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Brady Bunch Bake (Instant Pot Recipe)

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 4-6 servings 1x


The blending of two recipes into one! An Instant Pot casserole with flavors from a favorite ham casserole and flavors from broccoli alfredo.


  • 1 Tbsp butter
  • 1 shallot, diced
  • 3 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1 bay leaf
  • 8 ounces cubed ham
  • 1 cup uncooked parboiled or long grain white rice
  • 1 tsp poultry seasoning
  • 3/4 tsp kosher salt
  • 1 tsp pepper
  • 1 (12 oz) bag frozen veggies (I used broccoli, cauliflower and carrot mix)
  • 1 cup Bertolli Garlic Alfredo sauce


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the shallot and saute for 2 minutes. Add in the garlic and saute for 30 seconds. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Add in the bay leaf. Spread the ham cubes out on the bottom of the pot. Sprinkle the rice over the ham cubes. Sprinkle the rice with poultry seasoning, salt and pepper. Spread the vegetables out over the top of the rice evenly. Drizzle the vegetables with the alfredo sauce. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
  5. Stir. Serve and enjoy!
  • Method: Instant Pot