Chicken broccoli and rice is a complete meal deal that comes together in minutes in the Instant Pot!

Chicken and broccoli are cooked to juicy perfection along with a creamy and cheesy sauce made from broth, cheese, and milk. Add some white rice and this meal is turned into a comforting, filling, and hearty dish that the whole family will enjoy.

cooked Instant Pot Chicken Broccoli and Rice in a bowl

Easy Instant Pot Meal!

  • Cook this creamy comfort entrée with ingredients that are likely already in the fridge and pantry! Perfect for those busy weeknights!
  • Chicken broccoli and rice is a quick and easy main dish that satisfies even the heartiest eaters! Plus, it’s even better as leftovers as the flavors blend even more!
  • Use up those leftover veggies in the fridge or freezer in this family-friendly recipe!

broccoli , chicken , garlic , rice , onion , milk , cheese and broth to make Instant Pot Chicken Broccoli and Rice with labels

Ingredients and Variations

CHICKEN: Boneless, skinless chicken breasts are the healthy choice for this recipe because they have fewer calories than beef. Chicken thighs can be used and served in individual portions, especially for a ‘company’s coming’ main dish.

VEGETABLES: Broccoli is always a favorite with chicken, rice, and cheddar cheese! Choose firm, fresh heads of broccoli and trim away the excess stem and use in stir-fries. Mushrooms, cauliflower, or small, thinly sliced baker potatoes make this dish different every time!

RICE: Long-grain white rice is an excellent filler that quickly absorbs the flavors of the sauce. Instant brown rice or wild rice pilaf will add color to this dish. Small white beans like cannellini beans can be used for a thicker, more casserole-style dish.

SAUCE: Milk added to the cooked chicken, broccoli, and broth makes a nice, smooth sauce. For a more velvety, rich sauce use half and half or heavy cream.

process of adding ingredients to pot to make Instant Pot Chicken Broccoli and Rice

How to Make Chicken Broccoli and Rice in the Instant Pot

  1. Saute chicken in onion in the Instant Pot.
  2. Add some broth and scrape the bits from the bottom of the pan.
  3. Add remaining broth, rice, and seasonings, without stirring, and cook (as per the recipe below).
  4. Quickly stir in the broccoli and warmed milk.
  5. Seal the lid and let rest.
  6. Stir in the cheddar cheese until melted and add more warmed milk, if needed.

Tips & Tricks

Cut the broccoli into bite-sized pieces so it cooks faster and there’s a little bit in every bite! Be sure to scrape the bottom of the pot to avoid getting a burn notice, plus, those little bits are super flavorful! It’s important to layer the ingredients as directed in the recipe to ensure everything cooks in the right order. If the rice seems undercooked, simply cover it and let it rest for another 5 minutes or so. Top with French-fried onions or a sprinkle of shredded cheddar cheese.

process of adding broccoli and cheese to pot to make Instant Pot Chicken Broccoli and Rice

How To Serve and Store!

Since Instant Pot chicken broccoli and rice is an entire meal on its own, keep the sides simple! Offer a simple green salad, and some breadsticks or slices of garlic bread to soak up all that cheesy sauce!

Keep leftover Instant Pot chicken and broccoli rice in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop before serving. Or convert it into chicken, broccoli, and cheese soup.

More Easy Recipes!

cooked Instant Pot Chicken Broccoli and Rice in a bowl
4.94 from 236 votes↑ Click stars to rate now!
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Instant Pot Chicken Broccoli and Rice

Instant Pot Chicken Broccoli and Rice is the perfect solution for a busy week night dinner!
Prep Time 10 minutes
Cook Time 5 minutes
Instant Pot Pressure Build Time 30 minutes
Total Time 45 minutes
Servings 8 cups
Author Holly


6 qt Instant Pot


  • 1 tablespoon vegetable oil
  • 1 ½ pounds 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.  
4.94 from 236 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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cooked Instant Pot Chicken Broccoli and Rice in the pot and plated with a title
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Recipe Rating


  1. This was really good, and easy to prepare. Next time I will add less salt. Even with unsalted broth it was a little too salty. Thanks for this keeper recipe!

  2. 5 stars
    Came out perfect! I did cook the chicken and onions until I saw brown bits. Took much longer than 3 to 4 min. Tastes like comfort!

    1. Hi Leah, long grain white rice is used in this recipe. I have never tried making this with any ‘cream of’ soup, so I can’t say if it would work or not. Sorry!

