This Instant Pot Bacon Chicken Ranch Baked Potato Casserole is the perfect weeknight dinner comfort food dish.
This post contains affiliate links. Please read my full disclosure here.
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.
Instant Pot Homemade Cranberry Sauce
Instant Pot Low-Carb Pumpkin Spice Bread
Instant Pot Lasagna
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta
Pin Me 🙂
You may also enjoy my Instant Pot Mashed Potatoes with Bacon.
Or...my Instant Pot Gumbo.
Table of Contents
Instant Pot Bacon Chicken Ranch Baked Potato Casserole
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 16 oz skinless chicken breasts
- 3 slices uncured, nitrate-free bacon cooked and crumbled
- 6 red potatoes medium sized and cut into chunks
- ½ cup low-sodium chicken broth
- ½ cup unsweetened almond milk
- ½ cup plain, non-fat Greek yogurt
- 1 tablespoon butter
- 1 tsp olive oil
- 1 cup reduced fat cheddar cheese shredded
- ½ cup part-skim mozzarella cheese shredded
- 2 tablespoon green onions chopped
- 1 teaspoon chives
- ¾ packet ranch seasoning I used Hidden Valley
- 1 teaspoon paprika
- McCormick's Grill Mates Chicken Seasoning to taste
- salt and pepper to taste
Instructions
- 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 ½ 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.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
staysnatched says
Welcome to Stay Snatched. Thank you so much for visiting my site, and I hope you become a regular visitor and commenter. If you do decide to leave a comment, I ask that you follow the basic rules and guidelines presented below.
Stay Snatched reserves the right to restrict comments that do not contribute constructively to the conversation at hand, contain profanity or crude language, personal attacks, copyrighted information or seek to promote a personal or unrelated business.
Click here for more information surrounding our comment policy.
Judi says
Re the Chicken Bacon Ranch Potato Casserole...I didn’t think you could use potatoes on the Keto Diet.
staysnatched says
You can't. This isn't a keto recipe.
Alicia Taylor says
That looks like a great casserole to take to a party! I have a son that love chicken and bacon anything.
staysnatched says
Oh! Definitely sounds like he would love it 🙂
Carrie Chance says
This looks so so good! I am definitely pinning this one for later.
Rebecca Bryant says
OMG, that looks so good. It had everything my son loves bacon, chicken, and ranch. He would devour this recipe.
Dawn Nieves says
OOOhhh! This looks amazing. Perfect party snack or just because. I really need to get an Instant Pot now to try this.
Scott says
I don't dare. It looks too good and I'm sure I'd want more than one serving, and that's too many calories!
staysnatched says
It's only too many if you over eat 🙂
Delilah Moran says
Kinda wish this states earlier on an oven is needed but I was able to manage and this recipe turned out delicious!
staysnatched says
Glad you enjoyed it!
reesa says
Wow this sounds delicious! One day I will get an instant pot!
Bree says
Sounds delicious! The more I learn about all of the meals that you can make with an instant pot, the more I want to get one for myself! It would make dinner time so much easier.
Michelle says
I may need to buy a pressure cooker after seeing this! Looks amazing!! It literally has all my favorite things in the title alone. Haha...
Lois Alter Mark says
I am always amazed at what you can make in an Instant Pot. That looks delicious. Can't go wrong with bacon, baked potatoes, ranch and chicken!
Louise says
Oh, wow! How good does this look?! I've been wanting to try a new recipe with bacon in and this looks perfect! Thank you for sharing 🙂
Louise x
Instant Pot Eats says
Omg! This is combining all of my favourite guilty pleasure foods into one. I must make this. I feel the same way, poking and prodding at my potatoes just waiting for them to be edible, only for them to be too hot to eat when I take them out! Haha. Looks fab xx
staysnatched says
Please make it and let me know what you think!
Monique Lapointe Vallerand says
Can we use boneless chicken legs without shredding them? It looks good.
