Instant Pot Cheesy Broccoli Chicken and Rice

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy gluten free pressure cooker recipe packed with flavour.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

This delicous chicken dish is loaded with salsa con queso cheese sauce and three types of shredded cheese.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

This easy chicken dinner recipe takes less less than forty minutes from start to finish and serves four people.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Instant Pot chicken and rice, I started by cutting some boneless skinless chicken breasts into approximately one inch chunks.

raw chicken breast chunks on a cutting board

Then I set my Instant Pot to Saute Less for 7 minutes and added a dab of margarine to the pot.

I dumped the chunks of chicken breast into the pot and left them to cook, stirring occasionally.

raw chicken breast chunks in an Instant Pot

When the Instant Pot turned off, the chicken was still slightly pink.

chicken breast chunks cooking in an Instant Pot

Then I added some water to the pot with the chicken and scraped the bottom of the pot well, to make sure nothing was sticking.

water and chicken breast chunks in an Instant Pot

I added some salt, pepper, onion powder and garlic powder to the pot and did not stir.

spices on top of water and chicken breast in an Instant Pot

I added some long grain white rice to the pot.

long grain white rice on top of chicken and water in an Instant Pot

I gently pushed the rice around until it was all submerged in the water but I did not stir.

water. rice and chicken breast chunks in an Instant Pot

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and performed a quick release.

I removed the lid from the Instant Pot.

cooked chicken and rice in an Instant Pot

Then I stirred the contents of the pot well and added some milk, salsa con queso cheese sauce and chopped broccoli florets to the pot.

chopped broccoli florets and salsa con queso cheese sauce on top of chicken and rice in an Instant Pot

I stirred until all of the ingredients were fully combined and then set the Instant Pot to Saute Less for 5 minutes.

I left the dish to continue cooking, stirring occasionally until the Instant Pot turned off.

Then I added some shredded Parmesan, cheddar and mozzarella cheese to the pot.

shredded Parmesan, mozzarella and cheddar on top of chicken and rice in an Instant Pot

I stirred until the cheese was melted.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

Then the dish was ready to serve!

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

This extra cheesy chicken and rice dish is sure to please the whole family.

If you are looking for a simple and delicious Instant Pot chicken recipe, then you need to try this Instant Pot Cheesy Broccoli Chicken and Rice!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

More Tasty Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Cheesy Broccoli Chicken and Rice:

  • 1 lb boneless, skinless chicken breast
  • 3 cups water
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups long grain white rice
  • 2 cups milk
  • 3 cups chopped broccoli florets
  • 15 oz salsa con queso
  • 1 cup shredded mozzarella and cheddar cheese blend
  • 1/2 cup shredded parmesan cheese

How to Make Instant Pot Cheesy Broccoli Chicken and Rice:

  1. Cut chicken breasts into approximately 1 inch chunks
  2. Set Instant Pot to Saute Less 7 minutes and add a dab of margarine or butter to the pot.
  3. Add the chicken breast chunks to the pot and leave them to cook, stirring occasionally, until the Instant Pot turns off.
  4. The chicken will still be slightly pink when the Instant Pot turns off.
  5. Add the water to the pot with the chicken and scrape the bottom of the pot well to make sure nothing is sticking.
  6. Add the salt, pepper, onion powder and garlic powder to the pot. Do not stir.
  7. Add the rice to the pot.
  8. Gently push the rice around until it is all submerged in the water but do not stir.
  9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
  10. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.
  11. Remove the lid from the Instant Pot and stir the contents.
  12. Add the milk, broccoli florets and salsa con queso to the pot.
  13. Stir well and set the Instant Pot to Saute Less for 5 minutes.
  14. Leave the dish to continue cooking, stirring occasionally, until the Instant Pot turns off.
  15. Add the shredded mozzarella and cheddar cheese blend and the shredded Parmesan cheese to the pot.
  16. Stir well.
  17. Serve and enjoy!
Yield: 4 people

Instant Pot Cheesy Broccoli Chicken and Rice

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

Instant Pot Cheesy Broccoli Chicken and Rice is an easy pressure cooker dinner recipe made with long grain rice and loaded with chunks of chicken breast, broccoli florets, salsa con queso, mozzarella, cheddar and Parmesan.

Prep Time 18 minutes
Cook Time 20 minutes
Total Time 38 minutes

Ingredients

  • 1 lb boneless, skinless chicken breast
  • 3 cups water
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 cups long grain white rice
  • 2 cups milk
  • 3 cups chopped broccoli florets
  • 15 oz salsa con queso
  • 1 cup shredded mozzarella and cheddar cheese blend
  • 1/2 cup shredded parmesan cheese

Instructions

  1. Cut chicken breasts into approximately 1 inch chunks
  2. Set Instant Pot to Saute Less 7 minutes and add a dab of margarine or butter to the pot.
  3. Add the chicken breast chunks to the pot and leave them to cook, stirring occasionally, until the Instant Pot turns off.
  4. The chicken will still be slightly pink when the Instant Pot turns off.
  5. Add the water to the pot with the chicken and scrape the bottom of the pot well to make sure nothing is sticking.
  6. Add the salt, pepper, onion powder and garlic powder to the pot. Do not stir.
  7. Add the rice to the pot.
  8. Gently push the rice around until it is all submerged in the water but do not stir.
  9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 6 minutes.
  10. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and perform a quick release.
  11. Remove the lid from the Instant Pot and stir the contents.
  12. Add the milk, broccoli florets and salsa con queso to the pot.
  13. Stir well and set the Instant Pot to Saute Less for 5 minutes.
  14. Leave the dish to continue cooking, stirring occasionally, until the Instant Pot turns off.
  15. Add the shredded mozzarella and cheddar cheese blend and the shredded Parmesan cheese to the pot.
  16. Stir well.
  17. Serve and enjoy!

37 Comments

  • Mike February 6, 2020 at 9:22 pm

    I’m have to cook GF meals. This sounds wonderful. I will need to try this meal.

    Reply
    • Kathleen February 7, 2020 at 7:51 pm

      Hi Mike,
      Thanks for taking the time to check out this recipe. I hope you find more recipes on my site that you would like to experiment with!
      Thanks,
      Kathleen

      Reply
  • Kelli February 20, 2020 at 6:20 pm

    Hi I just made this and don’t know what I did wrong. It came out too watery. I’m not sure if I messed up the pressure cooking part?

    Reply
    • Kathleen February 21, 2020 at 7:12 pm

      Hi Kelli,
      Sorry to hear that this did not work out for you. I am not sure what exactly you did so it is difficult to make a comment. If you feel that you followed the directions as written you could use less liquid next time…
      Hope this helps a bit.
      Thanks,
      Kathleen

      Reply
    • Alexis May 26, 2020 at 8:43 pm

      At the end when you cook till finished, I had to cook for a long time to get it to thicken up! Just keep cooking till the soupyness is gone 🙂

      Reply
  • Kelsey March 2, 2020 at 9:57 am

    Would I need to change the time or amount of water if I used brown rice?

    Reply
  • Kathleen March 2, 2020 at 6:12 pm

    Hi Kelsey,
    Any recipe I have seen for brown rice in the Instant Pot says to cook for about 22 minutes and then do about a 10 minute natural release. I think that would be way too long for the chicken. You have peaked my interest though. I may try brown rice next time I do a roast because that would take a longer cook time. Thanks for checking out my website!
    Kathleen

    Reply
    • Kathy February 24, 2021 at 7:32 pm

      Any updates with using brown rice? I feel like it might take longer so i’m using 8 min

      Reply
      • Kathleen February 25, 2021 at 8:41 am

        Hi Kathy,
        I have not used brown rice for this recipe since brown rice has a much longer cook time in the Instant Pot.
        Take care,
        Kathleen

        Reply
  • Erin April 21, 2020 at 10:41 am

    What brand of salsa con queso did you use that was gluten free?

    Reply
    • Kathleen April 21, 2020 at 12:45 pm

      Hi Erin,
      The Tostitos brand was used.
      Thanks

      Reply
  • Jennifer May 16, 2020 at 5:07 pm

    Can a double batch fit in a 6 qt instant pot?

    Reply
    • Kathleen May 17, 2020 at 10:29 am

      Hi Jennifer,
      I am not sure. I used an 8 quart. You would have to go by the fill line in yours and see.
      Thanks,
      Kathleen

      Reply
  • Sam August 4, 2020 at 1:14 pm

    Can I use frozen broccoli? If so how should I adjust?

    Reply
    • Kathleen August 4, 2020 at 2:49 pm

      Hi there,
      I think it would be okay. The food will be very hot when you stir it in. Might just take a bit more time. Let us know how it works for you because often all I have in the house is frozen and not fresh!
      Thanks,
      Kathleen

      Reply
  • Tara August 5, 2020 at 4:59 pm

    Made this tonight, doubled the recipe to accommodate our family size and it came out perfect and delicious. I used frozen broccoli, I just let it defrost in the fridge the night before.
    Thank you for sharing this recipe, will be making it again!

    Reply
    • Kathleen August 5, 2020 at 8:20 pm

      Hi Tara,
      So glad you enjoyed it. Thank you so much for sharing your results and your hint about the broccoli!
      Take care,
      Kathleen

      Reply
  • Allyson August 15, 2020 at 11:21 pm

    Do you cook the broccoli first? And if I added water chestnuts when would I add them in??

