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Instant Pot Sandy’s Casserole


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5 from 2 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 4-6 servings 1x

Description

Pasta in a creamy sauce with chicken, mushrooms, onions, spinach, garlic and topped with crispy fried onions.


Ingredients

Scale
  • 2 Tbsp butter
  • ½ cup diced onion
  • 4 ounces sliced mushrooms
  • Salt and pepper
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • 8 ounces bowtie pasta
  • 2 cups chopped, cooked chicken (or 1 pound raw chicken, cut into cubes)
  • 1 (10.5 oz) can cream of chicken soup
  • 3 cups spinach
  • ¼ cup milk
  • ½ cup french fried onions, for topping

Instructions

  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion, mushrooms and a pinch of salt and pepper. Saute for 3 minutes. Add in the garlic and saute for 30 seconds.
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 
  3. Sprinkle in the pasta. Dump chicken, cream of chicken and spinach on top. Don’t stir. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid. 
  5. Stir in the milk. Scoop onto plates and top each serving with 2 Tbsp of the crispy french fried onions. 
  • Category: Chicken
  • Method: Instant Pot