Instant Pot Chicken Potato Casserole
A Delicious One-Pot Meal
When it comes to quick and easy weeknight dinners, nothing beats an Instant Pot. This versatile appliance can help you create all sorts of dishes in a fraction of the time it would take using traditional cooking methods. One of my favorite recipes is Instant Pot Chicken Potato Casserole, a hearty and filling meal that can be made in just one pot. With tender chunks of chicken, flavorful potatoes, and a rich and creamy sauce, this casserole is sure to become a staple in your family’s dinner rotation.
Ingredients
- 3 medium russet potatoes, peeled and chopped
- 1 pd boneless, skinless chicken breasts
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy whipping cream
- 1 cup shredded Cheddar cheese
- 2 cup water
Steps
Place potatoes and chicken in a 6-cup metal bowl, Mix.
Press the Saute button and place butter into the Instant Pot.
Once butter is melted, whisk in flour. Continue to whisk until fully combined and flour is browned, 2 minutes.
Season with salt and pepper and mix an additional 30 seconds.
Slowly whisk in cream. Continue to whisk 2 minutes until sauce is thickened and no longer lumpy.
Pour sauce over chicken and potatoes. Top with Cheddar cheese.
Spray a piece of foil with cooking spray and tightly cover the top of bowl with foil. Create a foil sling
Clean inner pot and place back inside Instant Pot and pour in water. Place trivet inside Instant Pot. Carefully lower bowl into the Instant Pot.
Close lid and set pressure release to Sealing.
Press Manual or Pressure Cook button and adjust time to 10 minutes.
When the timer beeps, allow pressure to release naturally, unlock lid and remove it. Remove pan from Instant Pot using foil sling and then remove foil from top of the bowl.
After making this dish and struggling with the foil sling, I decided to invest in a silicone sling lifter that works with my Instant Pot. It is absolutely awesome!!
Tips and Variations
- If you don’t have russet potatoes, you can use red potatoes.
- Feel free to add any other vegetables you like to the casserole, such as carrots or green beans.
- For a little bit more flavor, add crumbled cooked bacon into the casserole.
Serving Suggestions
This Instant Pot chicken potato casserole can be served on its own or with a side salad or steamed vegetables. To add some extra texture, you can also sprinkle some crispy bacon bits on top of the casserole. Serve with Ranch Dressing as a dipping sauce.
Storage and Reheating
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply microwave the casserole until heated through, or warm it up in a saucepan over low heat.
This recipe also makes a great freezer leftovers. Divide up into servings and freeze. When you want a filling lunch, take out the night before to thaw then tuck in your lunch bag to reheat at the office. Comfort food at work!
Instant Pot chicken potato casserole is a delicious and easy meal that is perfect for busy weeknights. With just one pot to clean up, you’ll have more time to spend with your family and less time washing dishes.
Give this recipe a try and see how it becomes a family favorite in no time! Let me know what everyone thinks of this yummy dish in the comments below!
If you enjoyed this great recipe, tell me what you think about these!
Delicious and Hearty Dishes!
Instant Pot Beef Chili
Big robust flavor for two. Or one. Cause you'll definitely come back for more!
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Instant Pot Chicken Potato Casserole
An awesome hearty and filling casserole.
Ingredients
- 3 medium russet potatoes, peeled and chopped
- 1 pd boneless, skinless chicken breasts
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup heavy whipping cream
- 1 cup shredded Cheddar cheese
- 2 cup water
Instructions
- Place potatoes and chicken in a 6-cup metal bowl, Mix.
- Press Saute button and place butter into Instant Pot.
- Once butter is melted, whisk in flour. Continue to whisk until fully combined and flour is browned, 2 minutes.
- Season with salt and pepper and mix an additional 30 seconds.
- Slowly whisk in cream. Continue to whisk 2 minutes until sauce is thickened and no longer lumpy.
- Pour sauce over chicken and potatoes. Top with Cheddar cheese. Spray a piece of foil with cooking spay and tightly cover top of bowl with foil.
- Clean inner pot and place back inside Instant Pot and pour in water. Place trivet inside Instant Pot. Create a foil sling and carefully lower bowl into Instant Pot.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 10 minutes.
- When the timer beeps, allow pressure to release naturally, unlock lid and remove it. Remove pan from Instant Pot using foil sling and then remove foil from top of the bowl.
- Serve!
Notes
Add a bit of crumbled bacon to give this dish a different flavor.
Instead of using a foil sling, use a Instant Pot silicone sling.
