Name: Instant Pot Broccoli Cheese Chicken and Rice Casserole
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 small onion, chopped; 1 cup long grain white rice (uncooked); 2 cups low sodium chicken broth; 2 cups broccoli florets (fresh or frozen); 1 cup shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup heavy cream or half-and-half; Optional: 1/4 teaspoon crushed red pepper flakes for heat; Optional: extra cheese or parsley for garnish

A creamy, cheesy, comforting casserole made right in the Instant Pot, combining tender chicken, fresh broccoli, fluffy rice, and loads of melty cheese. I love how quick and easy this recipe is—it’s one of my go-to dinners when I need something hearty and satisfying with minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 small onion, chopped

1 cup long grain white rice (uncooked)

2 cups low sodium chicken broth

2 cups broccoli florets (fresh or frozen)

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup heavy cream or half-and-half

Optional: 1/4 teaspoon crushed red pepper flakes for heat

Optional: extra cheese or parsley for garnish

Directions

I set the Instant Pot to sauté mode, then add olive oil and chopped onions. I cook them for 2–3 minutes until softened.

I add the chicken along with salt, pepper, and garlic powder. I cook it for 3–4 minutes, just until lightly browned.

Then I turn off sauté mode, stir in the rice and chicken broth, and make sure the rice is fully submerged.

I secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes.

After that, I let the pressure release naturally for 10 minutes, then do a quick release.

I stir in the broccoli, close the lid again, and let it sit on “Keep Warm” mode for 5 minutes to steam the broccoli.

Next I open the lid, stir in the cheddar, mozzarella, and cream until the mixture is creamy and the cheese is melted.

I taste and adjust seasoning, then serve warm with extra cheese or parsley if I want a garnish.

Servings and timing

This recipe makes 4 hearty servings.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Calories per serving: 420 kcal

Variations

I sometimes swap the chicken breasts for thighs when I want a richer flavor. For a veggie-packed version, I add diced carrots or peas along with the broccoli. If I’m craving heat, I throw in red pepper flakes or a splash of hot sauce. I’ve also used a mix of cheeses—Monterey Jack, Colby, or even pepper jack for a kick.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days. To reheat, I microwave a portion for 1–2 minutes, stirring halfway through. On the stovetop, I reheat gently over medium-low heat, adding a splash of broth or cream if it feels too thick. I don’t recommend freezing, as the rice and dairy can turn mushy when thawed.

FAQs

How can I make this casserole vegetarian?

I skip the chicken and use vegetable broth instead of chicken broth. I sometimes add canned chickpeas or white beans for protein.

Can I use brown rice instead of white rice?

Brown rice needs a longer cook time and more liquid, which may overcook the chicken. I stick with white rice or try a pre-cooked grain added at the end.

What if I don’t have an Instant Pot?

I sauté everything in a large pot on the stove, then simmer the rice and broth covered until cooked through. It takes longer, but it works.

Can I use frozen broccoli?

Yes, I use frozen broccoli often—it steams just as well when added at the end. I don’t even thaw it first.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. I always double-check the labels on my broth and cheese to be sure.

Conclusion

This Instant Pot Broccoli Cheese Chicken and Rice Casserole has become one of my favorite weeknight dinners. It’s warm, cheesy, and filling—plus it all comes together in one pot, saving me time and dishes. Whether I’m feeding my family or meal-prepping for the week, this recipe always delivers.