I kept the ingredients simple, but one little trick turns my Instant Pot Cheesy Chicken Rice into a saucy, melty one pot meal bursting with chicken, broccoli and three cheeses.
I didn’t think a one pot could look this indulgent, but this Instant Pot Cheesy Broccoli Chicken And Rice changed my mind. I toss chunks of boneless skinless chicken breasts into the Instant Pot, then stir in a spoonful of salsa con queso near the end for a creamy surprise that makes you say where has this been all my life.
It’s the kind of Pressure Cooker Dinner that sneaks up on you, comfort without being sleepy, and it might just become your go to Instant Pot Cheesy Chicken Rice when weeknight chaos hits. Try it once and you’ll be hooked, I guarantee you’ll make it again.
Ingredients
- Chicken breasts — Lean protein powerhouse helps satiety and muscle repair, low fat when trimmed.
- Long grain white rice — Starchy carbohydrate for energy, quick cooking but lower fiber than brown rice.
- Broccoli florets — High in fiber, vitamin C and K, adds freshness and slight crunch.
- Mozzarella and sharp cheddar — Melty, creamy cheeses that add protein, calcium and rich savory flavor.
- Salsa con queso — Creamy slightly spicy dip brings tang and cheesy salsa flair, watch sodium.
- Chicken broth — Adds savory depth and moisture, choose low sodium to control salt.
- Garlic and onion — Aromatics that boost flavor without calories, garlic gives warmth, onion adds sweetness.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into bite sized pieces
- 1 1/2 cups long grain white rice, rinsed
- 2 1/4 cups low sodium chicken broth
- 1 cup salsa con queso
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 cups broccoli florets, fresh or frozen
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil or unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning or dried oregano
- 1/4 teaspoon smoked paprika, optional
How to Make this
1. Rinse 1 1/2 cups long grain rice until water runs clear, pat chicken breasts dry and cut into bite sized pieces, finely chop the small yellow onion, mince 2 garlic cloves, shred the mozzarella and cheddar and grate the Parmesan, measure out 2 cups broccoli (fresh or frozen) and set everything by the Instant Pot.
2. Set the Instant Pot to Sauté, add 1 tablespoon olive oil or butter and let it heat, then sauté the chopped onion until soft about 2 minutes, add the garlic and cook 30 seconds more so it gets fragrant.
3. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and 1/4 teaspoon smoked paprika if using, then add the chicken to the pot and brown just until the outside looks mostly cooked, about 2 to 3 minutes (dont worry about fully cooking through).
4. Stir the rinsed rice into the pot so it gets coated with the oil and juices, give it a quick toast for 30-60 seconds then pour in 2 1/4 cups low sodium chicken broth and 1 cup salsa con queso, scraping the bottom with a wooden spoon to deglaze and lift any browned bits so you avoid a burn notice.
5. Give everything a gentle stir to distribute the chicken and rice evenly, cancel Sauté, lock the lid and set the valve to Sealing, pressure cook on High for 8 minutes.
6. When the cook time ends let the Instant Pot natural release for 10 minutes, then carefully flip the valve to Venting to quick release any remaining pressure.
7. Open the lid and if your broccoli is fresh, add the 2 cups florets on top of the rice and stir them in; if frozen, scatter them on top and close the lid for 3 to 5 minutes off heat so they steam but dont go mushy, or just stir in and let residual heat warm them through.
8. Stir in 1 cup shredded mozzarella, 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan until the cheeses melt into a creamy sauce, check seasoning and add a pinch more salt or pepper if needed.
9. Let the pot sit a couple minutes to thicken if it’s too loose, fluff gently with a fork and serve hot. Quick tip: if it seems too thick add a splash of broth, if too thin let it sit with the lid off for a few minutes to tighten up.
Equipment Needed
1. Instant Pot (6‑quart or similar)
2. Cutting board and a sharp chef’s knife
3. Measuring cups and measuring spoons
4. Fine‑mesh sieve or colander for rinsing rice
5. Wooden spoon or silicone spatula for deglazing and stirring
6. Mixing bowl for holding prepped ingredients
7. Box grater or microplane for the Parmesan
8. Tongs or a fork and a serving spatula
FAQ
Instant Pot Cheesy Broccoli Chicken And Rice Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless thighs (same pressure time, they stay juicier), shredded rotisserie chicken (stir in after cooking so you dont overcook the rice), or extra-firm tofu (cube and fold in after pressure to avoid it falling apart).
- Long grain white rice: use jasmine or basmati (same liquid and timing), instant/quick-cook rice (skip pressure, stir in at the end), or brown rice if you want more fiber – brown needs more liquid and a much longer high pressure time (about 22-24 min), so check package for exact ratio.
- Salsa con queso: replace with 1 cup jarred queso or Velveeta-style dip, or 1 cup salsa plus 4 oz cream cheese stirred in (similar creaminess), or 1 cup shredded cheddar blended with 1/3 cup sour cream for a tangier result.