Monique Lapointe Vallerand says
This recipe looks good and I want to try it.
Can we us boneless chicken legs?
staysnatched says
You can. Chicken breasts are just my preference.
Linda says
Can I use 2% milk instead of the almond milk? Or any other option?
staysnatched says
Yes, any milk is fine. Almond is my preferred choice.
Deborah says
Can you prepare this ahead of and then bake it the next day?
staysnatched says
Yes, you can. I've actually prepared this in advance for meal prep. I microwave each day, but baking would work, too.
Jessica Leake says
I don't have an instant pot but I'm going to try this. Yum!!
And holla to a fellow KCMO peep!
staysnatched says
You totally should! Hey! I love meeting fellow Kansas Citians!
Drew Wolfe says
When do you put the bacon in? Or do you cook it on the side and add it before you put it in the oven?
staysnatched says
In the instructions I’ve listed the bacon as cooked and crumbled because I cook it first, then crumble it for the recipe. You can do that on the side.
Gael Stirler says
Can you do the final baking in the instant pot?
staysnatched says
You can. The results won’t be the same. The oven allows the cheese to bubble up.
Kasey says
U said it could b done in a rice cooker? How so??
staysnatched says
I’m not sure what you mean. Where did I say that?
Shanna says
I've never used an Instant Pot. Does any type of meat you cook come out as tender as it would in a crock pot?
staysnatched says
I think it comes out more juicy with a pressure cooker vs using a slow cooker.
Ashley says
AT The point of adding everything back to the cooker, do we turn it back on? or just mix it all in and then do the last cooking in the oven?
staysnatched says
You just mix it in the Instant Pot. Then add the mixture to the baking pan with the remaining cheese to bake.
Peachee says
Looks great! I am making this today..what do I season the chicken with before sautéing? I am a little confused which of the seasoning ingredients listed do I use ie., Ranch? Paprika? S&P? All?
staysnatched says
Hi there. You season the chicken with the McCormick's Chicken seasoning. You can also salt and pepper it to taste, if you wish.
Peachee says
Thank you! Going in the pot now!,
Dana says
This was surprised by the consistency of this dish. I was expecting the potatoes to be more chunky in the mixture - it came out pretty thin. I actually ended up making baked potatoes and putting this over them - the flavor was really good - next time, I will use more potatoes or make loaded baked using this recipe.
staysnatched says
Hi there! Thanks for trying this recipe and thanks for the feedback. I'm glad you enjoyed the flavor. I use fewer potatoes because my overall focus is on the nutritional macros of the recipe. Using more potatoes result in more carbs, we all have to do what works best for us. So glad you found an alternative that works!
Arlene says
Hi, recipe sounds absolutely delicious Can I use broccoli or cauliflower in this to lower the carbs instead of potatoes? How would that affect the cooking time. Thank you for all your wonderful recipes.
staysnatched says
Hi there. I would only use the Instant Pot for the chicken, which takes ten minutes and then another ten for natural release of steam. I would do everything else on the stove.
J Moore says
Loved this recipe however the consistency was very thin. Should you drain the potatoes some before mixing? I did not see it in the directions. Other than that it was wonderful!!
staysnatched says
Hi there! I'm glad you enjoyed the recipe. If you didn't like the consistency then yes, you should drain. The instructions provided worked best for me.
Gary says
Ok. My kids loved this, devoured it all, but I did stray from the instructions a bit, thanks to the input from a few of the valid reviews. It was a bit more work than most other Instant Pot recipes and definitely not a single pot.
Small changes:
1. I used about 5 slices of bacon, chopped it up ahead of time and cooked it in the instant pot. Drained off grease and removed bacon.
2. Cooked a chopped onion in a bit of bacon grease, removed.
3. Browned the chicken breasts, used 4 whole breasts from Costco, in a bit of bacon grease, then removed.
4. Deglazed the bottom of the Instant Pot with the broth. I was worried about burning, so I used a bit more, about 1 cup.
