Description
Instant Pot chicken casserole with rice, mushrooms, chicken and cheese. An easy family meal.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 4 ounces sliced mushrooms
- 1 1/2 cups chicken broth
- 1 cup converted or long grain white rice
- 1 (0.87 oz) packet chicken gravy
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2–3 cups chopped cabbage (optional)
- 2–3 cups chopped, cooked chicken
- 10 Ritz crackers, crushed into crumbs (optional)
- 1/2 cup sharp shredded cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil, onions and mushrooms. Saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Sprinkle the gravy mix, salt, pepper and garlic powder evenly on top of the rice. Add in the cabbage and chicken. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir. Sprinkle the cheese and crushed crackers on top. Place air fryer lid on top and air fry for 3 minutes at 400 degrees. If you don’t have an air fryer lid you can do this step in the oven. Place stainless steel Instant Pot liner in the oven at 400 degrees for 5 minutes.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot/Air fryer lid