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5 from 4 votes

Instant Pot Chicken and Rice with Broccoli (Gluten Free)

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: chicken and rice casserole, family meals, gluten free
Servings: 6 servings
Calories: 189kcal
Author: Nikki


  • 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


  • 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.


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