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A bowl of Instant Pot Cheesy Chicken and Rice on top of a blue and white napkin with a fork to the side
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Instant Pot Cheesy Chicken, Broccoli, and Rice

Instant Pot Cheesy Chicken, Broccoli, and Rice is a great all-in-one pot dinner that is easily made with the Instant Pot! 
Full of rice, chicken breast, broccoli, mushrooms, and crunchy water chestnuts. It is made a little healthier by using greek yogurt instead of "cream-of-soup". 
This is a perfect one pot dinner. 
Course Dinner
Cuisine American
Keyword 30 minute dinner, chicken and rice recipe, Instant Pot Chicken and Rice Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Warming 5 minutes
Total Time 32 minutes
Servings 6 people

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 1 tbsp oil
  • 1 cup yellow onion, chopped (about 1 small-medium onion)
  • 1 cup celery, chopped (about 2 stalks)
  • 2 tsp chicken base (see notes below)
  • 2 cups water
  • 1 1/2 cups rice long grain white rice
  • 2 fresh boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6.5 oz canned chopped mushrooms, drained
  • 2 cups (heaping) frozen broccoli florets
  • 8 oz canned sliced water chestnuts, drained and chopped

Cheese Sauce

  • 1 cup shredded cheddar cheese
  • 1/2 cup milk
  • 1/3 cup non-fat plain greek yogurt
  • 1/3 cup mayonnaise
  • 1/2 tsp garlic powder

Instructions

  • Turn the Instant Pot on to saute mode and add the oil. Saute the onions and celery for about 5 minutes.
    Add the 2 tsp chicken base, stir to melt the chicken base into the veggies. Pour in 2 cups water.
  • Turn saute mode off
  • Add the next 4 ingredients in this order: rice, raw chicken breast cubes, mushrooms.
    Sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper.
  • Put the lid on the pot and lock it into place. Turn the top pressure vent to "seal". Set to cook on Rice mode for 12 minutes.
  • When the Instant Pot beeps do a quick release by turning the top pressure valve to "vent".
  • Add the 2 heaping cups of frozen broccoli florets and stir into the rice (I find using a fork for this works best because it "fluffs" the rice)
    Sprinkle the drained chopped water chestnuts over top.
    Close the lid of the pot and let the residual heat in the pot thaw the broccoli.
  • Whisk together the cream/cheese sauce ingredients: 1 cup shredded cheese, 1/2 cups milk, 1/3 cup mayonnaise, 1/3 cup non-fat plain greek yogurt, 1/2 tsp garlic powder.
  • Pour the cheese sauce over the chicken and rice and stir to coat.
  • Serve immediately!

Notes

Chicken Base is found in the grocery store in the soup aisle, near the bouillon. It will be in a jar or plastic tub and is in a paste like form. It has 5 times the flavor of bouillon or broth, so it is worth the purchase!
If you cannot find chicken base you can substitute 2 cups chicken broth for the water and then add one chicken bouillon cube.
Using Fresh Broccoli You can use fresh broccoli in this recipe. Just make sure to cut it into small florets. You will also want to let it sit in the rice mixture for about 8-10 minutes. 
Storing & Reheating Store any leftovers in the fridge in an airtight container for up to 3 days. Reheat leftovers per portion in the microwave for 1 minute, give it a stir and microwave for an additional 30 seconds.
 

Nutrition

Serving: 1.5cups