Instant Pot Crack Chicken Pierogi Casserole-chicken with cream cheese, bacon, ranch and pillowy pierogies. It tastes like heaven in your mouth!
Note: the SLOW COOKER recipe instructions are listed in the recipe card below.
Instant Pot Crack Chicken Pierogi Casserole
My son told me this was next level good. He was going crazy over it. It really is rich and delicious and as the name implies, addictive. With bacon, chicken, ranch, cream cheese and pieroriges it has to be good!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Boneless, skinless chicken breasts–or rotisserie chicken or boneless skinless thighs
- Dry ranch dressing mix–I like Hidden Valley and buy the big container from Costco
- Mrs. T’s Mini Pierogis 4 Cheese Medley–find these in the freezer aisle next to frozen breads
- Cream cheese–or Neufchatel
- Milk–or evaporated milk or half and half
- Bacon crumbles–I buy in big bag from Costco and store in refrigerator
- Chopped spinach–frozen or fresh both work
Steps
- Cook the chicken: Pour broth into Instant Pot. Place chicken into pot. Sprinkle the chicken with the ranch dressing mix. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minute on high pressure. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid. If you use frozen chicken then cook for 12 minutes instead of 10 minutes.
- Chop chicken: Move chicken to a cutting board. Shred or chop the chicken.
- Cook pierogies: Add pierogies and cream cheese into Instant Pot. Cover Instant Pot and secure the lid. Set the manual/pressure cook button to 1 minute on LOW pressure. If your pot doesn’t have the option of low pressure then cook on high pressure with a zero minute pressure cook time. When time is up move valve to venting. Remove the lid.
- Stir it all together: Gently stir the chicken, milk, bacon and spinach into the Instant Pot.
- Serve and enjoy.
Notes/Tips
- If you have cooked chicken already on hand you can skip to step 3 in the recipe card below. You can add 1.5 cups of broth into the IP and add in the pierogies, cream cheese, ranch mix and pressure cook. Then stir in the chicken, milk, bacon and spinach.
- Try substituting steamed broccoli in the place of spinach.
- If you can’t find pierogies try using frozen cheese tortellinis instead.
- I used my 6 quart Instant Pot*. You can also make this in your 3 or 8 quart pot.
- If you double the recipe, reduce the pierogi cooking time to zero minutes. Keep the same cooking time for the chicken.
- Serve with a side of broccoli or other steamed vegetables.
- Store leftovers in the refrigerator in an airtight container* for up to 5 days. I don’t think this is a good candidate to freeze because of the dairy getting separated and the pierogies will get soft and mushy.
More Recipes with Pierogies…
More recipes that use bacon crumbles…
- Instant Pot Crack Chicken Chili
- Instant Pot Bacon Macaroni And Cheese
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Cheddar Bacon Mashed Potatoes
More recipes that use dry ranch dressing mix
- Instant Pot Mashed Ranch Cauliflower
- Instant Pot Beef And Cheddar Ranch Potatoes
- Instant Pot Crack Chicken And Dumplings
- Instant Pot Ranch Chicken Taco Rice
- Instant Pot Bacon Ranch Chicken
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.
Instant Pot Crack Chicken Pierogi Casserole
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Chicken with cream cheese, bacon, ranch and pillowy pierogies. It tastes like heaven in your mouth!
Ingredients
Scale
- 1 cup chicken broth
- 20 ounces of boneless, skinless chicken breasts
- 3 Tbsp dry ranch dressing mix
- 2 (12.84 oz) packages Mrs. T’s Mini Pierogis 4 Cheese Medley
- 1 (8 oz) package cream cheese
- 1/2 cup milk
- 1/2 cup bacon crumbles
- 3 cups chopped spinach
Instructions
Instant Pot Instructions:
- Pour broth into Instant Pot. Place chicken into pot. Sprinkle the chicken with the ranch dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minute on high pressure. When time is up let pot sit for 10 minutes and then move valve to venting and remove the lid.
- Move chicken to a cutting board. Shred or chop the chicken.
- Add pierogies and cream cheese into Instant Pot. Cover Instant Pot and secure the lid. Set the manual/pressure cook button to 1 minute on LOW pressure. When time is up move valve to venting. Remove the lid.
- Gently stir the chicken, milk, bacon and spinach into the Instant Pot.
- Serve and enjoy.
Slow Cooker Instructions:
- Pour broth into slow cooker. Place chicken into slow cooker. Sprinkle the chicken with the ranch dressing mix.
- Cover and cook on low for 2 hours for fresh chicken or 4 hours for frozen chicken.
- Move chicken to a cutting board. Shred or chop the chicken. Add it back into the slow cooker.
- Add pierogies and cream cheese into slow cooker. Cover and cook on high for 1 hour or until cream cheese is soft and pierogies are cooked through.
- Gently stir the chicken, milk, bacon and spinach into the slow cooker.
- Serve and enjoy.
- Category: Chicken
- Method: Instant Pot
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Very good! I made a couple accidental adjustments but it actually made the finished meal easier. I was making sure I had everything prepped and I chopped up my chicken ahead of time. I thought of browning the chicken but didn’t. Anyway, I followed the recipe as written except I figured I should adjust the cook time since the chicken was already cubed. Instead of 10 minutes, I did 4 minutes (based it on another recipe of yours) and let it release, unfortunately, too long. My pierogi were huge. Here’s the good part of the accident and a hint for others who try it my way. Having the chicken already cut up made it easier to finish everything up but stir the chicken around to separate the chunks before adding the spinach and pierogi. Next time, I’ll either try for smaller pierogi or pressure cook it for two minutes. When I reheated leftovers (IP on SC), I added what was left in my container of half and half to make it a bit.creamier. I might also add more bacon another time.
★★★★★
So glad it all worked out in the end! We live we learn!
This was just an okay recipe and I have no idea what changes to make so that it would be a great recipe
★★★
Is there any way to adapt this to a crockpot instead of an instant pot? Sounds delicious
yes there are instructions in the recipe card on how to do that. Enjoy!
I have rotisserie chicken and am going to make this. I see that you said to skip to step three, but do you add the broth and the ranch dressing to the instant pot when you add the pierogi and cream cheese? I’m afraid it will burn without it.
Yes add the broth and ranch. Should be great!
I found the lack of a browning step with the chicken to be slightly disconcerting, so I added one. Browning your meat prior to or during cooking adds another level to the flavor, so don’t let your friends make recipes without browning their meat properly (unless it’s a cured meat (anything with celery juice or nitrates added(it’ll give you cancer))).
Good luck!