Instant Pot Dairy-Free Chicken Broccoli Rice Casserole - Danielle Walker Print

Instant Pot Dairy-Free Chicken Broccoli Rice Casserole

5 from 7 reviews


  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
  • 1 teaspoon Burnt Broccoli Seasoning 
  • 3/4 cup uncooked long grain white rice, rinsed (measure carefully for best results)
  • 1 1/4 cups unsalted chicken bone broth, or water
  • 1 ½ cups Dairy-Free Nacho Cheese Sauce 
  • 3 cups fresh small broccoli florets


  1. Heat 1 tablespoon avocado oil in the Instant Pot on saute mode with high heat. Season the chicken generously with salt. Layer the chicken, Burnt Broccoli, and rice in the pot. Pour the broth over the rice and spoon the nacho cheese on top. Do not stir.
  2. Secure the lid and set the pressure release valve to sealing. Cook on manual high pressure, with a 6 minute timer. When the timer sounds, press cancel and use the quick release method to release the pressure.
  3. Add the broccoli and stir well. Close the lid and let steam with the power off for 10 to 15 minutes or until the rice is tender and the broccoli is tender-crisp. Season to taste.


  • Recipe Note: This recipe was developed using a 6-quart Instant Pot.  If using an 8-qt. Instant Pot, increase the broth to 2 cups and the rice to 1 cup. Cooking time may vary. 
  • As a shortcut, feel free to try a store-bought queso such as Siete or Primal Kitchen brand.
  • Make a triple batch of the Nacho sauce and freeze in silicone muffin molds. Defrost in the fridge overnight.

Keywords: Dinner, easy, Danielle walker, dairy free, instant pot, quick