Instant Pot Crack Chicken Casserole

Instant Pot Crack Chicken Casserole – Bestrecipe005


  • 2 lbs chicken thighs boneless skinless, cubed – can use
    chicken breasts if preferred
  • 8 oz cream cheese softened, room temp.
  • 3 strips bacon diced
  • 3 tbsp olive oil
  • 1 packet ranch seasoning dry mix in packet
  • 2 c chicken broth
  • 5 c egg noodles use measuring cup to measure
    5 cups uncooked into pot
  • 1/2 c peas frozen, optional
  • 1/2 onion diced,


  1. Set Instant Pot to saute and add olive oil and bacon.
  2. Cook for a few minutes until bacon is consistently sizzling
    and almost done. (add onion now if you want to add it)
  3. Add cubed chicken thigh pieces and cook until outsides of
    chicken are no longer pink. Turn Instant Pot off/cancel so it can cool a bit
    before turning it to high pressure. Scrape remaining bits of meat off bottom of
  4. Sprinkle ranch seasoning packet on top of bacon and chicken
    and mix gently.
  5. Cut softened cream cheese into clumps and put on top of
    chicken mixture, followed by 1/2 cup of chicken broth.
  6. Close lid and steam valve and set to high pressure for 5
  7. Do a quick release, stir contents gently allowing cream
    cheese bits to become creamy and no longer clumped up.
  8. Add your frozen peas, then 5 measuring cups full of uncooked
    small egg noodles, and then your remaining 1.5 c. of chicken broth on top of
    your noodles.
  9. Gently stir just a bit.
  10. Close lid and steam valve and set to high pressure for 3
  11. Do a quick release, stir and serve!!
  12. If you want sauce a bit thicker turn IP to saute again to
    have liquid bubble for 1-2 minutes and stir gently while bubbling. Allow to sit
    and the longer it sits the thicker it will get.

Base Recipe adapted from this SITE

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