Instant Pot Loaded Potato and Chicken Casserole
A creamy, high-protein one-pot casserole made with tender chicken breast, potatoes, Greek yogurt, and cheddar cheese. Cooked entirely in the Instant Pot for easy cleanup. Pork-free, bacon-free, and ready in 30 minutes. Perfect for busy weeknight family dinners.
Equipment
- 6-quart Instant Pot or electric pressure cooker, cutting board, sharp knife, wooden spoon or silicone spatula, measuring cups and spoons, small bowl for mixing.
Ingredients
- Protein and base
- 1½ lb boneless skinless chicken breasts cut into 1-inch cubes
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- 2 lb Russet or Yukon Gold potatoes scrubbed and cut into 1-inch cubes
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- 1 cup low-sodium chicken broth
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- Aromatics and seasonings
- 1 medium onion diced (optional)
- 3 cloves garlic minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
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- 1 tsp salt divided
- ½ tsp black pepper
- 1 tbsp olive oil
- Creamy finish
- ¾ cup plain Greek yogurt or light sour cream
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- ½ cup milk dairy or unsweetened plant milk
- 1½ cups shredded sharp cheddar cheese
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- ½ cup sliced green onions
- Optional toppings
- Extra cheese
- Chopped parsley
- Smoked paprika
Instructions
- Pat chicken cubes dry and toss with ½ tsp salt, ½ tsp pepper, garlic powder, and smoked paprika. Set aside.
- Set Instant Pot to Sauté mode. Add olive oil. When hot, add seasoned chicken in single layer and sear 2-3 minutes until lightly browned. Add diced onion and garlic; cook 1-2 minutes. Press Cancel.
- Pour chicken broth into pot and scrape bottom with wooden spoon to release browned bits. Add potato cubes on top of chicken in even layer. Sprinkle with remaining garlic powder, onion powder, thyme, rosemary, salt, and pepper. Do not stir.
- Lock lid and set valve to Sealing. Cook on Manual/Pressure Cook High for 7 minutes. When timer beeps, quick release pressure by turning valve to Venting. Open lid when pin drops.
- Switch to Sauté-Low mode. Gently stir chicken and potatoes together. In small bowl, whisk Greek yogurt and milk until smooth, then fold into pot gently. Add 1 cup shredded cheese and stir until melted. If too thick, add splash of milk.
- Turn off heat. Sprinkle remaining cheese over top. Close lid (unsealed) for 2 minutes to melt cheese. Garnish with green onions and parsley. Serve hot.
Notes
For chicken thighs, use same cook time. Add frozen vegetables (broccoli, peas, corn) after pressure cooking. To prevent "Burn" warning, always deglaze pot thoroughly and ensure ½-1 cup liquid. For ritz cracker topping, transfer to broiler-safe dish, top with crushed crackers and melted butter, broil 3 minutes. Refrigerate leftovers up to 4 days or freeze up to 3 months. Add splash of broth when reheating if thickened.
Calories: 385 Protein: 32 g Servings people: 6
Calories: 385 Protein: 32 g Servings people: 6