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.
Preparation Time
5 mins
Cooking Time
45 mins
Total Time
50 mins
Calories
442 Calories
Recipe Instructions
Step 1
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 2
Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Step 3
Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.
Step 4
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.
Step 5
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 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
Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.
Ingredients
1 teaspoon salt
1 tablespoon butter
½ teaspoon ground black pepper
1 tablespoon olive oil
1 ½ cups chicken broth
1 teaspoon Italian seasoning
1 ½ cups broccoli florets
¼ cup Chardonnay wine
½ cup whipping cream
4 bone-in chicken thighs with skin
1 cup Parmesan and butter infused rice (such as Uncle Ben's® Flavor Infusions)
