Instant Pot Crack Chicken Casserole
This Instant Pot crack chicken casserole is one of the most amazing pressure cooker dinner recipes I have made thus far! Get ready for creamy goodness.
It is the only way to do it during the summertime so you don’t have to turn the oven on, and year round you can make a creamy hearty casserole with tender pieces of meat and any diced vegetables you like in less than 20 minutes….seriously.
Instant Pot Crack Chicken Casserole
This Instant Pot crack chicken casserole is one of the most amazing pressure cooker dinner recipes I have made thus far! Get ready for creamy goodness.
Course Entree, Main Course
Cuisine American
Keyword casserole, chicken, crack, cream cheese, easy, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 707kcal
Ingredients
2 lbs chicken thighs boneless skinless, cubed - can use chicken breasts if preferred
8 oz cream cheese softened, room temp.
3 strips bacon diced
3 tbsp olive oil
1 packet ranch seasoning dry mix in packet
2 c chicken broth
5 c egg noodles use measuring cup to measure 5 cups uncooked into pot
1/2 c peas frozen, optional
1/2 onion diced, optional
Instructions
Set Instant Pot to saute and add olive oil and bacon.
Cook for a few minutes until bacon is consistently sizzling and almost done. (add onion now if you want to add it)
Add cubed chicken thigh pieces and cook until outsides of chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit before turning it to high pressure. Scrape remaining bits of meat off bottom of pot.
Sprinkle ranch seasoning packet on top of bacon and chicken and mix gently.
Cut softened cream cheese into clumps and put on top of chicken mixture, followed by 1/2 cup of chicken broth.
Close lid and steam valve and set to high pressure for 5 minutes.
Do a quick release, stir contents gently allowing cream cheese bits to become creamy and no longer clumped up.
Add your frozen peas, then 5 measuring cups full of uncooked small egg noodles, and then your remaining 1.5 c. of chicken broth on top of your noodles.
Gently stir just a bit.
Close lid and steam valve and set to high pressure for 3 minutes.
Do a quick release, stir and serve!!
If you want sauce a bit thicker turn IP to saute again to have liquid bubble for 1-2 minutes and stir gently while bubbling. Allow to sit and the longer it sits the thicker it will get.