  3. Do you have the original recipe? I think we used to add a cornstarch or flour slurry at the end. Mine is sooooo runny whenever I make it. I loved the old recipe though

    1. Hi Darci, you can definitely add a slurry at the end to thicken it up! Here is the original recipe:
      2 Tbls Butter
      1½ – 2 Pounds Boneless Skinless Chicken Breast, cut into cubes
      2 Cloves Garlic
      1 Small Onion
      1 Tsp Salt
      3/4 Tsp Pepper
      1 Tsp Garlic Powder
      1 and 1/3 Cups Long Grain Rice
      1 and 1/3 Cups Chicken Broth
      ½ Cup Milk
      1½ Tbls Flour
      1-2 Cups Fresh Broccoli, cooked
      1 and 1/2 – 2 Cups Mild Shredded Cheddar Cheese
      Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
      Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
      Whisk together milk an flour and set aside.
      Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
      Immediately add milk and flour mixture and mix until it is well combined.
      Add broccoli and cheese and stir until well combined. Serve immediately.

  4. Can you use frozen chicken or does it need to be thawed before putting it in the instant pot? I have used other instant pot recipes with frozen chicken so I wasn’t sure if it would work on this one?

    1. Hi Jacie, if you use frozen chicken in an Instant Pot recipe, it may take longer to come to pressure but the cooking time should remain the same.

  5. Great flavor but I cooked this a couple years ago and loved it and wanted to try again. Definitely noticed that it was much more soupy than the last time I cooked it and after reading the comments I now remembered the original recipe. Will try the old way again someday.

  6. 2 stars
    Not near enough liquid in the recipe in my experience. I got the add water notice, added a cup. Got the add water notice once again so I added another cup and stirred, finding a lot of burnt material on the bottom.

  7. 5 stars
    Why was the recipe changed? I made this several times in the past and absolutely loved it. Right now I am getting the ingredients out to make it again for dinner tonight and I’m seeing that it’s different. You don’t pre-cook the broccoli, the milk has to be warm, etc. i’m not saying it isn’t good since I haven’t made it the new way yet, so I’m still giving at five stars based on my prior experience, but it would be really nice to have access to that old recipe. Please make it available to those of us that would still like to make it the old way!

  8. 5 stars
    We absolutely loved this dish! The only addition was a squeeze of juice from half of a lemon over sautéing chicken. Will definitely make again. And again! Thanks for recipe!

  9. This is a family favorite. Everyone comes running when they know this is on the table. One caveat. I always add a tablespoon on flour to the milk otherwise it seems too runny.

  10. 5 stars
    This was delicious!! Followed the recipe, except used frozen broccoli. I cooked in the microwave for a few minutes, then cut it up in smaller pieces, this is a new family favorite!!

  11. 5 stars
    My family was skeptical but they ended up LOVING it!!! I used a steamer bag of broccoli, cooked half the time ahead. I had a cold rotisserie chicken so I put that in after cooking the onions and garlic. I also added extra cheddar cheese. Amazing!!

  12. Luuuv this recipe! Thank you!
    I had seasoned my chicken pieces ahead of time, not knowing exactly what I was going to make with it, just that fresh broccoli from our garden was included in the meal. I decided I wanted to do a one pot meal and found your recipe. I also sauteed the onions with sweet peppers and minced garlic. This meal turned out sooo delicious! ❤️

    1. Here you are Jackie. Using oil in place of butter helps with those getting a burn notice. We find the rice needs a little bit longer to cook, if you follow the directions below, I would suggest a 5-10 minute natural release.

      2 Tbls Butter
      1½ – 2 lbs Boneless Skinless Chicken Breast cut into cubes
      2 Cloves Garlic
      1 Small Onion
      1 Tsp Salt
      3/4 Tsp Pepper
      1 Tsp Garlic Powder
      1⅓ Cups Long Grain Rice
      1⅓ Cups Chicken Broth
      ½ Cup Milk
      1½ Tbls Flour
      1-2 Cups Fresh Broccoli cooked
      1½ – 2 Cups Mild Shredded Cheddar Cheese
      Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
      Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
      Whisk together milk an flour and set aside.
      Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.

      1. the old recipe is better than the new one. the new one leaves out the flour (and that helps in my opinion to thicken well). the new one also has an entirely diff proportion of rice to broth. i didnt realize this until doing it tonight and didnt like results. ive made this nearly 20 times (the old way) and it is one of my daughter’s favorite meals.

        i also cook for 10mins instead of 5mins on pressure (and instant release instead of slow release) and everything comes out perfect with the old proportions.

