Instant Pot Malibu Chicken Casserole–chicken, ham and potatoes in a creamy dijon mustard sauce.
Instant Pot Malibu Chicken Casserole
My kids and a friend who was over all inhaled this dinner! They loved the chicken, ham and potatoes enveloped in the dijon mustard, honey and mayo sauce. If you’re a fan of Sizzler’s Malibu Chicken you’ll love this casserole version of it!
Ingredients
- Chicken broth–or 1 teaspoon Better than Bouillon Chicken Base and 1 cup of water
- Boneless, skinless chicken breasts–or boneless, skinless chicken thighs
- Cubed ham–or another type of cured meat like smoked sausage
- Garlic powder
- Dried parsley
- Onion powder
- Pepper
- Kosher salt
- Potatoes–I used Russet potatoes. You can also use Yukon gold or red potatoes
- Cornstarch
- Dijon mustard
- Mayonnaise
- Yellow mustard
- Honey
- Swiss cheese–or another cheese of your choice
Instructions
- Add ingredients: Add broth, chicken, ham, garlic powder, parsley, onion powder, pepper and salt into Instant Pot.
- Add potatoes into a steamer basket* and lower the basket into the Instant Pot on top of the chicken. (The steamer basket will help prevent the potatoes from getting grainy. If you don’t have a steamer basket you can dump the potatoes on top of the chicken mixture, don’t stir).
- Pressure cook: 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 5 more minutes and then move valve to venting. Remove the lid.
- Thicken: Move the potatoes out of the Instant Pot and set aside. Stir 1 Tbsp cornstarch together with 1 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Stir the mixture into the pot until thickened. Turn off Instant Pot.
- Stir sauce together: In a small bowl stir together the mustards, mayo and honey.
- Toss all together: Add the potatoes into the Instant Pot with the chicken. Gently stir in the mustard mixture and cheese.
- Serve: Salt and pepper to taste. Serve and enjoy!
Tips/Suggestions
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart Instant Pot.
- Make sure to cut the chicken across the grain so that the chicken can be as tender as possible. Slice across the grain. Then cut each of those wider strips crosswise into bite size cubes. All muscle has a grain to it. The placement of your knife to this grain will determine the length of the muscle fibers in an individual slice of meat, which in turn will have a profound effect on how tender or tough that meat is.
- If you miss a crispy breading topping on the chicken then try adding toasted panko breadcrumbs to the top of the casserole.
- This recipe can be gluten free. Just make sure your chicken broth is gluten free.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Instant Pot Casserole Recipes…
Instant Pot Complete Cowboy Casserole
Instant Pot Shop The Pantry Casserole
Instant Pot Sour Cream Chili Bake
Instant Pot Lazy Wife’s Dinner
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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Instant Pot Malibu Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
Chicken, ham and potatoes in a creamy dijon mustard sauce.
Ingredients
Scale
- 1 cup chicken broth
- 1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 cup cubed ham
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp onion powder
- 1/2 tsp pepper
- 1/4 tsp kosher salt
- 1 pound peeled and cubed potatoes
- 1 Tbsp cornstarch + 1 Tbsp cold water
- 2 Tbsp Dijon mustard
- 3 Tbsp mayonnaise
- 1 tsp yellow mustard
- 1 tsp honey
- 1 cup shredded swiss cheese
Instructions
- Add broth, chicken, ham, garlic powder, parsley, onion powder, pepper and salt into Instant Pot.
- Add potatoes into a steamer basket and lower the basket into the Instant Pot on top of the chicken.
- 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 5 more minutes and then move valve to venting. Remove the lid.
- Move the potatoes out of the Instant Pot and set aside. Stir 1 Tbsp cornstarch together with 1 Tbsp cold water until smooth. Turn Instant Pot to saute setting. Stir the mixture into the pot until thickened. Turn off Instant Pot.
- In a small bowl stir together the mustards, mayo and honey.
