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
Units
Scale
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
