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Instant Pot Chicken Rice Casserole

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Level: Easy

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Description

So easy it basically makes itself! Gluten-free and great for picky eaters!

Ingredients

  • 2 Tablespoons Unsalted Butter, Divided
  • ½ cups Onion, Diced
  • 1 Tablespoon Garlic, Minced
  • 1 cup Long Grain White Rice
  • 1 cup Water
  • 1-½ teaspoon Seasoning Salt
  • ¼ teaspoons Onion Powder
  • Pinch Of Pepper
  • 2 cups Broccoli, Cut Into Tiny Pieces
  • 2 cups Chicken Breast, Shredded (about 1 Large Breast)
  • 1 cup Mild Cheddar Cheese, Grated And Tightly Packed

Preparation

Melt 1 tablespoon butter in your Instant Pot on sauté mode. Once melted, add onion and cook until it just begins to soften, about 2–3 minutes. Add garlic and cook an additional minute or two until it begins to brown.

Place rice in a fine sieve and wash with water until water runs clear. Add to the Instant Pot along with water, salt, onion powder and pepper, stirring to combine.

Cover the Instant Pot (make sure it’s set to sealing) and cook on manual high pressure for 4 minutes. Once cooked, let steam release naturally (about 16 minutes)

Once the steam has released naturally, open the Instant Pot and fluff the rice with a fork, stirring in the remaining tablespoon of butter. Stir in broccoli, cover and let sit 15–20 minutes until broccoli is tender.

Stir in chicken and cheese until melty and combined. Devour!

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