- Add the potatoes into the Instant Pot with the chicken. Gently stir in the mustard mixture and cheese.
- Salt and pepper to taste. Serve and enjoy!
- 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.
Hi Karen,
Not sure if this is the proper place to put this, it is not meant to be a comment on this recipe, but on all recipes that contain potatoes. I am a type 2 diabetic, grew up in the wilds of Minneapolis… MEAT AND POTATOES… most every meal. Had to have potatoes. Didn’t listen to my Dr… continued to have about a cup of some sort of potatoes with every meal… could NOT get my numbers down for blood sugar. Stumbled across an article about a healthy diet for diabetics… potatoes are a huge no-no.
Love barley in soup… noticed it’s considered a superfood for diabetics as it’s full of fiber and slows digestion, one of the best things a diabetic can eat, but if just cooked, it is very bland and somewhat chewy, certainly not the texture or taste that a potato lover craves.
Read how it can be cooked and will keep for 3 to 5 days in the fridge or a few months if frozen properly. I cooked 2 cups of pearled barley in 4 cups of chicken stock (nice flavor, beef would do as well) for 25 mins in my instant pot, perfect texture for ADDING after rest is cooked, or to use as a substitute for potatoes as the base for things like roast beef or anything using potatoes as a side, with or without sauce… WITHOUT SAUCE… sacrilege.
My numbers were consistently above 200… driving my Dr nuts… after eliminating potatoes, I’m consistently below 100.
I think you could do a real service to suggest this in a lot of recipes that utilize potatoes, especially as a side, as a side dish, and already prepared awaiting the micro to heat up and add, as opposed to cooking with whatever dish is cooked. .
Love this idea Bob! Thanks! That is handy to keep it in the fridge or freezer at the ready
glad to be of help
Wanted to make this recipe, since I already had ham cubes and chicken breasts in the freezer. I hesitated though, because I was missing swiss cheese. Glad I took the plunge tonight with a cheese sub: a shredded “Italian” blend of mozza, parm, gouda & provolone worked great. I added a quarter tsp of dry dill too when the mustard mix went in after pressure cooking.
My son thought my version “looked weird” (unlike your nice pics, Karen), but he devoured 2 heaping bowls full. I call that a winner 😁
Oh that sounds great! I love the idea of adding dill!
Hi Karen,
Omg, this sounds so good but I don’t have an instant pot. How can I make this in a Crockpot? This would be a yummy and easy Sunday dinner.
Thanks,
Chelle
I haven’t tried it yet in the CP but here is how I would do it:
1. Add broth, chicken, ham, garlic powder, parsley, onion powder, pepper, salt and potatoes into slow cooker. Stir.
2. Cover and cook on low for 3-4 hours or until potatoes are soft.
3. Stir 1 Tbsp cornstarch together with 1 Tbsp cold water until smooth. Stir the mixture into the pot. Turn crockpot to high and let sauce thicken without the lid on for about 10 minutes.
4. In a small bowl stir together the mustards, mayo and honey. Gently stir in the mustard mixture and cheese.
5. Salt and pepper to taste. Serve and enjoy!
That happens to me on occasion. It could be you need a new gasket. Super cheap fix. Otherwise, I just press down on the lid when it’s sealed and it stops venting while cooking.
Karen, please help! I think my IP is three years old. Last week, it randomly started letting out pressure with the pin up and still cooking! I ordered all the lid’s replacement parts…..and still no change…. I can’t figure out the problem. Do I just need a whole new lid?
I am not sure! That is so strange. I would try calling customer service: https://www.instanthome.com/contact-us
Thank you for the link and good idea. A new lid costs $60, and they’re out of stock…a new IP costs $88 at Walmart today. I decided to go with the new IP, and I will switch out the lids 😉 Thanks for all the AMAZING recipes! It’s Karen365 at our house almost every single night!
You just need to clean the rubber piece that holds it in place.