
Why You Will Love This Recipe
- The result is a delicious, hearty casserole that is ready in about 30 minutes. This tasty instant pot chicken and broccoli recipe can be modified easily by changing up the vegetables.
- This recipe is very versatile. You can make this casserole ahead of time too!
- The result is a broccoli rice casserole that can easily be a new family favourite. Made with simple ingredients and loaded with flavours. The best part is that you can customize it with your choice of veggies and protein.
- This recipe is on the lighter side and does not use cream of mushroom soup.
- This is a great way to use chicken when it goes on sale,
- This broccoli, mushroom and chicken fried rice is made in the instant pot for a fast and super easy one-pot meal.


Ingredients For Instant Pot Chicken and Rice Casserole
Chicken - I like to use boneless chicken breasts or chicken tenders. You can also use chicken thighs. Rice - You can use long grain rice or Jasmine rice. Onion - I use yellow or white onion Garlic Carrots Broccoli Mushrooms Chicken stock or chicken broth Soy Sauce - you can use a low-sodium soy sauce or regular< Salt & PepperEquipment and Kitchen Tools Needed
- cutting board
- chef's knife
- instant pot electric pressure cooker
- tongs
- slotted spoon
How to Make Rice and Broccoli casserole
Instructions- ·Rinse the rice 3-4 times or until the water runs clear. Set aside. Set the instant pot on the SAUTE function.
- Add 1 teaspoon oil. Add the egg and scramble it. Take it out and set it aside.
- Next, add the remaining oil and add in the chicken pieces, sauté it for a few minutes until the chicken changes colour from pink to white. Take the chicken out and set it aside. Add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown. Add a little chicken stock and deglaze the pot by stirring properly so that the food does not stick to the bottom of the pot. ·
- Add the carrots and mushrooms
- Then add the rice, chicken and broccoli florets. Mix well. ·
- Add the chicken stock. ·CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in SEALING position). ·Once the pressure-cooking cycle is over, quick-release pressure by manually moving the valve from SEALING to VENTING position. ·Open the lid carefully and select the CANCEL button. ·


Pro Tips and Timesaver Shortcuts
- Be careful when handling the hot chicken.
- You can use rotisserie chicken for this recipe.
- These make a great packable lunch option if refrigerated.
Chicken and Rice Recipe Variations, Notes and Substitutions
- Change up the vegetables - try adding green beans or chopped mini peppers.
- You can use gluten-free soy sauce in place of regular soy sauce.
- Vegetable broth may be substituted for chicken broth.
FAQ
Can I make this Ahead of Time?
Absolutely, this is a great recipe to make ahead.Can I use Brown Rice for this recipe?
For best results, use white rice. I have not tried this recipe with brown rice. Brown rice typically takes longer to cook than white rice.More Easy Chicken Recipes
Easy Orange Chicken - One-Pot Chicken Rice Honey Mustard Chicken Thai Chicken Recipe Crockpot Sesame Chicken Slow Cooker Chicken Fajitas

Instant Pot Chicken and Rice Casserole
A deliciou Instant Pot Chicken and Rice Casserole for an easy dinner idea>
Ingredients
- 1 cup long grain rice or Jasmine rice
- ½ pound chicken cut into small cubes
- 1 medium onion chopped
- 4 garlic cloves chopped
- ¼ cup carrots chopped
- ¼ cup peas
- ½ cup broccoli florets
- 1 cup mushrooms thinly sliced
- 1 large egg
- 1 ¼ cup chicken stock
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- ½ tablespoon red chilli sauce
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 2 tablespoon oil
Instructions
- Rinse the rice 3-4 times or until the water runs clear. Set aside.
- Set the instant pot on the SAUTE function. Add 1 teaspoon oil.
- Add egg and scramble it. Take it out and set it aside.
- ·Next add the remaining oil and add in the chicken pieces, sauté it for a few minutes until the chicken changes colour from pink to white.
- Take it out and set it aside.
- Add in the chopped onions and garlic and sauté it for a minute or two until the onion turns light brown.
- Add a little chicken stock and deglaze the pot by stirring properly so not any food is stuck to the bottom of the pot.
- Add carrots, mushrooms followed by rice, chicken and broccoli florets. Mix properly.
- Add the chicken stock.
- CANCEL the SAUTE button. Select the PRESSURE COOK button on HIGH PRESSURE for 6 minutes. (Make sure the valve is in SEALING position).
- Once the pressure-cooking cycle is over, quick-release pressure by manually moving the valve from SEALING to VENTING position.
- Open the lid carefully and select the CANCEL button.
- Select the SAUTE button and add in salt, pepper, soy sauce, rice vinegar, red chilli sauce, peas and scrambled egg, sauté everything in the rice for a few seconds.
- Cancel the SAUTE button.
- Serve hot and enjoy.
Nutrition
Calories: 217kcalCarbohydrates: 13gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 5mgSodium: 1398mgPotassium: 349mgFiber: 2gSugar: 5gVitamin A: 2958IUVitamin C: 31mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!

Tamara
That looks totally scrumptious! Scarlet loves loves loves meals like this.
Raquel
Thanks Tamara!