5. Added the chicken broth, potatoes, cooked onion and then cooked for 9 minutes, then slow release for about 10.
6. Following advice of the good reviewers, I dumped out the liquid, pained me too, since it looked so good. I just didn't want mush potatoes.
7. Used 2% milk instead of almond milk and sour cream instead of greek yogurt. Just don't have that stuff around. Seasoned potatoes before combining the rest of the ingredients.
8. Mixed, baked as instructed.
The flavoring of the broth and chicken flavoring came out in the shredded chicken, it alone was very good. The recipe was a success and I'll surely make it again. I don't think I'd change it any either, I think my on the fly changes were perfect.
Thanks for the great recipe.
Mia says
This looks and sounds fantastic! I’m living out of hotel rooms as I travel for work so all my cooking has to be done in the instant pot or microwave, can you give me an idea of how I could make the baking step work in the IP instead? Would I switch it to a pot in pot kind of thing? Do you have an idea of what setting and for how long? Just looking for a starting point, I completely understand that it’s not the way you’ve done it, but I feel like your guess would be better than mine. Thanks for he recipe, look forward to trying it.
staysnatched says
I would recommend a pot-in-pot. You can start with 4 minutes high-pressure cooking to see if the cheese melts and adjust from there.
Kay says
This was a hit for my picky boys. Great recipe and thanks for the detailed instructions. I'm a newby to the instant pot world lol.
Debbie Schaffer says
could I substitute cauliflower for potatoes to make it less carbs?
staysnatched says
You sure can! Add an inch of boiled water to pot with the cauliflower. Lower the heat and cook the cauliflower for 7-8 minutes until soft.
Ryan says
Found your recipe on Pinterest and gave a question on the chicken. I can’t for the life of me find how many chicken breasts are to be used. What I’m seeing is 16 oz. boneless chicken breasts. I don’t think you mean 1 breast at 6 ounces? Seriously, it may be me as I may have missed something? Thank you and I can’t wait to make.
staysnatched says
16oz is the total weight of the breasts. I don’t put the number of breasts, because the number will vary based on the weight of your chicken. Use a food scale and weigh the meat.
Ryan says
Thank you! You’re reply now makes sense to me!! Love your recipes and I’m a ‘follower’ on Pinterest.
staysnatched says
You're welcome! Thanks for following. I hope you enjoy more recipes.
Ryan says
Looks great & want to make but how many chicken breasts are used? I’m not seeing the number of breasts only 16 ounces. I’m guessing it can’t be one 6 ounce breast? I may have missed something and if I did, my apologies!
Molly Pisula says
Wow, this recipe looks so delicious!! Can't wait to try this one. I pinned it for later!
staysnatched says
I hope you enjoy it!
Trista says
Delicious! Whole family loved this recipe. Instructions are easy to follow. We cooked extra bacon and crumbled it on top of each serving.
staysnatched says
I love that tip! Thanks
Jessica says
This was just a great big bowl of comfort food!
So easy to make on a night where you just don't feel like cooking!! A must make recipe with colder weather approaching.
staysnatched says
Yes I agree with you!
Alyssa K says
BRANDIIIIIIII!!!!!! THIS IS SO GOOD! I made this tonight for my family and everyone LOVED IT! So easy, yummy, and a crowd pleaser. Thank you!!!!
staysnatched says
I'm glad you enjoyed it!
Laura says
This is the perfect combination dinner for myself and my husband, as I need to be gluten free but this recipe has all the flavors for him to not notice that there isn't gluten in it. So delicious, will definitely be making this again! Thank you for a wonderful recipe 🙂
staysnatched says
You're welcome! I'm glad you enjoyed it.
Shannon says
Such an easy recipe! This hit the spot on a cold day!
staysnatched says
I'm glad you enjoy it.
Kim says
@staysnatched,
Kim says
@staysnatched, I was wondering if you can substitute the yogurt with sour cream?
staysnatched says
Sure.