Ingredients
- For the Chicken and Rice Base:
- Olive Oil: 1 tablespoon (or avocado oil)
- Boneless, Skinless Chicken Breasts or Thighs: 1.5 lbs (about 2-3 large breasts or 4-5 thighs), cut into 1-inch cubes. Thighs will yield a more tender result, but breasts work beautifully too.
- Yellow Onion: 1 medium, finely chopped (about 1 cup)
- Garlic: 3-4 cloves, minced (about 1 tablespoon)
- Long-Grain White Rice: 1.5 cups (like Jasmine or Basmati), rinsed thoroughly until water runs clear. This step is crucial to remove excess starch and prevent stickiness.
- Low-Sodium Chicken Broth: 2 cups. Using low-sodium allows you to control the saltiness better.
- Salt: 1 teaspoon (adjust to taste, especially based on your broth’s sodium content)
- Black Pepper: 1/2 teaspoon, freshly ground
- Dried Thyme: 1/2 teaspoon
- Smoked Paprika: 1/2 teaspoon (optional, but adds lovely depth)
- Mustard Powder: 1/4 teaspoon (enhances cheesy flavor)
- For the Cheesy Broccoli Finish:
- Broccoli Florets: 4 cups, fresh or frozen (about 1 large head or a 12-16 oz bag). If using fresh, cut into bite-sized pieces.
- Evaporated Milk: 1/2 cup (or heavy cream for extra richness). Evaporated milk helps prevent curdling and creates a smooth sauce.
- Sharp Cheddar Cheese: 2 cups, freshly grated. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy; grating your own is highly recommended.
- Monterey Jack Cheese: 1 cup, freshly grated (or Colby Jack). This melts beautifully and adds creaminess.
- Parmesan Cheese: 1/4 cup, freshly grated, plus extra for topping (optional)
- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional)
Instructions
- Sauté Aromatics & Chicken:
- Set your Instant Pot to the “Sauté” mode on high. Add the olive oil.
- Once the oil is shimmering, add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the cubed chicken, salt (start with 1/2 teaspoon), pepper, dried thyme, smoked paprika (if using), and mustard powder. Cook, stirring occasionally, for 3-5 minutes until the chicken is lightly browned on all sides. It doesn’t need to be cooked through at this stage.
- Press “Cancel” to turn off the Sauté mode.
- Deglaze the Pot:
- Pour in about 1/4 cup of the chicken broth. Using a wooden spoon or silicone spatula, scrape the bottom of the Instant Pot thoroughly to remove any browned bits (fond). This step is crucial to prevent a “Burn” notice.
- Add Rice and Remaining Broth:
- Add the rinsed long-grain white rice to the pot.
- Pour in the remaining chicken broth. Gently stir everything together to ensure the rice is mostly submerged. Do not stir vigorously after this point, as it can sometimes contribute to a burn notice with rice.
- Pressure Cook:
- Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position.
- Select the “Pressure Cook” or “Manual” mode and set the timer for 5 minutes at high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes (this is called a 10-minute Natural Pressure Release or NPR). This allows the rice to finish cooking and absorb remaining moisture.
- After 10 minutes of NPR, carefully perform a Quick Release (QR) by moving the steam release valve to the “Venting” position to release any remaining steam. Be cautious of hot steam.
- Incorporate Broccoli:
- Once the pin drops and it’s safe to open, carefully remove the lid.
- If using fresh broccoli florets: Scatter them evenly over the top of the chicken and rice. Replace the lid (you don’t need to seal it or turn the pot on) and let the residual heat steam the broccoli for 5-7 minutes, or until tender-crisp.
- If using frozen broccoli florets: Add them to the pot. They will thaw and cook quickly from the residual heat. You can gently stir them in after a couple of minutes.
- Alternative broccoli method: For perfectly steamed broccoli, you can steam it separately (microwave, stovetop, or even in a steamer basket in the Instant Pot before starting the main recipe) and stir it in at the end with the cheese. This gives you more control over its texture.
- Get Cheesy:
- Once the broccoli is tender-crisp, pour the evaporated milk (or heavy cream) over the mixture.
- Add the grated sharp cheddar, Monterey Jack, and Parmesan cheese (reserving a little extra Parmesan for topping if desired).
- Gently stir everything together until the cheese is melted and the sauce is creamy and well combined. The mixture will thicken as it sits. Taste and adjust seasoning if necessary (more salt or pepper).
- Serve and Garnish:
- Serve the cheesy chicken and rice casserole immediately, garnished with fresh chopped parsley and a sprinkle of extra Parmesan cheese, if desired.
- Optional Crispy Topping: For an extra decadent touch, you can transfer the casserole to an oven-safe dish, top with more cheese or panko breadcrumbs mixed with melted butter, and broil for 2-3 minutes until golden brown and bubbly. Keep a close eye on it to prevent burning.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650
- Fat: 25-30g
- Carbohydrates: 35-40g
- Protein: 40-45g