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Instant Pot Farmhouse Casserole

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  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x


A cheesy chicken vegetable and rice casserole that’s flavorful and easy to make.  


  • 2 Tbsp olive oil
  • 1 cup diced onion
  • 3 ribs of celery, diced
  • 3 carrots, peeled and sliced
  • 2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 3/4 tsp black pepper
  • 3/4 tsp poultry seasoning
  • 1/4 tsp smoked paprika
  • 1 1/2 cups water
  • 1 Tbsp Better than Bouillon chicken base
  • 1 cup converted rice
  • 1 (14.5 oz) can green beans, drained
  • 1 (15.25 oz) can corn, drained
  • 23 cups chopped, cooked chicken
  • 1 Tbsp Dijon mustard
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Add in the onion, celery and carrots. Saute for 4 minutes.
  2. Stir in the garlic powder, salt, pepper, poultry seasoning and smoked paprika.
  3. Pour in the water and scrape bottom of pot. Stir in the Better than Bouillon. 
  4. Sprinkle rice in evenly. Dump the green beans, corn and chicken on top. 
  5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  6. Stir in the dijon and cream. Sprinkle the cheese on top. Replace the lid and let the cheese melt on the keep warm setting for 4-5 minutes. 
  7. Scoop onto plates and serve. 
  • Category: Chicken
  • Method: Instant Pot