    Reply
    • Kathleen August 16, 2020 at 10:04 am

      Hi Allyson,
      No you do not cook the broccoli first. It will cook in with the other hot food in the Pot when you turn it back to saute at the end. I have never cooked water chestnuts for anything so not sure of there cook time. Not sure if they could also be cooked at the end or not. Maybe someone else will reply to this comment if they have any ideas.
      Take care,
      Kathleen

      Reply
  • Amy September 26, 2020 at 5:17 pm

    I just made this and it definitely doesn’t need two cups of milk. It’s kind of soupy. I will definitely make again but use less milk. Thanks!!

    Reply
    • Kathleen September 27, 2020 at 10:40 am

      Hi,
      Thanks for sharing your results. I am glad that you will make it again with adjustments to suit your taste. I bought a large splatter guard from the Dollar Store that fits perfectly over my Pot. That way if I make a recipe that I feel has too much liquid after cooking I can easily strain some of the liquid off.
      Thanks for your comment,
      Kathleen

      Reply
  • Dana October 20, 2020 at 8:25 pm

    Hi, can I use instant rice? Do I need to adjust the time?

    Reply
    • Kathleen October 21, 2020 at 2:13 pm

      Hi Dana,
      I saw a post that said to set Minute Rice for only 1 minute in the Instant Pot. Not sure if that would be enought time for the chicken. Maybe if you sauteed the chicken longer you would be successful. If you try it please let us know how it turns out!
      Thank,
      Kathleen

      Reply
  • Morgan October 21, 2020 at 3:33 pm

    Do you think this could be a meal that could be frozen and reheated later?

    Reply
    • Kathleen October 21, 2020 at 6:41 pm

      Hi Morgan,
      I have never frozen it but I do not see why you couldn’t. If you try it let us know how it works out for you.
      Thanks,
      Kathleen

      Reply
      • Morgan November 24, 2020 at 6:28 pm

        Update: I cooled the dish and added it to a vacuum sealing bag. I vacuum sealed it and froze it and it went well. Defrosting and reheating was a breeze and we didn’t notice a difference in texture or taste.

        Reply
        • Kathleen November 25, 2020 at 3:09 pm

          Hi Morgan,
          Thank you so much for sharing this update with us!!
          Take care,
          Kathleen

          Reply
  • Caelin January 4, 2021 at 9:13 pm

    Ok new instant pot user this is my second recipe in the pot… mine stuck to the bottom … am I supposed to grease the entire pot before starting ?

    Reply
    • Kathleen January 5, 2021 at 11:32 am

      Hi there,
      Sorry to hear that yours stuck. After cooking the chicken it is very important to deglaze the bottom of the Pot. Make sure there are no bits stuck to the bottom at all. Also it is very important not to stir as mentioned in the recipe. I am not sure why yours stuck without more info. I know some people do grease the bottom of the Pot very well but I have never had an issue after deglazing well. Hope this helps.
      Take care,
      Kathleen

      Reply
  • Donna January 9, 2021 at 4:08 pm

    Why is it important not to stir? I’m new to instant pot cooking. Is it specific to this recipe or something I should think about for other recipes?

    Reply
    • Kathleen January 9, 2021 at 10:04 pm

      Hi there,
      It is important to keep thin liquid on the bottom of the Pot to avoid the Burn notice when it is coming to pressure. Thicker things like tomato paste etc. you just spoon in on the top without stirring or add in after cooking. That is why you see a lot of thickeners added in after cooking in various recipes. So it is important to follow that instruction when you see it.
      Thanks,
      Kathleen

      Reply
  • Sue C. January 21, 2021 at 7:28 pm

    This turned out reallly “yummy” My husband said”, This is a keeper!”

    Reply
    • Kathleen January 21, 2021 at 9:11 pm

      Hi Sue.
      I am so glad you enjoyed this recipe. Thank you so much for sharing your results with us!
      Take care,
      Kathleen

      Reply
  • Sam January 25, 2021 at 7:31 pm

    Only use 2.5 cups of water and 1 cup of milk! Otherwise it might be to watery. Made it this way and it turned out good.

    Reply
    • Kathleen January 25, 2021 at 9:35 pm

      Hi Sam,
      Thank you for taking the time to share your results with us!
      Take care,
      Kathleen

      Reply
  • Morgan K. February 1, 2021 at 3:32 pm

    I just made this for dinner last night it was amazing! I only had one issue, my rice was a little undercooked. I did use 1 cup of milk in the end instead of 2 but was that the issue? Or was it something that happened while the pressure cook? I made sure the rice was submerged, should I use a little more water next time? Any help would be appreciated!

    Reply
    • Kathleen February 2, 2021 at 1:15 pm

      Hi Morgan,
      So glad you liked the recipe. You did not mention what type of rice you used so if you switched it up that could make the difference. If you had no liquid at all left you might need to add a bit more next time. If you had liquid left you might need to add a minute to the cook time. Hope this helps.
      Take care,
      Kathleen

      Reply

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