Chicken and Broccoli Instant Pot Casserole
Easy Chicken, Broccoli and Rice casserole that you can make in minutes using your Instant Pot.
- 2 tablespoon olive oil
- 2 pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme leaves
- 1 medium onion diced
- 1 1/2 cups white rice
- 2 1/2 cups chicken broth
- 3 cups shredded cheddar cheese divided
- 4 cups frozen broccoli florets
Using the saute mode, heat the electric pressure cooker until “hot.”
Mix the dry seasonings together. Sprinkle the seasonings on the chicken.
Add the olive oil to the electric pressure cooker. Brown the chicken on all sides.
Add the onion to the chicken. Cook until the onion is softened, about 3 to 5 minutes.
To the electric pressure cooker, add the chicken broth. Scrape the bottom to remove any cooked on pieces. Cancel the saute mode.
Pour the rice over the chicken. Do not stir.
Place the lid on the electric pressure cooker and set the valve to sealing. Set the pressure cooker to “manual” or “pressure cook” for 10 minutes. Quick release the pressure when the cook cycle is complete.
Stir in the broccoli and 2 cups of cheese. Replace the lid and allow the electric pressure cooker to “keep warm” until the broccoli has softened to your desired tenderness. Ideally, this will take 10 to 15 minutes.
Top with remaining cheddar cheese and place the lid over the pressure cooker just until the cheese melts.
Calories: 543kcal | Carbohydrates: 45g | Protein: 53g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 1189mg | Potassium: 959mg | Fiber: 3g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 62mg | Calcium: 294mg | Iron: 2mg