Instant Pot Chicken and Rice Casserole is a delicious weeknight meal that takes only minutes to pull together. Eat straight out of the pot or add your favourite toppings for a crunchy and creamy texture.
Add the oil to the pot and wait for the display to read Hot and for the oil to heat up.
Add the diced onion and sauté for about 3-4 minutes until the onions start to turn colour.
Add the diced up chicken and cook for another 2-3 minutes, mixing occasionally until the chicken turns opaque on all sides. No need to cook through.
Add the vermouth to deglaze and scrape the bottom of the pot really well. You need to make sure that nothing sticks to the bottom of the pot.
Add all the seasonings and mix. Layer the cream cheese over the chicken. Evenly layer the basmati rice over the cream cheese. Pour the broth and push the rice inside so that it's mostly covered by the liquid.
Turn Sauté function off.
Close the lid. Turn the valve to sealing.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 4 minutes. Use default High Pressure.Depending on your Instant Pot model, it'll take around 8-10 minutes to come to pressure.
Once the Instant Pot beeps that the 4 minutes of cooking are done, do a Natural Pressure Release for 10 minutes. It means that do nothing for 10 minutes and the pressure will naturally release from the pot. Finish with a Quick Release, this should take about 1-2 minutes at most.
Open the lid, add the shredded cheese and mix well to melt it. Add the broccoli, mix well, close the lid and let sit for another 5 minutes. You could leave for longer if desired.
Enjoy right out of the pot or transfer to a pan, cover with your favourite topping (such as Crispy onion) and broil for a few minutes.