Instant Pot Chicken Broccoli Rice Casserole (Easy)

Intro
This Instant Pot chicken broccoli rice casserole is creamy, cheesy, and budget-friendly—made with pantry staples like chicken, rice, and frozen broccoli. It’s a true one-pot weeknight dinner that avoids the dreaded burn notice with a simple broth-first method.

My Thoughts on This Recipe (from the heart)

This was one of the first dinners I tried in my new Instant Pot, and I’ll keep it real—I got that dreaded “burn” message the first time. 😅 It still tasted fine, but on round two I added extra broth and it cooked perfectly. Since then, this has been a go-to because it’s fast, filling, and doesn’t cost much. If you’ve got rice, chicken, cheese, and frozen broccoli, you can feed the whole family without stressing. Try it and tell me how it goes—I’m still tweaking and would love your tips too.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1½ cups uncooked long-grain white rice (not instant)
• 2½ cups low-sodium chicken broth
• 1 (10.5 oz) can condensed cream of chicken soup
• ½ cup milk or additional broth
• 3 cups small broccoli florets (fresh or frozen)
• 1½–2 cups shredded cheddar cheese, divided
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp kosher salt (¾ tsp if table salt)
• ¼ tsp black pepper
• Optional: ¼ tsp ground nutmeg, pinch of paprika, squeeze of lemon

Equipment

Instant Pot (6– or 8–qt), measuring cups/spoons, spoon/spatula.

Step-by-Step: Instant Pot Chicken Broccoli Rice Casserole

1. Prep the pot. Lightly oil or spray the inner pot.
2. Season. Add chicken to the pot; sprinkle garlic powder, onion powder, salt, and pepper. (Optional: briefly Sauté the chicken first, then Cancel.)
3. Layer rice and broth (don’t stir). Sprinkle rice evenly over chicken. Pour in 2½cups broth and gently press any dry rice below the liquid—do not stir.
4. Add broccoli on top. Scatter florets in an even layer; don’t stir.
5. Pressure cook. Seal. Cook 3 minutes on High Pressure; natural release 10–12 minutes, then quick release.
6. Stir & steam. Stir well. If a few grains are firm, cover (no heat) 5 minutes to steam.
7. Make it creamy. Whisk condensed soup with ½ cup milk or broth; stir into the pot until creamy.
8. Cheese it. Stir in 1 cup cheddar to melt. Taste and adjust salt/pepper. Top with the remaining ½–1 cup cheese; cover (no heat) 3–5 minutes to melt.
9. Finish & serve. Optional paprika and a squeeze of lemon at the table. Let kids’ portions cool a few minutes or loosen with a spoon of milk/yogurt.

Instant Pot Chicken Broccoli Rice Casserole

Creamy, cheesy Instant Pot chicken broccoli rice casserole—easy, budget-friendly, and weeknight fast.

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Servings:6

Course:dinner, Main Course

Cuisine:American, Southern American

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless skinless chicken breasts cut into 1-inch pieces
• 1½ cups long-grain white rice not instant, rinsed
• 2½ cups low-sodium chicken broth
• 1 10.5 oz can condensed cream of chicken soup
• ½ cup milk or additional broth
• 3 cups small broccoli florets fresh or frozen
• 1½ –2 cups shredded cheddar cheese divided
• 1 tsp garlic powder
• ½ tsp onion powder
• 1 tsp kosher salt ¾ tsp if table salt, plus more to taste
• ¼ tsp black pepper
• Optional: ¼ tsp ground nutmeg
• Optional: pinch of paprika and a squeeze of lemon for serving

Equipment

• Instant Pot (6– or 8–quart)
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Set Instant Pot to Sauté (optional). Lightly oil/spray the inner pot.
2. Add chicken; season with garlic powder, onion powder, salt, and pepper. (If sautéing, brown briefly, then press Cancel.)
3. Pour in ½ cup broth and deglaze—scrape up any browned bits from the bottom.
4. Add remaining 2 cups broth. Sprinkle rinsed rice evenly over the liquid. Do not stir.
5. Place chicken on top (if removed while deglazing, return it now). Scatter broccoli evenly over the top. Do not stir.
6. Seal. Cook 6 minutes on High Pressure. Let pressure naturally release 5–6 minutes, then quick-release the rest.
7. Open and stir well. If a few grains are firm, cover (no heat) 3–5 minutes to steam.
8. Whisk condensed soup with the ½ cup milk or broth. Stir into the pot until creamy.
9. Stir in 1 cup cheddar to melt. Taste and adjust salt/pepper.
10. Top with remaining ½–1 cup cheese; cover (no heat) 3–5 minutes to melt. Sprinkle paprika if you like. Serve with a squeeze of lemon.

Notes

No burn notice: Deglaze after sautéing, then layer broth → rice → chicken → broccoli and don’t stir before sealing.

Brown rice: 22–24 min High Pressure + 10 min natural release; add broccoli and cheese after pressure cooking.

Cheese swaps: Colby Jack, Monterey Jack, or mozzarella melt smoothly.

No canned soup: Use ¾ cup milk + 2 oz cream cheese + 1 Tbsp butter + ½ tsp chicken bouillon; melt in after cooking.

Storage: Refrigerate 3–4 days. Reheat with a splash of milk/broth. Freeze up to 2 months (texture softens slightly).

Pro Tips to Avoid the Burn Notice

• Deglaze after sautéing anything: splash of broth + scrape the bottom clean.
• Broth first, rice second, chicken third. Don’t stir before sealing.
• Rinse rice until water runs clear to reduce starch.
• If you use thicker cuts or brown rice, increase liquid/time (see below).

Substitutions & Add-Ins

• Brown rice: 22–24 minutes High Pressure + 10 minutes natural release; add broccoli and cheese after.
• Broth: vegetable broth works.
• Cheese: Colby Jack, Monterey Jack, or mozzarella melt smoothly.
• Veggies: peas, carrots, or diced bell pepper (stir in after cooking).
• No canned soup: swap in ¾ cup milk + 2 oz cream cheese + 1 tbsp butter + ½ tsp chicken bouillon.

Storage & Reheat

• Fridge: 3–4 days in an airtight container.
• Reheat: microwave with a splash of milk/broth; stir halfway.
• Freeze: up to 2 months (texture softens a bit after thawing).

Budget Tip

Frozen broccoli is usually cheaper than fresh and holds up great; buy rice in bulk to keep this budget-friendly chicken casserole under control.

Serve With

Simple side salad, garlic bread, or roasted carrots.