Casserole on the Quick

Instant Pot Casserole on the Quick is a fast and easy broccoli, rice and chicken casserole with a crispy panko breadcrumb topping. Comfort food to the max!

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Casserole on the Quick

Instant pot casserole on the quick is a broccoli chicken casserole that is quick, easy and perfect for busy weeknights. With tender chicken, nutrient-rich broccoli, creamy sauce and a crispy buttery panko topping, it’s a dish that’s sure to please the whole family. Plus, with the convenience of an instant pot with air fryer lid, you can have this delicious meal on the table faster than the traditional method of making broccoli chicken casserole and with less dishes to clean up. My son and his friend said that this casserole was “bussin!” I thought so too! Give it a try and see for yourself how delicious and easy it is!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Rice–jasmine, long grain white or converted rice
• Chopped, cooked chicken–I used rotisserie chicken. You can also use 1 pound of raw chicken that has been cut into bite-size pieces.
• Lemon juice
• Dijon mustard–or yellow mustard
• Mayonnaise–or greek yogurt
• Campbells Cream of Chicken Soup–or cream of mushroom soup. You can also make homemade cream of chicken soup.
• Frozen broccoli–or steamed fresh broccoli
• Salt and pepper
• Panko breadcrumbs–or plain breadcrumbs
• Butter

Steps

Pour chicken broth into Instant Pot. Sprinkle in the rice. Dump the chicken on top. My rotisserie chicken was frozen.

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 minutes and then move valve to venting.

Stir in the lemon juice, dijon mustard, mayo, cream of chicken soup, broccoli, salt and pepper to taste.

Cover Instant Pot with air fryer lid. Bake for 10 minutes at 300° F.

In a bowl stir together the panko and melted butter. Sprinkle on top of casserole. Cover with air fryer lid and air fry for 3 minutes at 400° F.

Scoop onto plates and enjoy!

Notes/Tips

• A quick and easy option that would be delicious alongside the casserole is garlic bread. Simply toast some bread with butter and garlic powder for a simple and tasty addition. Also, a fresh, crisp salad would complement the casserole nicely. Consider a simple side salad of mixed greens, cucumber, tomato, and a light vinaigrette.
• Variation: You can add 1/4 cup grated Parmesan to the panko for a cheesy flavor boost.
• Variation: Try using another frozen vegetable instead of broccoli like green beans or asparagus.
• Variation: If you’d like to use brown rice you can. Add 1 cup of rice and 1.25 cups of broth to Instant Pot. Pressure cook for 22 minutes with a 10 minute natural pressure release. Then stir in the chicken and other ingredients.
• I used my 6 quart Duo Crisp Instant Pot with air fryer lid*. You can also make this in a 3 or 8 quart pot.
• If you don’t have an air fryer lid you can scrape the mixture into a 9×9 inch pan and bake in the oven at 350° F for 20 minutes. 
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. The panko topping will not be crispy anymore but the casserole will still taste good!
• Other recipes you can make with panko are Instant Pot Chicken Noodle Casserole and Grandpa’s Firehouse Chicken.
• Recipe adapted from Tablespoon.

More Instant Pot Recipes with Broccoli…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.