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Instant Pot Malibu Chicken Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 3 minutes (plus 5 minute NPR)
  • Total Time: 23 minutes
  • Yield: 6 servings 1x


Chicken, ham and potatoes in a creamy dijon mustard sauce.


  • 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


  1. Add broth, chicken, ham, garlic powder, parsley, onion powder, pepper and salt into Instant Pot.
  2. Add potatoes into a steamer basket and lower the basket into the Instant Pot on top of the chicken.
  3. 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. 
  4. 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.
  5. In a small bowl stir together the mustards, mayo and honey. 
  6. Add the potatoes into the Instant Pot with the chicken. Gently stir in the mustard mixture and cheese.
  7. Salt and pepper to taste. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot