Ingredients
Equipment
Method
Step-by-Step Instructions
- Prep Ingredients: Preheat your Instant Pot to the sauté function, rinse asparagus, trim ends, and cut into bite-sized pieces. Chop chicken breast into cubes.
- Sauté Chicken and Asparagus: Add chicken to the pot and sauté for about 5 minutes until browned, then add asparagus and sauté for another 2-3 minutes.
- Combine Ingredients: Reduce heat and mix in cream of chicken soup, garlic powder, and black pepper. Stir in half of the cheddar cheese.
- Pressure Cook the Casserole: Seal the Instant Pot lid and cook on high pressure for 7 minutes.
- Release Pressure: Allow for natural pressure release for 5 minutes, then switch to quick release.
- Add Toppings and Finish: Stir casserole, transfer to a serving dish, top with breadcrumbs and remaining cheddar cheese, and sprinkle with parmesan if desired.
Nutrition
Notes
This casserole can adapt beautifully to different ingredients based on your pantry staples!
