Instant Pot Chicken and Rice Casserole with Broccoli (Gluten Free) – a healthier version of a classic family favorite, made extra easy in the Instant Pot. Tasty comfort food, free of any canned creamed soups!

Do you crave hearty and homey casseroles in the winter like me? If you’re needing a comfort food fix that you can feel good about, I’ve got a healthier version of a classic that takes no time at all to whip up without even turning on your oven. This Instant Pot Chicken and Rice Casserole with Broccoli is a new family favorite, made without any processed ingredients. The recipe is flexible enough to modify based on your preferences, and tastes like total comfort food!

How to Cook Chicken and Rice in the Instant Pot

I love this Instant Pot method because everything cooks in the same pot in under 30 minutes. For the best results, the ingredients need to be cooked in stages. First, the onion and chicken are cooked on the Saute function, followed by 4 minutes of cook time under pressure with the rice and broth. Finally, the broccoli is stirred in at the end to steam under the remaining heat in the pot (pro tip: be sure to cut your broccoli into very small florets for quicker cooking.) A simple and delicious meal with minimal ingredients and very little effort!

Baked Chicken and Rice Casserole with Broccoli

Unlike a traditional baked chicken and rice casserole, this recipe does not include a can of “cream of something” soup. If you’re attempting to adopt a clean eating lifestyle, eliminating those convenient canned soups is one small change you can immediately implement. They may seem harmless, but they contain a host of extra preservatives (chemicals), MSG, and sodium that you can do without!

Cooking the chicken and rice together in the Instant Pot with broth creates a naturally creamy casserole-like texture. And if you’re feeling nostalgic for the casseroles of your childhood, stir in some freshly grated parmesan for that cheesy element.

Variations on Chicken and Rice Casserole

For a dairy free version, replace the butter with Olive Oil.

To save a few minutes and eliminate the final step, steam the broccoli separately while the chicken and rice cook, then simply stir it in and serve.

Instead of broccoli florets, try adding other vegetables like cooked peas, green beans, or a mixed veggie blend.

Stir in 1 cup of fresh grated parmesan after cooking for a cheesy chicken and rice casserole.

Skip Step 3 and substitute rotisserie chicken, adding with the rice and broth.

More Instant Pot Family Favorites

Instant Pot Cool Ranch Chicken

Instant Pot Loaded Baked Potato Soup

Easy Instant Pot Taco Meat

Instant Pot Chicken Tikka Masala

Instant Pot Gumbo with Shrimp and Chicken

Instant Pot Chicken and Rice with Broccoli (Gluten Free)

5 from 1 vote

Ingredients 

  • 1.25 lbs boneless skinless chicken breast, cubed (about 2 large breasts)
  • 1 medium onion, chopped
  • 3 tablespoons butter
  • 1.5 cups white rice
  • 2 cups low sodium chicken broth
  • 2 cups broccoli florets, cut into small pieces
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon minced garlic

Instructions

  • Turn on the Instant Pot Saute function and melt the butter. While butter is melting, chop the onions and chicken.
  • Add onions to the pot and cook for 3-4 minutes, until beginning to soften.
  • Add the chicken and garlic and continue to cook for 4-5 minutes, until chicken is no longer pink.
  • Add broth, rice, salt, and pepper to the pot. Stir.
  • Cook on Manual setting for 4 minutes. When cycle is complete, allow pot to depressurize naturally for 3 minutes, then open the vent to release remaining pressure.
  • Add broccoli florets to the pot, stir, and replace the lid. Let stand for 5-6 minutes - the broccoli will cook under the remaining heat in the pot.

Nutrition

Calories: 189kcal, Carbohydrates: 5g, Protein: 23g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 76mg, Sodium: 582mg, Potassium: 540mg, Fiber: 1g, Sugar: 1g, Vitamin A: 392IU, Vitamin C: 30mg, Calcium: 28mg, Iron: 1mg

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