This dairy free 15-minute Instant Pot Chicken Broccoli & Rice Casserole is the perfect quick, family-friendly weeknight meal! It reminds me a lot of the cream of mushroom soup version my mom used to make when I was growing up. I have included a cauliflower rice version, as well as a regular long-grain white rice version. I honestly enjoy both – just depends on whether you do grains/carbs or not!

The creamy factor comes from adding some Kite Hill Foods almond milk cream cheese at the end. I recently found this at both Safeway and Giant, so it’s becoming more easily accessible! I know Wegmans, Whole Foods, and Mom’s Organic Market sell it, as well. In terms of whether or not it’s Whole30 compliant, I will leave that decision up to you! The only ingredients are almond milk, salt, enzymes, xanthan gum, guar gum, lactic acid, and cultures.

My Instant Pot was one of the best purchases I ever made for my kitchen. Once I actually figured out how to use it and started experimenting, I realized there is an entire world of easy recipes to be made! I’ve been on a big rice kick lately – I try to avoid grains for the most part, but white rice tends to be ok. Plus I need lots of carbs for running! However, I am including a cauliflower rice option below for anyone who is doing a Whole30 or avoiding carbs.

I like my broccoli to be slightly crunchy, and roasting it is the only way I enjoy it. So this is why I decided to quickly roast the broccoli and mushrooms on the side while the rice and chicken are cooking. If mushrooms aren’t your thing, you can totally omit them!

 

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Instant Pot Chicken Broccoli & Rice Casserole

A dairy free, quick and easy version of the favorite comfort food casserole you grew up loving! I've included a low carb caulirice version, as well as a regular rice version!
5 from 9 votes
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Ingredients

Paleo/Caulirice 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
  • 1/2 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
  • 1/2 tsp paprika
  • 1 8 oz package Kite Hill almond milk cream cheese , or regular if not dairy free

Instructions
 

Paleo/Caulirice version

  • Preheat your oven to 415. Line a rimmed baking sheet with parchment paper or foil. Spread the broccoli florets (and mushrooms if using) out evenly on the pan and drizzle/toss with 1 tbsp olive oil. Sprinkle with salt and pepper.
  • While the oven comes to temperature, make the caulirice. Select the "saute" function on your Instant Pot. Add remaining 1 tbsp olive oil and let it heat for a minute or two. Add the frozen cauliflower rice with a pinch of salt and pepper, and saute for 5-7 minutes until cooked through. Hit "cancel". Remove the caulirice, place it in a bowl and set aside. 
  • At this point, you can put the broccoli in the oven. Set a timer for 12 minutes.
  • Add the chicken breasts to the bottom of the Instant Pot. Add the sea salt, garlic powder, onion powder, and paprika. Pour the chicken broth over top of the chicken and seasonings. Lock the lid, turn the vent to "sealing", and select "manual" high pressure for 10 minutes. 
  • When the chicken is done, manually release the pressure. Shred the chicken with 2 forks. There will be some extra liquid, but that is a good thing! You don't want your "casserole" to be too dry. Add in the cooked caulirice, cooked broccoli, and stir to combine. Select the "saute" function again. Add the cream cheese and stir well while everything heats together for 2-3 minutes. Hit "cancel". Add salt and pepper to taste, serve, and enjoy! 

White Rice Version

  • Preheat oven to 415. Line a baking sheet with parchment paper or foil. Spread broccoli florets (and sliced mushrooms if using) out evenly on the pan and toss with the olive oil. Sprinkle with salt and pepper, and roast for 12 minutes.
  • Meanwhile, add chicken breasts to the bottom of your Instant Pot. Add rice, seasonings, and chicken broth. Lock the lid, turn the vent to sealing, and set to "manual" high pressure for 10 minutes. 
  • Let it slow release for 5 minutes, then manually release the pressure. Shred the chicken using two forks and fluff the rice. Add the roasted broccoli and the cream cheese and stir well. Add salt and pepper to taste, serve, and enjoy!