I recently whipped up this Instant Pot Cheesy Chicken Rice, mixing olive oil, diced chicken breast, and crispy broccoli with long grain rice simmered in low sodium chicken broth. Accented by salsa con queso, garlic and onion powder, and blended cheeses, it delivered a rich and balanced flavor profile.
I came up with my Instant Pot Cheesy Broccoli Chicken and Rice recipe one busy week when I needed a quick meal that still tasted great. I used 2 tbsp olive oil to sauté 1 lb diced chicken breasts in the pot until they got some color.
Then, I added 1 cup rinsed long grain white rice along with 2 cups low sodium chicken broth, making sure everything was mixed really well. After that, 2 cups fresh broccoli florets were added together with 1 cup salsa con queso to give it a zesty kick.
I seasoned with a pinch of garlic powder, onion powder, salt and pepper. Once the pressure cooked magic happened, I folded in a mix of 1/2 cup shredded cheddar cheese, 1/2 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese.
This one pot cheesy chicken broccoli and rice is a total game changer for busy nights that are craving something unique and delicious.
Why I Like this Recipe
I love this recipe because it’s super easy for me to whip up even on the craziest days. I can just throw all the ingredients into my Instant Pot and in no time I have a warm, cheesy dinner ready to go.
I really dig how all the flavors mix together. The tender chicken, the lively salsa con queso and the three types of melted cheese blend into something that tastes rich and comforting.
I enjoy that it feels like a complete meal. It gives me a good balance of protein, carbs and veggies, which makes me feel good after a long day.
Lastly, the fun of watching everything come together and melt into a gooey, delicious mess really makes me appreciate the recipe even more.
Ingredients
- Chicken: Its high in protein, making it a solid choice for a healthy meal.
- Rice: This carb source gives you energy and a comforting base for loads of flavor.
- Broccoli: Packed with fiber and vitamins, it adds a nice crunch and fresh taste.
- Salsa con queso: Brings a creamy, cheesy tanginess that really lifts the overall flavor.
- Cheddar, Mozzarella, Parmesan: These cheeses blend well and create an extra rich, satisfying dish.
Ingredient Quantities
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup long grain white rice, rinsed
- 2 cups low sodium chicken broth
- 2 cups broccoli florets
- 1 cup salsa con queso
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
How to Make this
1. Press the saute button on your Instant Pot and warm up 2 tbsp olive oil. Add 1 lb diced chicken breasts seasoned with salt, pepper, 1 tsp garlic powder and 1 tsp onion powder. Cook till the chicken is lightly browned.
2. Next, add 1 cup rinsed long grain white rice and gently stir it into the chicken so it absorbs some of that flavor.
3. Pour in 2 cups of low sodium chicken broth making sure to scrape the bottom of the pot so nothing sticks.
4. Stir in 1 cup salsa con queso evenly into the mixture.
5. Now, add 2 cups broccoli florets on top, but do not stir them in too much.
6. Seal the Instant Pot lid properly and set it to cook on high pressure for 8 minutes.
7. When the cooking time is done, let the pressure release naturally for about 5 minutes then use the quick release to let out any remaining steam.
8. Open your Instant Pot and mix in 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese until all the cheese melts into the dish.
9. Give it a taste and add extra salt or pepper if needed.
10. Serve warm and enjoy your cheesy, comforting dinner!
Equipment Needed
1. Instant Pot (with sauté and pressure cook functions)
2. Knife and cutting board (for dicing the chicken and preparing broccoli)
3. Colander (to rinse the rice)
4. Measuring cups (for rice, broth, salsa, and cheese)
5. Measuring spoons (for garlic powder, onion powder, salt, and pepper)
6. Stirring utensil like a spatula or wooden spoon (for mixing ingredients)
FAQ
Instant Pot Cheesy Broccoli Chicken And Rice Recipe Substitutions and Variations
- If you don’t have olive oil, try using canola oil or vegetable oil instead. They work just as well in the recipe
- You can swap boneless, skinless chicken breasts with chicken thighs for more flavor and juiciness
- If you dont have long grain white rice, brown rice is a good substitute but be sure to adjust the cooking time
- For salsa con queso, you might mix cream cheese with a splash of milk and some chili powder if you cant find it in the store
Pro Tips
1. When you brown the chicken, make sure not to overcrowd the pot so it gets that nice sear instead of steaming. This really amps up the flavor a lot even though sometimes it might feel like more work.
2. Rinse the rice well and double-check that you scrape the bottom when you add the broth so nothing sticks and burns. I’ve noticed this little step makes a big difference in flavor.
3. Add the broccoli pretty much at the end and avoid stirring it in too much; that way it stays crunchier and doesnt mush up into the rice.
4. When mixing in the cheese, do it gradually as soon as you open the pot so the heat melts it evenly without making the dish too gloopy or overcooked.
Instant Pot Cheesy Broccoli Chicken And Rice Recipe
I recently whipped up this Instant Pot Cheesy Chicken Rice, mixing olive oil, diced chicken breast, and crispy broccoli with long grain rice simmered in low sodium chicken broth. Accented by salsa con queso, garlic and onion powder, and blended cheeses, it delivered a rich and balanced flavor profile.
4
servings
540
kcal
Equipment: 1. Instant Pot (with sauté and pressure cook functions)
2. Knife and cutting board (for dicing the chicken and preparing broccoli)
3. Colander (to rinse the rice)
4. Measuring cups (for rice, broth, salsa, and cheese)
5. Measuring spoons (for garlic powder, onion powder, salt, and pepper)
6. Stirring utensil like a spatula or wooden spoon (for mixing ingredients)
Ingredients
-
2 tbsp olive oil
-
1 lb boneless, skinless chicken breasts, diced
-
1 cup long grain white rice, rinsed
-
2 cups low sodium chicken broth
-
2 cups broccoli florets
-
1 cup salsa con queso
-
1 tsp garlic powder
-
1 tsp onion powder
-
Salt and pepper to taste
-
1/2 cup shredded cheddar cheese
-
1/2 cup shredded mozzarella cheese
-
1/4 cup grated Parmesan cheese
Directions
- Press the saute button on your Instant Pot and warm up 2 tbsp olive oil. Add 1 lb diced chicken breasts seasoned with salt, pepper, 1 tsp garlic powder and 1 tsp onion powder. Cook till the chicken is lightly browned.
- Next, add 1 cup rinsed long grain white rice and gently stir it into the chicken so it absorbs some of that flavor.
- Pour in 2 cups of low sodium chicken broth making sure to scrape the bottom of the pot so nothing sticks.
- Stir in 1 cup salsa con queso evenly into the mixture.
- Now, add 2 cups broccoli florets on top, but do not stir them in too much.
- Seal the Instant Pot lid properly and set it to cook on high pressure for 8 minutes.
- When the cooking time is done, let the pressure release naturally for about 5 minutes then use the quick release to let out any remaining steam.
- Open your Instant Pot and mix in 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan cheese until all the cheese melts into the dish.
- Give it a taste and add extra salt or pepper if needed.
- Serve warm and enjoy your cheesy, comforting dinner!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 540kcal
- Fat: 20g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 120mg
- Sodium: 500mg
- Potassium: 500mg
- Carbohydrates: 50g
- Fiber: 5g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 500IU
- Vitamin C: 60mg
- Calcium: 250mg
- Iron: 2mg
