Instant Pot Chicken and Rice (Cheesy Chicken Thighs Recipe)

Instant Pot Chicken and Rice with broccoli.

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Instant Pot Chicken and Rice (Cheesy Chicken Thighs Recipe)

This Instant Pot Chicken and Rice with Broccoli is a creamy, comforting one-pot dinner made with tender chicken thighs, fluffy rice, broccoli, and a rich dairy-free cheese sauce. It’s an easy weeknight meal that comes together in about 25 minutes with minimal cleanup.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, One Pot Meal

Cuisine: American

Servings: servings

Calories: 612kcal

Author: Love Keil

Equipment

Instant pot

Ingredients

For Seasoning the Chicken

6 chicken thighs boneless/skinless, fat removed and cut into bite size pieces
sea salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon cayenne pepper

For Instant Pot Chicken and Rice

1 tablespoon avocado oil
¾ cup long grain white rice jasmine or basmati rice, rinsed
1 ¼ cups chicken broth chicken bone broth or water
4.7 oz cheddar cheese sauce one pouch of dairy free cheese sauce, use more if desired
3 cups broccolini or broccoli, washed and cut into bite size pieces

Instructions

Sauté the Chicken: Turn the Instant Pot to Sauté (High) and heat the avocado oil. Season the chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Add to the pot and cook for 2–3 minutes, just until lightly browned (no need to cook through).
Layer (Do Not Stir!): Turn off sauté mode. Sprinkle the rinsed rice evenly over the chicken. Pour the broth over the rice, then spoon the nacho cheese sauce on top. Do not stir—this helps the rice cook perfectly.
Pressure Cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 7 minutes. Once done, carefully quick release the pressure.
Add Broccoli & Steam: Open the lid, add the broccoli, and gently stir everything together. Close the lid (no pressure) and let sit for 10–15 minutes, allowing the broccoli to steam and the rice to finish cooking.
Serve: Fluff, taste, and adjust seasoning if needed. Serve warm and enjoy that creamy, cheesy goodness!

Notes

Rinse the rice well before cooking to remove excess starch and ensure fluffy texture.
Do not stir ingredients before pressure cooking—layering helps prevent the burn notice.
Chicken thighs work best for this recipe because they stay juicy and tender under pressure.
Broccoli or broccolini is added after cooking to keep it bright, tender-crisp, and not overcooked. Cut broccoli into small florets so it steams quickly.
Dairy-free nacho cheese sauce can be used for a completely dairy-free version without losing creaminess.
For extra richness, stir in a little additional cheese sauce just before serving.
If reheating, add a splash of broth or water to bring back the creamy texture.
This recipe is great for meal prep and stores well in the refrigerator for up to 3 days.

Nutrition