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This Instant Pot broccoli and cheese rice is creamy, comforting, and incredibly easy to prepare. Arborio rice gives the dish its naturally rich, almost risotto-like texture without the constant stirring normally required on the stovetop.
Steamed broccoli and melted cheddar fold in at the end for a satisfying side dish that pairs well with chicken, pork, seafood, or simple weeknight meals. It’s a versatile, family-friendly recipe that delivers both convenience and flavor.
Use frozen broccoli for convenience or substitute your favorite vegetables to change it up.
What You’ll Like About This Dish
Creamy texture. Arborio rice cooks up naturally rich and velvety in the Instant Pot.
Cheesy and comforting. Melted cheddar turns the rice into a cozy side dish everyone loves.
Hands-off cooking. No stirring, no tending — the pressure cooker does the work.
Easy add-ins. Broccoli, herbs, or extra vegetables can customize the flavor.
Ingredient Notes
- Arborio rice – Creates a creamy, risotto-style texture without extra steps.
- Butter – Adds richness and helps soften the onions.
- Onion & garlic – Build a savory base for the rice.
- Chicken stock – Use unsalted or low sodium so the cheese doesn’t make the dish too salty.
- Frozen broccoli – Steamed separately to prevent mushiness.
- Cheddar cheese – Medium or sharp cheddar melts beautifully into the rice.
- Black pepper – Adds a bit of warmth; adjust to taste.
Steps to Make Instant Pot Broccoli and Cheese Rice
- Activate sauté and melt the butter.
- Cook the onions until just softened.
- Add garlic and Arborio rice, stirring briefly.
- Pour in the broth, scraping up any browned bits.
- Secure the lid and pressure cook on high.
- Allow a natural release, then vent any remaining steam.
- Steam the broccoli separately.
- Stir broccoli and cheese into the rice until melted and combined.
- Taste and adjust salt and pepper before serving.
Tips
- Use Arborio rice only — long-grain varieties won’t create the same creamy texture.
- Steam the broccoli separately so it stays bright and firm rather than mushy.
- Shred your own cheese for the smoothest melt; bagged cheese contains anti-caking agents.
- Let the rice rest for a minute after cooking before stirring in the cheese.
- If the mixture feels too thick, add a splash of warm broth.
Recipe Variations
- Extra-cheesy version. Stir in an additional 1/2 cup of cheddar or a mix of cheeses like Monterey Jack or Gruyère.
- Broccoli cheddar risotto. Add a splash of cream when mixing in the cheese for even more richness.
- Veggie-packed. Add steamed peas, diced carrots, or sautéed mushrooms after pressure cooking.
- Garlic-parmesan. Swap part of the cheddar for Parmesan and increase the garlic for a more savory profile.
- Spicy cheddar rice. Add a pinch of cayenne, smoked paprika, or diced jalapeño.
- Chicken and broccoli rice. Stir in shredded cooked chicken at the end to make it a main dish.
- Herb finish. Add fresh parsley, chives, or dill for brightness.
- Bacon cheddar rice. Fold in crisp cooked bacon pieces with the cheese.
Serving Suggestions
- Serve alongside roasted or grilled chicken, pork chops, or fish.
- Pair with simple sautéed vegetables or a fresh green salad.
- Add sliced grilled sausage or rotisserie chicken to make it a full meal.
- Garnish with extra cheese, herbs, or black pepper.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. The rice may thicken as it chills.
Freeze: Freezing is not recommended because the rice becomes mushy and the cheese can separate.
Reheat: Warm on the stovetop or in the microwave with a splash of broth or water to loosen the texture.
Instant Pot Broccoli and Cheese Rice
Ingredients
- 3 tbsp butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 ¼ cups Arborio or Carnaroli rice
- 3 cups chicken broth, unsalted or low sodium*
- ¾ tsp kosher salt, or to taste
- 12 ounces frozen broccoli florets
- 1 ½ cups shredded cheddar cheese
- Ground black pepper, to taste
Recommended Equipment
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, rice and 3/4 teaspoon of kosher salt, and continue to cook for 1 minute longer, stirring frequently. Gradually add the chicken broth, stirring and scraping up any browned butter or onions that have formed at the bottom of the pan.3 tbsp butter | 1 medium onion | 2 cloves garlic | 1 1/4 cups Arborio or Carnaroli rice | 3 cups chicken broth | 3/4 tsp kosher salt
- 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: Add the frozen broccoli florets and cheese to the rice. Stir until the cheese has melted and is evenly distributed. Cover the pot and let it sit on the "keep warm" setting for 5 to 10 minutes to heat through. Taste and add pepper and additional kosher salt, as needed to taste.12 ounces frozen broccoli florets | 1 1/2 cups shredded cheddar cheese | Ground black pepper
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
