Instant Pot Chicken Casserole Recipes

When you want dinner that hits all the comfort food notes without spending an hour in the kitchen (or dirtying five pans), this Instant Pot Chicken Casserole is the way to go. It’s creamy, cheesy, and loaded with chicken, pasta, and veggies — everything you need in one bowl.

This recipe reminds me of something Mom used to make in the oven, but now I can get it on the table in about 30 minutes with way less effort.

Why You’ll Love This Chicken Casserole

• One-pot cleanup (yes, even the pasta cooks inside!)
• Easily customizable with pantry staples
• Kid-approved and freezer-friendly
• Perfect for busy weeknights, or cozy Sundays

Ingredients You’ll Need

• 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized chunks)
• 2 cups uncooked pasta (penne or rotini work great)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 1 cup frozen peas and carrots
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded cheddar or mozzarella cheese

Optional: crushed Ritz crackers or panko breadcrumbs for topping after cooking

How to Make Instant Pot Chicken Casserole

Step 1 – Sauté the Chicken & Aromatics Turn the Instant Pot to “Sauté.” Add olive oil, then toss in the onion and garlic. Cook for a minute, then add the chicken pieces. Sauté until they’re lightly browned — no need to cook fully yet.

Step 2 – Add the Pasta & Broth Cancel sauté. Add the pasta, chicken broth, salt, pepper, and Italian seasoning. Give it a gentle stir, but don’t overmix.

Step 3 – Pressure Cook Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.

Step 4 – Quick Release & Make It Creamy Do a quick release when it’s done. Stir in the frozen peas and carrots, sour cream (or Greek yogurt), and shredded cheese. Let it sit for a few minutes to thicken.

Step 5 – Optional Crunchy Topping If you want that oven-baked feel, sprinkle some toasted breadcrumbs or crushed crackers on top before serving.

Tips for the Best Instant Pot Casserole

• Use short pasta shapes like penne, rotini, or elbows — they hold up best.
• No sour cream? Use Greek yogurt, cream cheese, or a splash of heavy cream.
• Want more veggies? Add broccoli florets, spinach, or mushrooms after pressure cooking.
• Make it spicy: A dash of hot sauce or red pepper flakes gives it a kick!

More recipes:

Instant Pot Chicken Curry (Rich, Creamy, and So Easy!)

Instant Pot Chicken Tacos (So Juicy, So Easy!)

instant pot Shredded chicken recipes

FAQs

Q: Can I use frozen chicken?

Yes — just increase the pressure cook time to 10 minutes, and make sure it’s cut into pieces.

Q: Can I double the recipe?

You can, but don’t fill the pot past the max line. Add 1–2 extra minutes of cook time.

Q: Can I make this ahead of time?

Definitely! It stores well in the fridge for up to 4 days and reheats beautifully.

Q: How can I make it gluten-free?

Use gluten-free pasta and check your broth and seasoning labels.