Welcome to your new go-to recipe for busy weeknights: a delightful, dairy-free, and incredibly quick Instant Pot Chicken Broccoli & Rice Casserole! This dish is designed to bring warmth and comfort to your dinner table in just 15 minutes of cooking time, making it an absolute game-changer for families seeking wholesome, delicious meals without the fuss. For many, it evokes cherished memories of the classic cream of mushroom soup casserole our parents or grandparents used to whip up – but with a modern, healthier twist. Whether you’re mindful of your grain intake or simply prefer a lighter option, I’ve got you covered with both a traditional long-grain white rice version and a fantastic cauliflower rice alternative. The best part? Both versions are equally satisfying and burst with flavor, ensuring everyone at your table will find something to love.
The beauty of this recipe lies in its simplicity and adaptability. We’re talking about a meal that transitions seamlessly from a hurried Tuesday evening to a relaxed Sunday family dinner, requiring minimal effort but delivering maximum taste. It’s a testament to the power of smart cooking, leveraging the efficiency of the Instant Pot to transform simple ingredients into a rich, creamy, and deeply flavorful casserole that feels both familiar and refreshingly new. Get ready to add a truly versatile and beloved recipe to your culinary repertoire!
The Secret to Dairy-Free Creaminess
Achieving that luscious, creamy texture without any dairy might sound like a challenge, but it’s surprisingly simple with the right ingredients. The star of our dairy-free show is Kite Hill Foods almond milk cream cheese. This fantastic product delivers all the richness and tang you’d expect from traditional cream cheese, without any dairy components. I’ve noticed it becoming much more widely available lately, often found at major grocery chains like Safeway and Giant, in addition to specialty stores like Wegmans, Whole Foods, and Mom’s Organic Market. Its growing popularity is a testament to its quality and versatility in dairy-free cooking.
For those following specific dietary protocols like Whole30, the question of compliance often arises. While Kite Hill products are generally celebrated for their clean ingredient lists, I always recommend checking the specific ingredients against your personal dietary guidelines. The almond milk cream cheese typically contains almond milk, salt, enzymes, xanthan gum, guar gum, lactic acid, and cultures. These ingredients are often well-tolerated, but personal interpretation and strictness of Whole30 rules can vary. Ultimately, the decision on its compliance rests with you and your specific dietary needs.
Why the Instant Pot is Your Kitchen Hero
My Instant Pot has truly revolutionized my kitchen experience, proving to be one of the best investments I’ve ever made. Initially, like many, I found it a bit intimidating, but once I started experimenting, a whole new world of incredibly easy and efficient recipes opened up. It’s not just a pressure cooker; it’s a multi-cooker that can sauté, steam, slow cook, and more, all with remarkable speed. This versatility makes it ideal for everything from tenderizing meats to cooking grains perfectly, cutting down cooking times significantly.
Lately, I’ve been on a major rice kick. While I generally try to limit grains in my diet, white rice tends to be well-tolerated and provides essential energy, especially with my running routine demanding plenty of carbohydrates. However, I understand that many people prefer to avoid grains or follow low-carb diets like Whole30. That’s precisely why I’ve included a delicious cauliflower rice option in this recipe, ensuring that everyone can enjoy the comforting flavors of this casserole, regardless of their dietary choices. The Instant Pot handles both white rice and cauliflower rice beautifully, making it simple to adapt to your preferred version.
The Art of Perfectly Cooked Broccoli
When it comes to broccoli, personal preference plays a huge role. For me, there’s nothing quite like broccoli that retains a slight crunch, offering a satisfying texture contrast to the creamy casserole. This is why I opt for roasting the broccoli and, if you’re using them, mushrooms, separately in the oven while the chicken and rice are cooking in the Instant Pot. Roasting at a high temperature not only gives the broccoli a beautiful char and intensifies its flavor but also ensures it doesn’t become overcooked and mushy when mixed into the casserole. It’s a small extra step that makes a significant difference in the final dish’s texture and overall appeal.
If mushrooms aren’t your favorite, feel free to omit them entirely. This recipe is designed to be flexible, allowing you to customize it to your taste. You could also experiment with other quick-cooking vegetables like asparagus, bell peppers, or snap peas, adding them at the end with the cream cheese to preserve their texture and vibrant color. The key is to embrace the process and make it your own!
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Instant Pot Chicken Broccoli & Rice Casserole
Ingredients
Paleo/Cauliflower Rice Version
- 1 lb chicken breasts
- 1 (16 oz) package frozen cauliflower rice (I prefer the texture of frozen vs fresh. I get mine from Costco or Trader Joe’s.)
- 12 oz broccoli florets
- 1 cup chicken broth
- 2 tbsp olive oil, divided
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 (8 oz) package Kite Hill almond milk cream cheese, or regular, if not dairy free
White Rice Version
- 1 lb chicken breasts
- 1 cup long grain white rice (I like Jasmine rice the best!)
- 12 oz broccoli florets
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 (8 oz) package Kite Hill almond milk cream cheese, or regular if not dairy free
Instructions
Paleo/Cauliflower Rice Version
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1. Preheat your oven to 415°F (218°C). Line a rimmed baking sheet with parchment paper or foil. Spread the broccoli florets (and sliced mushrooms, if you’re using them) out evenly on the pan and drizzle/toss with 1 tablespoon of olive oil. Sprinkle generously with salt and pepper for seasoning.
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2. While the oven is preheating, prepare the cauliflower rice. Select the “sauté” function on your Instant Pot. Add the remaining 1 tablespoon of olive oil and allow it to heat for a minute or two until shimmering. Add the frozen cauliflower rice along with a pinch of salt and pepper. Sauté for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender-crisp. Hit “cancel” to turn off the sauté function. Remove the cooked cauliflower rice, place it in a bowl, and set it aside.
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3. At this point, carefully place the baking sheet with the seasoned broccoli into the preheated oven. Set a timer for 12 minutes. The broccoli should be perfectly roasted with a slight char and tender texture by the time the chicken is ready.
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4. Add the chicken breasts to the bottom of the Instant Pot. Sprinkle evenly with the sea salt, garlic powder, onion powder, and paprika. Pour the chicken broth over the chicken and seasonings. Ensure the chicken is submerged as much as possible. Lock the lid into place, turn the vent to “sealing,” and select the “manual” or “pressure cook” function on high pressure for 10 minutes.
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5. Once the chicken is done cooking, carefully perform a quick release of the pressure by turning the vent to “venting.” Once the float valve drops, open the lid. Using two forks, shred the cooked chicken directly in the Instant Pot. Don’t worry about the extra liquid; it will help keep the “casserole” moist and flavorful. Add the cooked cauliflower rice and the roasted broccoli to the pot with the shredded chicken. Stir gently to combine all the ingredients. Select the “sauté” function again. Add the Kite Hill almond milk cream cheese and stir continuously for 2-3 minutes, allowing it to melt and create a creamy sauce as everything heats through. Hit “cancel” once it’s warmed and creamy. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately and enjoy your comforting, dairy-free meal!
White Rice Version
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1. Preheat your oven to 415°F (218°C). Line a baking sheet with parchment paper or foil. Spread the broccoli florets (and sliced mushrooms, if using) out evenly on the pan and toss with the olive oil. Sprinkle with salt and pepper, then roast in the preheated oven for 12 minutes.
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2. Meanwhile, add the chicken breasts to the bottom of your Instant Pot. Add the long grain white rice, sea salt, garlic powder, onion powder, and paprika. Pour the chicken broth over all the ingredients. Lock the lid into place, turn the vent to “sealing,” and set the Instant Pot to “manual” or “pressure cook” on high pressure for 10 minutes.
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3. After the 10-minute cooking cycle, allow the Instant Pot to natural pressure release for 5 minutes. This helps the rice absorb more liquid and become perfectly fluffy. After 5 minutes, manually release any remaining pressure by turning the vent to “venting” until the float valve drops. Open the lid. Shred the chicken using two forks and use a fork to fluff the cooked rice. Add the beautifully roasted broccoli and the Kite Hill almond milk cream cheese to the pot. Stir well until the cream cheese is fully melted and incorporated, creating a rich, creamy sauce. Taste and adjust seasoning with salt and pepper as needed. Serve hot and savor every comforting bite!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.