Greg’s Spectacular Casserole

Greg’s Spectacular Casserole is an Instant Pot loaded chicken and potatoes dish with sour cream, hot sauce and bacon crumbles. Lots of flavor and not a lot of work!

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Greg’s Spectacular Casserole

Greg’s definitely a meat and potatoes kind of guy. I mean he loves vegetables and salads too but just not mixed in with anything…definitely serve it up on the side. This casserole is one of Greg’s favorites…it has potatoes and chicken and lots of flavor from wing sauce, bacon crumbles and seasonings! You’re going to love how fast and easy it is to make.

If you’re unsure about it being too spicy I would suggest using half the amounts of smoked paprika and hot sauce and then you can always add more at the end to taste if you’d like. Skyler is by far the wimpiest member of our clan when it comes to spice and he thought this was a bit too hot. So if you’re a wimpy kid too then just cut the spicy ingredients in half and you should be fine!

Ingredients/Substitution Ideas

• Red potatoes–or yellow potatoes
• Cooked, cubed chicken–or raw chicken, see note
• Olive oil–or canola oil
• Kosher salt
• Black pepper
• Smoked paprika
• Garlic powder
• Franks red hot wings sauce–or another brand of wings sauce you like
• Sour cream–or plain yogurt or ranch dressing
• Bacon crumbles–I buy these in the salad dressing aisle. You can also fry up bacon and use that.

Steps

Pour 1 ½ cups water into bottom of Instant Pot. Place the potatoes in a steamer basket*. Drop the steamer basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid. 

Move the steamer basket out of the pot and discard the water. Turn Instant Pot to saute setting. In a bowl stir together the potatoes, chicken, oil, salt, pepper, paprika and garlic powder.

Once Instant Pot says HOT on the display add in the potato mixture. Toss for 2 minutes then turn Instant Pot to keep warm setting. Fold in the wing sauce, sour cream and bacon.

Sprinkle with cheese and let it melt. 

Serve and enjoy! Top with diced green onions, if desired.

Notes/Tips

• Serve with broccoli, celery sticks or a side salad.
• I used my Avokado silicone steamer basket* to cook the potatoes. I love this steamer basket and use it a lot, especially for potatoes. It works well in a 6 or 8 quart pot.
• No need to peel the red potatoes! The skins taste great.
• Try using rotisserie chicken for this recipe! It tastes awesome! If you don’t have cooked chicken on hand you can use raw chicken with a couple adjustments. Cut 1 pound of raw chicken into cubes and after the potatoes have finished cooking dry out the pot and turn it to saute. Add in the oil and then the chicken. Saute the chicken until cooked through and then add in the salt, pepper, paprika and garlic powder and toss. Fold in wing sauce, sour cream and bacon. Sprinkle with cheese and let it melt. 
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with Franks hot sauce are Instant Pot Buffalo Chicken Dip and Instant Pot Breakfast Mac And Cheese.

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More Instant Pot Chicken and Potato Recipes…

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.