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Casserole on the Quick

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4 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4-6 servings 1x


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!


  • 1 1/4 cups of chicken broth
  • 3/4 cups jasmine, long grain white or converted rice
  • 2 cups chopped, cooked chicken
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 3 Tbsp mayonnaise
  • 1 (10.5 oz) can Campbells Cream of Chicken Soup
  • 1 (12 oz) bag frozen broccoli
  • Salt and pepper
  • 1/2 cup panko breadcrumbs
  • 2 Tbsp melted butter


  1. Pour chicken broth into Instant Pot. Sprinkle in the rice. Dump the chicken on top. 
  2. 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. 
  3. Stir in the lemon juice, dijon mustard, mayo, cream of chicken soup, broccoli, salt and pepper to taste.
  4. Cover Instant Pot with air fryer lid. Bake for 10 minutes at 300° F.
  5. 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.
  6. Scoop onto plates and enjoy!


If you don’t have an air fryer lid go through step 3 and then you can scrape the mixture into a 9×9 inch pan and bake in the oven at 350° F for 20 minutes with the panko on top. 

  • Category: Chicken
  • Method: Instant Pot