Combine ham, white rice, and frozen broccoli into a baking pan. I used the Ninja All Purpose Pan, but any pressure safe pan that fits will work fine. Add in 1 cup of chicken stock. Cover the dish with foil or a silicone cover. Place the casserole dish on the rack in the low position.
Add 1 cup of water to the inner pot and lower the rack into the inner pot. Put the pressure lid on and turn the valve to seal. Set the pressure on high for 5 minutes. When the time is up, allow the pot to natural release for 10 minutes. If there is any remaining pressure, manually release it and remove the lid. *see note section
While the casserole is pressure cooking, dice your onion and shred the Swiss cheese. You will use half of the Swiss cheese in the sauce and the other half in the topping.
Remove the rack and keep the casserole dish covered. Set to the side and dump the water out of the pot.
Turn the Ninja Food on sear/saute on high heat. Add in butter and allow it to melt. Add in diced onions and sauté for 2 minutes. Add flour and seasonings and stir until the butter and flour combine. Cook for 2 minutes, stirring constantly to cook the flour.
Add in the remaining cup of chicken stock and ½ cup of heavy cream. Stir. Add 2 ounces grated Swiss cheese. Turn off the Ninja Foodi and stir to melt the cheese. Pour the sauce over the ham mixture in the casserole dish and mix a little bit. Rinse the pot.
Cover the casserole dish with foil or a silicone cover and place it back into the Ninja Foodi on the rack in the low position. Bake at 375°F for 20 minutes.
Mix the remaining 2 ounces of Swiss cheese with the panko. Remove the cover from the casserole dish and spread the panko topping evenly over the top. Place the casserole (uncovered) in the Ninja Foodi on the rack in the low position. Close the TenderCrisp lid and broil for 5 minutes or until the topping is golden brown. Let sit for 5-10 minutes. Serve & Enjoy!
*The red or silver pin may drop before the 10 minutes is up, but leave the lid on the full 10 minutes.