Instant Pot Chicken Broccoli and Rice
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4
- Prep Time: 5m
- Cook Time: 5m
- Ready In: 10m
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Nutritional Info
This information is per serving.
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Calories
218.9 -
Carbohydrates
22.6 g -
Cholesterol
34.8 mg -
Fat
6.8 g -
Fiber
0.9 g -
Protein
16.5 g -
Saturated Fat
3.6 g -
Serving Size
1 -
Sodium
1,092.6 mg -
Sugar
3.9 g -
Trans Fat
1.1 g -
Unsaturated Fat
0.9 g
Instant pot chicken broccoli and rice casserole. Chicken breasts with broccoli and rice cooked in an electric instant pot. Easy and yummy! Cook it in a slow cooker-Slow Cooker Chicken, Broccoli and Rice Casserole
Instant Pot Chicken Broccoli and Rice
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Ingredients
- 2 tablespoons unsalted butter
- 2 pounds (960 g) boneless and skinless chicken breasts, cubed
- 2 cloves garlic, peeled and minced
- 1 small yellow onion, peeled and diced
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 ¹⁄³ cups uncooked long grain rice
- 1 ¹⁄³ cups (330 ml) chicken broth
- 1/2 cup (125 ml) milk
- 1½ tablepoons all-purpose flour
- 2 cups cooked broccoli florets
- 1½ cups shredded mild Cheddar cheese
Method
Step 1
Heat the butter in an electric instant pot, turned to the sauté mode. Add cubed chicken, garlic, and onion. Cook, stirring occasionally, until the onion starts to get translucent.
Step 2
Stir in rice, chicken broth, and seasoning. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 3
In a medium mixing bowl, combine milk and all-purpose flour. Whisk well and set aside.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the milk mixture.
Step 5
Add broccoli and shredded cheese. Mix until cheese has melted. Serve hot.
