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+ servings
chicken and rice on white plate topped with shredded cheese

Meaningful Eats

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!
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 lb broccoli cut into small florets
  • 1 ½ cups brown rice I like using this Sprouted Brown Rice best
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ½ 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


  • crushed tortilla chips + melted butter


  • 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!



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.


Calories: 500kcal | Carbohydrates: 75g | Protein: 28g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 975mg | Potassium: 1149mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1105IU | Vitamin C: 103.5mg | Calcium: 315mg | Iron: 3.3mg