Description

A creamy, cheesy, one-pot casserole made in the Instant Pot with tender chicken, broccoli, fluffy rice, and melty cheese. Perfect for an easy and hearty weeknight dinner.

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

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Instructions

Set the Instant Pot to sauté mode. Add olive oil and chopped onions; cook for 2–3 minutes until softened.
Add chicken, salt, pepper, and garlic powder. Cook for 3–4 minutes until lightly browned.
Turn off sauté mode. Stir in the rice and chicken broth, ensuring the rice is fully submerged.
Secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
Let the pressure release naturally for 10 minutes, then perform a quick release.
Stir in the broccoli. Close the lid and let it sit on “Keep Warm” mode for 5 minutes to steam.
Open the lid and stir in cheddar cheese, mozzarella cheese, and cream until melted and creamy.
Taste and adjust seasoning. Serve warm with extra cheese or parsley if desired.

Notes

Swap chicken breasts for thighs for a richer flavor.

Add diced carrots or peas for more vegetables.

Use Monterey Jack, Colby, or Pepper Jack cheese for variation.

Microwave leftovers for 1–2 minutes, stirring halfway through.

Do not freeze—dairy and rice texture may degrade.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Instant Pot
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 2g
Sodium: 620mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 30g
Cholesterol: 95mg