clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bishop’s Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 8 servings 1x


Instant Pot penne, chicken and mushroom dish with sage and parmesan.


  • 3 Tbsp butter
  • 8 ounces sliced or chopped mushrooms
  • 4 cups water
  • 2 Tbsp Better than Bouillon chicken base
  • 16 ounces penne or egg noodles
  • 34 cups chopped cooked chicken
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3/4 tsp kosher salt
  • 3/4 tsp black pepper
  • 3/4 tsp rubbed sage
  • 3/4 cup chicken or turkey gravy
  • 1/4 cup sour cream
  • 1/2 cup parmesan cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the mushrooms and saute for 5 minutes.
  2. Pour in the water and scrape bottom of pot so that nothing is sticking. Stir in the Better than Bouillon. Turn off Instant Pot.
  3. Sprinkle in the pasta. Add chicken on top of pasta and sprinkle the chicken with the garlic powder, onion powder, salt, pepper and sage. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes for penne or 1 minute for egg noodles. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
  5. Stir in gravy, sour cream and parmesan cheese. 
  6. Serve and enjoy!
  • Category: Pasta
  • Method: Instant Pot