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Instant Pot Chicken Casserole Recipe Instant Pot Chicken Casserole Recipe


Instant Pot Chicken Casserole Recipe

Written by: Lucas Johnson

This chicken casserole is my go-to comfort food. It's hearty, cheesy, and so easy to whip up in my Instant Pot. Perfect for those busy weeknights when I need a quick, satisfying meal.

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Let me share my go-to comfort food that's become a family favorite. This Instant Pot chicken casserole combines simplicity with hearty flavors, perfect for busy weeknights. I stumbled upon this recipe during a hectic week, and it's been a lifesaver ever since. Imagine tender chunks of chicken, fluffy rice, and colorful veggies all smothered in creamy sauce and melty cheese. Best part? Everything cooks together in one pot, meaning less cleanup and more time to savor every bite. Trust me, you'll want seconds!

Ingredients for Instant Pot Chicken Casserole

  • Boneless, skinless chicken breasts: Lean protein source that adds flavor and texture to the casserole, making it hearty and satisfying.
  • Rice: Staple ingredient that absorbs flavors and adds a comforting texture to the casserole, creating a filling dish.
  • Chicken broth: Infuses the casserole with rich flavor and moisture, enhancing the overall taste and depth of the dish.
  • Frozen mixed vegetables: Convenient mix of veggies that add color, nutrients, and a variety of textures to the casserole.
  • Cream of chicken soup: Creamy base that binds the casserole together, adding richness and a comforting flavor to the dish.
  • Shredded cheddar cheese: Melts into a gooey topping that adds a savory, cheesy flavor and a golden finish to the casserole.

Essential Tools for Making This Casserole

  • Instant Pot: Essential for pressure cooking the casserole quickly and efficiently.
  • Cutting board: Needed for dicing the chicken breasts before adding them to the Instant Pot.
  • Knife: Used to dice the chicken breasts on the cutting board.
  • Measuring cup: Necessary for accurately measuring and adding the rice, chicken broth, and other ingredients.
  • Can opener: Required to open the can of cream of chicken soup before adding it to the casserole.

Instant Pot Chicken Casserole Recipe

This Instant Pot Chicken Casserole is a quick and easy meal that combines chicken, rice, and vegetables in a creamy sauce, all cooked to perfection in your Instant Pot.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal


  • Instant Pot


Main Ingredients

  • 1 lb boneless, skinless chicken breasts diced
  • 1 cup uncooked rice
  • 1 cup chicken broth
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • 0.5 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  • Place diced chicken in the Instant Pot.
  • Add rice, chicken broth, mixed vegetables, cream of chicken soup, garlic powder, salt, and pepper. Stir to combine.
  • Close the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.
  • Once done, do a quick pressure release and carefully open the lid.
  • Sprinkle shredded cheddar cheese on top of the casserole.
  • Close the lid for a few minutes to allow the cheese to melt.
  • Serve hot and enjoy!


This recipe is perfect for a quick and easy dinner. Feel free to customize the vegetables to your liking.

Nutrition value:

Calories: 420kcalCarbohydrates: 42gProtein: 30gFat: 14gSaturated Fat: 6gCholesterol: 85mgSodium: 820mgPotassium: 480mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 8mgCalcium: 180mgIron: 3mg


Keyword Casserole, Chicken, Instant Pot
Tried this recipe?Let us know how it was!

Tips for Making Instant Pot Chicken Casserole Ahead of Time

Make Ahead Instructions

  • Prepare the chicken casserole as directed but do not add the shredded cheddar cheese.
  • Let the casserole cool completely before covering and refrigerating.
  • When ready to eat, sprinkle the cheese on top and reheat in the oven until heated through.

Freezing Instructions

  • Follow the recipe steps but omit the cheese topping.
  • Allow the casserole to cool, then transfer to a freezer-safe container.
  • Label the container with the date and freeze for up to 3 months.
  • To reheat, thaw overnight in the fridge and bake in the oven until warmed.

Adding a splash of white wine to this chicken casserole before pressure cooking can enhance the flavor profile and add a subtle richness to the dish.

Common Questions About This Instant Pot Casserole Recipe

Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but you may need to increase the cooking time by a few minutes to ensure it's fully cooked.
Can I substitute the cream of chicken soup with something else?
You can substitute the cream of chicken soup with cream of mushroom soup or any other cream-based soup for a different flavor.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can substitute the chicken with tofu or plant-based chicken alternatives and use vegetable broth instead of chicken broth.
Can I add other seasonings to this dish?
Absolutely! Feel free to customize the seasonings to your liking by adding herbs like thyme, rosemary, or paprika for extra flavor.
Can I double the recipe in the instant pot?
It's possible to double the recipe, but make sure not to fill the instant pot past the maximum fill line to avoid any issues with cooking.

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