Side Pannel
Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole
- Recipe Submitted by maryjosh on 02/14/2020
Ingredients List
- 1 Tbsp Olive Oil
- 2 Tbsp Unsalted Butter
- 1 med Onion, chopped
- 1 1/2 lbs Chicken Breast, cubed
- 1 1/4 tsp Kosher Salt (or 3/4 tsp table salt)
- 1/2 tsp Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Thyme Leaves (dried, not ground)
- 3 cloves Garlic, finely minced
- 1 1/2 cups Long Grain White Rice, well rinsed
- 2 1/2 cups Chicken Broth, low sodium
- 2 1/2 cups Shredded Cheddar Cheese, (I like sharp)
- 2 lbs Frozen Broccoli Florets
Directions
Turn on the Sauté setting. When it is hot, add the olive oil and butter.
Add the onion and cook for about 3 minutes, stirring occasionally, until starting to turn translucent.
Add the chicken. Sprinkle the salt, pepper, garlic powder, onion powder, and thyme over it. Stir. Cook, stirring occasionally, until just the outside of the chicken turns white.
Add the garlic and stir.
Add the rice and the broth. Stir.
Gently press the rice and chicken into the broth, then put the lid on the pressure cooker and set the steam release knob to the Sealing position.
Turn off the Sauté setting.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
While the chicken and rice is cooking, run the frozen broccoli florets under hot water and drain. Set aside. If you are using fresh broccoli, you may need to microwave it with a little water for a few minutes to soften it, as it won't cook in the pot with the residual heat. If the florets are large, cut them in half.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Stir in the cheese.
Add the broccoli florets, stir, and close the lid so it cooks in the residual heat of the rice/chicken.
Take the lid off and stir. Serve immediately. Makes good leftovers.
Add the onion and cook for about 3 minutes, stirring occasionally, until starting to turn translucent.
Add the chicken. Sprinkle the salt, pepper, garlic powder, onion powder, and thyme over it. Stir. Cook, stirring occasionally, until just the outside of the chicken turns white.
Add the garlic and stir.
Add the rice and the broth. Stir.
Gently press the rice and chicken into the broth, then put the lid on the pressure cooker and set the steam release knob to the Sealing position.
Turn off the Sauté setting.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 3 minutes. High Pressure. The pot will take several minutes to come to pressure.
While the chicken and rice is cooking, run the frozen broccoli florets under hot water and drain. Set aside. If you are using fresh broccoli, you may need to microwave it with a little water for a few minutes to soften it, as it won't cook in the pot with the residual heat. If the florets are large, cut them in half.
When the cook cycle has finished, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
When the pin in the lid drops back down, open the lid.
Stir in the cheese.
Add the broccoli florets, stir, and close the lid so it cooks in the residual heat of the rice/chicken.
Take the lid off and stir. Serve immediately. Makes good leftovers.
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