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I’m Sorry Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 42 minutes
  • Yield: 6 servings 1x


An Instant Pot casserole with brown rice, cabbage, chicken, a creamy sauce and parmesan cheese. 


  • 1 1/4 cups chicken broth
  • 1 cup uncooked brown rice
  • 1 1/2 pounds boneless skinless chicken thighs or breasts (frozen is okay)
  • 1 Tbsp cajun seasoning
  • 56 cups chopped cabbage or 56 cups of cooked broccoli florets
  • 1/2 cup sour cream
  • 1 Tbsp mayo
  • 1 Tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1/2 cup shredded parmesan cheese


  1. Add broth into Instant Pot. Sprinkle in the rice. Place chicken on top of rice and sprinkle the chicken with the cajun seasoning. 
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on LOW pressure. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
  3. Place chicken on a cutting board and chop or shred. 
  4. Stir the chicken, cabbage, sour cream, mayo, lemon juice and garlic powder into the pot. 
  5. If you have an air fryer lid place it on top of the pot and bake at 350 for 10 minutes. Add the cheese on top and then bake for 3 more minutes. If you don’t have an air fryer lid, then scrape the mixture into a baking dish and sprinkle the cheese on top. Bake at 350 for 20 minutes. 
  6. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot/Air fryer lid