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Bowl of Instant Pot Cheesy Chicken, Broccoli and Rice

Instant Pot Cheesy Chicken, Broccoli and Rice

Servings 6 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 lb. boneless, skinless chicken breast or thighs, cut into 1/2-inch chunks
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1 cup chopped onion
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine (or substitute chicken broth)
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 lb. small broccoli florets
  • 1/2 cup shredded sharp Cheddar cheese

Instructions

  1. 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.

  2. 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. 

  3. 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.

  4. 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.