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.

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

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

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.

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.

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

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.

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

I added some long grain white rice to the pot.

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

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.

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.

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.

I stirred until the cheese was melted.

Then the dish was ready to serve!

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.

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!