This Instant Pot Chicken Broccoli Rice Casserole offers a healthier spin on the comfort food favourite and is ready in just 30 minutes.
How to make this recipe
- Add the olive oil, chicken, onions, garlic, Dijon mustard, salt and pepper, chicken broth and Jasmine rice to the Instant Pot in that order.
- Cook on high pressure for 3 minutes.
- Quick release the pressure.
- Stir in the sour cream, cheese and broccoli.
- Replace lid and let sit for 5 minutes.
- Serve with shredded cheese on top and enjoy!
Ingredients and substitutions
- Olive oil – any neutral oil will do, such as avocado or canola.
- Chicken breasts – if you prefer dark meat, you can substitute boneless skinless chicken thighs.
- Yellow onion – both white onions and shallots can be used instead.
- Garlic – use freshly minced garlic. If in a pinch, you can use a little bit of garlic powder or garlic salt.
- Dijon mustard – dry mustard can be used, but may not work or taste exactly the same as dijon mustard.
- Chicken broth – vegetable broth can also be used.
- Jasmine rice – you can use basmati rice or any other long grain white rice instead. Keep in mind cook times may vary depending on what rice you choose.
- Sour cream – Greek yogurt can be substituted.
- Cheddar cheese – use your favourite cheese or a combination of cheeses instead.
- Broccoli – use any hearty vegetable, such as cauliflower or asparagus.
How many calories are in chicken broccoli rice casserole?
This recipe has 492 calories, making it a lighter option than most traditional recipes. It’s also made with lots of yummy veggies and protein, so you’ll be full a lot faster.
What to serve with chicken broccoli casserole
The beauty of casseroles is that they have pretty much everything you need in one dish – protein, rice, veggies and cheese. I’d recommend serving the dish on its own, with a small side salad or additional veggies like asparagus.
Storing and reheating
This chicken broccoli rice casserole can be stored in the fridge for up to 4 days! Portion the casserole into individual serving sizes to make reheating easier.
To reheat, sprinkle a little bit of water overtop to prevent drying and then microwave for 1-2 minutes.
Freezing this recipe
This casserole makes for a perfect freezer meal! Wait for it to cool to room temperature and then transfer into glass containers. Keep it in the freezer for up to 3 months.
To defrost the casserole, transfer into the fridge overnight then reheat as per the instructions above.
More Instant Pot comfort food recipes
- The Ultimate Instant Pot Chili
- Cheesiest Instant Pot Hamburger Helper
- Instant Pot Chicken Cacciatore
Meal prep tools
- The Instant Pot DUO Plus 60
is the version I use in this recipe. - Grab some glass meal prep bowls for your leftovers.
- And of course I get all my free-range chicken breasts from Butcher Box.
is the version I use in this recipe.
Healthy Chicken Broccoli Rice Casserole {30 Minutes}
Ingredients
- 1 tbsp olive oil
- 2 medium-sized boneless skinless chicken breasts, cut into 1 inch pieces
- 1 medium-sized yellow onion, diced
- 4 cloves garlic, minced
- 2 tbsp dijon mustard
- 1/2 tsp each Salt and pepper
- 2 cups chicken broth
- 1 cup dry jasmine rice
- 1/2 cup sour cream
- 1 cup cheddar cheese, grated
- 1 head broccoli, chopped into small florets
Instructions
- Add olive oil, chicken, onions, garlic, dijon mustard, salt and pepper, chicken broth and jasmine rice to Instant Pot in that order. Cook on high pressure for 3 minutes - Instant Pot will take about 10-15 minutes to preheat and then the 3 minutes on high pressure.
- Do a quick release of the pressure and when safe to do so, open lid and stir in sour cream and cheese, mixing well to combine. Stir in broccoli then replace lid and let sit 5 min.
- Serve with a bit of extra shredded cheddar cheese on top and enjoy!
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