      2. Thank you for posting the old recipe !! It’s been a family favorite for years. The last couple of times I made this, it felt like the rice/liquid ratio was different and I knew the flour was missing with less milk being used before. I just couldn’t remember the old numbers in my head. I always just came here for it instead of writing it down. I’ll print this for safe keeping !

      3. 5 stars
        Please disregard my comment from earlier today about wanting the old recipe. Right after I posted that, I had to call the neighbor for a bit. When I got back into my kitchen, I started looking through the comments and found the old recipe here (though for the first time ever after making this many times, I’m getting the burn notice, so I’ll likely try the new way at some point). Thank you!

  13. Sure you can, it should be added along with the broccoli since it just needs to heat.

  14. You can skip the onion (although this will change the flavor slightly). Just brown the outside of the chicken, it does not need to be cooked through.

  15. We have not tried this recipe with quinoa, let us know how it goes if you try it!

  16. We haven’t tried it with quinoa but it would likely need less cooking time. Let us know how it goes!

  17. I’ll be having my Mom and Step Dad over for this weekend and thought about making it. Instead of milk, would half and half work? Have you tried that instead if milk before?

  18. 5 stars
    A regular family favorite. I make it with 2 cups of rice and 2 cups of broth to make enough for seconds! PS, I made this recipe adapted for a Type 2 Diabetes family member using 2 cups cauliflower rice and 14 cup rice, adjusted liquids accordingly to the rice. Delicious!

  19. 5 stars
    We love this. I did use long grain brown rice. Added the 1/4 cup water and cooked on pressure for 22min. Perfect. The second time we made this I added mushrooms. I cut the white mushrooms in quarters and added them right after you mix the rice, broth and spices. I didn’t mix them in. Just left them on the top. They added a great earthy flavor.

  20. My tip for doing the broccoli at the same time is to steam it in the IP as the rice is cooking. I do 1 cup rice to 1 cup broth, then put the fresh broccoli florets in a steamer basket on top. Three minutes under pressure, with about 7-8 minutes of natural release. The broccoli is tender enough to then break up and mix with the rice and cheese mixture. Of course I would not cook it this long if I was serving the broccoli alone as a veggie, but since it gets all mixed up with the rice anyway, it’s fine for it to be soft.

  21. 5 stars
    I make this at least once or twice a month! For some reason anytime I used your rice to water/broth ratio the instant pot goes to ‘burn’, so I started using my typical ratio of 3/4cup rice to 1 cup water/broth and that solved the problem.

  22. 5 stars
    This was so delicious! Thanks for the recipe. I can image it would taste even refiner when made with millet instead of rice. Especially when we women need to build up blood once a month, I’m always searching for more millet recipes, because it contains a lot of iron

  23. 5 stars
    Well I made this tonight and I tell ya it was really really good. Followed the recipe to a tee and the family LOVED IT. As soon as they bit into it all ya heard was mmmmmmmmm. Was hoping for leftovers. Not a chance. Most definitely be making this again and again. Thank You

  24. 5 stars
    This one of the best and easiest pressure cooker recipes I’ve tried. It will be something I make on a regular basis. Great flavor. I only wish I had prepped everything in the morning because it def would have taken very little time to prepare dinner.

  25. 5 stars
    This was very good—and quick, as you promise! I made it in an 8-Qt. Instant Pot, so I added a little more broth than the recipe called for. Since I have Celiac Disease, I also made the recipe gluten free by substituting 1 T. cornstarch for the flour. Worked great! Thanks!

  26. 5 stars
    This is one of my go to instant pot recipes now. I use almond milk instead of milk, without any issue. And I usually do 3 parts broccoli to 1 part cauliflower (or a 50/50 split). I also use brown rice; I up the broth to approximately 1 & 2/3 cups and increase the time to 10-12 minutes. Delicious!

  27. 5 stars
    I don’t comment on these things usually but I make this recipe once a week, its great. I double the entire recipe and quadruple the amount of garlic. Also it takes me an hour to make, most of that is dicing and prep for me. But i’m also really slow in the kitchen so take that with a grain (or up to 1 tsp) of salt.

  28. 5 stars
    Absolutely amazing and easy. I have doubled it before and fed a crowd, we have even made it camping for easy clean up!!

