Instant Pot® Chicken, Broccoli, and Rice

Instant Pot® Chicken, Broccoli, and Rice This savory chicken, broccoli, and rice casserole made in the Instant Pot® brings comforting goodness to the table with relative ease. Top with freshly shaved Parmesan, if desired.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 45 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 servings

  • Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and butter and stir until butter is melted. Add chicken thighs, skin-side down, and saute until skin turns golden brown, about 5 to 6 minutes. Remove chicken to a plate.

  • Pour chicken broth, whipping cream, and Chardonnay into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in rice until thoroughly mixed. Nestle chicken thighs on top of rice. Hit cancel and close and lock the lid.

  • Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer’s instructions, for 20 minutes. Then release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  • Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.

  • Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Per Serving: 442 calories; protein 22.2g; carbohydrates 20.3g; fat 29.1g; cholesterol 114.7mg; sodium 1410.9mg.