Instant Pot Chicken Broccoli and Rice
Try this Instant Pot Chicken Broccoli and Rice recipe, or contribute your own.
Try this Instant Pot Chicken Broccoli and Rice recipe, or contribute your own.
- Carbohydrate 123.352979752793 g
- Cholesterol 981.06 mg
- Fat 211.733836767409 g
- Fiber 7.31406943621067 g
- Protein 242.214743842606 g
- Saturated Fat 68.269284757328 g
- Serving Size 1 1 recipe (1971g)
- Sodium 1038.38700642126 mg
- Sugar 116.038910316583 g
- Trans Fat 17.709226679858 g
- Calories 3424 calories
Step-by-step
- Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
- Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
- Whisk together milk an flour and set aside.
- Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
- Immediately add milk and flour mixture and mix until it is well combined.
- Add broccoli and cheese and stir until well combined. Serve immediately.
Swapping long grain white rice for brown rice in pressure cooker casseroles alters the liquid absorption ratio and cooking duration entirely. Brown rice requires more moisture and extended pressure time to soften properly. Standard white long grain varieties cook reliably under high pressure in five minutes, but starch behavior dictates the final consistency of the dish.
Pressure cookers trap steam, which frequently causes starches from the rice to scorch at the base of the inner pot during the heating cycle. To prevent this burn notice, scrape up any browned bits thoroughly after sauteing the onion, garlic, and cubed chicken breast in butter. Adding chicken broth directly over the rice without stirring creates a protective barrier that minimizes sticking against the hot metal surface.
Another frequent error involves adding dairy too early. Boiling milk under pressure causes separation and curdling. Whisking the milk and flour together separately and stirring it in after the manual high pressure cycle finishes prevents this chemical breakdown. Residual heat from the quick release stage gently thickens the flour and milk slurry without scorching the dairy solids.
Shredding block cheddar cheese at home yields a smoother melt than pre-bagged varieties coated in anti-caking cellulose. Fold the cheese and pre-cooked broccoli florets into the pot simultaneously right at the end. Serve immediately while the cheddar remains emulsified within the sauce.
