Description
A homemade chicken bacon cheddar tater tot casserole made with the help of your Instant Pot.
Ingredients
Scale
- 1 cup water
- 1 Tbsp Better than Bouillon chicken base
- 1 Tbsp dry minced onion
- 1/2 tsp poultry seasoning
- 1/4 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 24 ounces boneless skinless chicken breasts (frozen is fine)
- 1/3 cup all-purpose flour
- 1/3 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 12 ounces mini tater tots (Ore-Ida brand)
- 1/3 cup bacon crumbles
Instructions
- Pour water into Instant Pot. Add in the Better than Bouillon, onion, poultry seasoning, salt, pepper and garlic powder. Place the chicken into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes on LOW pressure for frozen or 12 minutes on LOW pressure for fresh chicken. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
- Place chicken on a cutting board. Slice across the grain into strips and then slice with the grain to cut the chicken into small cubes. Set aside.
- Turn Instant Pot to saute setting. In a bowl whisk together the flour and a cup of the hot liquid from the pot. Whisk until it is smooth. Stir the mixture into the pot to thicken the sauce. Once it is thickened (the consistency of mayonnaise) turn off the Instant Pot. Stir the sour cream, chicken and half of the cheese into the sauce.
- Heat oven to 400° F. Scrape the chicken and sauce mixture into a square baking dish. Top evenly with the tots. Bake for 30 minutes. Sprinkle the remaining cheese and the bacon on top and bake for 5 more minutes.
- Serve and enjoy.
- Category: Chicken
- Method: Instant Pot and Oven