Effortless Instant Pot Chicken Broccoli and Rice: A Complete Meal in Minutes!

Chicken, broccoli, and rice – a classic combination loved by many. But who has the time to stand over the stove, juggling multiple pots and pans? Enter the Instant Pot! This electric pressure cooker transforms this traditionally time-consuming dish into a quick, easy, and healthy weeknight meal. This Instant Pot Chicken Broccoli and Rice recipe delivers tender chicken, perfectly cooked rice, and vibrant broccoli, all cooked together in one pot. Say goodbye to takeout and hello to homemade deliciousness in under an hour!

## Why You’ll Love This Instant Pot Chicken Broccoli and Rice

* **One-Pot Wonder:** Minimal cleanup is a major win! Everything cooks together in the Instant Pot, saving you time and effort.
* **Quick and Easy:** This recipe is perfect for busy weeknights. The Instant Pot significantly reduces cooking time.
* **Healthy and Delicious:** Packed with protein, vegetables, and whole grains, this meal is both nutritious and satisfying.
* **Customizable:** Easily adapt the recipe to your liking by adding different vegetables, spices, or sauces.
* **Kid-Friendly:** The mild flavors and familiar ingredients make this a family favorite.

## Ingredients You’ll Need

Before you start cooking, gather these ingredients:

* **Chicken Breasts:** 1.5-2 pounds, boneless, skinless chicken breasts, cut into 1-inch cubes. Cubing the chicken ensures even cooking and faster cooking time. You can also use chicken thighs for a richer flavor, but they might require a slightly longer cooking time.
* **Broccoli Florets:** 2-3 cups, fresh broccoli florets. Fresh broccoli is preferred for its texture and flavor. Frozen broccoli can be used in a pinch, but add it during the last minute of cooking to prevent it from becoming mushy.
* **Long-Grain Rice:** 1 cup, uncooked long-grain rice. Long-grain rice works best in this recipe as it holds its shape well during pressure cooking. Avoid using short-grain rice, as it can become too sticky.
* **Chicken Broth:** 2 cups, low-sodium chicken broth. Using low-sodium broth allows you to control the salt content of the dish. You can also use water with a chicken bouillon cube.
* **Onion:** 1 medium, chopped. Chopped onion adds flavor and aroma to the dish.
* **Garlic:** 2 cloves, minced. Minced garlic enhances the flavor of the chicken and rice.
* **Soy Sauce:** 2 tablespoons, low-sodium soy sauce. Soy sauce adds umami and depth of flavor. Use low-sodium soy sauce to avoid making the dish too salty. Tamari can be used as a gluten-free alternative.
* **Sesame Oil:** 1 teaspoon. Sesame oil adds a nutty aroma and flavor to the dish.
* **Ginger:** 1 teaspoon, grated. Freshly grated ginger adds a warm and spicy note.
* **Cornstarch:** 1 tablespoon. Cornstarch is used to thicken the sauce at the end of cooking.
* **Water:** 2 tablespoons. Water is mixed with cornstarch to create a slurry.
* **Salt and Pepper:** To taste. Season generously with salt and pepper to enhance the flavors.
* **Optional Garnishes:** Chopped green onions, sesame seeds, red pepper flakes.

## Step-by-Step Instructions

Follow these simple steps to create a delicious Instant Pot Chicken Broccoli and Rice:

**Step 1: Sauté the Aromatics**

* Turn on your Instant Pot and select the “Sauté” function. Add a tablespoon of olive oil or cooking oil to the pot.
* Once the oil is hot, add the chopped onion and cook for 2-3 minutes, until softened and translucent.
* Add the minced garlic and grated ginger and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 2: Add Chicken and Brown**

* Add the cubed chicken breasts to the Instant Pot and season with salt and pepper.
* Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step helps to develop flavor.

**Step 3: Add Rice and Broth**

* Add the uncooked long-grain rice to the Instant Pot.
* Pour in the chicken broth, making sure to scrape the bottom of the pot to dislodge any browned bits. This prevents the “Burn” error.
* Stir in the soy sauce and sesame oil.

**Step 4: Pressure Cook**

* Secure the Instant Pot lid and set the valve to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 5 minutes.
* The Instant Pot will take some time to come to pressure before the timer starts counting down.

**Step 5: Natural Pressure Release (NPR)**

* Once the cooking time is complete, allow the Instant Pot to release pressure naturally for 10 minutes. This prevents the rice from being mushy.
* After 10 minutes, carefully release any remaining pressure by turning the valve to the “Venting” position.

**Step 6: Add Broccoli and Thicken Sauce**

* Open the Instant Pot lid carefully.
* Stir in the broccoli florets.
* In a small bowl, whisk together the cornstarch and water to create a slurry.
* Pour the cornstarch slurry into the Instant Pot and stir well.
* Turn the Instant Pot back to the “Sauté” function and cook for 2-3 minutes, stirring constantly, until the sauce has thickened and the broccoli is tender-crisp.

