Olympic Casserole–a gold medal dinner! Chicken thighs with a creamy savory gravy, potatoes, carrots and mushrooms made in your Instant Pot.
Olympic Casserole
We have been enjoying watching the Olympics this year so much! This is a gold medal dinner that you will for sure love. It it an easy one pot meal. I found the idea for this dinner that was called “french casserole” and decided to give it a shot in the Instant Pot to celebrate the Paris olympics. It’s got mushrooms, onions, potatoes and carrots, seasonings and tender chicken. The savory creamy gravy goes over the top of everything. Give it a shot and enjoy!
Ingredients/Substitution Ideas
- Butter
- Onion
- Celery
- Mushrooms
- Kosher salt
- Black pepper
- Dried thyme
- Dried rosemary
- Garlic cloves
- Water
- White wine vinegar–or white vinegar
- Better than Bouillon chicken base
- Boneless skinless chicken thighs–or bone in chicken thighs with skin removed
- Red potatoes
- Carrots–or baby carrots
- Cornstarch
- Heavy cream–or evaporated milk
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, celery, mushrooms, salt, pepper, thyme and rosemary and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the water, vinegar and bouillon and scrape bottom of pot so that nothing is sticking.
Add in the chicken and then the red potatoes, carrots. Sprinkle the potatoes with a pinch of salt.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
Use a slotted spoon to move the chicken and vegetables to a platter.
Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch with 2 Tbsp of cold water until smooth. Stir the slurry into the Instant Pot to thicken the sauce. Stir some of the sauce in with the cream to temper it and then stir the cream into the pot. Turn off Instant Pot.
Serve the sauce over the top of the chicken and vegetables.
Notes/Tips
- Serve with a green salad or roasted green beans.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot. You have halve the recipe in the 3 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with carrots are Broccoli Cheddar Soup and Wisconsin Special.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Olympic Casserole
- Prep Time: 20 minutes
- Cook Time: 12 minutes (plus 10 minute NPR)
- Total Time: 32 minutes
- Yield: 6 servings 1x
Description
A gold medal dinner! Chicken thighs with a creamy savory gravy, potatoes, carrots and mushrooms made in your Instant Pot.
Ingredients
- 2 Tbsp butter
- 1 cup diced onion
- 1 rib of celery, diced or sliced
- 8 ounces mushrooms, quartered
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 5 garlic cloves, minced
- 1/2 cup water
- 1 Tbsp white wine vinegar
- 1 Tbsp Better than Bouillon chicken base
- 6 boneless skinless chicken thighs, trimmed of excess fat
- 4–6 medium red potatoes, cut into quarters
- 4 carrots, peeled and cut into 1 inch chunks
- 2 Tbsp cornstarch
- 1/2 cup heavy cream
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, celery, mushrooms, salt, pepper, thyme and rosemary and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the water, vinegar and bouillon and scrape bottom of pot so that nothing is sticking.
- Add in the chicken and then the red potatoes, carrots. Sprinkle the potatoes with a pinch of salt.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Use a slotted spoon to move the chicken and vegetables to a platter.
- Turn Instant Pot to saute setting. In a small bowl stir together the cornstarch with 2 Tbsp of cold water until smooth. Stir the slurry into the Instant Pot to thicken the sauce. Stir some of the hot sauce in with the cream to temper it and then stir the cream into the pot. Turn off Instant Pot.
- Serve the sauce over the top of the chicken and vegetables.
- Category: Chicken
- Method: Instant Pot
More Instant Pot recipes with mushrooms…
Instant Pot Ground Beef Stroganoff
A creamy mushroom sauce with ground beef served over egg noodles. An easy recipe to make that uses common ingredients and it’s delicious to eat.
Instant Pot Savory Mushroom Chicken
A creamy savory sauce envelopes mushrooms, tender bites of chicken and linguine noodles. This is a quick and easy meal for any night of the week.
Instant Pot Garlic Mushroom Chicken
A creamy sauce is spooned over mushrooms, tender bites of chicken (and optional broccoli). A delicious dump and go recipe that you can make with frozen chicken.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Another hit! Hubs said it tastes like a pot pie. Thank you for the suggestion of evaporated milk instead of cream. I always have that in the pantry.
Thanks Debbie! I am like you, I always have evaporated milk too.
This was delicious. Everyone loved it, including my picky toddler. Will definitely make again. Thank you so much!!
Thanks Nicole!
Can this be doubled in a 6qt pot and can you use frozen thighs? If so, what’s the added cook time?
I don’t think it will fit if you double it. I used frozen thighs and because they are not pliable they take up more space.
What would you use in place of the Better than Boullion? Chicken stock?
instead of water you can use chicken broth…it won’t be as flavorful but it’ll still work
is there a conversion for slow cooker
I haven’t tried this one in the slow cooker but this is how I would do it:
Heat a pan over medium high heat. add in the butter and let it melt. Add in the onions, celery, mushrooms, salt, pepper, thyme and rosemary and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to slow cooker.
Stir the water and cornstarch together. Add to the slow cooker along with the vinegar and bouillon.
Add in the chicken and then the red potatoes, carrots. Sprinkle the potatoes with a pinch of salt.
Cover and cook on low for 4-6 hours.
Use a slotted spoon to move the chicken and vegetables to a platter.
Stir some of the hot sauce in with the cream to temper it and then stir the cream into the crockpot. Serve the sauce over the top of the chicken and vegetables.