Some nights call for comfort food that doesn’t ask much of you—and that’s exactly where this Easy Instant Pot Chicken and Broccoli shines. It’s creamy, cozy, and made almost entirely hands-off, with tender shredded chicken and perfectly cooked broccoli wrapped in a rich, savory sauce. Everything comes together in one pot, making it ideal for busy weeknights, tired evenings, or anytime you want a dependable dinner that feels familiar and satisfying without a long list of steps.
It’s the kind of recipe you can lean on again and again—simple pantry ingredients, minimal prep, and a result that feels like a warm hug in a bowl. Spoon it over fluffy rice for a classic comfort meal, or keep it lighter with extra broccoli and a smaller scoop of grains. Either way, this is the sort of no-fuss dinner that earns a permanent spot in your rotation because it just works, every single time.
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Why You’ll Love Recipe
- Pure comfort food vibes – Creamy, cozy, and satisfying without needing a long ingredient list.
- Family-friendly win – Mild, familiar flavors that picky eaters and adults both love.
- Flexible and forgiving – Use more or less broccoli, add extra chicken, or adjust the creaminess to your taste.
- Perfect for busy nights – Simple prep, minimal cleanup, and leftovers that reheat beautifully.
- Pairs with everything – Serve it over rice, noodles, or even mashed potatoes for an easy, filling meal.
This is the kind of recipe that saves dinner on hectic days—and still feels like something special when it hits the table.
Ingredient Breakdown
Here’s what you’ll need to make this cozy Instant Pot meal:
- Chicken Breasts – Boneless, skinless breasts are lean and shred beautifully after slow cooking. You could also use thighs if you prefer richer flavor.
- Cream of Chicken Soup – Adds creaminess and depth of flavor. It’s a pantry staple that makes the sauce velvety smooth.
- Cheddar Soup – A little different from the usual cheese sauce, but it melts into the dish and makes it taste like cheesy chicken broccoli casserole.
- Chicken Broth – Thins the sauce so it cooks evenly and infuses everything with savory flavor.
- Garlic Salt – A simple seasoning that brings balance without overpowering the dish.
- Sour Cream – Stirred in at the end for a creamy, tangy finish.
- Broccoli Florets – Added last to keep them bright, tender, and just slightly crisp.
- Rice – The perfect base for soaking up that creamy chicken and broccoli sauce. White rice is classic, but brown rice or even quinoa work too.
Instructions
- Step 1: Combine specified ingredients into Instant Pot, whisk and cook.
- Step 2: While sauce/chicken are cooking, chop and steam broccoli.
- Step 3: Once sauce has finished cooking: shred chicken, add sour cream and mix. Then add in steamed broccoli.
- Step 4: Serve while hot over fluffy rice.
Step-by-Step Tips
- Layer the Base: Add chicken, soups, broth, and garlic salt into the Instant Pot. Whisk so the soups and broth blend into a smooth sauce.
- Set It and Forget It: Lock the lid and push the Poultry button, allow to cook. The chicken will be tender and easy to shred.
- Shred the Chicken: Use two forks to pull the chicken apart right in the Instant Pot. It will soak up all that creamy sauce.
- Finish with Creaminess: Stir in the sour cream — don’t skip this step, it makes the sauce extra luscious.
- Add Broccoli Last: Mix in the steamed broccoli so it stays bright green and doesn’t turn mushy.
- Serve Over Rice: Ladle the creamy chicken and broccoli over a bed of rice for the perfect comforting meal.
Variations
- Spicy Kick: Add a dash of Cajun seasoning or red pepper flakes if you like heat.
- Healthier Swap: Use Greek yogurt instead of sour cream for extra protein.
- Different Veggies: Try adding peas, carrots, or even spinach at the end.
- Cheesier Finish: Stir in a handful of shredded cheddar right before serving.
- Low-Carb Option: Skip the rice and serve over cauliflower rice or even zucchini noodles.
Serving Suggestions
This dish is hearty on its own, but here are some easy pairings:
- Side Salad: A fresh green salad with a light vinaigrette balances the creaminess.
- Garlic Bread: Perfect for soaking up the sauce.
- Fruit Salad: A light, refreshing contrast to the richness of the dish.
Storage & Make-Ahead Tips
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the chicken and sauce (without broccoli) for up to 2 months. Thaw, reheat, and stir in fresh broccoli.
- Reheat: Warm gently on the stovetop or microwave, adding a splash of broth or milk if the sauce thickens too much.
FAQs
Can I use frozen chicken?
Yes, I almost always use frozen chicken and it turns out perfectly.
Do I have to steam the broccoli first?
Yes, steaming keeps the broccoli tender-crisp and prevents it from turning soggy in the Instant Pot.
Can I double this recipe?
Absolutely! Just make sure your Instant Pot is large enough, and extend the cooking time slightly if needed.
Why This Recipe Works
This recipe leans on the Instant Pot to create tender, flavorful chicken without any extra steps or fuss. Cooking the chicken directly in the creamy soup-and-broth mixture locks in moisture while gently infusing every bite with savory flavor.
Using canned soups provides built-in seasoning and structure, so the sauce thickens naturally as it cooks—no roux, cornstarch, or babysitting required. Adding the sour cream at the end keeps it silky and rich without curdling, while the broccoli is stirred in after cooking so it stays bright, tender, and never mushy.
The result is a balanced, comforting dish with soft shredded chicken, a creamy sauce that clings perfectly to rice, and just enough vegetable freshness to keep it from feeling heavy. Simple ingredients, smart timing, and the right cooking method do all the work for you.
Final Thoughts
There’s nothing fancy about this Instant Pot Chicken & Broccoli Over Rice, and that’s what makes it so wonderful. It’s real food for real life — hearty, comforting, and easy enough for the busiest of days. Whether you’re cooking for a family, meal-prepping for the week, or just craving something cozy, this recipe is one you’ll want to keep in your back pocket.
So next time you don’t know what’s for dinner, pull out your crockpot and let it do the work. You’ll end up with a creamy, comforting bowl of chicken and broccoli over rice that feels like home.
Love comfort food? Try out some of my favorites:
Authentic Indian Butter Chicken
Easy Instant Pot Chicken and Broccoli
Ingredients
Equipment
Method
- Place cream of chicken soup, cheddar soup, chicken broth, and garlic salt into an Instant Pot. Whisk until smooth. Add chicken.
- Cover with lid and cook on Poultry setting (about 45 minutes).
- Steam rice so it finishes about the same time as the chicken.
- While chicken sauce is cooking; chop and steam broccoli.
- When chicken is cooked, shred with two forks.
- Stir in sour cream and steamed broccoli.
- Serve hot over rice.
Notes
- Chicken options: Boneless, skinless chicken breasts work best here, but chicken thighs can be used for an even richer, more forgiving texture. If using thighs, no other changes are needed.
- Soup substitutions: If you prefer fewer processed ingredients, you can swap the canned soups for homemade versions, but the canned soups are what give this recipe its classic creamy, comforting flavor with minimal effort.
- Broccoli timing matters: Add the broccoli after pressure cooking to keep it bright green and tender—not mushy. Overcooking broccoli in the Instant Pot can make it watery and dull in color.
- Adjust the thickness: If the sauce feels too thick after adding sour cream, stir in a splash of warm chicken broth. If it’s too thin, let it sit uncovered for a few minutes to thicken naturally.
- Seasoning boost: Taste before serving. A pinch of black pepper, onion powder, or a little extra garlic salt can help balance the richness.
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