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.
- 1/2 cup milk
- 1 tsp salt
- 1 small onion
- 2 cloves garlic
- 1 tsp garlic
- 3/4 tsp pepper
- 2 tbls butter
- 1 1/2 - 2 pounds boneless skinless chicken breast cut into cubes
- 1 and 1/3 cups long grain rice
- 1 and 1/3 cups chicken broth
- 1 1/2 tbls flour
- 1-2 cups fresh broccoli cooked
- 1 and 1/2 - 2 cups mild shredded cheddar cheese
- Carbohydrate 19.1412354693288 g
- Cholesterol 12.0000000101442 mg
- Fat 4.08085843278405 g
- Fiber 2.27312776841873 g
- Protein 5.72389466672797 g
- Saturated Fat 2.30010600830215 g
- Serving Size 1 1 recipe (240g)
- Sodium 54.2585064508332 mg
- Sugar 16.86810770091 g
- Trans Fat 0.498841429870631 g
- Calories 131 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.
Pressure cooking rice and dairy in the same vessel requires strict adherence to starch ratios, or the bottom of the pot will scorch before the pressure cycle initiates. Starch management dictates every phase of this dish, from the initial searing of the cubed chicken breast to the final incorporation of shredded cheddar and milk. Understanding how pressure cooking alters moisture retention prevents the grains from breaking down into mush.
- Freezing this dish presents textural challenges because thawed rice tends to release trapped moisture and turn mealy; consume within three days when stored in the refrigerator instead.
- Whisking the flour and milk thoroughly before adding it to the depressurized pot prevents persistent lumps that cold flour directly tossed into hot liquid creates.
- Fresh broccoli florets added at the end retain a crisp-tender bite, whereas frozen broccoli releases excess water that dilutes the cheese sauce significantly.
- Reheat leftovers gently on the stovetop over medium-low heat with an extra splash of chicken broth to reconstitute the thickened starch matrix without scorching the dairy solids.
Proper liquid measurement ensures the long-grain rice absorbs exactly one and one-third cups of chicken broth without leaving standing pools at the base of the insert. Monitoring the quick release prevents the residual heat from overcooking the poultry and toughening the grain structure.
