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Instant Pot Firecracker Casserole


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (plus 10 minute NPR)
  • Total Time: 27 minutes
  • Yield: 6-8 servings 1x

Description

This dish has chicken, chili beans, Rotel, cheese and Fritos or corn tortillas. An easy dump and go recipe for any weeknight.


Ingredients

Scale
  • 1/2 cup chicken broth
  • 1 to 1 1/2 pounds boneless, skinless chicken breast
  • 1/2 cup chopped onion
  • 1/2 tsp salt
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 (16 oz) can Bush’s Chili Beans (don’t drain)
  • 1 (10 oz) can Rotel
  • 1/2 cup diced mild tame pickled jalapenos
  • 1 (10.5 oz) can cream of mushroom or cream of chicken soup
  • 1 bag of Fritos or 8 corn tortillas
  • 2 cups shredded cheddar cheese
  • Other toppings: sour cream, cilantro, salsa etc.

Instructions

Instant Pot Instructions:

  1. Add broth and chicken into Instant Pot. Dump the onion, salt, chili powder, cumin, beans, Rotel, jalapenos, and cream of mushroom soup on top of the chicken.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing Set the manual/pressure cook button to 12 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid. 
  3. Shred the chicken. Salt and pepper to taste. Stir in the cheese.
  4. If using Fritos, lay a bed of Fritos on each plate. Top with chicken mixture. Add any other toppings you like. If using corn tortillas, break each tortilla into 6 pieces and stir them into the Instant Pot. Serve and sprinkle each serving with any toppings you like.

Slow Cooker Instructions:

  1. Add broth, chicken, onion, salt, chili powder, cumin, beans, Rotel, jalapenos, and cream of mushroom soup into slow cooker. Stir.
  2. Cover and cook on low for 6 hours. 
  3. Shred the chicken. Salt and pepper to taste. Stir in the cheese.
  4. If using Fritos, lay a bed of Fritos on each plate. Top with chicken mixture. Sprinkle with any other toppings you like. If using corn tortillas, break each tortilla into 6 pieces and stir them into the slow cooker. Serve and sprinkle each serving with any toppings you like.

For a baked casserole:

  1. Add broth, chicken and onions into Instant Pot. Cover and pressure cook for 12 minutes with a 10 minute natural pressure release. Remove the lid. Drain off all the liquid and discard. Shred the chicken.
  2. Season the chicken with the salt, chili powder and cumin. 
  3. In a 9×13 inch pan layer everything twice: chicken, beans, tomatoes, cream of mushroom soup, tortillas (torn into pieces) or Fritos, cheese.
  4. Bake in a 350° F oven for 35-40 minutes. 

 

Notes

You can also serve the chicken mixture over rice. Try making pot-in-pot rice at the same time. Place a tall trivet into the pot on top of the chicken and place a pan with white rice (1.5 cups) and water (2 cups) on top of the trivet. Rice will cook while the chicken cooks. 

  • Category: Chicken
  • Method: Instant Pot