Instant Pot Chicken Cordon Bleu Casserole—all the flavors from chicken cordon bleu but in casserole form. Plus it’s made quickly in your Instant Pot.
Instant Pot Chicken Cordon Bleu Casserole
If you’re a fan of chicken and rice dinners I think you’ll really love this Instant Pot chicken cordon bleu casserole. It’s basically a creamy chicken and rice dinner with ham cubes, Swiss cheese and panko bread crumbs on top. Yum yum!
This recipe uses the pot-in-pot method. I originally made this recipe straight in the pot (layering instead of stirring) and the pot had a bit of trouble coming to pressure and then there was a little bit of burned rice on the bottom. It was still ultra tasty but I don’t want you to get the burn error message when you make it so I decided to use cook the casserole pot-in-pot.
If you’re unfamiliar with pot-in-pot basically it’s cooking food in a separate dish that’s placed on a trivet inside your Instant Pot liner. Steam is created from water below the trivet and builds pressure to cook the food. My favorite tools for cooking pot-in-pot are my OXO Sling* and a 7 inch x 3 inch cake pan*. These items work perfect with a 6 or 8 quart Instant Pot.
After the rice and chicken pressure cooked I popped my pan out of the IP and layered some slices of Swiss cheese on top along with bread crumbs and put the pan under the broiler. This last step really gives the casserole that chicken cordon bleu flair.
You’ll also like…
Instant Pot French Onion Chicken
Instant Pot Creamy Chicken Rice Dinner
Instant Pot Chicken Spinach Parmesan Orzo
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Instant Pot Chicken Cordon Bleu Casserole
- Prep Time: 15 minutes
- Cook Time: 20 minutes (plus 10 minute NPR)
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
All the flavors from chicken cordon bleu but in casserole form. Plus it’s made quickly in your Instant Pot.
Ingredients
- 1 cup uncooked long grain white rice or converted white rice
- 1 1/2 cups chicken broth
- 1 pound raw boneless, skinless chicken breasts or thighs, cut into bite size pieces
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 garlic powder
- 1/2 tsp pepper
- 1/2 tsp kosher salt
- 1 cup cubed ham
- 1 (13.75 oz) can cream of chicken soup
- 4 (1 oz) slices swiss cheese
- 1/4 cup panko bread crumbs
Instructions
- In an oven safe pan* that fits inside your Instant Pot combine the rice, chicken broth, chicken, parsley, thyme, garlic powder, pepper, salt, ham and cream of chicken soup. Stir.
- Pour 1 ½ cups of water into the bottom of your Instant Pot. Then place the pan on top of a trivet* with handles and lower the trivet into the bottom of the pot.
- Cover the Instant Pot and lock the lid into place. Set the manual/pressure cook button to 20 minutes on high pressure. When the time is up let the pot sit for 10 extra minutes and then move the valve to venting. Remove the lid.
- Turn your oven to broil setting. Use hot pads to remove the trivet and pan from the Instant Pot. Check the rice for doneness (if it’s not quite done you can put it back into the Instant Pot for another 5 minutes). Place the slices of Swiss cheese in an even layer over the casserole. Sprinkle the casserole with the bread crumbs. Place the casserole in the oven under the broiler for about 3 minutes or until cheese is melted and bread crumbs are toasted. (You can also do this step with your Mealthy Crisplid 500 degrees F for 1 minute.)
- Scoop onto plates and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*.
- Category: Chicken
- Method: Instant Pot
*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.
I made this for my lunches one week and absolutely loved it! I followed some suggestions about doubling the seasonings and I did have to cook it longer though. I want to make this for my dad but he will not eat rice. What would I change to make this with pasta? I know you have a cordon blue pasta recipe already, but I like this one way way more.
★★★★★
Sure I always say 8 ounces of pasta needs about 2 cups of water/liquid to cook properly. Plus you’ll need about 4 minutes of pressure cooking time with a 5-10 minute natural pressure release.
For some reason I never got notified you replied to my question so I’m glad I came back to look. I made this for my parents this weekend with your suggestions and it turned out great! In fact, my mom liked it so much that she wants me to make it for Christmas this year. Only thing that was different was that I used a large can of soup (I think it was around 22 oz) because that’s all she had, and it made it so creamy.
She also didn’t have any pots that would fit inside her instant pot and hold everything (I knew I should have brought mine!), so I tried layering it all. It seemed similar enough to other recipes that I never had a problem with. BIG mistake. Wow have I never burned something so bad before. I ended up having to divide it up and cook it twice, but it still came out great.
This recipe is a keeper with both the rice and the pasta.
Oh! Sorry about the burn. that is no good!
Based on the reviews I doubled the spices except the thyme as I knew better. Instead of salt I used 1 good teaspoon of chicken Better than Bouillon. I cooked it for 30 minutes and let it rest for 10. It was pretty good so I was going to give it 4 stars as even 1/2 teaspoon was too much thyme and it was almost overwhelming. But then my husband got seconds and declared it a “do over” which is impressive as he does not like chicken breast. Next time I’ll reduce the thyme to 1/4:teasp or omit it and use oregano instead.
★★★★★
Thanks for the 5 stars Patty! Good tips!
I don’t want to discourage people from making this thus the 4 stars. I agree with Kay that it needs more seasoning and the cook time is off. I had to cook a total of 30 minutes plus the release for the rice to be done. I increased the salt to 3/4 tsp and 1 tsp for the other seasonings except I used oregano instead of thyme since I don’t like thyme. Easy recipe to throw together and I love Karen’s recipes. This one as written was unfortunately a fail, but to each is their own. I will make again though.
★★★★
Honestly probably the most disappointing instant pot recipe I’ve tried in the 2 years I’ve been using an IP. After cooking for the time listed (following the recipe exactly), the rice was hard. I put it on for 10 minutes longer + 12 natural release, and it was still crunchy and hard. I had a bad feeling about trying to get the rice and chicken to the same level on done-ness at once, and this amount of stuff mixed in with the rice in an IP just doesn’t work well. The taste also wasn’t anything special.
★★
Would a round casserole dish work to use or would it break under pressure?
Are you talking about a glass dish? A metal dish? Corning ware?
I don’t have a pot for the IP. how can I make it?
Hi Pat, you can try it directly in the pot but you may have problems with burning.
I would layer the ingredients and not stir them. And I would bring the broth to a boil using the saute setting. Then layer the ingredients.
chicken broth, rice, chicken, parsley, thyme, garlic powder, pepper, salt, ham and cream of chicken soup.
Then I would cook for 6 minutes with a 10 minute NPR.
Good luck!
Could I use a springform pan, or would that leak out of the bottom?
It would probably leak 🙁
Can you use brown rice in this recipe? Thanks!
You could probably. But you’d have to keep the chicken whole so it doesn’t get too dried out. Cooked pot in pot I would do 30 minutes.
Could you make this with post instead of rice? If so how would you cook that?
Thanks much!!
Pasta
Perhaps you’d like this recipe Holly? https://www.365daysofcrockpot.com/instant-pot-chicken-cordon-bleu-pasta/