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USU Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 3 minutes (plus 10 minute NPR)
  • Total Time: 28 minutes
  • Yield: 6 servings 1x


Seasoned rice, tender chicken and vegetables with a sprinkling of cheese on top. Made quickly and easily in your Instant Pot.


  • 2 Tbsp butter
  • 1 cup diced onion
  • 1 rib of celery, diced
  • 1 large carrot, peeled and chopped
  • 4 ounces mushrooms, chopped
  • 2 cups chicken broth
  • 1 1/3 cup converted rice
  • 1 Tbsp lemon juice
  • 1 Tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp poultry seasoning
  • Pinch of smoked paprika
  • 2 cups chopped cooked chicken (or 1 pound raw chicken cut into half inch cubes)
  • 1 cup frozen sweet white corn
  • 2 cups chopped spinach
  • 2 Tbsp heavy cream
  • 1 cup shredded sharp cheddar cheese


  1. Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions, celery, carrot and mushrooms and saute for 5 minutes. 
  2. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
  3. Sprinkle in the rice, lemon juice, dijon mustard, salt, pepper, garlic powder, poultry seasoning, paprika. Add in the chicken and corn. Don’t stir.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.
  5. Stir in the spinach and cream. Sprinkle the cheese on top and let it melt (I used my air fryer lid to melt it quickly). 
  6. Serve and enjoy. 
  • Category: Chicken
  • Method: Instant Pot