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Grandma’s Comforting Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Grandma’s chicken, gravy, homemade noodles and mashed potatoes is a good, old-fashioned, comforting dinner that you can make all parts of in your Instant Pot. 


Units Scale

For the chicken and gravy:

  • 3 cups water
  • 4 tsp Better than Bouillon Chicken Base
  • 1 pound boneless, skinless chicken breasts and/or thighs
  • 1 tsp poultry seasoning
  • Salt and pepper
  • 1 1/2 cups milk (warmed)
  • 3 Tbsp cornstarch

For the potatoes:

  • 2 pounds peeled and halved Russet potatoes
  • 1/4 cup melted butter
  • 1/4 cup milk
  • Salt and pepper

For the noodles:

  • 2 cups all purpose flour
  • 3 egg yolks
  • 1 egg
  • 1/2 cup water
  • 1/2 tsp salt


  1. Add water, Better than Bouillon, chicken, poultry seasoning to Instant Pot.
  2. Place a tall trivet into the pot, moving chicken as necessary to place it firmly in the pot. Place the potatoes on top of the trivet. Be careful to not let them fall through the trivet.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen chicken or 10 minutes for fresh chicken. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
  4. While chicken is cooking make the noodles. Add flour and salt to a mixing bowl. Make a well in the middle. Add the egg yolks and egg into the well. Drizzle in the ½ cup of water. Start stirring with a spoon. Once dry ingredients are moistened use your hands to press the dough into a ball. Flour your counter and place the dough ball on the counter. Use a rolling pin or your palms to flatten out the dough about a quarter inch thick or less. Use a pizza cutter to cut the dough into small noodles about a quarter inch wide and two inches long. 
  5. Use tongs to place potatoes in a bowl. Set aside. Move the trivet out of the pot.
  6. Move the chicken out of the pot and place on a cutting board. Chop. 
  7. Add the noodles into the pot so they are submerged in the broth. 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 the pot sit for 5 minutes before moving the valve to venting. Remove the lid.
  8. Stir in the chopped chicken. Make a cornstarch slurry by stirring the cornstarch and milk together. Stir the slurry into the pot. Turn Instant Pot to sauté setting. Stir until gravy has thickened. Add plenty of salt and pepper to taste. 
  9. Mash* the potatoes. Add in the butter, milk and salt and pepper to taste. 
  10. Scoop potatoes onto a plate. Cover the potatoes with a big scoop of gravy, chicken and noodles. Eat and enjoy!
  • Category: Chicken
  • Method: Instant Pot