Description
A quick and nutritious one-pot meal combining chicken, broccoli, rice, and cheese, perfect for busy weekdays.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 2 cups fresh broccoli florets
- 1 cup long grain white rice
- 1 cup shredded sharp cheddar cheese
- 2 cups low-sodium chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil or butter
Instructions
- Set your Instant Pot to the sauté function and add olive oil or butter to the pot.
- Optionally, sauté diced onions or minced garlic for about a minute until fragrant.
- Add the chicken breasts, season with salt, pepper, onion powder, and garlic powder, and sear each side for about 3 minutes.
- Pour in the rinsed rice and chicken broth, placing the broccoli florets on top without stirring.
- Close the lid, set the valve to sealing mode, and cook on high pressure for 10 minutes.
- Allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
- Open the lid and stir in the shredded cheese until melted and creamy.
Notes
You can store leftovers in the refrigerator for up to 3-4 days or freeze in a freezer-safe container for about 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg