Cheesy Chicken Broccoli + Rice
Ingredients
| 1 tablespoon vegetable oil |
| 1½ pounds boneless, skinless chicken breasts, cut into cubes (or use rotisserie chicken) |
| 1 small onion, diced |
| 1 cup long-grain white rice |
| 2½ 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 |
Directions
- Sauté the Chicken and Onion: Turn the Instant Pot to sauté mode. Add the vegetable oil and heat until hot. Add the chicken and onion, cooking until the onion begins to soften, about 3-4 minutes.
- Deglaze the Pot: Add ½ cup of the chicken broth and use a spatula to scrape up any brown bits from the bottom of the pot.
- Add Rice and Broth: Spread the chicken evenly across the bottom of the pot. Add the rice, remaining broth, garlic powder, salt, and pepper. Do not stir.
- Pressure Cook: Secure the lid and cook on manual high pressure for 5 minutes. Allow a natural release for 5 minutes before carefully releasing any remaining pressure.
- Add Broccoli and Milk: Open the lid and quickly stir in the broccoli and warmed milk. Close the lid (do not seal) and let rest for 5-10 minutes to steam the broccoli.
- Incorporate Cheese: Stir in the shredded cheddar cheese until well combined. Add more warmed milk if the consistency is too thick.
- Serve: Ladle into bowls and serve immediately.
Serving Suggestions
- Pair with a side salad or steamed veggies for a well-rounded meal.
- Serve with crusty bread or garlic rolls for extra indulgence.
