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  • Jamie Germain

Recipe: Cheesy Chicken & Green Bean Casserole (Instant Pot)

Updated: Aug 5, 2019


Topped off with parsley!

This is a super easy Instant Pot casserole that is highly customizable to satisfy anyone's tastes!


I love the ease and speed of my Instant Pot! I will never boil eggs on the stove again, that's for sure. You can't beat it, really.... except maybe for chicken wings. 😬


Equipment:

  • 8 qt Instant Pot

  • Blender

  • 1.5 quart round casserole dish

  • Trivet (preferably w/handles, or you can make a sling)


Ingredients:

  • 2 Tblsp butter

  • 1/2 head cauliflower florets, about 1” in size

  • 1 cup parmesan cheese, grated (or just use shredded and pulse until finely grated)

  • 8 oz cream cheese, softened

  • 1/2 cup chicken broth

  • (1) 12.5 oz can of chicken breast chunks

  • (1) 14.5 oz can of french cut green beans

  • garlic powder, to taste


Instructions:

Set your Instant Pot on sauté (low), melt the butter, and add the cauliflower. Cook for about 4 minutes or so, stirring occasionally.


Meanwhile, to your blender, add the parmesan (and pulse a few times if you need to turn shredded into grated, like I did), softened cream cheese, and chicken broth. Blend until pureed. (Don't forget to check on your cauliflower!)


In a large bowl, add the chicken chunks and break up any large chunks. Add the cheese sauce, green beans, and season salt to the bowl and mix together. Your cauliflower should be done by now, so cancel the Sauté mode and add the cauliflower (and remaining butter) to the bowl and mix again. Pour entire mixture into the casserole dish.


Rinse out the inner pot and add 1.5 cups of water to the pot. Using a trivet with handles, lower the casserole dish into the pot and secure handles if necessary. (If you don't have a trivet with handles, place the regular trivet in the pot and make a sling to lower the dish into the pot.) Cover the dish with foil to keep out any water that drips from the cover. Cook on Manual mode for 5 minutes if you like al dente cauliflower or 8 minutes if you don’t (or 10 minutes if your cauliflower started out frozen).


Once time is up, do a quick release of the pressure. Pull the pot out and let sit a couple of minutes before stirring and serving. Garnish with cherry or grape tomatoes, parsley, chives.... whatever you like!



Nutrition Facts are approximate! I have yet to find a calculator that can identify every single ingredient I use. But - this one comes pretty close!




Possible Customizations:

  • Swap out the green beans for your favorite vegetable - peas, zucchini, asparagus, etc

  • Swap out the cauliflower for Palmini noodles or zoodles, etc

  • Swap out the seasoning

  • Add bacon! (Why didn't I think of that?!)

  • Use shredded cheddar instead of parmesan


Hope you liked it! Let me know if you made any modifications, and how they worked out!


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Disclaimer: I am not a medical professional. The information shared on this site is for informational purposes only and is not intended to be construed as medical or dietary advice. Always consult with your doctor or other health care guru before changing your diet, especially if you have any health conditions (including pregnancy).

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