Instant pot chicken broccoli rice with cream of chicken soup

Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner!

Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner! In only 10 minutes of prep time you can have a delicious home cooked meal on your table!

See how easy it is to make Instant Pot Chicken, Broccoli, and Rice in the video below!

Being that I am now totally and completely addicted to my Instant Pot, I had to convert one of my all time favorite recipes, One Pot Chicken Broccoli and Rice. It has all of my favorite things…cheese, broccoli, and rice! I had no idea it could actually be simpler to do this in the Instant Pot than on the stove top, but it really is! You just satue the chicken for a minute or two and throw everything in so it can cook itself!

Because this is the only meal I can really get my 4-year-old to eat broccoli in, I make it a handful of times a month. I love knowing that under all the delicious cheese is actually some sort of veggie and a protein source getting into his little belly. Believe it or not you can whip this up in almost no time with ingredient you probably already have kicking around in you fridge! That is another reason why it’s my favorites! The lack of dirty dishes is a plus too!

Because I want to be completely honest here, I never can cook broccoli in my Instant Pot correctly. It’s ALWAYS comes out completely overcooked no matter the setting! When I cook this meal, I always just blanch it on the stove and then throw it in and my recipe reflects that. If you are a master Instant Pot user, you can cook it right in the pot (and then tell me your secret!).

Seeing that it will probably take you longer to cut the chicken, broccoli and onion than Instant Pot Chicken Broccoli and Rice even takes to cook, I promise this is one of the easiest week night meals you can make!

Turn Instant Pot onto saute. Add butter and heat until hot. Add chicken, onion, and garlic.

Cook chicken mixture until onion starts to get translucent. Add rice, broth, and seasonings.

Cook on manual high pressure for 5 minutes and let naturally release for 5 minutes.

Immediately add milk and broccoli, mix well.

Add cheese and stir until well combined. Serve immediately.

Instant Pot Chicken Broccoli and Rice

Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner!

Prep Time10 mins

Cook Time5 mins

Instant Pot Pressure Build Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American

Servings: 8 cups

Calories: 459kcal

• 6 qt Instant Pot

• 1 tablespoon vegetable oil
• 1 ½ lbs boneless skinless chicken breasts cut into cubes
• 1 small onion
• 1 cup long grain white rice
• 2 ½ cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¾ teaspoon pepper
• ½ cup milk warmed, more if needed
• 2 cups fresh broccoli cut into small pieces
• 2 cups shredded cheddar cheese

• Turn Instant Pot onto saute. Add oil and heat until hot. Add the chicken and onion. Cook until the onion begins to soften, about 3-4 minutes.

• Add ½ cup of the broth and use a spatula to scrape up all of the brown bits in the bottom of the pan. Spread the chicken across the bottom of the instant pot. Add rice, broth, and seasonings, and do not stir.

• Cook on manual high pressure for 5 minutes. When the timer is up let the mixture naturally release for 5 minutes.

• Release any remaining pressure, open the lid and quickly stir in the broccoli and warmed milk. Close the lid and let rest an additional 5-10 minutes.

• Stir in the cheese until well combined, adding more warmed milk if needed. Serve immediately.

Cut the broccoli into small pieces so it cooks quickly.  The broccoli does not need to be pre-cooked, it will cook from the heat of the rice.

The resting time is important to allow the rice to cook.

Ensure all brown bits are removed from the bottom of the IP or you may get a burn notice.

Add the ingredients in the order listed in the recipe and do not stir before cooking.

If the rice is slightly undercooked, cover the lid and let it rest 5 minutes more.  

Serving: 1cup | Calories: 459kcal | Carbohydrates: 61g | Protein: 14g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 1121mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 28.3mg | Calcium: 280mg | Iron: 1.3mg

Recipe updated for improved consistency July/2022.

If you are looking for another delicious Instant Pot recipe, check out this delicious Instant Pot Beef and Beer Stew or Instant Pot Guinness Mac and Cheese!