5.0 from 21 votes
Instant Pot Crack Chicken Casserole
Creamy and delicious this Instant Pot Crack Chicken Pasta is flavorful. Bacon, cheese, chicken and pasta cooks fast in the instant pot.
Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings: 6
Calories: 884 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1.5 cups dry elbow macaroni
- 3 chicken breasts 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 packet 1 oz
- 1/2 tsp black pepper
- 3 cups shredded cheddar cheese divided
- 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.
Cup of Yum
Notes
- Refrigerate the leftovers in an airtight container for up to 5 days.
- Make sure that you put the chicken broth in the bottom of the instant pot before you pour the chicken mixture on top so that you don't get the burn notice when cooking the chicken.
Nutrition Information
Calories
884kcal
(44%)
Carbohydrates
33g
(11%)
Protein
51g
(102%)
Fat
61g
(94%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
5g
Monounsaturated Fat
18g
Trans Fat
1g
Cholesterol
219mg
(73%)
Sodium
1010mg
(42%)
Potassium
741mg
(21%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1404IU
(28%)
Vitamin C
2mg
(2%)
Calcium
494mg
(49%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 884
% 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.