Instant Pot Broccoli Cheese Chicken And Rice Casserole is the answer when you crave cozy comfort with minimal fuss. Tender chicken, creamy cheddar, fluffy rice, and bursts of broccoli come together in one magical pot for a meal that’s as easy as it is irresistible. If your dinner rotation needs something new, this cheesy classic is sure to be a family favorite!
Why You’ll Love This Recipe
- One-Pot Simplicity: Everything cooks right inside your Instant Pot, which means ultra-easy prep and virtually no dishes to wash.
- Creamy Cheesy Goodness: Cheddar cheese melts luxuriously through every bite, making this casserole irresistibly rich and comforting.
- Family-Approved Flavor: Even picky eaters adore the savory ranch-seasoned chicken and pops of tender broccoli hiding in creamy rice.
- Great for Make-Ahead & Leftovers: The leftovers taste just as good the next day, making this a weeknight hero you’ll turn to again and again.
Ingredients You’ll Need
The magic of Instant Pot Broccoli Cheese Chicken And Rice Casserole comes from everyday ingredients you might already have in your kitchen! Each one brings crucial flavor, texture, or color to make this casserole truly shine—don’t skip a thing!
- Boneless, Skinless Chicken Breast: Use fresh or thawed chicken and cut it into cubes for juicy, tender chicken in every forkful. Chicken thighs also work for extra flavor!
- Onion: Adds sweetness and depth, helping to craft the savory base of the casserole.
- Garlic: Just two cloves unlock a world of aroma and a subtle savor that elevates everything.
- Salt and Pepper: Classic seasonings—you can always adjust to your family’s taste.
- Ranch Seasoning Mix: The secret weapon for tangy zest and an herby boost in every bite.
- White Rice: Stick with regular long-grain white rice for that perfect fluffy texture.
- Chicken Broth: Infuses the rice and chicken with savory, hearty flavor as it cooks under pressure.
- Worcestershire Sauce: Just a dash deepens the overall flavor profile and ties everything together.
- Milk & Flour: Whisked into a quick slurry, these add creamy thickness without needing a can of soup (hooray!).
- Frozen Broccoli: Quick and easy—just thaw under hot water so it’s tender and vibrant, not mushy.
- Shredded Cheddar Cheese: For maximum cheesy pull and unbeatable richness—feel free to shred your own for meltier results!
Variations
This Instant Pot Broccoli Cheese Chicken And Rice Casserole is endlessly adaptable, so feel free to play around based on what you love or already have. Switch things up to fit your family’s preferences or your mood—these twists make it even more versatile and fun!
- Swap the Protein: Try boneless chicken thighs for extra juiciness, or use rotisserie chicken to save prep time.
- Mild or Wild With Cheese: Go classic with cheddar, or mix in Monterey Jack or pepper jack for a little kick.
- Broccoli, Cauliflower, or Both: Substitute or combine frozen cauliflower florets for extra texture and color.
- Brown Rice Option: Use brown rice for a nuttier flavor—just increase the cook time and liquid as noted in the tips.
- Lighter Dairy: Use reduced-fat cheddar and 2% milk for a lighter take without sacrificing creaminess.
How to Make Instant Pot Broccoli Cheese Chicken And Rice Casserole
Step 1: Sauté Chicken, Onion, and Garlic
Set your Instant Pot to Sauté and let it get nice and hot—this makes for better browning. Add oil, then toss in your chicken cubes and chopped onion. Sauté until the chicken turns mostly white and the onion softens, about 3–4 minutes, then stir in the garlic and cook for one more minute until fragrant and delicious.
Step 2: Deglaze and Build The Base
Pour in the chicken broth and Worcestershire sauce, scraping the bottom of the pot with a spatula to loosen any browned bits—this step not only boosts flavor, but it also prevents the burn notice. Stir in the uncooked rice, then sprinkle on your ranch seasoning, salt, and pepper (don’t stir after adding the seasonings!).
Step 3: Pressure Cook The Casserole
Cancel Sauté mode and secure the Instant Pot lid with the vent set to Sealing. Set to Pressure Cook (or Manual) on high for 5 minutes—just enough to perfectly cook the chicken and rice. Remember, it’ll take a few minutes to come to pressure before the timer starts.
Step 4: Make Slurry & Prep Broccoli
While the pot is working its magic, whisk milk and flour together in a small bowl to create a smooth slurry. Separately, thaw your frozen broccoli by rinsing it well under hot tap water, then drain—this keeps the broccoli vibrant and avoids it turning mushy in the pot.
Step 5: Finish & Stir Everything Together
Once the pressure cycle is done, allow a 10-minute natural release, then carefully switch the valve to release any remaining steam. Remove the lid, stir in your milk-flour slurry, quickly add the thawed broccoli, and toss in all that glorious cheddar cheese. Stir until every bite is cheesy, creamy, and flecked with green. Dinner is served!
