Say goodbye to weeknight dinner stress! When you need a meal that’s fast, flavorful, and fantastically easy, this Instant Pot Chicken Casserole is your new best friend. We’re talking tender, juicy chicken in a rich, savory tomato broth, all cooked to perfection in just 30 minutes. It’s a true ‘dump-and-go’ recipe that delivers a comforting, home-cooked meal without the fuss. Perfect for a cozy night in or a quick, protein-packed lunch.
Ingredients
• 1 lb / 450g boneless, skinless chicken breast
• 1 large tomato
• 1 large onion, finely chopped
• 2 cups / 480ml chicken stock
• Spices
• 1 tsp / 5g salt
• ½ tsp / 1g black pepper
• 1 tsp / 1g dried oregano
Instructions
1. Prepare the Chicken: Rinse the chicken breasts under cold water and pat them completely dry with a paper towel. Cut the chicken into uniform, bite-sized pieces and set aside.
2. Create the Sauce Base: Wash the tomato and place it in a food processor or blender. Add the dried oregano, salt, and black pepper, then process until you have a smooth puree.
3. Combine and Cook: Add the chopped onion, chicken pieces, tomato puree, and chicken stock to the stainless steel insert of your Instant Pot. Secure the lid and move the steam release handle to the ‘Sealing’ position.
4. Pressure Cook: Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 30 minutes.
5. Rest and Serve: When the cooking time is finished, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully perform a quick release for any remaining steam. Open the lid, stir, and serve immediately.
Nutritional Information
• Per Serving
• Calories: 315
• Total Fat: 6.5g
• Net Carbs: 8.6g
• Protein: 50.4g
• Fiber: 2.7g
Pro Tips
• For a deeper flavor, use the ‘Sauté’ function to cook the onion in olive oil until softened before adding the other .
• To create a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water. Stir this slurry into the pot on ‘Sauté’ mode after cooking and simmer for 1-2 minutes.
• Add more vegetables like diced carrots, celery, or bell peppers along with the chicken for extra nutrients and texture.
• Serve this versatile casserole over fluffy rice, quinoa, or with crusty bread to soak up the delicious sauce.
FAQ
Q: Can I use chicken thighs instead of breasts
A: Yes, boneless, skinless chicken thighs are an excellent substitute for this recipe. They will become very tender and flavorful. The cooking time of 30 minutes remains the same.
Q: What vegetables can I add to this chicken casserole
A: This is a great recipe for adding extra veggies. Diced carrots, celery, bell peppers, or mushrooms work well. Add them to the Instant Pot along with the chicken before you start pressure cooking.
Q: How can I make the sauce thicker
A: To thicken the sauce, make a cornstarch slurry. After cooking, select the ‘Sauté’ function. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the pot. Simmer for 1-2 minutes until the sauce thickens.
Q: How should I store and reheat leftovers
A: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.
