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Instant Pot Chicken Broccoli Rice

Ingredients

  • 1 Tbsp Olive Oil divided
  • 2 Tbsp Unsalted Butter divided
  • 1 1/2 lbs Chicken Breast cubed
  • 1 Onion chopped, medium
  • 2 cloves Garlic

Seasonings

  • 1 1/4 tsp Kosher Salt or 3/4 tsp table salt
  • 1/2 tsp Pepper
  • 1 tsp Garlic Powder
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Thyme
  • 1/2 tsp Onion Powder

The Rest

  • 1 1/2 cups Long Grain White Rice well rinsed
  • 2 ½ cups Chicken Broth low sodium
  • 1 teaspoon Chicken Bouillon
  • 2 1/2 cups Shredded Sharp Cheddar Cheese
  • 1 teaspoon Dijon Mustard
  • 2 lbs Frozen Broccoli Florets

Instructions

  • Cube chicken breasts, and pat dry. You want them to be as dry as possible so you can get a nice sear on them in the instant pot.
  • In a small bowl, mix together the seasoning ingredients, and use it to season the chicken.
  • Turn Instant Pot on the Sauté setting, and let it heat up.
  • When it reads as hot, add half of the olive oil and butter.
  • Add the chicken. And sear it on all sides, for 1-2 minutes a side.
  • Remove the chicken from the pot, and set aside. It should NOT be cooked through, but should be slightly browned on the exterior.
  • Add in the remaining olive oil and butter, and the onion and cook for 3-4 minutes, stirring occasionally, until fragrant, and starting to turn translucent. Then add the garlic and stir. Cook for 1 more minute.
  • Add broth to the pan, and use a wooden spoon to scrape any brown bits off the pan and deglaze it so it does not read “burn”
  • Turn off “saute” mode, and add the chicken back in, as well as the rice.
  • Gently press the rice into the broth, so it is all submerged.
  • Place the lid on the pressure cooker and lock it into place. Set the steam release valve to the “Sealing” position.
  • Turn onto manual pressure cook on high, and set the time to 3 minutes.
  • The pot should take 10-15 minutes to come to pressure.
  • Meanwhile, take your frozen broccoli, and run it under hot water, so it is no longer frozen. Drain all the water off, and set aside.
  • When the Instant Pot cook cycle has finished, let the pressure naturally release for 10 minutes (pot should read L 00:10). Then turn the steam release knob to the “Venting” position to release the remaining steam/pressure.
  • When the pin in the lid drops back down, unlock and open the lid, opening away from yourself so you do not get burned.
  • At this point, add your dijon mustard, chicken bouillon, broccoli and cheese, and stir to combine.
  • Close the lid of the pot, and let it sit for 4-5 minutes to allow cheese to melt fully and broccoli to heat through. If it is not heating as fast as you want, you can turn on the “saute” feature, but keep a close eye so as not to burn anything.
  • Take the lid off and stir, then serve!

Notes

If you want/need it saucier, you can whisk together ½ cup cold milk and 2 tablespoons flour, and add to your pot right after opening it. Then turn on saute feature to heat everything up.