Description
Instant Pot buffalo chicken and potato casserole with cream cheese and bacon.
Ingredients
Scale
- 1/2 cup chicken broth
- 14 ounces yellow or red potatoes, cut into 1/2 inch cubes
- 2-3 cups cooked, chopped chicken (or 1 1/2 lbs raw chicken cut into cubes)
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp kosher salt
- 2 ounces cream cheese
- 2 Tbsp to 4 Tbsp of Frank's Hot Sauce
- 1/4 cup bacon crumbles
- Cornstarch
Instructions
- Pour broth into Instant Pot. Add in the potatoes, chicken, garlic powder, pepper, paprika, salt and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting.
- Stir in desired amount of hot sauce (I used 4 Tbsp and it had a bit of a kick) and the bacon crumbles.
- If you’d like to thicken the sauce (you’ll need to if you use raw chicken since it puts off quite a bit of liquid) then stir 1-2 Tbsp of cornstarch together with equal parts cold water until smooth. Turn Instant Pot to saute setting and stir the slurry into the pot to thicken the sauce. Once thickened, turn off the pot.
- Serve topped with extra bacon crumbles, if desired.
- Category: Chicken
- Method: Instant Pot