Instant Pot Chicken Broccoli Rice
This Instant Pot chicken broccoli rice dish tastes just like the casserole. Make this recipe tonight for a comfort food meal in just half the time!
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb broccoli (cut into small florets)
- 1 1/2 cups brown rice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon soy sauce
- 2 cups chicken stock
- 1 lb chicken breast (about 2 small chicken breasts)
- 1 tablespoon sour cream
- 1 cup sharp cheddar cheese
- 1 teaspoon hot sauce (optional)
- crushed tortilla chips + melted butter
Instructions
- 1
Place a steamer basket in the bottom of the instant pot. (This also works with no steamer basket.) Add 1 cup of water and place the broccoli florets in the steamer basket. Secure the lid and cook on high pressure for 0 minutes (select Manual or High pressure and then dial down to 0; the IP will start on it’s own and the broccoli will cook perfectly as it pressurizes). Immediately release the pressure and set the broccoli aside. Pour out the remaining water.
- 2
Place the brown rice, onion powder, garlic powder, paprika, salt, soy sauce and chicken stock in the instant pot. Stir to combine.
- 3
Nestle the chicken breasts (leave them whole so they won't get dry during cooking) down in the rice/liquid mixture.
- 4
Secure the lid and cook on high pressure for 22 minutes (make sure the valve is set to sealing then select Manual and then dial up to 22).
- 5
Meanwhile crushed the tortilla chips and mix with a tablespoon or so of melted butter for the topping.
- 6
Let the pressure naturally release for 10 minutes and then quick release the rest of the pressure. Remove the chicken breasts and shred into bite-sized pieces. Fluff the rice with a fork and mix in the sour cream, cheddar cheese and hot sauce. Gently stir in the chicken and broccoli.
- 7
Serve topped with the crushed tortilla chips. Enjoy!