  29. 4 stars
    Great, just as expected. I used medium diced raw carrots and small fresh broccoli florets. Just as recipe says and added raw veggies with milk/flour, another 1/4 C broth and pressure cooked 1 min on high than quick release. Perfect al dente veggies. I also use sharper medium cheese for more cheese flavor. Next time I will double for leftovers!

  30. 5 stars
    This is a great basic recipe that you can modify to your taste. I can’t wait to play around more with it. Tonight I was in the mood for something really creamy and rich so I decided to modify this recipe. I substituted sour cream (about 2/3-1c.- to taste) for the milk and flour mixture, added the whole 3 cup bag of sharp cheddar cheese, and about 3 Tbs. butter. It was amazing!!

  31. 5 stars
    This was easy and delicious! I did add bacon (sauteed separately and added when I added the cheese and broccoli) as well as took the earlier suggestion of using breadcrumbs (well, I had garlic flavored Panko) and baking it for twenty minutes at 350. It’s a keeper when my s.o. goes back for seconds! Thank you for sharing!

  32. 4 stars
    I just want to tell you about my broccoli!!!! My hubby chopped it up a little big so a few pieces were two biters…I threw it on top without stirring right before I put on the lid and it came out perfect!!

  33. 5 stars
    I have made this recipe about 5 times already and it has become one of my favorite staple recipes. I love how easy, quick, and tasty this dish is! I followed one of the suggestions someone from the reviews made and adjusted to 1 1/2 cups of rice and chicken broth, and then cooked for 3 minutes and a 10 minute natural release. Highly recommend this recipe to all instant pot owners, beginners or experts.

  34. I made this chicken and broccoli last night for dinner and it was a HIT! I agree it took longer to prep the ingredients than to cook the food. LOL! All in time for me was ~20 minutes because I did a really good browning on the chicken. I also added the garlic after the chicken and onions were finished to avoid burning it. I am no expert either, so I did a microwave steam on the broccoli and stirred it in at the end and it was perfect. I added this recipe to my faves as I will definitely be making again!

  35. Any idea how to make this keto friendly
    The biggest is the rice and I tried it with cauliflower rice and coconut flower cake out like soup

  36. 5 stars
    I just made this today! Wow! Exceeded my expectations 🙂 Thank you for this recipe. I’ll definitely be making this again!

  37. 4 stars
    Isolation 2020 – made this tonight since I have a case of the mondays (still working, but from home) and my crafting wasn’t going right today lol.
    Hit the spot – used half Parmesan and half vermont cheddar. Brown rice with an 8 min pc. 🙂

  38. I’d like to make this without the chicken. Could you/anyone give me directions or suggestions as how to go about this recipe chicken free?

    1. You can increase the onions (or add some mushrooms if you’d like) and skip the chicken. Swap out the broth for veggie broth and follow the rest of the recipe as written.

  39. 5 stars
    Excellent recipe!! If you’re cooking in a 8qt instant pot be sure to add more broth! New family favorite. Thank you:)

  40. Looks good!!..Just wondering if I can use some cooked leftover turkey that I have frozen..??Please give the cooking time . Thx!

    1. I would add the turkey along with the broccoli since it just needs to be heated through.

  41. 5 stars
    Really good, however I did change it a bit. I added mushrooms and used shallots as my hunny doesn’t like onions. I also used Rice a Roni Broccoli and chedder rice. Then at the end I added Mozzarella and Extra Sharp Cheddar cheese. It was absolutely yummy.

  42. 5 stars
    I can’t figure out what I’m doing wrong. I’ve cooked this twice & both times my instant pot turned itself off & the display read “burned”. The rice had infact burned (more like scorched) to the bottom. I’m doubling the recipe but I’m allowing for that in calculating my ingredients. Any suggestions?

  43. 4 stars
    Overall we loved it! Couple minor adjustments, ours needed probably an extra minute in the IP or maybe a 3-4 minute natural release (rice was still a little hard). I would tone down the garlic just a hair. Definitely make the broccoli separate and add into the main dish after cooking in the IP.

    But this will definitely be a weekly dinner. Great recipe!

  44. Yummy comfort food! I put the broccoli in a foil pouch on top of the rice chicken mixture and it steams up great!

  45. 5 stars
    This was amazing!!! I am a very new Instant Pot gal. I’ve boiled water and prepared eggs and now feel like I passed the final exam by preparing a main dish.

    Easy to follow directions and it was a BIG hit for my family!!! A total win win 😊

    I did a little enhancement: because my husband loves peppers, I added about 1/2 cup peppers and about 1/4 cup celery because I like the crunch celery adds to a dish.

