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Instant Pot Weight Watchers Casserole

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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes (plus 10 minute NPR)
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


Not a lot of calories but lots of flavor! Seasoned chicken with beans, corn and cauliflower rice. 


  • 1/2 cup chicken broth
  • 1 Tbsp minced dry onion
  • 1 pound boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1 (15 oz) can pinto, navy, kidney or great northern beans, rinsed and drained
  • 1 (16 oz) bag frozen riced cauliflower
  • 1 (15.25 oz) can corn, drained
  • 1/2 cup green taco sauce (or green salsa)
  • 1 large tomato, diced
  • 2 green onions, diced
  • 1/4 cup grated cheddar cheese
  • 4 Tbsp sour cream
  • 1/2 of one large avocado, diced


  1. Add chicken broth into pot. Sprinkle in the onions. Place chicken into bottom of pot and then sprinkle the chicken with salt, chili powder, cumin, garlic powder, black pepper and paprika. Dump the beans into the pot.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
  3. Place chicken on cutting board and slice or chop. Set aside.
  4. Use a potato masher to mash the beans in the pot. Cook cauliflower according to package directions (mine was steam in the bag and I just microwaved it for 5 minutes while the chicken was pressure cooking). Stir cauliflower, corn, chicken and taco sauce into the pot.
  5. Scoop onto 4 separate plates. Top each portion with a quarter of the tomatoes, onions, cheese, sour cream and avocado. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot