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Instant Pot Crazy Good Casserole

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 19 minutes
  • Yield: 4-6 servings 1x


Chicken, cheese and bacon?! A sure crowd pleaser! Make it fast in your Instant Pot. 


  • 3 pieces of bacon
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp poultry seasoning
  • 2 cups water
  • 1 Tbsp Better than Bouillon Chicken Base
  • 8 oz spiral pasta (like rotini)
  • 48 oz cream cheese
  • 1 cup shredded monterey jack cheese


  1. Turn Instant Pot to saute setting. Use kitchen shears to cut up the raw bacon into 1 inch pieces. Add the bacon into the Instant Pot and let it cook. 
  2. While the bacon pieces are cooking cut the excess fat off the thicken thighs and cut the thighs (across the grain) into bite size pieces. 
  3. When the bacon is crispy use a slotted spoon to move it to a paper towel lined plate.
  4. Toss the chicken pieces into the bacon grease that remains in the Instant Pot. Lightly brown the chicken pieces for a couple minutes Turn off the Instant Pot.
  5. Stir in the salt, pepper, garlic powder, onion powder and poultry seasoning. Pour the water into the pot and scrape bottom of pot so that nothing is sticking.
  6. Add in the bouillon base and the pasta. Add the cream cheese on top (use anywhere between 4 and 8 ounces). Don’t stir. 
  7. 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 there for 5 minutes and then move valve to venting. Remove the lid. Stir. 
  8. Sprinkle the cheese and the bacon on top. Let the cheese melt. (I used my crisper lid for this part…air fry setting at 400° F for 2 minutes). 
  9. Scoop up and serve. 
  • Category: Chicken
  • Method: Instant Pot