Instant Pot Chicken Divan Recipe: Creamy Broccoli and Chicken One-Pot Meal

This one-pot wonder transforms simple ingredients into a restaurant-worthy meal with minimal effort. The Instant Pot handles everything, from cooking the chicken to steaming the broccoli, all while building a creamy sauce that ties it all together.

The beauty lies in its simplicity: no pre-cooking, no multiple pots, just layering ingredients and letting the pressure cooker work its magic. The chicken stays tender, the broccoli retains its bright color, and the sauce develops rich, savory depth.

What emerges is a dish that feels indulgent but comes together with everyday ingredients and under 30 minutes of active time. The sauce clings perfectly to the chicken and broccoli, creating a cohesive, comforting meal.

Serve over rice or noodles to soak up every last bit of that velvety sauce. This is the kind of meal that solves weeknight dinner dilemmas.

Ingredients for Instant Pot Chicken Divan

Everyday pantry staples plus chicken and broccoli create this velvety one-pot masterpiece.

The chicken quality matters most here. Boneless, skinless breasts from Costco or your local butcher stay tender under pressure. For the cheddar, block cheese shredded at home melts smoother than pre-shredded (which has anti-caking agents). The broccoli should be fresh and vibrant—frozen works in a pinch but may release more liquid. Campbell’s cream of chicken soup is the standard, but any brand will do.

No sour cream? Plain Greek yogurt at a 1:1 ratio works perfectly. Out of cheddar? Monterey Jack or Pepper Jack add a nice twist. For a lighter version, cauliflower rice instead of white rice soaks up the sauce just as well. The curry powder can be omitted if you prefer a milder flavor, but it adds a subtle depth that’s worth keeping. Dijon mustard can be swapped for yellow mustard if that’s what you have.

Leftovers keep beautifully—store in an airtight container for up to 4 days in the fridge or freeze for 3 months. The sauce thickens as it cools, so thin with a splash of broth when reheating. Best served fresh over rice or noodles to catch every bit of that creamy goodness.

Step-by-Step Instructions for Creamy Broccoli and Chicken One-Pot Meal

This method ensures a velvety sauce and perfectly cooked components using a single appliance.

Step 1: Sauté Aromatics and Brown Chicken

Set the Instant Pot to Sauté mode on Normal heat. Add the 2 tbsp unsalted butter and let it melt. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and just beginning to caramelize at the edges.

Add the minced garlic cloves and cook for 30 seconds until fragrant but not browned. Immediately add the 1.5 lb boneless skinless chicken breasts cut into strips, the 1 tsp curry powder, 0.5 tsp kosher salt, and 0.5 tsp black pepper. Sauté for 5 minutes, stirring occasionally, until the chicken pieces develop a light golden crust.

Step 2: Deglaze and Pressure Cook

Pour in the 0.5 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step prevents the “Burn” notice and incorporates maximum flavor into the dish.

Stir in the 0.75 cup uncooked long grain white rice and the 2 cans cream of chicken soup. Ensure all rice grains are submerged in liquid. Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. The rice will absorb liquid and begin to soften during this initial pressure cycle.

Step 3: Incorporate Vegetables and Finish Cooking

Quick-release the pressure and carefully open the lid. Stir in the 4 cups fresh broccoli florets cut into bite-sized pieces. The broccoli should sit partially submerged in the liquid.

Secure the lid again and cook on High Pressure for an additional 3 minutes. This precise timing ensures the broccoli becomes tender-crisp while the rice finishes cooking perfectly. The chicken should now be fully cooked through to 165°F.

Step 4: Create the Creamy Sauce and Melt Cheese

Perform another quick release and open the pot. Stir in the 1 cup sour cream, 1 tbsp Dijon mustard, and 1 tbsp lemon juice. The mixture will become luxuriously creamy as the sour cream melts into the hot liquid.

Gradually sprinkle in the 1.5 cups sharp cheddar cheese while stirring constantly. Continue stirring until the cheese is fully melted and the sauce becomes smooth and velvety. The sauce should coat the back of a spoon thickly.

Let the dish sit for 5 minutes to allow the sauce to thicken further and all flavors to meld together. The final texture should be rich and creamy with visible flecks of broccoli and tender chicken throughout.

Dietary Considerations for This Dish

Gluten-Free Adaptations

This recipe is naturally gluten-free if you use certified gluten-free chicken broth and cream of chicken soup. I recommend Progresso or Pacific Foods brands for reliable gluten-free options. Always double-check labels as formulations can change.

Dairy-Free Version

Swap the sour cream for coconut milk yogurt and use dairy-free cheddar shreds from Daiya or Violife. The sauce will be slightly thinner but still flavorful. Add 1 tbsp cornstarch mixed with water if you need extra thickening.

Lower-Carb Option

Replace the 0.75 cup white rice with cauliflower rice for a keto-friendly version. Use 2 cups riced cauliflower and reduce chicken broth to ¼ cup. The cooking time remains the same, but the texture will be lighter. 💪

Lactose Intolerant

Use lactose-free sour cream and cheddar cheese to maintain the creamy texture without discomfort. Green Valley Creamery makes excellent lactose-free dairy products that work perfectly in this recipe.

Vegetable Variations

For a nutritious boost, add 1 cup chopped carrots with the broccoli. The extra veggies won’t change the cooking time but will add vibrant color and nutrients. Fresh or frozen broccoli both work well.

Sodium Considerations

To reduce sodium, use low-sodium chicken broth and no-salt-added cream of chicken soup. I find Healthy Request from Campbell’s works well. Omit added salt and let everyone season to taste at the table.

Frequently Asked Questions