Instant Pot Chicken Broccoli Rice Casserole
This Instant Pot Chicken Broccoli Rice Casserole offers a healthier spin on the comfort food favourite and is ready in just 30 minutes.
Servings: 4 servings
Calories: 492kcal
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!
Video
Notes
Serve this casserole with a side salad or some steamed veggies.
Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 492kcal | Carbohydrates: 51g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 707mg | Potassium: 409mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 32.2mg | Calcium: 290mg | Iron: 1.4mg