    I appreciate you sharing the recipe.

  46. 4 stars
    It was good. I added some Thyme, pepper, and I steamed the broccoli florets in olive oil and kosher sea salt. I got the burn message as well. I turned it off. I had to add a sprinkle of extra chicken broth because the rice was a little underdone, but I would cook this again.

  47. 5 stars
    Delicious!! Used brown rice. My daughter had 2nds and wants to take it to school for lunch tomorrow. Thank you!!

  48. 4 stars
    I made this when I had friends over this past weekend. It was so simple and ALL of us loved it. From the 4 year old to the 37 year old. Thank you for a yummy crowd-pleaser.

  49. Ashley, thanks for sharing this recipe. I’m curious: what size IP do you use for it?
    Mine’s a 6qt, and I always try to make as lge a batch as I can. Leftovers rock (munchy me, hungry hubby, and ravenous 13 yr old son 😉)..and saving on meal prep energy makes this kitchen witch happy.

  50. 5 stars
    This is the bomb. It’ll be a staple in my house for sure. I even put the fresh broccoli in with the rice and it turned out great. Thank you for this recipe, truly. A lot of em out there produce overcooked mushy rice. This is just perfect.

  51. 5 stars
    Absolutely a wonderful meal. So much better than prepared frozen meals. Restaurant quality. Thank you for providing this recipe.

  52. 5 stars
    I’ve been searching for a while to find a recipe that would remind me of Mom’s chicken and rice. This is REALLY close, so naturally I loved it! I cooked the broccoli in the IP first at high pressure for zero minutes. (That came out perfectly, so thanks to other commenters for that suggestion!) I substituted 1 tbsp of cornstarch for the flour because a) gluten free, and b) just personal preference. That was too much, so I think I will cut it back some more next time. Anyway this was VERY good, so thank you so much for posting

  53. I used the cheese and broccoli rice mixture from knot and just used that seasoning for the broth, worked out awesome!

  54. 5 stars
    Thank you for this recipe! I always have trouble getting my 3 year old to eat broccoli. I went ahead and overcooked the broccoli so that she had to eat it with her rice. My 1 year old devoured his and asked for more.

  55. 4 stars
    My IP said “burn” so I released the pressure and opened up, added some more water brought back up to pressure and still said burn. I released pressure added a can of cream of chicken soup and put in the oven. Oh, I also sauteed some fresh mushrooms with the onions. Does the rice burn for everyone, and they just let it burn? New to the IP cooking.

  56. 5 stars
    This was outstanding, to say the least! I used frozen broccoli cuts and nuked them first. For cheese, I used a blend of Wisconsin, New York & Vermont sharp cheddars. So good, and will be making it again.

  57. 5 stars
    This recipe is a huge hit!! I blanched the broccoli before adding it and it worked out great because my daughter gags at the thought of eating it 😂 I just get hers out of the pot and then add the broccoli for everyone else. She loves it that way. Thank you for an amazing recipe that’s easy and doesn’t cost a fortune!! I’ve made it 3 times already and they’re always asking for it!

  58. 5 stars
    To keep my broccoli from getting mushy, I cooked it as I would for a side dish. I put very hot water on my IP, turn on Sauté and insert my steamer basket. Then I put my cut up broccoli in, seal the lid, hit the cancel button and then hit manual (pressure cook in some models) and set for 0 minutes. At beep for done, quick release. I kept the broccoli warm in my oven while I followed the rest of the recipe. Added the broccoli at end after I added and mixed in the cheese.

  59. 5 stars
    I get perfect broccoli using about a cup of water, steamer basket, mid size fresh broccoli cuts, steam setting for zero minutes. Cauliflower is good at these settings too.

  60. 5 stars
    Made this with a bit extra broth and milk, and added the broccoli uncooked. Turned out almost like risotto. All 3 kids loved it. Will definitely make it again. Thanks so much. Can’t wait to try some more of your recipes.

  61. 5 stars
    I put the broccoli on top of the chicken, rice and broth so it could steam while the rest cooked for the 5 minutes. It turned out perfectly.

  62. 4 stars
    I should also add that I made this for my partner because I was headed out of town for a few days and we had been doing so well with not eating fast food, this was the perfect, easy, tasty, leftover ready dish to help us.

