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Instant Pot BBQ Chicken Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 32 minutes
  • Yield: 6 servings 1x

Description

BBQ sauce basted chicken with melty cheese and bacon crumbles all served atop a bed of mashed potatoes and cabbage. 


Ingredients

Scale
  • 1/2 cup chicken broth
  • 3 medium potatoes, peeled and cubed
  • 3 cups shredded cabbage
  • 3 Tbsp butter
  • 1 tsp garlic salt
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 46 boneless, skinless chicken thighs, breasts, or tenders (about 1 1/2 pounds)
  • Salt and pepper
  • 1/4 cup heavy cream
  • 1/2 cup Sweet Baby Ray’s BBQ Sauce
  • 1/2 cup shredded sharp cheddar
  • 1/2 cup shredded Monterey Jack cheese
  • 6 slices bacon, cooked and crumbled

Instructions

Instant Pot Instructions:

  1. Pour broth into Instant Pot. Add in the potatoes, cabbage and butter. Sprinkle with the garlic salt, paprika and pepper. 
  2. Place the chicken thighs on top of the cabbage. Sprinkle the chicken with salt and pepper. 
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes for fresh thighs/breasts, 15 minutes for frozen thighs/breasts or 5 minutes for tenders. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  4. Use tongs to place chicken on a plate. 
  5.  Drain most of the extra liquid. Use a potato masher to mash the potatoes and cabbage together like mashed potatoes. Stir in the heavy cream. If needed, salt and pepper to taste. 
  6. Place chicken back into the pot. Baste the chicken with BBQ sauce and sprinkle with cheese and bacon. Cover with air fryer lid and cook for 3 minutes, until cheese is melted. 
  7. Serve and enjoy!

Slow Cooker Instructions:

  1. Pour broth into slow cooker. Add in the potatoes, cabbage and butter. Sprinkle with the garlic salt, paprika and pepper. 
  2. Place the chicken thighs on top of the cabbage. Sprinkle the chicken with salt and pepper. 
  3. Cover and cook on low 4-6 hours. 
  4. Use tongs to place chicken on a plate. 
  5.  Drain most of the extra liquid. Use a potato masher to mash the potatoes and cabbage together like mashed potatoes. Stir in the heavy cream. If needed, salt and pepper to taste. 
  6. Place chicken back into the slow cooker. Baste the chicken with BBQ sauce and sprinkle with cheese and bacon. Cover with lid and cook on high for 5 minutes, until cheese is melted.
  7. Serve and enjoy!

Notes

I used my 6 Quart Instant Pot Duo Crisp 11-in-1 Multi-Use Pressure Cooker and Air Fryer*.

If you don’t have an air fryer lid you can simply keep the Instant Pot on the warm setting and after you put cheese on the chicken. Then put the normal lid on top and let the cheese melt for a few minutes.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Category: Chicken
  • Method: Instant Pot/Air fryer lid