Instant Pot Harvest Chicken Casserole

Instant Pot Harvest Chicken Casserole–a one pot meal with chicken, wild rice, sweet potatoes, brussels sprouts, craisins and almonds. It’s healthy and delicious!

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Instant Pot Harvest Chicken Casserole

This is a healthy and filling meal that has lots of bright colors with orange sweet potatoes, green brussels sprouts and red dried cranberries. It’s a meal with carbs, vegetables and protein all made in one pot. It’s got good flavor and makes the best leftovers for lunch the next day. It will leave you satisfied but not overly stuffed. Greg and I both loved it!

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon
• Wild rice–if you’d like to use another type of rice you can. Just follow the green cooking chart to find times and ratios. Wild rice is different from normal rice because it is an aquatic grass. It’s also the only rice native to North America. You’ll notice it at the grocery store because it is black (I buy it in the bulk section at Winco). Wild rice is usually quite pricey compared to white rice. You will only need 1 cup of it for this recipe though.
• Sweet potatoes
• Brussels sprouts–if you don’t like brussels sprouts try using broccoli or cauliflower florets instead.
• Garlic powder
• Onion powder
• Paprika
• Kosher salt
• Black pepper
• Dried thyme
• Cumin
• Chopped, cooked chicken–I used rotisserie chicken
• Craisins
• Almonds–sliced or chopped
• Olive oil

Steps

Add chicken broth (I used water and Better than Bouillon) into Instant Pot. Sprinkle in the wild rice.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.

Move the rice (and any remaining liquid) into a separate bowl and set aside. 

Pour 1 ½ cups of water into Instant Pot. Add the sweet potatoes and then the brussels sprouts into a steamer basket*. Drop the basket into the Instant Pot.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move the valve to venting and remove the lid. Move the steamer basket out of the pot. Discard the liquid in the bottom of the pot.

Turn Instant Pot to saute setting and add the rice and chicken.

Sprinkle in the garlic powder, onion powder, paprika, salt, pepper, thyme and cumin into the pot. Toss well. Cook until chicken has warmed through. Toss in the sweet potatoes, brussels sprouts, craisins, almonds and olive oil. Turn off Instant Pot. 

Scoop onto plates and serve. 

Notes/Tips

• This was a one pot meal at our house. But if you’d like you can serve with a dinner roll or some fresh fruit.
• This recipe is gluten-free and dairy-free.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• This makes a fairly full pot of food. You can easily halve the recipe but cutting all ingredients in half (keep the same cooking time).
• I used my silicone steamer basket* to steam the sweet potatoes and brussels sprouts.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with wild rice are Instant Pot Chicken And Wild Rice Casserole and Instant Pot chicken and wild rice soup.

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More Healthy One Pot Instant Pot Meals

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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.