Learn how to make a nutritious and hearty Instant Pot chicken broccoli and rice casserole dish with our beginner-friendly, step-by-step recipe. This pressure cooker one-pot meal is comforting and easy to make with simple ingredients and the whole family will love it.
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely diced
1 large carrot, diced into small cubes
1 celery stick/rib, diced into small cubes
1/2 teaspoon salt
3 cloves garlic, finely diced
1.5 lb (about 2 large chicken breasts), diced into small bite-sized cubes (1-2cm each)
4 cups chicken stock
¼ teaspoon pepper
1.5 cups Jasmine, Basmati or long-grain rice, uncooked (rinsed 2–3 times under cold water)
3–4 cups broccoli florets (cut the larger ones in halves)
2 tablespoons lemon juice
1 cup grated Parmesan cheese or any other regular hard cheese on hand
Optional: grated yellow cheese or yellow Cheddar
Fresh parsley, chopped finely (for garnish)
- Prep. Prepare all ingredients for the cooking stage.
- Sauté. Turn the Instant Pot and press the Sauté button. It should say Normal on the display (this indicates the heat level). Once the inner pot starts heating up, add the olive oil and butter, followed by onions, carrots and celery cubes. Cook for 2 minutes, until slightly translucent.
- Add the garlic and chicken pieces and cook for another minute or so, stirring a few times until the chicken colour has changed from raw pink to pale white (so it’s slightly cooked). Pour in the chicken stock and stir through, scraping all the bits from the bottom of the pot. Press Cancel to stop the Sauteing process.
- Add other ingredients. Rinse the rice a few times and strain. Add to the pot with the chicken stock and sprinkle with pepper. Stir through well.
- Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 5 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 7 minutes and then the 5-minute timer will begin.
- Once the timer is done, allow the pressure to release naturally for about 10 minutes. Then use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models).
- Cook broccoli. While the rice is cooking, boil a few cups of water. Place broccoli florets in a pot, cover with boiling water and pop a lid on top. Let them sit under the lid in boiling water to steam until the rice is ready.
- Finish the dish. Remove the Instant Pot lid. Most of the liquid should be absorbed into the rice but you should still have a little bit left. Add Parmesan cheese, lemon juice and pre-steamed broccoli to the rice and stir through (reserve a few broccoli florets to place on top for styling the bowls). The consistency should be a little creamy. Taste for salt and pepper.
- Optional, you could also sprinkle some yellow Cheddar or another grated cheese on top, cover with a lid (not the Instant Pot lid but just a regular lid) and let it sit for a minute for the cheese to melt in. This would give it a little contrast of color and that extra comforting, cheesy feel.
- Serve with fresh parsley and a few florets of broccoli on top.
Saute: 5 minutes Pressurizing: 7 minutes | Cooking at pressure: 5 minutes | Release: 10 minutes NPR + quick release | Total cooking time: 27 minutes.
- Serving Size:
- Calories: 549
- Sugar: 8.1 g
- Sodium: 1032.1 mg
- Fat: 21.4 g
- Saturated Fat: 8.7 g
- Carbohydrates: 41.7 g
- Fiber: 3.8 g
- Protein: 46.8 g
- Cholesterol: 129.6 mg
Keywords: Instant Pot, Casserole, Chicken, Rice, Broccoli, One-Pot, Dinner, Main, Pressure Cooker