**Step 7: Serve and Enjoy!**

* Turn off the Instant Pot.
* Taste and adjust seasoning as needed. Add more salt, pepper, or soy sauce to your liking.
* Serve the Instant Pot Chicken Broccoli and Rice immediately. Garnish with chopped green onions, sesame seeds, and red pepper flakes, if desired.

## Tips for Success

* **Don’t Overcook the Rice:** Overcooking the rice is a common mistake when using the Instant Pot. Follow the recipe’s cooking time and natural pressure release instructions carefully to avoid mushy rice.
* **Adjust the Liquid:** The amount of liquid is crucial for successful Instant Pot cooking. Too little liquid can result in a “Burn” error, while too much liquid can make the dish watery. Follow the recipe’s liquid measurements and adjust as needed based on your Instant Pot model.
* **Cut Chicken Evenly:** Cut the chicken breasts into uniform pieces to ensure even cooking.
* **Don’t Skip the Sauté Step:** Sautéing the onion, garlic, and ginger before pressure cooking helps to develop flavor and adds depth to the dish.
* **Use Low-Sodium Broth and Soy Sauce:** Using low-sodium broth and soy sauce allows you to control the salt content of the dish and prevents it from being too salty.
* **Add Broccoli Last:** Adding the broccoli during the last few minutes of cooking ensures that it remains tender-crisp and doesn’t become mushy.
* **Thicken the Sauce to Your Liking:** Adjust the amount of cornstarch slurry to thicken the sauce to your desired consistency.

## Variations and Substitutions

* **Vegetables:** Feel free to add other vegetables to this dish, such as carrots, peas, bell peppers, or mushrooms. Add them along with the broccoli during the last few minutes of cooking.
* **Protein:** You can substitute chicken breasts with chicken thighs, shrimp, or tofu. Adjust the cooking time accordingly.
* **Rice:** While long-grain rice is recommended, you can experiment with other types of rice, such as brown rice or jasmine rice. Keep in mind that different types of rice require different cooking times and liquid ratios. Brown rice, for example, will need a longer cooking time.
* **Sauce:** Customize the sauce with different flavors. Try adding a tablespoon of honey for sweetness, a squeeze of lemon juice for brightness, or a dash of sriracha for heat.
* **Cheese:** Stir in some shredded cheddar cheese or Parmesan cheese at the end of cooking for a cheesy twist.
* **Creamy Version:** For a creamier dish, stir in a splash of heavy cream or coconut milk at the end of cooking.
* **Spices:** Experiment with different spices and herbs to create your own unique flavor profile. Try adding a pinch of red pepper flakes for heat, a teaspoon of curry powder for warmth, or a sprinkle of dried herbs for aroma.

## Serving Suggestions

This Instant Pot Chicken Broccoli and Rice is a complete meal on its own, but you can also serve it with:

* **Salad:** A simple green salad or a cucumber salad adds freshness and crunch.
* **Bread:** Garlic bread or crusty bread is perfect for soaking up the delicious sauce.
* **Spring Rolls:** Crispy spring rolls complement the flavors of the dish.

## Make Ahead and Storage

* **Make Ahead:** You can chop the vegetables and cube the chicken ahead of time to save time during cooking.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until heated through.

## Frequently Asked Questions (FAQs)

**Q: Can I use frozen broccoli?**

A: Yes, you can use frozen broccoli. Add it during the last minute of cooking to prevent it from becoming mushy.

**Q: Can I use brown rice?**

A: Yes, you can use brown rice, but you will need to adjust the cooking time and liquid ratio. Brown rice typically requires a longer cooking time than white rice.

**Q: How do I prevent the “Burn” error?**

A: Make sure to scrape the bottom of the pot after adding the chicken broth to dislodge any browned bits. This will prevent the “Burn” error.

**Q: Can I add cheese?**

A: Yes, you can stir in some shredded cheddar cheese or Parmesan cheese at the end of cooking for a cheesy twist.

**Q: Is this recipe gluten-free?**

A: This recipe can be gluten-free if you use tamari instead of soy sauce.

## Nutrition Information (Approximate)

* Calories: 400-500
* Protein: 40-50g
* Carbohydrates: 40-50g
* Fat: 10-15g

*(Note: Nutrition information may vary depending on the specific ingredients and portion sizes used.)*

## Conclusion

This Instant Pot Chicken Broccoli and Rice recipe is a game-changer for busy weeknights. It’s quick, easy, healthy, and delicious – everything you could want in a family meal. With its customizable nature, you can easily adapt it to your liking and create a dish that everyone will love. So, ditch the takeout and give this recipe a try. You won’t be disappointed!

Enjoy this simple and satisfying Instant Pot Chicken Broccoli and Rice! Happy Cooking!