Instant Pot Chicken Broccoli Rice Casserole
Ingredients
-
1
Tbsp
Olive Oil
-
2
Tbsp
Unsalted Butter
-
1
med
Onion, chopped
-
1 ½
lbs
Chicken Breast, cubed
-
1 ¼
tsp
Kosher Salt
-
½
tsp
Pepper
-
1
tsp
Garlic Powder
-
½
tsp
Onion Powder
-
¼
tsp
Thyme Leaves (dried, not ground)
-
3
cloves
Garlic, finely minced
-
1 ½
cups
Long Grain White Rice, well rinsed
-
2 ½
cups
Chicken Broth, low sodium
-
2 ½
cups
Shredded Cheddar Cheese
-
2
lbs
Frozen Broccoli Florets
Instructions
- 1. Sauté olive oil and butter in the Instant Pot.
- 2. Cook chopped onion until translucent.
- 3. Add cubed chicken and season with salt, pepper, garlic powder, onion powder, and thyme.
- 4. Stir in minced garlic.
- 5. Add rinsed rice and chicken broth without stirring, then seal the lid.
- 6. Cook on high pressure for 3 minutes.
- 7. Prepare broccoli by running under hot water or microwaving if fresh.
- 8. After cooking, let pressure release naturally for 10 minutes, then vent remaining steam.
- 9. Stir in shredded cheese and add broccoli, closing the lid to heat through.
- 10. Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
415
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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