The classic broccoli and cheddar combination together with chicken and rice for the ultimate comfort food!
2 Tablespoons butter or olive oil
2 carrots, peeled and diced, 2 cups
3 stalks celery, diced, 2 cups
1 onion, peeled and diced 1/2″, 3 cups
2 clove garlic, minced
1 pound boneless, skinless chicken thighs cut into 1” pieces
1 Teaspoon poultry seasoning
1 1/2 cups chicken broth, homemade tastes the best when you can
1 cup long grain white jasmine rice
1 Teaspoon sea salt, more or less to taste, see notes
1/2 Teaspoon ground black pepper
1 – 1 pound bag frozen broccoli florets, thawed and cut into bite sized pieces if necessary
Thinly slice fresh chives or green onions for an optional garnish
2 cups grated aged white cheddar, (aged brings the most flavor)
Start by prepping all of your ingredients before you begin cooking.
Select the sauté function on the Instant Pot. When it’s hot, add the butter or olive oil along with the carrots, celery, onion, and garlic. Cook, stirring occasionally until the veggies begin to soften with some browning.
Then add the chicken, and sauté about 2 minutes until the outer edges of the chicken begin to turn white before stirring in the poultry seasoning. Next turn off the sauté function and add the chicken stock. Scrape the bottom of the Instant Pot well to make sure to remove any browned bits. This is important so you don’t get a burn signal.
Finally add the rice, salt, (you can also add salt at the end if you prefer) and pepper to the Instant Pot. Stir to evenly distribute, then set the valve to sealing, and pressure cook for 8 minutes.
When the timer is up, let the Instant Pot naturally release for 2 minutes, then use the quick release function. I find it useful to cover the valve with a cloth to prevent spattering.
Add the broccoli and grated cheddar, stir to combine. Then place the lid back on, select the ‘keep warm’ function and let the broccoli cook for 5 minutes.
When the broccoli is done cooking, season to taste if needed with salt and pepper and serve immediately.
The amount of salt will vary depending on the amount of sodium in the chicken stock you choose. To be on the safe side, you can add salt to taste at the end of the cooking time.
The cooking time in the Instant Pot is only 10 minutes, but with the time to come up and down from pressure, the total time is around 30 minutes.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Keywords: Chicken and Rice Instant Pot, Broccoli and Cheddar Rice, Chicken and Rice Recipe, Cheesy Instant Pot Chicken and Rice