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!
Servings 4 people
Calories 228kcal
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
- 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/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!
Notes
Nutrition information is for cauliflower rice version.
Nutrition
Calories: 228kcal | Carbohydrates: 7g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 958mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 82mg | Calcium: 52mg | Iron: 1mg