Instant Pot Chicken Casserole Pressure Cooker Recipe

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, while canned chicken is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa adds protein, while bulgur is often less expensive.

Start by sautéing the chicken breasts in a mixture of olive spread and olive oil in the Instant Pot.

Boil water and stir in the chicken casserole recipe mix.

Add the whole bag of frozen chicken breasts to the pot to spread out the meat and fill up with vegetables.

Add in the chopped onion, mushrooms, carrots, frozen peas, and red bell peppers.

Stir the mixture to combine all ingredients.

Lock the lid on the Instant Pot and set it to manual for 10 minutes.

Let the Instant Pot cook for 10 minutes, then allow the pressure to release naturally for 24 minutes.

Once the pressure has released, open the lid and stir the contents.

Switch the Instant Pot to sauté mode to thicken the gravy.

While the gravy thickens, drain and mash the potatoes.

Plate the chicken casserole over the mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens