Instant Pot Chicken Little Casserole

Instant Pot Chicken Little Casserole–cheesy potatoes and chicken with a creamy sauce all made together in your Instant Pot!

Note: the slow cooker instructions are listed in the recipe card below

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Instant Pot Chicken Little Casserole

This is a simple meal of potatoes and chicken with a creamy sauce and cheese that uses basic ingredients you’re likely to have around the house. It’s homey and comforting and really easy to make. All you need to make this recipe is your Instant Pot…no special equipment needed.

Ingredients/Substitution Ideas

• Chicken broth–you can also use 1 cup of water and 1 teaspoon of Better Than Bouillon Chicken Base
• Chicken–you can use cooked and chopped chicken (like rotisserie chicken) or you can use raw boneless skinless chicken breasts that are cut into small bite size pieces. Both will need the same pressure cooking time for this recipe.  
• Russet potatoes–you can also use Yukon Gold or red potatoes. You can choose to peel or not.
• Garlic powder, onion powder, black pepper, kosher salt, dried rosemary leaves, dried thyme leaves–for seasoning
• Heavy cream–you can also use sour cream
• Cheddar cheese–I grated mine off the block for best taste and meltability

Instructions

1. Add ingredients: Pour broth into bottom of Instant Pot. Add in the chicken. If using raw chicken, cut it up into bite size pieces. Add the potatoes on top of the chicken. Sprinkle the potatoes with garlic powder, onion powder, pepper, salt, rosemary and thyme. Don’t stir. 
2. Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
3. Stir in half cup of cream. (If you used raw chicken you may need to thicken with a cornstarch slurry because there will be more liquid). Sprinkle the cheese on top and let it melt. 
4. Serve: Scoop onto plates and serve.

Notes/Tips

• Try adding in a package of frozen broccoli or peas to add some greens into the meal. I would add it on top of the potatoes.
• I love using my recipe for seasoned, shredded chicken for recipes like this one. I make a big batch and freeze into 1 cup increments until ready to use.
• I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in your 3 or 8 quart pot.
• You can use another type of cheese besides cheddar. Try Colby, Monterey Jack, Pepper Jack, Mexican Blend, etc.
• This recipe is gluten free. Just make sure to check your broth label.
• You can make this recipe in the Instant Pot or the slow cooker. If you use the slow cooker function on the Instant Pot then use the “more” setting and stir every 30 minutes.

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More Instant Pot Chicken Recipes to try…

Instant Pot Sour Cream Chicken Enchiladas

Instant Pot Mediterranean Chicken

Instant Pot Melt in your Mouth Chicken

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.