Instant Pot Keto Chicken Broccoli Rice
Also a recipe for leftover turkey
This keto chicken broccoli rice casserole-style dish made in the Instant Pot is creamy, cheesy, and easy to make. The rice in this dish is cauliflower rice, which is great for folks enjoying a low carb lifestyle. This recipe could also be made with leftover turkey instead of chicken.
The recipe card at the bottom of the post has the full list of ingredients and instructions for your convenience. Before you scroll there, there is important information in the post!
Easy One-Pot Meals
If you are a fan of one-pot meals, this is one you don’t want to miss. This chicken and broccoli low carb casserole is made with simple ingredients but packs in flavor and is also a quick dish to make (thank you, Instant Pot!). This keto chicken broccoli rice could take up two dishes if you decide to broil it to finish the recipe, however it is totally complete without that step.
Yes, You can use leftover Turkey in this recipe!
If you’re looking for recipes to make that use leftover turkey, this chicken broccoli rice recipe could also be a turkey broccoli rice recipe. You could also give this turkey soup or keto turkey tetrazzini a try! Many chicken recipes are perfectly interchangeable with turkey, so keep that in mind as you plan your leftovers.
Ingredients for this Keto Chicken Broccoli Rice Casserole
This is an easy recipe to make using cooked chicken or turkey meat. If you don’t have cooked meat on hand, simply cook and shred some chicken breasts or boneless thighs to get ready for making this recipe.
- Cooked Chicken or Turkey
- Broccoli (fresh or frozen)
- Cauliflower Rice (1 bag around 12oz)
- Fresh garlic cloves
- Onion
- Butter or oil
- Chicken Stock
- Cream Cheese
- Shredded Cheese
- Salt
Tips for making this Chicken Broccoli Rice Recipe
Be sure that you have chicken (or leftover turkey) ready ahead of time. Rotisserie chickens are an easy way to have ready-to-use chicken!
Don’t waste your entire broccoli stem! If you’re using fresh broccoli, you can use the inner part of the core. Simply peel or slice off the tough edges and use the inside of the broccoli stem. This is a great way to reduce food waste and make your ingredients stretch further.
Start with the saute mode! Saute your onions then garlic, this will always improve the flavor of a dish!
The beauty of the Instant Pot is that the pressure can cook things quickly. The downside to that is that it can also over-cook things quickly.
Since broccoli is a vegetable you don’t want to go to mush, make sure that you only cook this for the recommended time and do a quick release.
When you add the cream cheese and shredded cheese, stir gently. You want the cheeses to melt and be gently mixed in.
Once everything is mixed for this chicken and broccoli low carb casserole, close the Instant Pot lid, close the sealing valve, and set to manual mode for 1 minute.
Once the cooking cycle finishes, do a quick release.
Open the Instant Pot and gently stir then transfer to a casserole dish.
Cover with cheese.
If you want the cheese to be browned and bubbly, place it under the broiler for 3 minutes.
Your broccoli chicken casserole, low carb and keto-friendly is ready to enjoy!
How to make this Keto Chicken and Broccoli Casserole without an Instant Pot
Prepare a casserole dish by greasing it or adding non-stick spray. Preheat the oven to 375°F.
Note: You’ll only need 1/2 cup chicken stock if you’re using fresh broccoli.
In a frying pan (use a large one if you’re using fresh broccoli – See below), sauté the onions in butter or oil for several minutes. Add the garlic and continue to sauté for another 30 seconds.
If you’re using frozen broccoli, skip to the next step.
If you’re using fresh broccoli, add it to the frying pan to steam them until they’re tender. Add 1/2 cup chicken stock to the steaming process. Steam covered for several minutes until they’re partially cooked.
Combine everything except for the cheese into your casserole dish. Do not add any extra chicken stock as noted above. Mix well. I’d cube the cream cheese and distribute it evenly so that it melts into the casserole as it bakes.
Bake for 20-25 minutes until everything is heated thoroughly.
Sprinkle the top with cheese and return to the oven for several minutes for the cheese to melt.
**This won’t be the exact same texture as the Instant Pot because there is no pressure cooking.
If you find there is too much moisture from cooking the vegetables, you could bake longer before topping with cheese.
More Instant Pot Meal Recipes
Instant Pot Keto Lasagna
Garlic Parmesan Spaghetti Squash
Keto Instant Pot Chicken and Mushrooms
Instant Pot Pork Curry
Keto Creamy Ranch Freezer Meal
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Instant Pot Keto Chicken Broccoli Rice
Ingredients
- 3 cups Cooked chicken or Turkey Shredded
- 4 cups Broccoli florets fresh or frozen
- 12 oz Cauliflower rice Fresh or frozen
- 3 cloves Garlic chopped
- ¼ cup Onions Thinly sliced
- 1 tbsp Butter or oil
- 1 cup Chicken stock
- 4 oz Cream cheese softened in cubes
- 1 cup Shredded cheese Cheddar
- ¼ tsp salt more to taste
Instructions
- Turn the Instant Pot to saute mode and heat the oil. Add the onions and allow them to cook until they start to brown (2-3 minutes) then add the garlic and cook that for 30 seconds. Add the chicken, chicken stock, broccoli, cauliflower rice, and salt.
- Close the Instant Pot lid and sealing valve then set to manual – high pressure – for 1 minute.
- Allow the Instant pot to come to pressure then do a manual quick release once the Instant Pot has finished heating. Time to get to pressure and release was about 15 minutes in my 8qt Instant Pot.
- Gently stir in the cream cheese and the shredded cheese.
- Optional – transfer mixture to a casserole dish and add extra shredded cheese broil for 3 minutes until the cheese is melted and slightly browned.
Notes
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Any advice for making this this in the oven or a crockpot?
Hey Jess,
I went ahead and added stovetop/oven instructions for this in the post! Let me know if you try it 🙂