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New Mexico Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


Green chile chicken and rice casserole with melty cheese and a creamy sauce. Made with the help of your Instant Pot! 


  • 1/2 cup broth
  • 1 1/2 pounds chicken breasts or thighs (or a mixture)
  • 1 Tbsp dry minced onion
  • 1/2 tsp kosher salt
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 1/2 cups water
  • 1 cup uncooked converted rice (or long grain white rice, basmati, jasmine)
  • 2 (4 oz) cans diced green chiles*
  • 1 (10.5 oz) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • Diced green onions, for topping


  1. Pour broth into Instant Pot*. Add in the chicken. Sprinkle the chicken with onion, salt, cumin, garlic powder and pepper. 
  2. Place a tall trivet* in the pot. Place an oven safe pan* on top of the trivet. Add water and rice into the pan. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for frozen chicken or 10 minutes for fresh chicken. When time is up let pot sit for 5-10 minutes and then move valve to venting and remove the lid. 
  4. Carefully remove the rice pan. Spread the rice into a 9×13 inch pan*
  5. Shred or chop the chicken and add it back into the Instant Pot. Stir in the green chiles, cream of chicken soup and sour cream until smooth and combined. Pour the mixture over the rice. Sprinkle the cheese on top. 
  6. Bake at 350 degrees for 25 minutes. Serve topped with green onions. 
  • Category: Chicken
  • Method: Instant Pot and Oven