This Instant Pot Chicken Broccoli Rice dish tastes just like the casserole. Make this recipe tonight for a comfort food meal in just half the time!
Even if your weeknights are hectic, it’s still possible to have a delicious home-cooked meal.
Traditionally, each ingredient in this dish is prepared separately before being baked in a casserole dish. Not only does this take a lot of time and energy, but it can make the kitchen unpleasantly hot.
Instead, you can have this Instant Pot cheesy chicken and rice on the table in about half an hour. Plus, because everything is cooked in the same pot, you won’t have a pile of dishes to clean afterward!
If you like this Instant Pot chicken casserole recipe, try my Instant Pot Southwestern Chicken and Rice. It’s just as easy to make and has a little extra heat and flavor.
Or find instructions on how to make this same dish on the stovetop instead. There’s even a dairy-free version that uses blended cashew to get that creamy texture.
Ingredients You’ll Need
- Chicken breasts
- Broccoli – cut into florets
- Brown rice –
- Chicken stock – or broth
- Soy sauce
- Cheddar cheese – shredded
- Sour cream
- Seasonings – onion powder, garlic powder, paprika, salt
- Hot sauce (optional)
- Topping – crushed tortilla chips, melted butter
How to Cut Broccoli
To save time, you can find bagged broccoli florets in the produce section of the grocery store. Otherwise, buy a fresh broccoli bunch and cut your own as follows:
- Rinse the broccoli well and gently shake out any excess water.
- Use a sharp knife to cut off the stem as close to the head as possible.
- Hold the broccoli head on a cutting board with the remaining stem facing up. Make downward cuts to remove the florets from the center stem.
- Slice larger florets partway through the stem and pull apart the rest of the way with your fingers so you don’t get buds everywhere.
How to Make Instant Pot Chicken Broccoli Rice
Steam the broccoli first, then cook the chicken and rice at the same time. After that, mix everything together and add some crunchy topping. It’s that simple!
- Cook the broccoli florets in the Instant Pot using a steamer basket insert. Set the cook time to 0 minutes so the florets can cook as it comes to pressure, then do an immediate Quick Release. Set the broccoli aside and empty the water from the pot liner.
- Prepare the crunchy topping and set aside (this can also be done while the chicken/rice cooks!).
- Add the rice, liquids, and spices to the Instant Pot and give it a quick stir. Place the whole chicken breasts in the pot, pushing them down into the rice mixture. Cook on High for 22 minutes with a 10 minute Natural Pressure Release. Then do a Quick Release, if needed, to remove the last of the pressure.
- Next, transfer the chicken to a plate. Shred with two forks into bite-sized pieces.
- Fluff the rice in the Instant Pot before mixing in the sour cream, shredded cheese, and hot sauce. Then add the broccoli and chicken to the pot.
- Stir everything together until well combined. Spoon into bowl and top with the crushed chip topping.
Recipe Notes
- Whole chicken breasts – It’s best to leave the breasts whole so they don’t dry out. If your chicken breasts are extra thick, however, go ahead and slice them lengthwise to make sure they cook all the way through.
- Frozen chicken – Because the brown rice needs so long to cook, fresh or frozen will work just fine. Make sure not to use more than 1 pound of frozen chicken.
- Shredded cheese – Always buy fresh and shred your own. Bagged shreds have a preservative that has an unpleasant waxy texture.
- Gluten-free – To make this recipe gluten-free, substitute the soy sauce for coconut aminos or gluten-free certified tamari.
I hope you enjoy this recipe as much as we do! If you try this recipe please leave me a comment and star-rating below. I’d love to hear from you!
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Instant Pot Chicken Broccoli Rice
This Instant Pot chicken broccoli rice dish tastes just like the casserole. Make this recipe tonight for a comfort food meal in just half the time!
Ingredients
- 1 lb broccoli, cut into small florets
- 1 1/2 cups brown rice, I like using this Sprouted Brown Rice best
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 2 cups chicken stock
- 1 lb chicken breast, about 2 small chicken breasts
- 1 tablespoon sour cream
- 1 cup sharp cheddar cheese
- 1 teaspoon hot sauce, optional
Topping:
- crushed tortilla chips + melted butter
Instructions
- Place a steamer basket in the bottom of the instant pot. (This also works with no steamer basket.) Add 1 cup of water and place the broccoli florets in the steamer basket. Secure the lid and cook on high pressure for 0 minutes (select Manual or High pressure and then dial down to 0; the IP will start on it’s own and the broccoli will cook perfectly as it pressurizes). Immediately release the pressure and set the broccoli aside. Pour out the remaining water.
- Place the brown rice, onion powder, garlic powder, paprika, salt, soy sauce and chicken stock in the instant pot. Stir to combine.
- Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture.
- Secure the lid and cook on high pressure for 22 minutes (make sure the valve is set to sealing then select Manual and then dial up to 22).
- Meanwhile crushed the tortilla chips and mix with a tablespoon or so of melted butter for the topping.
- Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the sour cream, cheddar cheese and hot sauce. Gently stir in the chicken and broccoli.
- Serve topped with the crushed tortilla chips. Enjoy!
