You Got This Casserole–an easy pantry friendly recipe for your Instant Pot with chicken, rice, tomatoes and green chiles.
You Got This Casserole
Greg and I headed up to the cabin for the last few days. When we come up we usually just pack up a small cooler so there’s not a ton of room for all the items I have in my kitchen at home. Sometimes this requires that I get creative for dinner and use just what I have in my cupboards and freezer.
This one turned out tasty! The chicken stays super tender, and the mix of tomatoes, green chiles, and spices gives it a bold Tex-Mex vibe. Plus, there’s just enough cheesy goodness to make it feel a little indulgent (optional, but why not?). And that rice, cooking right in all those juices—yes, please! Perfect for when you want something delicious with the items you have on hand. You got this!!
Ingredients/Substitution Ideas
- Butter–or oil
- Mushrooms–optional
- Kosher salt
- Black pepper
- Chicken broth–or water and Better than Bouillon chicken base
- Converted rice–or long grain, jasmine or basmati
- Chili powder
- Onion powder
- Garlic powder
- Cumin
- Chicken breasts–I used the thinly sliced chicken cutlets from Costco (frozen section)
- Petite diced tomatoes
- Diced green chiles–I used mild
- Shredded cheddar cheese–or another type of cheese like colby, monterey jack, mozzarella
Steps
Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes. Add in a pinch of salt and pepper.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Sprinkle in the rice, chili powder, onion, powder, garlic powder and cumin. Lay the chicken evenly on top and then sprinkle the chicken with a pinch of salt and pepper.
Dump the tomatoes and green chiles on top.
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 pot sit for 10 minutes and then move valve to venting. Remove the lid.
Place chicken on a cutting board and slice or cut into cubes. Stir back into the pot.
Stir in the cheese and serve.
Notes/Tips
- Serve with: a side of roasted or steamed veggies would be perfect, or if you’re feeling a bit extra, some warm tortillas on the side would be amazing for scooping everything up. A dollop of sour cream or a sprinkle of cilantro on top wouldn’t hurt either!
- To cut chicken breasts in half thickness-wise, place the chicken breast flat on a cutting board. Hold it steady with one hand, and, using a sharp knife, carefully slice horizontally through the center of the breast. Aim to create two thinner, even pieces of chicken that are about the same size as the original but half the thickness. This method helps the chicken cook faster and more evenly.
- This recipe is gluten free. It can be dairy free if you don’t add in the cheese.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
- Another recipe you can make with thinly sliced chicken breasts is Stupid 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.
You Got This Casserole
Prep Time: 20 minutes
Cook Time: 5 minutes (plus 10 minute NPR)
Total Time: 25 minutes
Yield: 4 servings 1x
Description
An easy pantry friendly recipe for your Instant Pot with chicken, rice, tomatoes and green chiles.
Ingredients
Scale
Instructions
- Turn Instant Pot to saute setting. When display says hot add in the butter and let it melt. Add in the mushrooms and saute for 4 minutes. Add in a pinch of salt and pepper.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice, chili powder, onion, powder, garlic powder and cumin. Lay the chicken evenly on top and then sprinkle the chicken with a pinch of salt and pepper.
- Dump the tomatoes and green chiles on top.
- 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 pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Place chicken on a cutting board and slice or cut into cubes. Stir back into the pot.
- Stir in the cheese and serve.
Notes
I used the frozen thinly size chicken cutlets from Costco. Because they are thinly sliced you only need a 5 minute pressure cooking time with a 10 minute natural pressure release. Make sure that the chicken is not laying on top of each other but rather that it is one layer.
If you don’t have any mushrooms or don’t like them, just disregard step 1.
- Category: Chicken
- Method: Instant Pot
More Instant Pot pantry friendly recipes…
Instant Pot 3-Ingredient Salsa Sausage Rice
This is a perfect recipe for college students, camping or just on a day when you don’t have a ton of time. With only 3 main ingredients it comes together super fast and it tastes really good!
Instant Pot 3-Ingredient Chicken Dinner
Chicken and vegetables in a light balsamic sauce. Prep it in 5 minutes and cook it in your pressure cooker in 2 minutes! A fast, easy and healthy dinner!
Instant Pot Empty Your Pantry Soup
This is my version of empty your pantry soup. See the article above for ideas on how to personalize your pantry soup recipe.
Instant Pot Shop the Pantry Casserole
A good recipe to make when you didn’t grocery shop and you need to make a fast dinner. Bonus…it tastes amazing!
*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.
