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Instant Pot Chicken Broccoli Rice

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Instant Pot Chicken Broccoli Rice – A yummy chicken broccoli rice recipe made in your pressure cooker or Instant Pot. Tender chicken served with cheesy rice, how can you go wrong with that?

Seriously, how can you go wrong when you combine shredded chicken breast with creamy, cheesy rice? Add in the broccoli florets and you have yourself a quick meal that’s sure to satisfy your tummy.

Kim used her Instant Pot to create this chicken broccoli rice dish and I have to say, it was delicious! In my opinion, it’s one of the best Instant Pot dishes she’s ever made.

That’s saying something, because I loved the easy beef stroganoff as well. Now, compared to other recipes, like our Instant Pot Creamy Tomato Pasta, this one does take a little bit longer.

It comes in just under fifty (50) minutes. However, I feel it’s worth the extra effort and time. As always, I’ve added a few tips below should you need them.

So, without further adieu, let’s get started.

Two plates of the chicken broccoli rice topped with cheddar.

How to Make Chicken Broccoli Rice:

First, begin by prepping all your ingredients. Dice the onions, measure out the broth, etc. you get the idea.

Once all that is out of the way, put the liner into the pressure cooker and toss in the onions, garlic, thyme (if using), and rice.

Onions, garlic, and other ingredients in the pressure cooker liner.

Next, pour in the broth, and give everything a quick stir. You want to make sure there’s no rice sticking to the bottom of the liner.

After that, lay the chicken tenders inside the pot. Make sure they go on top. See the picture below as a reference.

Then, close the machine, seal the valve, and set it to pressure cook (manual/high pressure) for eight (8) minutes.

The chicken tenders have been added to the onion mixture.

When the timer goes off, let the Instant Pot complete a ten (10) minute natural release. Afterward, open the valve so the rest of the steam can exit the machine.

Remove the lid and take out the chicken. Shred it and place it back into the cooker. Go ahead and stir in the broccoli florets and the milk.

Sprinkle the shredded cheddar cheese over the entire dish.

The cooked meat has been shredded and broccoli has been added.

Last, place the lid back on the pressure cooker, but don’t seal the valve. Also, make sure the appliance is set to, “keep warm.” Let everything sit for about five (5) to ten (10) minutes.

This time will allow the broccoli to cook. The amount of time you wait will determine the doneness of the vegetable.

For softer broccoli, leave it closed for the full ten (10) minutes. Once the time has passed, remove the lid and serve the dish.

That’s it, your pressure cooker chicken broccoli rice recipe is finished. Kim and I hope you enjoy the recipe and wish you all the best 🙂

Shredded cheddar has been added to the liner to melt.

Can you cook rice and meat at the same time in the Instant Pot?

Yes, in this instance you can. It’s important to note that we used chicken tenders and not full sized chicken breasts. Chicken tenders, thinly sliced chicken breasts, or chicken cut into small pieces work great for Instant Pot Chicken Broccoli Rice.

The reason we chose tenders was due to the cook time. You see, larger pieces of meat can take longer to cook. Which, in turn, would have overcooked the rice and veggies. Something to keep in mind.

How much water do I add to chicken in the Instant Pot?

Since the rice and chicken are cooking together in the stainless steel liner, we’ve used 1 1/2 cups of broth (water may also be used). Some pressure cooker or Instant Pot models are known to burn rice.

If you happen own one of these varieties, then consider adding an additional one-fourth (1/4) to one-half (1/2) of cup of chicken broth before you seal the machine to cook. Oh, the milk in the recipe is optional, and it’s added at the end after pressurization. It’s only purpose is to make the dish creamier.

A close-up view of the cheddar topped chicken broccoli rice.

Why is the broccoli warm and not “steamed”?

Try to cut your broccoli florets into small pieces so that they cook evenly and quickly. Especially, since you’re not pressure cooking them with the rest of the meal.

Can Instant Pot Chicken Broccoli Rice be frozen?

Yes, this recipe can be frozen. Place the food in double freezer bags, seal them shut, and the bags flat. The chicken broccoli rice will stay good in the freezer for about 2 months if properly frozen.

If you liked our pressure cooker chicken broccoli rice recipe, please leave us a comment and rate the recipe card. You can also find on my Facebook, Pinterest, Twitter, and Instagram by searching for Berly’s Kitchen!

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A close-up view of the cheddar topped chicken broccoli rice.

