Instant Pot Cowboy Chicken Casserole

Instant Pot Cowboy Chicken Casserole–chicken, beans, corn, cheddar and barbecue sauce with a hot piece of cornbread on top. A hearty and easy meal that your cowboys and cowgirls will love.

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Instant Pot Cowboy Chicken Casserole

You’ll love this easy dump and go Instant Pot chicken recipe. The chicken mixture has chili beans and corn with a bit of cheese. It pressure cooks while you prepare some cornbread to serve on top. For sake of ease I used a box of corn muffin mix. You can also choose to make your own homemade cornbread, if you prefer.

This recipe is a good option for a freezer meal. You can add the chicken, bbq sauce, chili beans and corn to a freezer bag. Then when you are ready to cook you can add the broth into the Instant Pot and add the contents of the bag. If you’re cooking from frozen cook for 17 minutes. If you’re cooking from thawed then cook for 10 minutes. You can also prepare and cook the chicken mixture and freeze it for later. That’s what I did! Then when I’m ready to eat it I’ll thaw overnight in the fridge and stir on the stove to warm while the cornbread is cooking. This makes for a super fast and easy busy weeknight meal.

Ingredients/Substitution Ideas

• Boneless skinless chicken breasts–or thighs or a combination of the two
• Chicken broth–or water and Better than Bouillon chicken base
• Salt and pepper
• BBQ sauce–I used Sweet Baby Ray’s
• Chili beans with juices–or ranch style beans
• Frozen sweet corn–or a drained can of corn
• Jiffy corn muffin mix
• Egg
• Milk
• Cheddar cheese–or mexican blend
• Taco seasoning–or make your own

Steps

Add chicken and broth into Instant Pot. Sprinkle the chicken with salt and pepper. Squirt the barbecue sauce on top of the chicken.

Dump the beans and corn on top of the chicken. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh chicken or 12 minutes for frozen chicken. 

In a mixing bowl stir together the corn bread mix, egg, milk and half of the cheese. Scrape the mixture into a greased 8×8 inch square baking dish. Bake at 400° F for 12-15 minutes. 

When Instant Pot cooking time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid. Remove the chicken and place on a cutting board. Shred or chop the chicken and stir it back into the pot. Stir the taco seasoning and the remaining cheese into the pot. 

Scoop some of the chicken mixture onto plates and top each serving with a piece of cornbread. Serve and enjoy!

Notes/Tips

• Serve with a green salad or some fresh fruit like watermelon.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• Store the chicken mixture 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 chili beans are Emily’s Taco Casserole and Instant Pot Hillbilly Chili.

More Cowboy Instant Pot Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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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.