Instant Pot Chicken, Broccoli, and Rice

This savory chicken, broccoli, and rice casserole made in the Instant Pot brings comforting goodness to the table with relative ease.

• Preparation Time: 5 mins
• Cooking Time: 45 mins
• Total Time: 50 mins
• Calories: 442 Calories

Ingredients

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

Recipe Instructions

Step 1

Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.

Step 2

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.

Step 3

Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 5

Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

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.

Step 7

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.