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Instant Pot Mamaw’s Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes (plus 10 minute NPR)
  • Total Time: 37 minutes
  • Yield: 4 servings 1x


An easy, homemade chicken and rice casserole that’s comforting, filling and healthy. 


  • 2 Tbsp butter
  • 1/2 cup diced onions
  • 1 1/4 cup water
  • 1 cup brown rice
  • 1 Tbsp Better than Bouillon Chicken Base
  • 1 pound boneless, skinless chicken thighs (frozen is fine)
  • 8 ounces chopped mushrooms
  • 1/2 tsp kosher salt
  • 1/2 tsp poultry seasoning
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp celery salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 or 2 carrots, peeled and sliced
  • 1 cup frozen peas


  1. Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the onions and saute for 4-5 minutes. Pour in the water and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  2. Sprinkle in the rice. Add in the chicken base, thighs, mushrooms, salt, poultry seasoning, pepper, cayenne, celery salt, onion powder, garlic powder and carrots. 
  3. Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
  4. Stir in the peas. Break up the chicken with a fork. 
  5. Serve and enjoy!


You can also make this with white rice. Cut the chicken into bite size pieces so that it will cook at same rate as the rice. Pressure cook for 5 minutes with a 10 minute natural pressure release. 

  • Category: Chicken
  • Method: Instant Pot