Stupid Casserole

Stupid Casserole–a stupid easy, 6-ingredient, dump and go recipe for chicken and rice with salsa and corn in the Instant Pot.

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Stupid Casserole

Stupid easy! These types of recipes are my favorite…the kind that are fast, easy, hardly any ingredients and taste great. This chicken and rice also makes great lunches if you have leftovers.

I know I’m going to get a few questions about the cook time on the chicken so I’ll just address it now. I only used a 5 minute pressure cooking time with a 10-15 minute natural pressure release for the chicken. And guess what? It was probably the best chicken breast I have ever had come out of my pressure cooker. Because I used thinly sliced chicken breasts it only needed a 5 minute pressure cook time. The most important factor to consider when deciding how long to cook chicken or other meats in the Instant Pot is how thick it is. For example, cooking a roast is going to take much longer than cooking the roast that has been cut up into bite size pieces. Cooking a thick chicken breast is going to take much longer than cooking chicken tenderloins.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Converted rice–or long grain white rice
• Chicken breasts (sliced thin)–I used the frozen thinly sliced chicken breasts from Costco, I did not defrost
• Taco seasoning–I used McCormicks. I have noticed some taco seasonings are more potent than others so use your best judgment on amounts.
• Salsa–I used Pace thick and chunky medium salsa
• Frozen sweet corn–or fresh, canned

Steps

Pour broth into Instant Pot. Sprinkle in the rice. Lay the chicken into the pot. Sprinkle the chicken with the taco seasoning and then spoon the salsa on top of the chicken. Dump in the corn.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let the pot release naturally for at least 10-15 minutes. Move valve to venting and remove the lid.

Move chicken to a cutting board and shred. Stir it back into the pot.

Serve with a bit of shredded cheese and a dollop of sour cream. 

Notes/Tips

• Serve topped with your favorite toppings such as sour cream, cheese, cilantro, pico de gallo, avocados or guacamole. A side of black beans goes well with this dish.
• Feel free to add in a can of black or pinto beans (rinsed and drained) when you add in the corn.
• To make this gluten free make sure to use gluten-free taco seasoning.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• I halved this recipe and it made about 2-3 servings. It worked well in my 6 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 taco seasoning are Wyoming Casserole and Instant Pot Chicken Burrito Casserole.

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. 

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*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.