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Instant Pot Comfort Casserole

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x


A creamy rice dish with chicken, green beans and mushrooms. 


  • 2 Tbsp butter
  • 1 cup diced onion
  • 8 oz sliced or chopped mushrooms
  • 1 cup chicken broth
  • 1/2 cup raw converted rice (you can also use white rice or jasmine rice)
  • 1 (14.5 oz) can green beans, drained
  • 2 cups chopped, cooked chicken (I used rotisserie)
  • 1/2 tsp cayenne pepper
  • 3/4 tsp dried tarragon
  • 1 1/4 tsp garlic powder
  • 1 1/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp dijon mustard
  • 1 Tbsp lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup shredded parmesan cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and mushrooms and saute for 5 minutes. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Sprinkle in the rice, don’t stir.
  3. Dump in the green beans, chicken, cayenne, tarragon, garlic powder, salt, pepper, dijon and lemon juice. Don’t stir.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
  5. Stir in the cream and parmesan. Salt and pepper to taste. 
  6. Serve and enjoy! 
  • Category: Chicken
  • Method: Instant Pot