Description
An easy Instant Pot loaded potato casserole with barbecue sauce, chicken, sour cream and cheddar cheese.
Ingredients
Scale
- 1/2 cup chicken broth
- 4 boneless skinless chicken thighs, trimmed of fat and cut into 1 inch pieces
- 6 medium red potatoes, cut into 1 inch cubes
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp poultry seasoning
- 1/4 tsp smoked paprika
- 1/2 cup barbecue sauce
- 1 (2.8 oz) package bacon crumbles
- 1/3 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Add in the chicken in the bottom and then layer the potatoes on top. Sprinkle the potatoes with salt, pepper, garlic powder, onion powder, poultry seasoning and smoked paprika. Dump the barbecue sauce on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Gently fold in the bacon, sour cream and cheese.
- Salt and pepper to taste. Serve and enjoy!
- Category: Chicken
- Method: Instant Pot