Instant Pot Cheesy Broccoli And Rice Recipes
INSTANT POT® CHEESY BROCCOLI RICE
This delicious broccoli side dish cooks in the Instant Pot®. Although optional, I love transferring it to a casserole dish and broiling it to give it a crunchy golden cheese top. If you don't want to do this, then stir in all the cheese into the mixture.
Provided by thedailygourmet
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and stir until melted. Add onion and saute until golden brown, about 5 minutes. Stir in rice and pour in 1 1/4 cup chicken broth or as much as needed to cover rice. Close and lock the lid. Select rice setting according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped broccoli and stir to combine. If rice looks dry, add remaining 1/4 cup chicken broth. Close lid and seal the vent. Select steam and set the timer for 5 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Pour in half-and-half, garlic salt, Italian seasoning, pepper, and 3/4 cup Cheddar cheese. Stir to combine.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch square casserole dish.
- Transfer broccoli mixture to the prepared casserole dish and top with remaining Cheddar cheese. Broil until cheese is golden brown, about 5 minutes.
Nutrition Facts : Calories 370.8 calories, Carbohydrate 48.5 g, Cholesterol 41.1 mg, Fat 13.5 g, Fiber 2.9 g, Protein 13.8 g, SaturatedFat 8.2 g, Sodium 1155.1 mg, Sugar 4.1 g
INSTANT POT CHEESY BROCCOLI AND RICE
Steps:
- Add rice to bowl of Instant Pot. Top with chicken broth and milk. Season with salt, garlic powder, pepper, and paprika. Add butter and frozen broccoli. Stir to combine. Place the lid on the Instant Pot and seal the vent. Set to cook on high pressure for 10 minutes. When the cook time is up, do a natural release for 10 minutes, then manually release the remaining pressure. Remove the lid from the pot and add the cheese. Stir to combine.
Nutrition Facts : Calories 313 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 849 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
INSTANT POT CHEESY BROCCOLI CHICKEN AND RICE RECIPE
Super tasty Instant Pot cheesy broccoli chicken and rice should be on your menu this week!
Provided by Kristen Hills
Categories Main Course
Time 27m
Number Of Ingredients 9
Steps:
- Add onion, garlic, rice, chicken broth, salt, and cooked chicken into the bottom of your Instant Pot.
- Seal lid and turn valve to SEALING. Set MANUAL and set timer to 7 minutes.
- Once time is up, turn the knob to VENTING to let the pressure out (a quick release).
- While the pressure is being released, steam your broccoli in the microwave for 4-5 minutes or on the stove top (or follow directions on the frozen broccoli package if using frozen).
- Stir in the broccoli and cheddar cheese.
- Add salt and pepper to taste.
- Dish onto plates or bowls and top with more shredded cheese, if desired.
Nutrition Facts : Calories 539 kcal, Carbohydrate 46 g, Protein 48 g, Fat 18 g, SaturatedFat 8 g, TransFat 0.02 g, Cholesterol 138 mg, Sodium 1420 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around to melt the butter. Once butter is melted add in the onion. Saute the onion for 3 minutes. Add in the garlic and rice and stir for 1 minute. Add in 1 cup of the broth and stir for 2 minutes. Add in the remaining broth, the salt and then lay the chicken on top (if using).
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes (high pressure). Once time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
- If using frozen broccoli florets, put them in a colander and run hot water over them for a couple minutes. Shake off the excess water and stir them into the rice. If using fresh broccoli florets you can do one of two things. First and faster idea is to put the florets in a glass bowl with a quarter cup of water and put them in the microwave for 4-5 minutes, until the broccoli is steamed and reaches your desired cooked consistency. Second idea is you add the fresh broccoli to the pot after the pressure has released and then put the lid back on and let the broccoli cook on the warm setting with the lid on for about 20 minutes.
- Remove the chicken and place on a cutting board. Cut into pieces. Then stir them back into the pot. Stir in the cheddar. Salt and pepper to taste. Scoop onto serving plates and enjoy.
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