How to Make Cheesy Instant Pot Broccoli & Rice Bake
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Add rice, water, frozen broccoli, garlic powder, and salt to the Instant Pot. Stir to combine.
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Lock lid and set to Pressure Cook on high for 7 minutes.
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Quick release pressure. Stir in cheddar cheese and milk immediately.
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Set Instant Pot to sauté for 2 minutes, stirring until mixture is creamy.
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Season with black pepper and serve.
Pro Tips for Perfect Cheesy Instant Pot Broccoli & Rice Bake
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of long-grain white rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Use the recommended pressure release method, and add a few minutes if you’re cooking thicker cuts or larger batches.
Frequently Asked Questions
How do I store Cheesy Instant Pot Broccoli & Rice Bake?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Cheesy Instant Pot Broccoli & Rice Bake?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for long-grain white rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
An Instant Pot or other electric pressure cooker works best. If using a stovetop pressure cooker, follow equivalent timing and release instructions.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.