Instant Pot Cheesy Chicken Broccoli Rice Casserole–a lightened up, easy pressure cooker version of a favorite casserole. This version uses hearty brown rice and for the creaminess it uses greek yogurt instead of cream of chicken soup.
Get the SLOW COOKER version of the recipe here
Instant Pot Cheesy Chicken Broccoli Rice Casserole
In the past week I’ve tried creating many different versions of this casserole in the Instant Pot. Some had too much water, some burnt to the bottom of the pot, some were lacking in flavor. I’ve had many issues while trying to create a broccoli rice casserole. My goal was to create an Instant Pot Cheesy Chicken Broccoli Rice Casserole in which:
- The rice and chicken did not need to be pre-cooked. The oven recipe my mom used growing up called for cooked rice and cooked and cubed chicken. This is fine if you have it on hand but if you don’t have it ready it’s just another step and a pain in the booty.
- I didn’t have to use a can of cream of chicken soup but could still have a creamy casserole. I have nothing against cream of chicken soup but sometimes it’s nice to use ingredients that are less processed. Using just a bit of greek yogurt (that I make in the Instant Pot, by the way) produced the creaminess I was going for.
- Everything was finished and ready to eat within an hour. Thanks to the Instant Pot this is entirely possible.
I think you’ll like this “casserole.” It’s kind of an all in one meal…veggies, starch and meat all in your Instant Pot.
More casserole recipes
Slow Cooker Cheesy Scalloped Potato Casserole
Instant Pot Cheeseburger Mac and Cheese
Instant Pot Cheesy Enchilada Rice
Pressure Cooker Stuffed Pepper Casserole from Pressure Cooking Today
What Pressure Cooker Did You Use?
To make this Instant Pot Cheesy Chicken Broccoli Rice Casserole I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. Next time I get an Instant Pot I’m going to go for the 8 quart! Yes, I am a little crazy.Print
A lightened up, easy pressure cooker version of a favorite casserole. This version uses brown rice and for the creaminess it uses greek yogurt instead of cream of chicken soup.
- 2 Tbsp butter
- 1 small yellow or white onion, diced
- 2 garlic cloves, minced
- 1 1/3 cups chicken broth
- 1 cup long grain brown rice
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 lb boneless skinless chicken breasts or thighs
- 1 (16 oz) package frozen broccoli florets
- 1/2 cup Greek yogurt
- Salt and pepper
- 1 1/2 cups grated medium or sharp cheddar cheese
- Turn your Instant Pot to the saute function. Use the adjust button to turn the heat to the normal heat (the middle setting). Add butter to the pot. When the butter is melted add in the onion and saute for 3 minutes, stirring regularly. Add in the garlic cloves and saute for one additional minute.
- Add in the chicken broth, brown rice, salt and pepper. Stir. Nestle the chicken into the pot.
- Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual (pressure cook on high pressure) button and set the timer to 22 minutes. When the timer beeps let the pot sit there for 10 minutes and then release any remaining pressure by moving the valve to “venting.”
- Remove the lid and stir a bit. Use the spoon to break up the chicken into small bite size chunks. Place the contents of the broccoli package into a colander and run hot water over the broccoli. Add the broccoli into the Instant Pot and stir. Stir in the Greek yogurt. Taste test and add salt and pepper to taste. Sprinkle the cheese over the top and let it melt for a couple of minutes.
- Scoop the casserole onto plates and enjoy.
- Serving Size: 1/4 of contents
- Calories: 434
- Sugar: 5 grams
- Sodium: 610 mg
- Fat: 22 grams
- Carbohydrates: 24 grams
- Protein: 35 grams
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