- Broccoli florets: swap for cauliflower florets, frozen mixed vegetables, or fresh baby spinach (toss spinach in after cooking so it wilts but doesnt get soggy); frozen veggies are easiest but add them right after pressure release to keep texture.
Pro Tips
1) Hold back on salt at the start. Salsa con queso and both cheddars add a lot of salt, so season light, finish the dish, then taste and tweak. If it ends up a little too salty a squeeze of lemon or a spoon of plain yogurt cuts the saltiness fast.
2) Prevent a burn notice by deglazing really well. After searing, pour in the liquid and scrape the bottom until all the browned bits are loose, and try to get the liquid to pool in the center instead of running down the sides. Also toast the rice briefly but not long enough to stick, that helps texture.
3) Cut broccoli into small, even florets and either add it off heat so it stays crisp and bright, or steam briefly after pressure release. If you want extra green pop, blanch the florets 30 seconds in boiling water then plunge them in ice water before adding.
4) For the creamiest finish grate cheese yourself and let it come to room temp before stirring in. Add most of the cheese off heat and save some to sprinkle on top. If the mixture seems grainy or tight, whisk in a splash of warm broth or a little milk to loosen it up, then rest covered for a few minutes to let everything meld.
Instant Pot Cheesy Broccoli Chicken And Rice Recipe
I kept the ingredients simple, but one little trick turns my Instant Pot Cheesy Chicken Rice into a saucy, melty one pot meal bursting with chicken, broccoli and three cheeses.
6
servings
587
kcal
Equipment: 1. Instant Pot (6‑quart or similar)
2. Cutting board and a sharp chef’s knife
3. Measuring cups and measuring spoons
4. Fine‑mesh sieve or colander for rinsing rice
5. Wooden spoon or silicone spatula for deglazing and stirring
6. Mixing bowl for holding prepped ingredients
7. Box grater or microplane for the Parmesan
8. Tongs or a fork and a serving spatula
Ingredients
-
1 lb boneless skinless chicken breasts, cut into bite sized pieces
-
1 1/2 cups long grain white rice, rinsed
-
2 1/4 cups low sodium chicken broth
-
1 cup salsa con queso
-
1 cup shredded mozzarella cheese
-
1 cup shredded sharp cheddar cheese
-
1/4 cup grated Parmesan cheese
-
2 cups broccoli florets, fresh or frozen
-
1 small yellow onion, finely chopped
-
2 garlic cloves, minced
-
1 tablespoon olive oil or unsalted butter
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon Italian seasoning or dried oregano
-
1/4 teaspoon smoked paprika, optional
Directions
- Rinse 1 1/2 cups long grain rice until water runs clear, pat chicken breasts dry and cut into bite sized pieces, finely chop the small yellow onion, mince 2 garlic cloves, shred the mozzarella and cheddar and grate the Parmesan, measure out 2 cups broccoli (fresh or frozen) and set everything by the Instant Pot.
- Set the Instant Pot to Sauté, add 1 tablespoon olive oil or butter and let it heat, then sauté the chopped onion until soft about 2 minutes, add the garlic and cook 30 seconds more so it gets fragrant.
- Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning and 1/4 teaspoon smoked paprika if using, then add the chicken to the pot and brown just until the outside looks mostly cooked, about 2 to 3 minutes (dont worry about fully cooking through).
- Stir the rinsed rice into the pot so it gets coated with the oil and juices, give it a quick toast for 30-60 seconds then pour in 2 1/4 cups low sodium chicken broth and 1 cup salsa con queso, scraping the bottom with a wooden spoon to deglaze and lift any browned bits so you avoid a burn notice.
- Give everything a gentle stir to distribute the chicken and rice evenly, cancel Sauté, lock the lid and set the valve to Sealing, pressure cook on High for 8 minutes.
- When the cook time ends let the Instant Pot natural release for 10 minutes, then carefully flip the valve to Venting to quick release any remaining pressure.
- Open the lid and if your broccoli is fresh, add the 2 cups florets on top of the rice and stir them in; if frozen, scatter them on top and close the lid for 3 to 5 minutes off heat so they steam but dont go mushy, or just stir in and let residual heat warm them through.
- Stir in 1 cup shredded mozzarella, 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan until the cheeses melt into a creamy sauce, check seasoning and add a pinch more salt or pepper if needed.
- Let the pot sit a couple minutes to thicken if it's too loose, fluff gently with a fork and serve hot. Quick tip: if it seems too thick add a splash of broth, if too thin let it sit with the lid off for a few minutes to tighten up.
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: 360g
- Total number of serves: 6
- Calories: 587kcal
- Fat: 23.5g
- Saturated Fat: 10.8g
- Trans Fat: 0.08g
- Polyunsaturated: 3g
- Monounsaturated: 9.6g
- Cholesterol: 114mg
- Sodium: 800mg
- Potassium: 444mg
- Carbohydrates: 47g
- Fiber: 2.8g
- Sugar: 1.3g
- Protein: 40g
- Vitamin A: 417IU
- Vitamin C: 22mg
- Calcium: 307mg
- Iron: 1.2mg