Instant Pot Chicken and Rice Casserole

Gluten free cheesy Instant Pot chicken and rice casserole with broccoli is an easy, weeknight dinner that almost makes itself! Kids and adults will love it!

Course Side Dish

Cuisine American

Prep Time 5 minutes

Cook Time 30 minutes

Pressurizing 25 minutes

Total Time 35 minutes

Servings People

Calories 385kcal

Author Taylor

Ingredients

2 Tbsp Unsalted butter, divided
1/2 Cup Onion, diced
1 Tbsp Garlic, minced
1 Cup Long grain white rice
1 Cup Water
1 1/2 tsp Seasoning salt
1/4 tsp Onion powder
Pinch of pepper
2 Cups Broccoli, cut into tiny pieces
2 Cups Cooked Chicken breast, shredded (about 1 large breast)
1 Cup Mild cheddar cheese, grated and tightly packed (3oz)

Instructions

Melt 1 Tbsp of the butter in your Instant Pot on sautee mode. Once melted, add in the onion and cook until it just begins to soften, about 2-3 minutes. Then, add in the garlic and cook an additional minute or two until they begin to brown.
Place the rice in a fine sieve and wash with water until the water runs clear. Add it into the Instant Pot along with the water, salt, onion powder and pepper, stirring to combine.
Cover the Instant Pot (make sure it's set to sealing) and cook on manual high pressure for 4 minutes. Once cooked, let steam release naturally (about 16 minutes)
Once the steam has released naturally, open the Instant Pot and fluff the rice with a fork, stirring in the last Tbsp of butter. Stir in the broccoli, cover and let sit 15-20 minutes until the broccoli is tender.
Stir in the chicken and cheese until melty and combined.
DEVOUR!

Nutrition