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Underground Chicken Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 6 servings 1x


Chicken and gravy topped with a layer of mashed potatoes made in your Instant Pot.




  • 2 pounds Russet potatoes, peeled and cubed
  • 2 Tbsp butter
  • 1/3 cup milk
  • Salt and pepper, to taste


  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 1 (.87 ounce) packet brown gravy
  • 4 ounces Velveeta
  • 2 cups cooked, chopped chicken
  • Salt and pepper
  • 1 Tbsp butter, melted


  1. Pour 1 ½ cups water into bottom of Instant Pot. Place potatoes in a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. 
  2. Move the steamer basket out of the Instant Pot. Discard the water. Dump the potatoes into a mixing bowl. Mash the potatoes. Stir in the 2 Tbsp of butter, milk and then salt and pepper to taste. Set aside.
  3. Turn Instant Pot to saute setting on low. Add in the butter and let it melt. Whisk in the flour a tablespoon at a time. Then pour in the water and milk a quarter cup at a time, whisking the whole time. Whisk in the gravy packet and let the mixture thicken. Stir in the velveeta and let it melt. Stir in the chopped chicken. Taste test and salt and pepper to taste. 
  4. Turn off the Instant Pot. Scoop the mashed potatoes over the top in dollops. Then drizzle the tablespoon of melted butter over the top. 
  5. Cover Instant Pot with air fryer lid and bake at 300 degrees for 10 minutes. 
  6. Serve and enjoy!


If you don’t have an air fryer lid you can scrape the gravy into a 9×13 inch baking dish and then add the mashed potatoes and butter on top. Bake in the oven at 375 for 10 minutes. 

  • Category: Chicken
  • Method: Instant Pot/Air fryer lid