From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instant Pot Chicken And Broccoli Casserole
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Instructions
1
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Place chicken on trivet inside the instant pot, season with a 1/2 teaspoon of salt and pepper. Add cup of water and seal the instant pot. Cook on high pressure for 9 minutes and manually release pressure.
2
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Remove chicken and shred.
3
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Set the instant pot to sauté and sauté the onion and garlic.
4
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Once onions are cooked, add broth and Worcestershire sauce in the instant pot to deglaze the bottom.
5
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Add the rice and ranch mix and seal the lid. Cook on high pressure for 7 minutes. Manually release pressure.
6
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Add the broccoli and cheese and stir
My Calorie Intake
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Tips & Tricks (5)
- Broccoli Texture Perfection 🥦Use frozen broccoli florets and add them during the last 2-3 minutes of cooking to prevent overcooking and maintain a crisp-tender texture.
- Instant Pot Rice Hack 🍚Rinse the rice before adding to remove excess starch, ensuring fluffy and separated grains in your casserole.
- Ranch Flavor Boost 🧂Toast the ranch dressing mix in a dry pan for 30 seconds before adding to intensify its flavor and remove any raw powder taste.
- Chicken Moisture Trick 💧Brine chicken breasts for 15-20 minutes in saltwater before cooking to ensure maximum moisture and tenderness in the Instant Pot.
- Cheese Melting Magic 🧀For a golden, perfectly melted cheese top, switch to broil for 2-3 minutes after pressure cooking, watching carefully to prevent burning.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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