Pressure cooking is nothing new, but the Instant Pot version kinda threw me for a while. I really had a hard time wrapping my head around its use.
I do make myself use it weekly, but short of just freeing up a burner on the stove or keeping the house cooler in summer, it didn't seem to make much sense.
Then I needed to take a casserole dish to a potluck that I would be unable to reheat.
I decided to use the IP and see if that would make the whole process easier.
My chicken broccoli casserole is a staple for us, and I have shared the stovetop/oven version on the THM membership site. It's pretty quick, simple and easy as a baseline, but I will admit that the IP has made it even easier with fewer dishes to clean
I added onion, garlic, carrots, astragalus, sage, salt and pepper. I figure I'll have some left over and can use it for a soup base in the next few days. These are what I used because it's what I had. Feel free to use what you've got. Some times all that's in my pot is just the chicken with some salt and pepper.
After putting the lid on, I did the auto setting "SOUPS" and allowed it to cook for the default time. It was golden and tasty when done and the chicken was well cooked.
After the chicken was cooked, I strained off the broth. Discard the veggies and herbs from cooking and reserve the broth. I then cut the chicken into bite sized pieces and returned them to the IP. Add some defrosted broccoli (feel free to use fresh cut into pieces). I used 2-10oz bags.
I like colby jack cheese for this, and shred 'some' (2-3 oz) in with the chicken and broccoli. I then made a sauce by blending 3 cups of the chicken broth with 1 block (8oz) of cream cheese with some salt and pepper. Pour this over the chicken, broccoli and cheese and mix. I then set the IP on MANUAL for 10 minutes and allowed it to release naturally.
It seemed fine after cooking, but was a bit less creamy than I liked so I added in half a cup of sour cream.
I put the interior pot into the fridge overnight covered with foil.
The next day prior to serving, I put additional shredded cheese over the top with a handful of french fried onions for crunch and put it in STEAM mode for 10 minutes. I left it closed till time to eat, and it turned out perfectly!