Pressure cooker rice and cheese recipe

Instant Pot Easy Cheesy Broccoli Rice

Creamy, vegetable-packed brown rice that is the perfect base for your protein of choice!
Course Main Course
Cuisine Rice
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 servings
Calories 407kcal


  • 1 1/2 Tbsp olive oil
  • 1/2 yellow onion chopped (about one cup)
  • 4 garlic cloves minced
  • 1 medium carrot grated
  • 2 heads broccoli chopped (about four cups)
  • 1 tsp oregano
  • pinch red pepper flakes, to taste
  • 2 cups short grain brown rice
  • 2 1/2 cups water
  • sea salt, to taste (I add about 1-2 teaspoons)
  • 1 - 1 1/2 cups cheddar cheese grated


  • Add the oil, onion, garlic, and a good pinch of salt to your Instant Pot, and hit the 'Saute' button.
  • Cook 2-3 minutes until softened.
  • Stir in the grated carrot, broccoli, oregano, and red pepper flakes, and cook another 1-2 minutes.
  • Add in the rice and water.
  • Lock the lid in place, making sure the seal the vent.
  • Hit 'Manual' and set the pressure to 22 minutes (it should be on high).
  • Hit 'Manual' once more and wait for the Instant Pot to beep at the end of 22 minutes.
  • Once it beeps, let the pot sit untouched for 10 minutes.
  • Vent the remaining steam and carefully open the lid.
  • Add in the cheese and stir until it melts.
  • Stir in any protein or herbs of choice.
  • Enjoy!


Nutrition facts based on using 1 1/2 cups of cheddar cheese. No protein was included due to subjectivity. WW SmartPoints: 13


Serving: 1g | Calories: 407kcal | Carbohydrates: 58.7g | Protein: 13.2g | Fat: 15.1g | Fiber: 6.4g | Sugar: 3.9g