Video
Recipe Notes
I've tried this recipe with long grain brown rice and it works great, but I really love/prefer using my favorite Sprouted Brown Rice in this recipe. (Not sponsored, I just love this rice!) The broccoli cooks perfectly using this steamer basket. WITH FROZEN CHICKEN: This works great with frozen chicken. Just keep the cook time the same. The long cook time is to ensure the rice cooks through so frozen or fresh chicken will work. It may take a few extra minutes for the pressure to come up, but the recipe will turn out great. Do not use more than 1lb of frozen chicken. Gluten-Free - To make this recipe gluten-free, substitute the soy sauce for coconut aminos or gluten-free certified tamari.
Nutrition Facts
Instant Pot Chicken Broccoli Rice
Amount Per Serving
Calories 500 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 107mg36%
Sodium 975mg42%
Potassium 1149mg33%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 4g4%
Protein 28g56%
Vitamin A 1105IU22%
Vitamin C 103.5mg125%
Calcium 315mg32%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 500kcal
This post was originally published on January 24, 2018. It was updated with step-by-step instructions on June 30, 2020.
Are these recipes for the 3 qt Mini duo??? Thank you
Ruthie Henry
Loved this recipe! Added cauliflower as well
I’m so glad it worked for you!
All I have is an ancient grain mix. It’s rice, bulgur, barley, wheat berries, red rice, oats and quinoa. Can I use this?
I did try it with these grains and it turned out!! I usually like my rice a little less mushy, but it was still very good!
If I have left over ham, can I used that instead of the chicken? If so, how would I adjust the cooking time?
You still need to cook the rice for at least 22 minutes if using brown rice. You could stir in the cooked ham at the very end with the broccoli!
Hi Erin.
This is another one of your recipes that looks just great. I can’t wait to try. I see that your recipe calls for soy sauce. For soy sauce I typically use coconut aminos. Do you think that will work here?
Thanks
That will work great! It’s just for a little extra flavor!
I’ve made this several times and we always love it. Thanks for a great recipe.
I had a LOT of leftover liquid, when using my frozen chicken. The rice was cooked through, but even after resting for a bit, I had about 1 1/2 cups of liquid left over. I dumped the rice/chicken through a strainer and all was right with the world again and then back into the pot to mix in the rest of the ingredients. turned out tasty, but not sure how I wound up with so much extra. Maybe my brown rice type.
Willing to guess your pot wasn’t sealed. You’re only adding 2c on top of what is naturally in the chicken and there shouldn’t be much left with rice. Check your seal.
Can this recipe be doubled?
I am obsessed with instant pot meals and this one is a great, comfort meal made in no time. We make this one over and over again.
Anyone know a way to adjust this using cauliflower rice? Thanks!
How would you cook the broccoli if you don’t have a steamer basket?
I LOVE this recipe! We’ve made it three or four times in the past couple of weeks. I do kind of customize it by adding some smoked paprika, cayenne, crushed red pepper, and more garlic. I also like to add in parmesan or some other hard Italian cheese for some extra flavor. It’s also good with some baby spinach!
That sounds delicious! So glad you like it! 🙂
If I use white rice do you know how much time I’d take off?
I have a burrito bowl recipe that calls for 1 cup of white rice – and the Instant Pot time for that recipe is 10 minutes. Though the chicken is cut up raw (not whole breasts like this recipe).
Absolutely love this recipe!!! I have a picky son and he loves it.
A tip to others: Tastes so much better with freshly shredded sharp cheese! Thank you!
Wow, this was amazing! Couldn’t stop eating. I’m definitely checking out the other recipes on your site to see what else I can make. Thanks for sharing!
I did the calories and if you use your measures for 4 servings, it’s only 400kcal not 653. Just thought I’d pass that long! It was SOOO yummy and easy
I actually use it as a pre-prepared freezer meal. I add the brown rice, seasonings, chicken broth, and chicken breast and then freeze. Then I can pull it out of the freezer and pop it right in to the instant pot. I microwave a bag of steamable broccoli florets and mix those with the cooked rice/chicken, cheddar cheese and 1 T of greek yogurt (my husband doesn’t like sour cream). We eat it all the time, it’s easy, delicious, and filling and we really love it. Thanks for the recipe!
Such a great idea to make it as a freezer meal! Thanks for leaving these instructions!
Easy, quick and tasty recipe! I used steam in bag brocolli and it turned out great! The rice and chicken were sizzling when I opened the instant pot.. . I excluded the tortilla topping and hot sauce. Will definitely be a staple in my home. So glad I found this light chicken, brown rice and brocolli recipe!!
I’m so glad you like it! Thanks for the comment!
Hi! right now i only have instant rice will that work? if so how would you adjust the cook time in the instant pot?
Thanks
Unfortunately that won’t work for this recipe! It will absorb the water too quickly and the rice will burn.
Hi! I love this recipe & so do my boys. I make it all the time. One thing I’d love to know how to do, is double it! How do you double recipes for an Instant Pot?? TIA!
Hi Carrie! You can simply double the ingredients and keep the cook time the same. I hope this helps! 🙂