This is my new favorite Instant pot recipe, and it was a big hit with Nathan because it reminded him of the creamy rice casseroles his mom used to make. And thanks to the Instant Pot, it’s super simple.
We have a joke in our house that although I went to culinary school, I can’t make rice. And it’s true! Late one evening last year I was prepping for a cooking demo the next day, which included making a large pot of brown rice. Nathan was helping me chop ingredients when he saw me take the lid off the pot and stir the rice. He immediately asked me what in the world I was doing, because that’s exactly what you’re NOT supposed to do when you’re making rice. Now I know I learned how to make rice in culinary school, but we made it in huge hotel pans in the oven, and since then, I haven’t cooked much rice. (I prefer quinoa, sorghum, or farro when it comes to grains.) Excuses aside the rice turned out terribly gummy, but still with a little bit of a bite, and Nathan had to stay up and cook a second batch for me. (And yes, I realize how fabulous he is, and even ordered him an “Employee of the Year” medal a few weeks later, which he still pulls out and wears around the house.) So ever since the gummy rice fiasco, I make rice in the Instant Pot.
For me one big plus of an Instant Pot is the saute feature, which allows me to prepare most dishes start to finish in the Instant Pot without dirtying other pans.
This recipe uses Arborio rice, which is an Italian short-grain rice used for making risotto. Its high starch content creates a creamy consistency.
I’ve used chicken, broccoli, and Cheddar cheese for this family-friendly version, but you could easily adapt this recipe and use your preferred meat, vegetable and cheese.
Turn the Instant Pot on to the saute function and wait for it to get hot. Season chicken with 1/4 teaspoon salt and the pepper. Add 1/2 tablespoon oil and the chicken to the pot. Cook, turning frequently, 4 to 5 minutes, or until the chicken is done. Remove from pan.
Heat remaining 1/2 tablespoon oil in pot. Add onion, and saute 4 to 5 minutes or until tender. Add rice, and cook, stirring constantly, until the rice turns opaque, about 2 minutes. Add the wine, scraping the bottom of the Instant Pot to release any browned bits. Stir in chicken broth and remaining 1/4 teaspoon salt.
Cover Instant Pot, and, using manual setting, set to 8 minutes on high pressure, making sure the pressure valve is sealed. When done, quick release the pressure.
Turn the Instant Pot on to the saute function, and stir in the broccoli, and chicken. Cook 3 to 4 minutes or until the broccoli is to desired degree of doneness. (Add additional chicken broth if mixtures gets too thick.) Stir in cheese, and serve immediately.