  63. 5 stars
    I accidentally did the milk and flour (actually heavy cream we were out of milk) in with the rest and it still worked once I added the cheese. Soooooo good

  64. 5 stars
    I made this tonight and loved it! I wish the rice was a little fluffier so I will try a slower pressure release next time but this is definitely a winner

  65. Hello I’m excited to try this (just got my instant pot a week ago) so I’m new to the game! I would like to make this without the cheese though will that mess it up or completely ruin the dish? I have picky kids haha thank you!

    1. You can skip the cheese if you’d like, you might need to add a bit of extra seasoning.

  66. 5 stars
    This was awesome. I’m super happy with the flavour and how quickly it came together. I think I’m going to add chili flakes to this next time, otherwise, it was great!

    1. You totally could. I would actually throw it in and cook everything together. Those veggies should hold up much better than broccoli under pressure.

  67. Love it. I used brown rice which I presoaked for 10 minutes so that it would cook well. Also I like my broccoli al dente so I didn’t cook it at all until I added it to the hot mixture. I did finely chop it first though. Mixing it and the cheese into the hot mixture was enough to cook it to my tastes.

  68. 5 stars
    This was really, really good. I used boneless thighs. I also used frozen broccoli which I threw in with the chicken on onion and rice just prior to putting the lid on. I also waited 5 minutes after it was done with the pressure timer before releasing. The rice was cooked perfectly.

    This was a super fast, super easy and really delicious meal. It will definitely go into our instant pot rotation.

  69. 5 stars
    Made this a few times. My kids and fiance like a small can of cream of mushroom or chicken or even cream of celery added to the dish. They also like a mix of broccoli and cauliflower.

  70. Hi! I love this recipe, and have made it three times. Question: If I want to double it so there are more leftovers, do I need to change anything about the cooking time?

    1. No extra time is needed to double the recipe. Your pot will just take longer to come to pressure. I have not presonally doubled it because I have a small family, but other readers have. If the rice is not done to your liking, just throw the lid back on the pot and let it sit for 5-10 minutes to soften up even more. 🙂

      1. We love this recipe! For those who have doubled it, did you have to change any of the liquid proportions? And did it fit in a single instant pot?

    1. You could throw it in at the end and let it sit for 5-10 minutes to warm. If you try to cook it in with the chicken and the rice it will just turn to mush.

  71. 5 stars
    Made this tonight and it was delicious!

    Excellent! After reading others’ reviews, I did tweak it.

    1. Tried the zero minutes and even three additional minutes on the broccoli because I didn’t want to.cook it separately – and still too crisp. So I wrapped it in foil and laid it on top and it was a bit overdone but still good. So, without the prior cooking, I’m guessing putting it in the foil would’ve yielded a good result. I could easily enjoy more broccoli in it next time.

    2. I increased the rice and broth to 1 1/2 c. each as a reviewer recommended. Rice turned out perfectly!

    3. RE cooking time – FYI, not all Instant Pots have a High Pressure setting. I pressed Manual and set it for 5 minutes and let it Manual Release for 5 minutes before opening and adding milk/flour mixture and finally the cheese.

    4. Didn’t have any fresh garlic so substituted 1/4 t. garlic powder for the 2 cloves.

    Will definitely make again! Fed hubby and me two helpings each plus a nice leftover serving for him when I’m working our local election for the whole day tomorrow. Chilled applesauce was a nice complement to this dish.

    Thanks for a good recipe!

  72. I used the preset “Rice” function, which defaults to 10 min, and mine came out perfect. Just putting it out there for anyone that said their rice wasn’t quite done. Great recipe for the kids. Toddler loved it.

  73. 5 stars
    This is a staple in our house we make it exactly as the recipe calls for and it turns out every time. Feeds our family of 5 hungry eaters with a little bit of left overs in hubbys lunch the next day.
    Thanks for sharing such an awesome recipe!

  74. There is something not quite right about this recipe. I used long grain brown rice and it wasn’t cooked even with two 5-minute sessions on high pressure. Maybe the recipe called for rice that was already cooked? I was able to salvage the meal by simmering until the rice was cooked.

    1. You can not use brown rice with this recipe. It takes way longer to cook (about 25 minutes under pressure.)

    1. Yes you can. No additional time will need to be added, your pot will just take longer to come to pressure.

    1. I usually don’t have that issue, but I’m sure you can spray the pot with nonstick cooking spray after sauteing everything. Might be worth a try!

