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Instant Pot Chicken, Broccoli, and Rice
Instant Pot Chicken, Broccoli, and Rice
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Prep Time:
5 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Instant Pot chicken, broccoli, and rice casserole: comforting and easy.
Ingredients:
  • 4 bone-in chicken thighs with skin
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1.5 cups chicken broth
  • 0.5 cup whipping cream
  • 0.25 cup Chardonnay wine
  • 1 cup Parmesan and butter infused rice (such as Uncle Ben's® Flavor Infusions)
  • 1.5 cups broccoli florets
Instructions:
  • Pat the chicken thighs dry with a paper towel, then generously season all sides with a mixture of Italian seasoning, salt, and pepper.
  • Preheat your multi-functional pressure cooker (such as an Instant Pot) by selecting the Saute function. Add olive oil and butter, stirring until the butter melts. Place chicken thighs in the pot, skin-side down, and cook until the skin is golden brown, around 5 to 6 minutes. Transfer the chicken to a plate.
  • Combine chicken broth, whipping cream, and Chardonnay in the pot. Bring to a boil while deglazing the bottom with a wooden spoon. Add rice and mix well. Place chicken thighs on top of the rice. Close and lock the lid after hitting cancel.
  • Follow the manufacturer's instructions to select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Follow manufacturer's instructions: Allow pressure to naturally release for 20 minutes, then carefully perform quick release for about 5 minutes. Remove the lid.
  • Place the broccoli florets in the pot, then seal the lid shut. Choose the Steam function and set the timer for 3 minutes.
  • Depressurize with the quick-release method following the manufacturer's directions for about 5 minutes. Unlock and lift off the lid.

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