Instant Pot Chicken Broccoli And Rice Recipes

INSTANT POT® CHICKEN, BROCCOLI, AND RICE

Instant Pot® Chicken, Broccoli, and Rice image

This savory chicken, broccoli, and rice casserole made in the Instant Pot® brings comforting goodness to the table with relative ease. Top with freshly shaved Parmesan, if desired.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

4 bone-in chicken thighs with skin
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 ½ cups chicken broth
½ cup whipping cream
¼ cup Chardonnay wine
1 cup Parmesan and butter infused rice (such as Uncle Ben's® Flavor Infusions)
1 ½ cups broccoli florets

Steps:

Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and butter and stir until butter is melted. Add chicken thighs, skin-side down, and saute until skin turns golden brown, about 5 to 6 minutes. Remove chicken to a plate.
Pour chicken broth, whipping cream, and Chardonnay into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in rice until thoroughly mixed. Nestle chicken thighs on top of rice. Hit cancel and close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 20 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 441.7 calories, Carbohydrate 20.3 g, Cholesterol 114.7 mg, Fat 29.1 g, Fiber 1.5 g, Protein 22.2 g, SaturatedFat 12.3 g, Sodium 1410.9 mg, Sugar 1.6 g

5-INGREDIENT CHEESY CHICKEN, BROCCOLI AND RICE

5-Ingredient Cheesy Chicken, Broccoli and Rice image

Provided by Pillsbury

Categories Main Course

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 cup uncooked long-grain white rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 package boneless skinless chicken thighs (cut 1-inch pieces, 20 ounce)
1 package fresh broccoli florets (10 ounces, about 4 cups)
1 cup shredded sharp cheddar cheese (4 ounces)

Steps:

Spray Instant Pot™ insert with cooking spray. Mix broth, rice, salt and pepper in insert.
Stir in chicken and broccoli. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK ; cook on high pressure 10 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Stir in cheese. Broccoli will break down when stirring.

INSTANT POT CHICKEN AND BROCCOLI TERIYAKI DUMP DINNER

Instant Pot Chicken and Broccoli Teriyaki Dump Dinner image

This takeout favorite can be made in the comfort of your own home, in less time than it takes for delivery. Dump your ingredients into the Instant Pot® and let it do the rest! You'll have dinner on the table in 30 minutes!

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 teaspoons sesame oil
1 pound boneless, skinless chicken breasts, sliced into 1/4-inch-thick strips
1 pound broccoli florets (about 4 cups)
One 8-ounce can sliced water chestnuts, drained
1 cup long-grain jasmine rice
2 cloves garlic, minced
1 small onion, thinly sliced (about 1 cup)
3/4 cup teriyaki sauce
1 cup chicken broth
1 cup frozen shelled edamame, thawed, optional
2 tablespoons toasted sesame seeds
1/4 cup fresh cilantro leaves, for serving, optional
1 lime, cut into wedges, for serving

Steps:

Add the sesame oil to a 6-quart Instant Pot®. Add the chicken and stir until evenly coated. Add the broccoli, water chestnuts, rice, garlic and onion and mix until combined. Pour the chicken broth and teriyaki sauce over the rice mixture and stir until evenly coated.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Fluff the cooked rice and stir in the edamame if using. Put the lid back on and allow the rice to steam until the liquid is absorbed, about 10 minutes more.
Serve the chicken and broccoli dinner topped with the sesame seeds and cilantro leaves, if using, and lime wedges on the side.

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