Real Recipes From Real Home Cooks ®

instapot cheesy chicken, mushroom, broccoli rice

Recipe by
Anywhere, AL

A quick go to recipe oozing with delicious flavors!

yield 4 -6
prep time 15 Min
cook time 25 Min
method Pressure Cooker/Instant Pot

Ingredients For instapot cheesy chicken, mushroom, broccoli rice

  • 1 Tbsp
  • 1 md
    sweet onion sliced thinly
  • 4 oz
    drained canned mushrooms
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    coarse black pepper
  • 3 tsp
    chopped jarred garlic
  • 2 lg
    chicken breasts cubed
  • 1 c
    jasmine rice
  • 1 1/2 c
    chicken broth
  • 1 can
    cream of chicken soup (no water)
  • 1 c
    shredded cheddar cheese
  • 12 oz
    frozen broccoli florets

How To Make instapot cheesy chicken, mushroom, broccoli rice

  • Cooked Frozen Broccoli Florets
    Microwave the frozen broccoli in a bowl for three minutes and set aside.
  • Sauté onions for five minutes in butter.
    Turn on the instapot sauté setting. Sauté onions in one tablespoon of butter for about five minutes and then turnoff sauté setting.
  • Ingredients added to Instapot.
    Add the canned mushrooms, salt, paprika, pepper, garlic, cubed chicken breasts, jasmine rice, chicken broth and cream of chicken soup to the Instapot and mix well.
  • Set Instapot to 10 minutes.
    Cook on manual pressure for 10 minutes and then use the quick pressure release.
  • Add broccoli and cheese.
    When the pressure has released, remove the lid and stir in the broccoli and shredded cheddar cheese. Put the lid back on and set it to sealing. Turn on warming function and let it sit for another 10 minutes then quick release pressure again.
  • A creamy, warming dish packed with chicken flavor!
    Serve and enjoy!

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