This Instant Pot Cheesy Broccoli Chicken and Rice is 2 classic combinations put together for the ultimate comfort food that’s so incredibly easy to make! It’s naturally gluten free and kid friendly too, making it an all around weeknight favorite.
I’m back already with another version of chicken and rice ! I asked 2 weeks ago if anyone would like to see a broccoli cheddar version. And no sooner had I asked the question than it quickly became apparent you really did want some more of this most basic of comfort foods!
It was a landslide vote for Broccoli Cheddar Chicken and Rice. And so I got to work right away to get this to you ASAP! It’s actually very similar to the classic version of chicken and rice. But that beloved broccoli cheddar combination makes it a whole new dish.
Also, this recipe really makes use of staple ingredients, which is pretty handy at this particular time in history. So my hope is you may even have everything you need to make this right now.
I decided to use frozen broccoli in this for a couple of reasons. One is that you can make this at a moment’s notice when you have frozen broccoli. And secondly, frozen broccoli is already pre-cooked, so it’s perfect for adding to the Instant Pot after the rice is already cooked.
In this case, fresh broccoli would present a bit of a problem. Firstly, you can’t put it in during the cooking time for the rice, or it will be complete mush. And secondly, it won’t cook in the residual heat after the cooking time. If, however, all you have is fresh, I would recommend cooking it on the stovetop and adding it to the rice at the end.
Make this recipe step by step
Step 1: First, you want to prep your veggies by dicing the onion, celery, and carrots.
Step 2: Next, sauté the veggies until they’re beginning to soften.
Step 4: Then we’re going to briefly sauté the chicken before adding the chicken stock and rice. When the rice is done pressure cooking, let the Instant Pot naturally release for 2 minutes. Then do a quick release. I like to place a cloth over the valve to avoid splattering.
Step 5: While the chicken and rice cook, cut the frozen broccoli into small florets if needed.
Step 6: When the Instant Pot is safe to open, remove the lid and add the broccoli and grated cheddar cheese. Stir to combine, then place the lid back on for 5 minutes and set the Instant Pot to ‘keep warm’.
More easy chicken dinner recipe inspiration
- Instant Pot Chicken and Rice 3 Ways
- Easy Herb Roast Chicken
- Skillet Lemon Garlic Chicken Thighs
- Thai Basil Chicken Stir Fry
- Instant Pot Rotisseri Chicken
I hope you get a chance to make this latest version of chicken and rice soon! If you do, I’d love it if you’d leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
INGREDIENTS1x2x3x
- 2 tbsp butter - or olive oil
- 2 cups carrots - peeled and diced
- 2 cups stalks celery - diced, 3 stalks
- 1 onion - peeled and diced 1/2″, 3 cups
- 2 cloves garlic - minced
- 1 pound boneless - skinless chicken thighs cut into 1″ pieces
- 1 tsp poultry seasoning
- 1 1/2 cups low-sodium chicken broth - homemade tastes the best when you can
- 1 cup long grain white jasmine rice
- 1 tsp sea salt - more or less to taste, see notes
- 1/2 tsp ground black pepper
- 1 pound bag frozen broccoli florets - thawed and cut into bite sized pieces if necessary
- Thinly slice fresh chives or green onions for an optional garnish
- 2 cups aged white cheddar - grated, (aged brings the most flavor)
INSTRUCTIONS
- Start by prepping all of your ingredients before you begin cooking.
- Select the sauté function on the Instant Pot . When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften and are just beginning to brown.
- Then add the chicken, and sauté about 2 minutes until the outer edges of the chicken begin to turn white before stirring in the poultry seasoning.
- Next, turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to remove any browned bits. This is important so you don’t get a burn signal.
- Finally, add the rice, salt (you can also add salt at the end if you prefer), and pepper to the Instant Pot . Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.
- When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick-release function. I find it helpful to cover the valve with a cloth to prevent spattering.
- Add the broccoli and grated cheddar, stir to combine. Then place the lid back on, select the ‘keep warm’ function, and let the broccoli cook for 5 minutes.
- When the broccoli is tender, season to taste with salt and pepper if needed, and serve immediately.
NOTES
nutrition facts
Broccoli Chicken and Rice
Ingredients
- 2 tbsp butter or olive oil
- 2 cups carrots peeled and diced
- 2 cups stalks celery diced, 3 stalks
- 1 onion peeled and diced 1/2", 3 cups
- 2 cloves garlic minced
- 1 pound boneless skinless chicken thighs cut into 1" pieces
- 1 tsp poultry seasoning
- 1 1/2 cups low-sodium chicken broth homemade tastes the best when you can
- 1 cup long grain white jasmine rice
- 1 tsp sea salt more or less to taste, see notes
- 1/2 tsp ground black pepper
- 1 pound bag frozen broccoli florets thawed and cut into bite sized pieces if necessary
- Thinly slice fresh chives or green onions for an optional garnish
- 2 cups aged white cheddar grated, (aged brings the most flavor)
Instructions
- Start by prepping all of your ingredients before you begin cooking.
- Select the sauté function on the Instant Pot. When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften and are just beginning to brown.
- Then add the chicken, and sauté about 2 minutes until the outer edges of the chicken begin to turn white before stirring in the poultry seasoning.
- Next, turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to remove any browned bits. This is important so you don’t get a burn signal.
- Finally, add the rice, salt (you can also add salt at the end if you prefer), and pepper to the Instant Pot. Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.
- When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick-release function. I find it helpful to cover the valve with a cloth to prevent spattering.
- Add the broccoli and grated cheddar, stir to combine. Then place the lid back on, select the ‘keep warm’ function, and let the broccoli cook for 5 minutes.
- When the broccoli is tender, season to taste with salt and pepper if needed, and serve immediately.
Notes
Nutrition
The recipe Broccoli Chicken and Rice appeared first on Get Inspired Everyday! on April 22, 2020
https://getinspiredeveryday.com/food/instant-pot-broccoli-cheddar-chicken-and-rice/