Pro Tips for Making Instant Pot Broccoli Cheese Chicken And Rice Casserole
- No Burn, No Problem: Always deglaze the pot thoroughly after sautéing the chicken and onion—those little browned bits add flavor but can trip your burn sensor.
- Rinse Your Rice: Take a minute to rinse your white rice before adding it to the pot; this removes excess starch for fluffier, non-gummy results.
- Add Broccoli at the End: Never pressure cook the broccoli with the rice and chicken—fold it in after, using the casserole’s residual heat to keep it green and crisp-tender.
- Shred Your Own Cheese: Pre-grated cheese contains anti-caking agents that won’t melt as smoothly; a few minutes with the grater gives creamier perfection!
How to Serve Instant Pot Broccoli Cheese Chicken And Rice Casserole
Garnishes
Try showering your casserole with a sprinkle of fresh parsley or thinly sliced green onions for a pop of color and freshness. An extra handful of shredded cheddar or a little parmesan on top just before serving makes every scoop even more appealing.
Side Dishes
This casserole truly shines as a one-and-done meal, but if you want to round it out, a crisp green salad or buttery dinner rolls make perfect partners. Roasted carrots or a bright fruit salad are lovely additions for a little color and contrast.
Creative Ways to Present
Spoon the casserole into ramekins for individual servings, perfect for a comforting dinner party. Or, scoop it into hollowed-out bell peppers and bake for 10 minutes to wow your guests with a cheesy, colorful main dish. Leftovers? Shape them into crispy rice cakes in a skillet for lunch the next day!
Make Ahead and Storage
Storing Leftovers
Let the Instant Pot Broccoli Cheese Chicken And Rice Casserole cool completely before transferring to airtight containers. It’ll keep beautifully in the fridge for up to 4 days—making weeknight lunches totally effortless.
Freezing
This casserole is freezer-friendly! Portion cooled leftovers into freezer-safe bags or containers. Lay flat in the freezer to save space, then thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
To reheat, microwave single servings with a splash of milk for extra creaminess, or warm larger portions in a covered dish at 325°F until piping hot. Give everything a good stir to revive the cheesy, creamy texture.
FAQs
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Can I use brown rice instead of white rice?
Yes! Brown rice gives the casserole a lovely nutty flavor but requires more cooking time. Use the same amount of brown rice, add 1/4 cup extra broth per cup of brown rice, and cook under pressure for 8 minutes instead of 5.
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Do I have to thaw the broccoli before adding it?
Yes, for best results, thaw the frozen broccoli by rinsing it under hot water before adding to the casserole. This keeps the broccoli from watering down the dish and ensures it stays vibrant and tender, not mushy.
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Can I make Instant Pot Broccoli Cheese Chicken And Rice Casserole ahead of time?
Absolutely! The casserole can be fully cooked, cooled, and refrigerated up to 2 days ahead. Gently reheat with a splash of milk, and stir well before serving for best, just-cooked texture and taste.
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Why do I need to deglaze the Instant Pot after sautéing?
Deglazing lifts any browned bits (“fond”) from the bottom, which adds tons of savory flavor. More importantly, it prevents the Instant Pot from registering a burn warning during pressure cooking.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing meal that’s secretly simple, this Instant Pot Broccoli Cheese Chicken And Rice Casserole never disappoints. I hope it brings as much warmth to your table as it has to mine—get ready for empty plates and plenty of compliments!
Print
Instant Pot Broccoli Cheese Chicken And Rice Casserole Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Broccoli Cheese Chicken and Rice Cassole is a hearty and comforting dish that is perfect for a family dinner. The combination of tender chicken, fluffy rice, flavorful ranch seasoning, and gooey melted cheese makes this casserole a crowd-pleaser.
Ingredients
Ingredients Before Pressure Cooking:
- 2 Tablespoons oil
- 1–1/2 pounds boneless, skinless chicken breast, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 packet ranch seasoning mix
- 1–1/2 cups white rice
- 2–1/2 cups chicken broth
- 2 Tablespoons Worcestershire sauce
Ingredients After Pressure Cooking:
- 1/2 cup milk
- 2 Tablespoons flour
- 1–1/2 cups frozen broccoli, thawed
- 2 cups shredded cheddar cheese
Instructions
- Saute Chicken and Onion: Press the Saute button on the Instant Pot. Cook chicken and onion until chicken is white and onion is softened.
- Add Flavors: Add garlic, chicken broth, Worcestershire, rice, salt, pepper, and ranch seasoning. Do not stir.
- Pressure Cook: Cancel saute function. Pressure cook on high for 5 minutes. Natural release for 10 minutes.
- Finish Dish: Stir in milk and flour slurry, broccoli, and cheese until well combined.
Notes
- Choose boneless, skinless chicken breasts or thighs.
- Rinse white rice before adding to the Instant Pot for better texture.
- For brown rice, adjust cooking time and water amount.
- Thaw frozen broccoli before adding to the casserole.
- Add broccoli after pressure cooking to prevent overcooking.
- Deglaze the pot to avoid the Burn message.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 740mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
