clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Idaho Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 24 minutes
  • Yield: 2-4 servings 1x


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


  • 2 strips of thick bacon, chopped
  • 1 medium yellow onion
  • 1/2 cup chicken broth
  • 12 ounces chicken tenderloins (frozen or fresh)
  • 1 pound Idaho potatoes, peeled and cut into 3/4 inch cubes
  • 1 tsp garlic salt
  • Pinch of crushed red pepper
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 1 Tbsp cornstarch
  • 1 cup shredded sharp cheddar cheese
  • 2 diced green onions


  1. 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. 
  2. Add the onion into the Instant Pot and saute in the bacon grease for about 5 minutes. 
  3. Pour in the broth and scrape bottom of pot so that nothing is sticking. 
  4. Add in the chicken tenderloins, potatoes, garlic salt, crushed red pepper, pepper and parsley.
  5. 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.
  6. 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. 
  7. Sprinkle in the bacon and cheese and let it melt. Sprinkle the green onions on top. Serve and enjoy!
  • Category: Chicken
  • Method: Instant Pot