Instant Pot Crack Chicken Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Total Time
31 mins
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Servings
6
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Calories
884 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Crack Chicken Casserole
Description
This casserole begins with mixing cream of chicken soup, sour cream, ranch seasoning, and black pepper to form a creamy sauce base. Diced chicken breast, half the cheddar cheese, and half the cooked bacon are folded in. Chicken broth is added to the bottom of the Instant Pot before adding this mixture on top to prevent burning during pressure cooking.
The Instant Pot cooks the casserole under high pressure for 12 minutes. After quick release, sauté mode is used to stir in elbow macaroni and cook until tender while the mixture thickens. Cream cheese is added near the end to melt in, enriching the sauce. The casserole is topped with remaining cheddar, bacon, and sliced green onions before serving.
The dish combines tender chicken, creamy cheese sauce, smoky bacon, and pasta for a hearty meal. It is practical for making a full casserole quickly using the Instant Pot’s pressure and sauté functions, delivering a comforting, cheesy texture.
Leftovers should be refrigerated in airtight containers for up to five days. Ensuring the broth is poured in first prevents the burn notice that can occur if the pot is empty during pressure cooking.
Ingredients
- 1.5 cups dry elbow macaroni
- 3 chicken breast Diced into 1 inch pieces
- 12 lices Bacon cooked and diced
- 8 oz cream cheese softened at room temperature
- 1 can cream of chicken soup (10 oz can)
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 ranch seasoning 1 oz, packet form
- 1/2 tsp black pepper
- 3 cups cheddar cheese divided, shredded
- 2 green onions thinly sliced
Instructions
- In a large size bowl, beat together the cream of chicken soup, sour cream, ranch seasoning mix and pepper with a hand held mixer until creamy.
- Then gently mix in the chicken, half of the cheddar cheese and half of the chopped bacon. Stir by hand carefully until the ingredients are completely combined.
- Pour the chicken broth into the instant pot. Add the chicken mixture on top.
- Seal and cook on high pressure for 12 minutes. After the cook time, release the pressure quickly from the instant pot by moving the valve on the lid from the seal to the vent position.
- Then switch the instant pot to the sauté setting. Stir in the elbow noodles and make sure that they are completely covered. Cook for 4-5 minutes stirring frequently to prevent the bottom from burning until the noodles are soft. Stir in the diced cream cheese for the last few minutes to allow for it to melt.
- Then turn the instant pot off. Top with the remaining shredded cheddar cheese, bacon and the sliced green onions. Let the meal sit for a few minutes so that the sauce can thicken and the heat from the meal will melt the cheese.
Notes
- Always add chicken broth to the Instant Pot bottom before the chicken mixture to avoid burn errors.
- Refrigerate leftovers in airtight containers for up to 5 days for best freshness.
- Diced cream cheese melted during sauté adds extra creaminess to the sauce.
- Top with remaining cheddar, bacon, and green onions after cooking for layering of flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 884 kcal
% Daily Value*
| Calories | 884kcal | 44% |
| Carbohydrates | 33g | 11% |
| Protein | 51g | 102% |
| Fat | 61g | 94% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 1010mg | 42% |
| Potassium | 741mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1404IU | 28% |
| Vitamin C | 2mg | 2% |
| Calcium | 494mg | 49% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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