Homemade Instant Pot Cheesy Chicken Broccoli Rice Casserole

Here is my go-to instant pot cheesy chicken broccoli rice casserole recipe, with tender chicken, fluffy rice, fresh broccoli, and plenty of melted cheese all cooked together in one pot.

This casserole is my family’s favorite weeknight dinner when we need something quick and filling. I love that everything cooks in the Instant Pot at the same time, which means fewer dishes to wash. Plus, the kids actually eat their broccoli when it’s covered in cheese!

What Kind of Chicken Should I Use?

Chicken thighs are definitely the way to go for this casserole, and you’ll want to stick with boneless, skinless pieces for easy eating. Thighs stay much more tender and juicy than chicken breasts, especially when pressure cooking, so they won’t dry out during the cooking process. You can absolutely use chicken breasts if that’s what you have on hand, but keep in mind they might be a bit less forgiving and could turn out drier. Either way, make sure to cut your chicken into bite-sized pieces so everything cooks evenly and you get chicken in every spoonful of your casserole.

Options for Substitutions

This one-pot wonder is pretty forgiving when it comes to swaps and substitutions:

• Chicken thighs: You can easily swap these for chicken breasts if that’s what you have on hand. Just cut the cooking time by a minute or two since breasts cook faster and can dry out more easily.
• Long-grain white rice: Jasmine or basmati rice work great here too. Avoid using brown rice or wild rice as they need much longer cooking times and more liquid.
• Frozen broccoli: Fresh broccoli works just fine – use about 3 cups of florets cut into bite-sized pieces. You can also try frozen cauliflower, green beans, or mixed vegetables for variety.
• Cheddar cheese: Feel free to mix it up with Monterey Jack, Colby, or even a Mexican cheese blend. Just stick with good melting cheeses for the best creamy texture.
• Chicken broth: Vegetable broth works if you want to keep it lighter, though you’ll lose some of that rich chicken flavor. You can also use water with a bouillon cube in a pinch.
• Avocado oil: Any neutral cooking oil like vegetable or canola oil will work just fine. Even butter works if you prefer that flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this Instant Pot casserole is not rinsing your rice thoroughly beforehand, which can lead to a gummy, sticky texture instead of fluffy grains – rinse until the water runs clear to remove excess starch.

Another common error is opening the Instant Pot too early after cooking, so resist the urge and let it naturally release pressure for at least 10 minutes before doing a quick release to prevent the rice from becoming mushy.

Don’t add the frozen broccoli at the beginning of cooking since it will turn to mush – instead, stir it in during the last few minutes or after pressure cooking is complete so it stays bright green and maintains some bite.

Finally, wait until the very end to add your shredded cheese and stir it in off the heat, as adding it too early can cause it to become grainy and separate rather than creating that creamy, melted consistency you’re after.

What to Serve With Chicken Broccoli Rice Casserole?

This hearty casserole is pretty much a complete meal on its own, but I love adding a simple side salad with ranch or Italian dressing to balance out all that cheesy goodness. A warm dinner roll or some crusty bread is perfect for soaking up any extra sauce, and it makes the meal feel even more satisfying. If you want to add more veggies to the table, roasted carrots or green beans work really well alongside this dish. For a lighter option, try serving it with a cucumber tomato salad or some steamed asparagus on the side.

Storage Instructions

Refrigerate: This casserole keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day because all those flavors have time to meld together. It’s perfect for meal prep lunches throughout the week!

Freeze: You can freeze this casserole for up to 3 months in freezer-safe containers or bags. I like to portion it out into individual servings before freezing so I can grab just what I need. Let it cool completely before freezing to maintain the best texture.

Warm Up: To enjoy your leftovers, just microwave individual portions for 1-2 minutes, stirring halfway through. If reheating from frozen, let it thaw in the fridge overnight first. You might want to add a splash of chicken broth if it seems a bit dry after reheating.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 100-115 g
• Fat: 55-65 g
• Carbohydrates: 130-145 g

Ingredients

For the rice and aromatics:

• 3 garlic cloves, minced (freshly minced for best flavor)
• 1 tsp avocado oil (or any neutral cooking oil)
• 1 cup long-grain white rice, rinsed
• 1 medium yellow onion, diced

For the chicken:

• 1.5 lb boneless skinless chicken thighs (cut into bite-sized pieces for even cooking)
• 0.5 tsp sweet paprika
• 1 tsp salt
• 1.5 cups chicken broth (I use Pacific Foods organic broth)
• 1 tsp black pepper

For the finish:

• 3 cups frozen broccoli florets (I use Birds Eye for consistent quality)
• 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)

Step 1: Sauté Onion and Garlic

• 1 tsp avocado oil or olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced

Turn the Instant Pot to the sauté function and heat the oil.

Once hot, add the diced onion and minced garlic.

Cook, stirring frequently, until the onion and garlic just begin to soften, about 5 minutes.

Turn off the sauté function to prepare for the next step.

Step 2: Add Chicken, Rice, and Seasonings

• 1 cup uncooked long-grain white rice, rinsed and drained
• 1-1/2 cups chicken broth
• 1-1/2 lb Farmer Focus boneless skinless chicken thighs, cut in bite-size pieces
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp sweet paprika

Add the rinsed and drained long-grain white rice, chicken broth, bite-size pieces of chicken thighs, salt, black pepper, and sweet paprika to the pot.

Mix thoroughly to combine all the ingredients.

Place the lid on the Instant Pot, set the valve to sealing, and cook on manual high pressure for 10 minutes.

Once cooking is complete, quickly release the pressure.

Step 3: Prepare the Broccoli

• 3 cups (9 oz) frozen broccoli florets

While the chicken and rice are cooking in the Instant Pot, rinse the frozen broccoli florets under lukewarm water for about 2 minutes to soften and partially thaw them.

Set the broccoli aside until needed.

I like to rinse the broccoli to ensure it evenly warms up and blends nicely into the final dish.

Step 4: Add Broccoli and Cheese, Steam

• broccoli florets from Step 3
• 1 cup finely shredded cheddar cheese

Open the Instant Pot after pressure releases and add in the rinsed broccoli florets (from Step 3) and shredded cheddar cheese.

Mix well to combine all ingredients.

Place the lid back on the Instant Pot, set the valve to sealing again, and let the mixture steam with the warming feature for about 10 minutes to melt the cheese and soften the broccoli.

Finally, release any built-up steam before removing the lid.

Step 5: Stir and Serve

Give the rice a final stir to ensure everything is well combined.

Serve the dish immediately, enjoying its creamy and comforting flavors.

For extra flavor, I sometimes sprinkle a little more fresh black pepper on top just before serving.