Pressure Cooker Chicken Broccoli Rice

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 8 minutes
Come to Pressure, Natural Release, and Keep arm: 27 minutes
Total Time: 45 minutes

A yummy chicken broccoli rice recipe made in your pressure cooker or Instant Pot. Tender chicken served with cheesy rice, how can you go wrong with that?

Ingredients

  • 1 Cup White Onion , (diced)
  • 3 Tablespoons Garlic, (3-4 cloves, minced)
  • 1/2 Teaspoon Dried Thyme, (optional)
  • 1/2 Lb. Chicken Tenders, (breasts)
  • 1 Cup White Rice, (long grain, uncooked, unrinsed)
  • 1 1/2 Cups Chicken Broth
  • 2 Cups Raw Broccoli Florets
  • 1/2 Cup Milk, (optional)
  • 1 Cup Cheddar Cheese, (shredded)
  • Salt and Pepper to Taste

Instructions

  1. Place the onion, garlic, thyme, and rice into the liner of the Instant Pot. Next add the chicken broth. Stir to combine, making sure all the rice is covered by broth.
  2. Place the chicken breasts on top of the broth and rice.
  3. Close the lid, set the valve to sealing, and use the manual (pressure cook) button to adjust the time to 8 minutes.
  4. After the time is up, allow a 10 minute natural pressure release before opening the valve to release any remaining pressure. Open the lid and remove the chicken to cut into chunks or shred.
  5. Add the chicken back in and stir in the broccoli florets, along with the milk (if using). Place the shredded cheese on top. Return the lid to the Instant Pot (make sure the valve is on venting and the Instant Pot is on Keep Warm). Leave the lid on for 5-10 minutes depending on how soft you like the broccoli. Remove the lid and serve warm.

Notes

The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup of the chicken broccoli rice dish. Actual calories will vary. The leftovers can be stored in your fridge, in a sealed container, for up to three (3) days.

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Nutrition Information:
Yield: 6 Serving Size: 1 Cup
Amount Per Serving: Calories: 274Total Fat: 8gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 46mgSodium: 398mgCarbohydrates: 32gFiber: 2gSugar: 3gProtein: 17g

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Kathi

Thursday 2nd of April 2020

Hello. Great recipe and I made it in my power pro XL. I only made two changes. 1. because I didn;t have any chicken tenders - so I took my chicken breasts and cubed them to start and 2. I used 2 tablespoons Better than Bouillon Chicken base (has no MSG in it) with 2 cups of water - then added the broccoli and the rest of the ingredients. This came came out fantastic. My rice didn;t burn and my broccoli didn;t disappear. Thans for shraring.

John

Friday 3rd of April 2020

Thank you Kathi! Kim and I are glad you enjoyed the chicken and rice. I'm familiar with the Better Than products and use them from time to time myself. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day :)

Teresa Brown

Wednesday 15th of January 2020

I used 2 cups of broth since that how much was in my can. I added a little more rice to compensate. I also pressure cooked fresh broccoli with the meat and rice. The broccoli disinegrated but that was fine with me. Good way to pass broccoli on to kids without them noticing. I used a ninja foodie so I used the broiler mode to melt the cheese. I would make it again. Thanks for sharing.

John

Thursday 16th of January 2020

Thank you Teresa, Kim and I are happy that the changes worked out for you and your family enjoyed the meal. Thank you again for coming back to comment on the recipe. Have a lovely day :)

John De

Wednesday 11th of September 2019

Can I double the recipe? Would the cook time stay the same in the IP?

John

Thursday 12th of September 2019

Good Morning John, that's a great question. Yes, the cook time would stay the same; however, you will need to add more liquid. Add an additional half a cup to a full cup of chicken broth. I hope that information helps and we wish you a lovely day :)

Stephanie

Monday 22nd of July 2019

It smells delicious but I got the dreaded Burn notice with the 1 1/2 cups of broth. I have the 8 quart, I’m deglazing my pot and adding some more broth to try again!

John

Tuesday 23rd of July 2019

Oh no! We're sorry to hear that happened, Stephanie. Kim and I hope everything worked out and you enjoyed the meal. Have a lovely day :)

Jean Federico

Friday 19th of July 2019

What would happen to the cooking time if I cut the chicken into chunks before cooking/

Tina

Wednesday 24th of July 2019

How much broth did you end up adding total for the 8 quart?

John

Saturday 20th of July 2019

Good Morning Jean, that's a good question! Unfortunately, for this recipe, it would have no effect. Because, the longer cooking time is due to the rice, not the chicken. So, even if you cut the protein into chunks, it would not lower the cooking time. Thank you for asking the question and I hope the answer was explained properly. Have a lovely day :)