This Instant Pot Bacon Chicken Ranch Baked Potato Casserole is the perfect weeknight dinner comfort food dish.
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Look at all of that cheesy goodness! I usually save the mozzarella for the topping in a lot of recipes so that I obtain these results.
I chose to saute the chicken breasts first for a couple of minutes on each side using the Instant Pot. I did this because I wanted to pressure cook the potatoes and chicken breasts at the same time. With this method, the chicken breasts are not going into the pot raw with the potatoes.
I am a HUGE fan of Trader Joe’s uncured, nitrate-free bacon. I love the taste and texture. Nitrates are preservatives. Going with a nitrate-free alternative means that it will go bad a lot faster. So you should be sure you have plans for the bacon when you purchase it.
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You may also enjoy my Instant Pot Mashed Potatoes with Bacon.
Or…my Instant Pot Gumbo.
Instant Pot Bacon Chicken Ranch Baked Potato Casserole
- 16 oz skinless chicken breasts
- 3 slices uncured, nitrate-free bacon cooked and crumbled
- 6 red potatoes medium sized and cut into chunks
- 1/2 cup low-sodium chicken broth
- 1/2 cup unsweetened almond milk
- 1/2 cup plain, non-fat Greek yogurt
- 1 tbsp butter
- 1 tsp olive oil
- 1 cup reduced fat cheddar cheese shredded
- 1/2 cup part-skim mozzarella cheese shredded
- 2 tbsp green onions chopped
- 1 tsp chives
- 3/4 packet ranch seasoning I used Hidden Valley
- 1 tsp paprika
- McCormick’s Grill Mates Chicken Seasoning to taste
- salt and pepper to taste
- Add the olive oil to the pot. You can also use cooking spray. Turn the Instant Pot on the saute function.
- Season the chicken breasts with the chicken seasoning.
- Saute the chicken for 2 minutes on each side until the chicken turns white.
- Add the potato chunks and chicken broth to the Instant Pot with the chicken breasts.
- Put the lid on the pot and adjust the settings to the Manual 10 minutes.
- When the pot beeps allow the Instant Pot to release steam on its own without quick release for 10 minutes.
- Remove the chicken from the pot. Using two knives or a knife and fork, shred the chicken. Set aside. Drain the excess liquid from the pot.
- Mash the potatoes with a hand mixer or a potato masher inside the pot.
- Add the remaining ingredients and the chicken to the pot, except for the cheeses. Only add 1/2 cup of shredded cheese here. Season with paprika, chives, ranch seasoning, salt, and pepper to taste. Stir to combine all of the ingredients.
- Preheat oven to 375 degrees.
- Spray a baking pan with cooking spray. Add the mixture to the baking pan.
- Top with the remaining cheese.
- Bake for 15 minutes or until the cheese has melted.
- Cool before serving.