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Instant Pot Bacon Chicken Ranch Baked Potato Casserole in a baking dish

Instant Pot Bacon Chicken Ranch Baked Potato Casserole

Instant Pot Bacon Chicken Ranch Baked Potato Casserole is a quick and easy pressure cooker recipe with mozzarella and cheddar cheese.
Course dinner, lunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 435kcal



  • 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.


Serving: 1serving | Calories: 435kcal | Carbohydrates: 34g | Protein: 45g | Fat: 13g