Idaho Casserole

Idaho Casserole–an Instant Pot recipe for cubed potatoes, caramelized onions, tender chicken, crispy bacon and cheddar cheese. Flavorful and easy!

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Idaho Casserole

Mmm mmm! I loved this dinner so much. It was a lot more flavorful than I thought it would be when I scanned the fairly basic ingredient list. A lot of the flavor comes from the bacon (yes!) and also the onion being sauteed in the bacon grease and the caramelization that happens with the onion. It’s almost a french onion soup-like sweet onion taste.

This recipe started off as a dutch oven recipe but luckily you don’t need to get any charcoal briquets out to make dinner tonight in the outdoors. You can make this fairly quickly in your Instant Pot (with only a 4 minute pressure cook time).

Ingredients/Substitution Ideas

• Bacon
• Yellow onion
• Chicken broth–or water and Better than Bouillon
• Chicken tenderloins–frozen or fresh
• Idaho potatoes
• Garlic salt
• Crushed red pepper
• Black pepper
• Dried parsley
• Cornstarch
• Sharp cheddar cheese–or colby jack
• Green onions–or scallions

Steps

Turn Instant Pot to saute setting when display says HOT add in the bacon and fry until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. 

Add the onion into the Instant Pot and saute in the bacon grease for about 5 minutes. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. 

Add in the chicken tenderloins, potatoes, garlic salt, crushed red pepper, pepper and parsley.

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 5-10 minutes and then move valve to venting. Remove the lid.

In a small bowl stir together cornstarch with a couple tablespoons of water until smooth. Turn Instant Pot to saute setting. Stir the slurry into the pot until sauce has thickened. Turn off Instant Pot. 

Sprinkle in the bacon and cheese and let it melt. Sprinkle the green onions on top. Serve and enjoy!

Notes/Tips

• Serve with roasted or steamed broccoli or another green veggie like green beans or asparagus.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store any 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 the rest of your package of bacon are Chick-Fil-A Sauce Casserole and Dallas Cowboys Soup.
• This recipe makes a smaller amount than my normal recipes (I’m trying to get used to cooking for 3 instead of 4). You can easily double the recipe. Double the ingredients and keep the cooking time the same.
• Instead of chicken tenderloins you can also use cubed pieces of raw chicken thighs or chicken breasts. Another option is to use 1 ½ cups of cooked chicken (like rotisserie chicken).
• Try adding in some (about 4 ounces) sliced mushrooms when you saute on the onions.
• This recipe has been adapted from a dutch oven recipe on Cooking Outdoors.

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More Instant Pot 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.