  75. 5 stars
    I just made this and it turned out great! I tweaked a few things. I did basmati rice. I added almost an extra cup of broth. A little extra butter. I put in frozen chopped broccoli right before putting it on manual pressure. And I did 8 minutes. Just to be safe since other reviewers said different kinds of rice called for longer cook times. Family loved it !!

  76. I just found your site while looking for non-time consuming InstantPot casserole recipes. This recipe is the first I have ever seen where the broccoli is uncooked. My family LOVES it!

    1. I am new at this. So after sautéing I put the lid on and hit manual I put 5 min. Then it says and I wait for it to get to pressure and then wait the 5 min? I feel like it’s taking forever? It this correct? I also do not know how to make it high pressure ? Please help

      1. If you are using the manual button, it is on high pressure. It can take a little while to get to pressure but it sounds like you did everything right.

  77. 5 stars
    I really like this recipe. Ned help: my rice was slightly crispy. I followed the recipe exactly, excepted added the broccoli in with the 5 min stream. Any insight on where I went wrong? I’ve ready every review and don’t see anyone had the same experience.

  78. 5 stars
    Love this dish! My rice wasn’t quite all the way cooked. I used white long grain rice. Any suggestions?

    1. Hi Danielle! If that happens again, you can actually just put the lid back on the pot for another 5-10 minutes and it will soften up.

  79. 5 stars
    This is a taste and easy recipe, comes out perfectly with this recipe. I will definitely will cook it again for my family. Thanks!

  80. 5 stars

    Great recipe I made a quick dinner and it was a winner with everyone in the household. Delicious nonetheless.

  81. I just did a different recipe last night that called for broccoli in the pasta dish. To accomplish this all in the instant pot, you do the rice and chicken recipe as you described, then make a packet of foil to put the broccoli in. Make the foil long enough to cover the brocooli twice. Place broccoli and salt in the foil, fold over the top once and pinch sides. Fold over the other end and pinch sides again. There should be some room in the packet. Once the instant pot is ready to go, place the foil packet directly on top of everything and it steaks right in there! When finished, just open the packet and mix it in! If larger or frozen, it likely needs more than 5 minutes so the 3 minutes and 10 natural release might be just right!

  82. 4 stars
    I tried this recipe and it turned out good despite it burned on the bottom. I don’t have a manual setting and I think I will set it on medium next time. When the dislay said “burn” I turned it off and opened it. Then reset on low.

  83. I’m going to try this tonight with cream of chicken soup instead of flour and water. Has anyone else tried that?

  84. 5 stars
    Tried this tonight. Was delish! – adult approved and kid friendly 🙂 I doubled the recipe so I could have leftovers. Will definitely make again! I

    My only question and this is more general about the instapot – I feel like the saute function is too hot…and whatever I cook on manual after I saute sticks to the bottom – like this time, it was the rice…it didn’t burn but it got pretty brown. Does anyone have any tips?

    1. 5 stars
      Maybe use low setting for the saute setting and after adding broth, scrape bottom of pot with a wooden spoon to be sure nothing is stuck. Then follow rest of recipe. Just a suggestion.

    2. 5 stars
      Do you find this happening a lot with rice dishes I read if you don’t rinse your rice prior to adding it you get scorching
      Just a thought… it did happen to me a few times but now that I rinse it stopped. Best of luck!

      1. 5 stars
        My family loves this recipe. I want to know if I can make this in the instant pot using cauliflower rice instead of white or brown rice?
        If so, how long?

        Thanks so much!

  85. 4 stars
    Made this the other day and we all loved it! Even my picky toddler. Safe to say it will be in our rotation. I used long grain brown rice and unfortunately, it does take a lot longer. My brown rice quick setting on my Pressure Cooker XL is 18 mins, so I tried that and ended up cooking it even longer. I’d say 22 mins with an extra 1/4 cup of liquid would be perfect. I honestly didn’t mind the extra time as it was a winner. Thanks for the great recipe!

  86. Looks good! Can this be made with boneless skinless chicken thighs? If so, how does it change cooking time?

    Thank you!!🤗

  87. 5 stars
    This was great! This was the first real recipe I made in my instant pot, besides plain rice. I’ll be making it again.

  88. 5 stars
    This was the first recipe that I made in our Instant Pot! It was amazing! I needed an easy, super successful recipe to sell me on the Instant Pot. So many times I have gotten a new kitchen appliance only to try it once and rarely take it out again (sorry bread maker.) This one did the trick. Even if I only used it to make this recipe, my husband would insist upon it! Thank you!

