and way better than whatever’s in your freezer.
If you love this recipe, you will love our broccoli casserole with cream cheese or my turkey tetrazzini.
Here is Why This Instant Pot Chicken and Rice Recipe Works
Everything cooks in one pot: No juggling pans or baking dishes. The Instant Pot handles the heavy lifting, and your sink stays (relatively) clean.
Real cheese sauce: It’s homemade, creamy, and actually clings to the rice like it’s supposed to.
Broccoli that doesn’t turn to mush: Added at the end so it stays green, tender, and recognizable as a vegetable. Kind of like in this simple steamed broccoli but cozier.
Weeknight speed, weekend payoff: It comes together fast, but tastes like you planned ahead. (You didn’t. And that’s fine.)
Recipe Tips
Deglaze the pot: After sautéing the chicken, scrape up those browned bits with broth to avoid triggering the burn notice.
Cut the chicken evenly: Uniform pieces cook more evenly.
Whisk the sauce slowly: Add the milk gradually and whisk constantly to avoid lumps and get that silky smooth texture, like the one in my Chicken in Mushroom Cream Sauce
Use fresh broccoli when possible: It holds its texture better and doesn’t water down the casserole. If you’re using frozen, thaw and drain it first.
Let it sit with the lid on: That final 10-minute rest lets the cheese melt and the broccoli steam.
Storing Leftovers
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze portions in individual containers for up to 2 months. Let cool completely before freezing.
- Reheat: Warm in the microwave or on the stovetop with a splash of broth or milk to loosen it up.
Instant Pot Chicken and Rice with Broccoli
This Instant Pot Chicken Broccoli and Rice Casserole isn’t just convenient, it’s actually craveable. With real ingredients, no shortcuts, and just one pot to clean, it’s the kind of weeknight dinner you’ll come back to again and again. Bonus points for the cheesy broccoli goodness.
If creamy, cheesy casseroles are your thing (same), this one’s a keeper. And when you’re ready to switch it up, my Gluten-Free Chicken Enchilada Casserole brings the same comfort with a spicy twist.
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Instant Pot Chicken Broccoli and Rice Casserole
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 tablespoon olive oil
- 1 onion
- 2 garlic cloves, or 1 teaspoon garlic powder
- 2 boneless skinless chicken breasts, sliced or cubed
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups chicken broth
- 1 ½ cups white rice, uncooked
After the rice and chicken finish cooking:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 ½ cups milk
- 3 to 4 cups broccoli florets
- 2 cups shredded cheddar cheese
Instructions
- Press the saute function and add the olive oil. When the oil is hot, add the onion and saute until it is soft. Add the garlic and stir until fragrant, about 30 seconds.
- Add the chicken oregano, salt, and pepper. Cook until it starts to turn white. Turn off the saute function.
- Add the broth then scrape the bottom of the pot to loosen any cooked-on bits (this will prevent the burn notice).
- Add the rice and push it down into the liquid. Place the lid on the Instant Pot and make sure the pressure valve is in the sealed position.
- Set the function to high pressure for 4 minutes.
- When finished cooking, allow the Instant Pot to release pressure naturally for 10 minutes.
- While the rice is cooking, make the sauce. Melt the butter in a saucepan. Whisk in the flour and stir for 2 minutes to cook the flour mixture.
- Slowly whisk in the milk, stirring as you go. Continue to whisk until the mixture is smooth and thick.
- After 10 minutes of natural pressure release, let the rest of the pressure out of the Instant Pot manually.
- Stir in the broccoli, cream sauce and 1-1/2 cups of the cheese. Sprinkle the rest of the cheese on top then immediately replace the lid. Do not turn the Instant Pot on. Just let the casserole sit with the lid closed for 10 minutes. The residual heat will cook the broccoli.
Video
Notes
- Make sure you deglaze the bottom of the pot to avoid the burn message. To deglaze the pot all you do is add the broth to the hot pot and scrape the bottom of the pot to remove any cooked-on bits. Do this to prevent the burn message.
- If you use frozen broccoli make sure you thaw it first and drain the liquid.
- You could also add cooked broccoli at the end instead of raw broccoli. If you add cooked broccoli, you will only need to let the casserole sit for 3 minutes to melt the cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made today for this evening, very delish! As we don’t have this piece of kitchen equipment I improvised. Used my slow cooker. I omitted the onions and added a teaspoon of English mustard to the cheese sauce (we do this in the UK)and also dome double cream with the milk. The whole recipe turned out very well and was like a creamy cheesy risotto and so very easy to make.
Thank you a hit in our house!
That’s great to hear it worked in the slow cooker, thanks for the comment Annie. I’m glad it was a hit.
I am drooling over the first picture…gosh..so cheesy and GOOD!
Thanks Angie. Nothing beats a cheesy dish 😉