Instant Pot Bacon Ranch Chicken Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 mins
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Total Time
38 mins
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Servings
4 servings
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Calories
859 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Bacon Ranch Chicken Casserole
Description
Instant Pot Bacon Ranch Chicken Casserole brings together cubed chicken, softened cream cheese, and ranch seasoning for a creamy, flavorful base. Bacon cooked ahead adds a crisp texture and smoky taste, balanced by garlic and onion sautéed in olive oil. Cooking the mixture under pressure allows the cream cheese to melt thoroughly, creating a silky sauce. Adding frozen peas provides bursts of sweetness, and egg noodles finish the casserole with a comforting, soft texture. This dish is prepared in the Instant Pot, which helps meld these flavors while keeping the chicken moist and tender.
The casserole is finished by stirring in uncooked egg noodles and broth, then pressure-cooking briefly to allow the noodles to cook through, absorbing the flavors. Cheddar cheese topping can be added for richness. This recipe is a complete, one-pot meal that requires minimal hands-on time once started, making it practical for weeknight dinners.
Ingredients
- 2 lbs chicken thigh cubed - or chicken breasts, boneless, skinless
- 8 oz cream cheese softened
- 9 Bacon diced, strips
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix dry mix
- 2 cups chicken broth
- 5 cups egg noodles uncooked
- 1/2 cup sweet peas frozen
- 2 cloves garlic minced
- 1/2 onion diced
- 1 1/2 cup cheddar cheese shredded
Instructions
- Set Instant Pot to saute mode on High and add olive oil and bacon.
- Cook for a few minutes until bacon crispy. Set aside half of the bacon on a plate.
- Next, add garlic and onion, and sauce.
- Add cubed chicken and cook until no longer pink and lightly browned.
- Turn off/cancel sauce mode. Scrape with a wooden spoon any bits of meat off the bottom of the pot.
- Sprinkle ranch seasoning packet on top of bacon and chicken and mix gently.
- Cut cream cheese into cubes and place on top of the chicken mixture.
- Add 1 cup of chicken broth.
- Close lid and steam valve and set to high pressure for 5 minutes, followed by a quick release when done cooking.
- Open the IP when the valve drops, stir well.
- Add the frozen peas, then uncooked small egg noodles, and then the remaining chicken broth on top of the noodles.
- Gently stir just a bit.
- Close lid and steam valve and set to high pressure for 3 minutes, followed. by a. quick release when the IP beeps.
- If you want the sauce thicker turn IP to saute again to reduce the liquid.
- Add cheddar cheese on top and cover with the lid for 5 mins to melt.
- Garnish with chopped green onion and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 859 kcal
% Daily Value*
| Calories | 859kcal | 43% |
| Carbohydrates | 48g | 16% |
| Protein | 73g | 146% |
| Fat | 51g | 78% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 328mg | 109% |
| Sodium | 2059mg | 86% |
| Potassium | 1096mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 644IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 314mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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