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
Scale
- 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
- Choose the sauté button on the Instant Pot. When it displays “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 begins 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 from the bottom of the pan.
- Secure the lid on the Instant Pot and make sure the steam release valve is turned to the sealing position. Choose the pressure cook or manual setting, high pressure, and set the timer to 10 minutes. When the time is up, lat the pressure release naturally for 10 minutes. Carefully turn the valve to the venting position to release the remaining steam.
- Following the package directions, 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. Taste and add salt and pepper, as needed.