Use the 5:1 liquid-to-rice ratio and reduce cooking time by 3 minutes when using an Instant Pot, as pressure cooking cooks rice faster than stovetop methods.

Thaw frozen broccoli florets beforehand to remove excess moisture, preventing a watery casserole and ensuring better texture and cheese adhesion.

Cut chicken breasts into uniform 1-inch cubes so they cook at the same rate and remain tender; avoid large chunks that may dry out.

Place diced onions and garlic at the bottom of the pot to deglaze properly, then layer rice, chicken, and broccoli for optimal flavor distribution and even cooking.

Stir in cheese after pressure cooking is complete rather than before, as this prevents curdling and ensures a smooth, creamy sauce that coats every ingredient.