  89. 5 stars
    Winner! My picky daughter has actually requested it be put on the dinner rotation! This may be the first time that a new recipe has won her full approval. My son and husband requested a little more seasoning so we will be tweaking a little but this was a huge win for mom tonight!
    Thank you

  90. 4 stars
    I have found that broccoli takes 0 minutes in the instant pot, same for cauliflower. Just put it on the trivet or in a steamer basket set for 0 press manual and as soon as it comes up to pressure it is done ( water needs to be cold) QPR

  91. Made this last night and it was yummy! I had a little extra time so I threw it in a casserole dish in the oven with some breadcrumbs just to brown it, about 20min @ 400. On your recipe it says 1tsp Garlic, I guessed that was garlic powder?

  92. I made the Instant Pot Chicken and Broccoli recipe. It was delicious! I would like to suggest upping the broth and rice to 1 1/2 cups, and manual cook for 3 mins with a 10 min natural release. It would like to also rinsing the rice to get rid of some of the starch. With these modifications it might stick less to the pot, and the rice would be fluffier. Thanks for sharing your recipe! I will definitely be making it again!

    1. 5 stars
      I wish I would have read this before making my dish. The flavor was great but the rice wasn’t done. Live and learn for next time!

  93. I buy frozen broccoli cutlets (smaller cuts then florlets). I dont cook them at all but would add then after i finish adding the cheese– put on saute add broccoli and it warms theough in secs 🙂 no cooking required and no mushinees!!

    1. 5 stars
      I did my broccoli florets in the microwave with the leftover chicken broth from the box and microwaved for 3 minutes after I started the chicken. Left them in there until they needed to be added then drained most of the liquid and poured them in. They were cooked all the way through and still a tad bit crunchy, just perfect!

  94. They say you can cook broccoli perfectly in the instant pot at 0 minutes on the manual setting with a quick release. I’m going to try doing that before making the chicken and rice. Then just throw it in at the end with the other ingredients.

        1. Always use a minimum of one cup of liquid in the IP. In this case, pour 1 c of water (or broth) in the bottom of the IP. Then place the broccoli on a trivet above the liquid. You can put the broccoli in a glass or metal pot and then on the trivet.

      1. I did not realize you could do ‘0’ time in the IP. Glad I saw this post. I thought everything had to have at least one minute.

    1. I have ade many,, many meals in my instant pot with broccoli in them. The best method I found for cooking broccoli that comes out soft (not at all mushy) with a slight firmness and crunch (like raw broccoli) is this: Cook the entire recipe as per your instant pot recipe, then immediately after you open the lid following whichever release method you choose, add the broccoli, stir quickly to combine, then immediately replace the instant pot lid and twist to the ‘closed’ position, or, if you have the glass ‘fryer’ lid accessory* place it on the inner pot. Let the cover pot sit for 3-5 minutes until the broccoli is cooked to your preferred texture.

      When you remove the lid to the instant pot immediately after the pressure release, (make sure the pressure release valve has fallen indicating it is safe to open the lid) there is still a ton of heat inside the inner pot. When you immediately stir broccoli into the freshly cooked ingredients inside and quickly cover the inner pot, the lid seals enough of the residual heat inside and even with the instant pot OFF and unplugged, is just the right amount of heat and moisture to cook fresh, raw broccoli (chopped or cut into florets) to perfection.
      Frozen or thawed packaged broccoli requires much longer to cook, and therefore, would require a different cooking method. But when adding fresh chopped broccoli this method cooks the broccoli to perfection without being mushy at all.

      I have tried as many methods as I can think of trying to find the best way to add broccoli to an instant pot recipe, and this is by far the best method I have found for broccoli that comes out soft but still retains a bit of the crunch we all love with fresh, raw broccoli. I have follow this method at least 1-2x per week for almost 3 years and it works every time. Just check for firmness after 3 minutes of resting with the lid on, then replace the lid if necessary until broccoli reaches your preferred firmness and texture.

      *(some instant pot models come standard with the Crisper/Air Fryer/Fryer Lid accessory included, or they are readily available at most major online retailers, and are a very useful accessory to have if you use your instant pot often.)

      Hope this helps next time you want to add fresh broccoli to your nstant pot recipe!

  95. This sounds amazing and just what I want to make tonight. Yumm! I don’t see the cheese listed in ingredients — did I miss it?

    1. No you didn’t! I went crazy and didn’t add it lol! It’s in there now. It’s 1 and 1/2 – 2 cups of mild cheddar (depending on your taste). ?