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Cheese stretching from a spoon of chicken broccoli and rice casserole.

Instant Pot Chicken Broccoli and Rice Casserole

This Instant Pot chicken broccoli rice casserole is cheesy, creamy, comfort food. It comes together in a flash and it is made completely from scratch.
4.91 from 10 votes
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Prep Time: 8 minutes
Cook Time: 4 minutes
Additional Time: 10 minutes
Total Time: 22 minutes
Servings: 5 to 6 servings
Calories: 557kcal
Author: Dahn Boquist

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 pepper
  • 2 cups chicken broth
  • 1-½ cups white rice uncooked

After the rice and chicken finish cooking:

  • 3 tablespoons butter
  • 3 tablespoons 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 remove 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.

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.

Video

Nutrition

Serving: 1 | Calories: 557kcal | Carbohydrates: 48g | Protein: 34g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1065mg | Fiber: 11g | Sugar: 6g