Instant Pot Cheesy Broccoli and Rice
This Instant Pot Cheesy Broccoli and Rice is an easy and delicious side dish for just about any meal! Thanks to your pressure cooker, it’s ready in a flash and only requires a handful of simple ingredients that you probably already have on hand.
Well hello there! It’s been awhile since I posted. I went and took a break for the holidays and it just kind of kept going from there.
We did some traveling mid January (Disney!) and then after coming home, we all came down with multiple types of sickness. RSV, flu, ear infections, pink eye, rashes, etc. Between all five of us, we ran the gamut of illness.
I have to say that throughout all of that sickness, I barely left the house. It’s also been pretty cold out so that’s sort of contributed to my homebody status as well.
Since I was home a lot, my Instant Pot and I spent a lot of quality time together. I’ve made quite a few new recipes using my fave kitchen toy, and this Instant Pot Cheesy Broccoli and Rice is one of my new go-to side dishes.
My kids love this one, and you can easily make it into a full meal as well just by adding some cooked chicken. As a side dish, it’s great to accompany chicken, fish, or beef and is super easy and quick to throw together. Enjoy y’all!
More Delicious Instant Pot Recipes
Recipe: Instant Pot Cheesy Broccoli and Rice
Ingredients
- 1 Tablespoon butter
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 2.5 cups chicken broth, divided
- 1 cup medium grain white rice
- 2 cups chopped broccoli florets
- salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
Instructions
- Push the saute button on Instant Pot and add the butter. Once the butter melts, add the diced onion and cook until soft, about 3-5 minutes. Add the garlic and cook stirring constantly so that it doesn't burn, about 30 seconds.
- Push the "off" button and add 2 cups of the chicken broth and the rice. Stir everything well, then place the lid on the Instant Pot and turn the pressure release knob to "sealing."
- Cook the rice over manual high pressure for 5 minutes. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the broccoli, remaining 1/2 cup chicken broth, and salt and pepper.
- Place the lid back on the pot, turn the pressure release knob to "sealing," and cook the broccoli and rice over manual high pressure for 1 minute. When the timer is up, perform a quick release. After the pressure has completely released and the pin has dropped, open the lid and stir in the cheddar cheese until melted and creamy. Enjoy!
This recipe was quick and easy. It’s delicious and my daughter loves it. I added more broccoli then it called for. Thanks for an amazing recipe
I’m tripling the recipe for a late Friendsgiving and hope the time of cooking rice is the same at 5 minutes. It smells so googood.
How did it go? Did you triple all ingredients? Add time?
Does the broccoli need to be frozen or thawed when adding to the IP?
I use fresh broccoli, but I think you could use frozen or thawed also with good results.
Could I substitute quinoa for the rice? Will it cook the same?
Hi Teresa, I haven’t tried that before. If you try it, let me know how it turns out!
Could I use brown rice instead of white rice ??
You can, but the cook time would be longer. I haven’t tried it with brown rice so I can’t say how much longer it would need to go for though. Let me know if you try it!
I made it with brown rice. I increased the cooking time from 5 to 18 minues. Everything else I kept the same.
Thank you so much! The easiest I’ve ever come across
Have made this many times. It’s a family favorite!
This is a wonderful recipe. Made it exactly as it was written it was perfect!
I have made this a few times and it is delicious! Its so quick and easy. The first time i used brown rice (didnt work too well. I had to cook on high pressure for about 15 minutes and then the rice was mushy -but still tasted yum!) The second time i used white uncle bens rice and yummo! Instead of half a cup of chicken broth at the end i added 3/4 cup. Will def be making this again!
Hi I made this today with water instead of chicken broth for my vegetarian daughter and it was great!
I’m sick. I could not tolerate another can of soup. All that I had on hand was a little bit shy of a cup of medium grain rice, 2 thin chicken breast, and, garlic, and red and white onion. So, I looked for a recipe to accommodate what I had on hand. I did follow the recipe, for the most part, but I had to make some adjustments. I added Bouillon cube instead of broth (Dissolved in the water), Thyme, and a shake or two of Grill Masters steak seasoning (I love that stuff). It turned out good. I did get a burn notice too, so I think that it needs a bit more fluid. It was not as creamy as I would have liked, so I did cheat and added 2 small spoons of cream of chicken and a small amount of butter after it was done, with the cheese. Problem solved. Next time, I will use cream instead of the Cream of Chicken soup to cut down on the salt. Cook time was awesome! On to your next recipe!
This was really delicious. It needed a little more broth , as some rice was stuck to bottom of instant pot. But it was GTEAT
Mine stuck to the bottom also! Is it not enough broth?
I had the same problem, but it was tasty.
This looks so warm and comforting, can’t wait to try it!
YUM!!! I literally JUST ordered an instant pot (it comes tomorrow!) so this is first on my list to make!
Used to have this all the time growing up. Now I’m totally craving it!
This is a fabulous recipe. Easy, tasty, and comforting. My whole family enjoyed every bite – will be making this one again, thanks!
A few of my kids are not fans of rice for some reason, but I think I may have found the thing to get them to love it! This cheesy rice might be just the thing to help them become rice converts.