Instant Pot Broccoli and Cheese Rice
Short grain arborio rice is combined with steamed broccoli and cheddar cheese in this Instant Pot broccoli cheese rice recipe.
This creamy Instant Pot broccoli and cheese rice dish is easy enough for any weeknight. Arborio rice cooks to a risotto-like texture in just 10 minutes under pressure, while broccoli and cheese are stirred in at the end for a comforting and satisfying side. The texture is creamy, the flavors are familiar, and the hands-off cooking makes it perfect for busy nights. Use frozen broccoli for convenience or substitute your favorite vegetables to change it up.
?Recipe Variations
- Use steamed cauliflower instead of broccoli, or try a mix of broccoli and cauliflower.
- Substitute chopped fresh spinach, sautéed mushrooms, or thawed peas for the broccoli.
- Add cooked diced chicken or rotisserie chicken for a complete one-pot meal.
- Stir in a tablespoon of cream cheese or a splash of cream for even more richness.
- Use a cheese blend like cheddar-jack, Gouda, or fontina instead of plain cheddar.
- For a hint of heat, add a pinch of cayenne pepper or chopped pickled jalapeños.
Serving Suggestions
- Serve alongside roasted chicken, pork chops, or baked salmon.
- Pair with meatloaf or grilled sausage for a family-friendly dinner.
- Use as a vegetarian main dish with a green salad or roasted vegetables.
- Stuff into bell peppers and bake for a cheesy twist on stuffed peppers.
- Add to a grain bowl with crispy tofu or leftover roasted vegetables.
How to Store and Reheat Leftover Broccoli Cheese Rice
Refrigerate. Transfer the cooled rice mixture to an airtight container and refrigerate within 2 hours. Store for up to 3 to 4 days.
Freeze. Spoon into freezer-safe containers or resealable bags and freeze for up to 2 months. Note that the texture of the rice and cheese may soften slightly upon thawing.
Reheat. Reheat in a saucepan over medium-low heat with a splash of broth or milk, stirring until hot and creamy. Or microwave in short intervals, stirring between each. Add a little more cheese or butter if desired.
Instant Pot Broccoli and Cheese Rice
Short grain arborio rice is combined with steamed broccoli and cheddar cheese in this Instant Pot broccoli cheese rice recipe.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Category: Side Dish, Rice, Broccoli, Cheese, Instant Pot
- Method: Pressure Cooker
Ingredients
- 3 tablespoons butter
- 1 onion (chopped, about 3/4 cup)
- 2 cloves garlic (minced)
- 1 1/4 cups Arborio rice
- 3 cups chicken stock (unsalted or low sodium)*
- 3/4 teaspoon kosher salt (or to taste)
- 1 12-ounce bag broccoli florets (frozen)
- 1 1/2 cups cheddar cheese
- Ground black pepper (to taste)
Instructions
Sauté: Select the sauté button on the Instant Pot. When hot, add the butter. When the butter is melted and begins to sizzle, add the onion. Cook for about 2 minutes, or until the onion has begun to soften. Add the garlic and Arborio rice and continue to cook for 1 minute longer, stirring frequently. Gradually add the chicken stock, stirring and scraping up any browned butter or onions that have formed at the bottom of the pan.
Pressure Cook: Secure the lid on the Instant Pot and ensure the steam release valve is set to the sealing position. Select the pressure cook or manual setting, set to high pressure, and set the timer to 10 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the valve to the venting position to release the remaining steam. 
Finish the Dish: Follow the package directions to steam the frozen broccoli on the stovetop or in the microwave. Drain it thoroughly and add it to the rice along with the cheese. Stir the broccoli and cheese into the rice until the cheese has melted and is evenly distributed. Taste and add salt and pepper, as needed. 
Notes
*Unsalted chicken stock is preferred because it is easy to add salt to suit your family’s tastes, but not so easy to fix a salty dish. If you do happen to use a salted chicken broth or bouillon, omit the kosher salt until after the dish has cooked and you have tasted it.
Nutrition
- Serving Size:
- Calories: 296
- Sugar: 3.5 g
- Sodium: 549.2 mg
- Fat: 18.4 g
- Carbohydrates: 20.4 g
- Fiber: 1 g
- Protein: 12.4 g
