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Instant Pot Grieving Cowboy Casserole

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5 from 2 reviews

  • 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 servings 1x

Description

An easy dump and go recipe with chicken, salsa, tortilla chips and cheese. And it can be made with frozen chicken!

Ingredients

Scale
  • 1/2 cup chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs (frozen is okay)
  • Salt and pepper
  • 2 tsp cumin
  • 1 cup diced onions (optional)
  • 1 cup mild or medium picante sauce or salsa, divided
  • 1 (10.5 oz) can cream of mushroom soup (see note)
  • 2 Tbsp cornstarch + 2 Tbsp water
  • 4 cups tortilla chips or Fritos
  • 1 cup shredded monterey jack cheese
  • 1 roma tomato, diced
  • 1/4 cup chopped cilantro

Instructions

Instant Pot Instructions: 

  1. Pour chicken broth into Instant Pot. Add in the chicken. Salt and pepper the chicken. Sprinkle in the cumin. Dump in the onions, a ½ cup of picante sauce and cream of mushroom soup (don’t stir). 
  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 or chop the chicken. Stir in the rest of the picante sauce.
  4. Thicken the sauce in the pot with a cornstarch slurry. Stir the water and cornstarch together until smooth. Turn Instant Pot to saute setting. Stir in the slurry. When it is thickened turn off Instant Pot. 
  5. There are two ways to serve this. The first way is more of a casserole. You will pour the chicken and sauce into the bottom of a 9×13 inch pan. Add the tortilla chips or Fritos on top. Sprinkle the cheese on top. Bake in the oven for 10 minutes at 350° F. Top with the tomatoes and cilantro and serve. The other way is to scoop individual servings of the chicken and sauce into bowls. Then top each bowl with tortilla chips, cheese, tomatoes and cilantro. 

Slow Cooker Instructions: (omit broth and cornstarch)

  1. Add the chicken into slow cooker. Salt and pepper the chicken. Sprinkle in the cumin. Dump in the onions, a ½ cup of picante sauce and cream of mushroom soup. 
  2. Cover slow cooker and cook on low for 4-6 hours. 
  3. Shred or chop the chicken. Stir in the rest of the picante sauce.
  4. There are two ways to serve this. The first way is more of a casserole. You will pour the chicken and sauce into the bottom of a 9×13 inch pan. Add the tortilla chips or Fritos on top. Sprinkle the cheese on top. Bake in the oven for 10 minutes at 350° F. Top with the tomatoes and cilantro and serve. The other way is to scoop individual servings of the chicken and sauce into bowls. Then top each bowl with tortilla chips, cheese, tomatoes and cilantro. 

Notes

You can add in a can of rinsed and drained black, pinto or kidney beans with the chicken. 

If you’re not a fan of cream of mushroom soup you can use about 3/4 cup of sour cream in its place. Add the sour cream in when you add in the cornstarch slurry. To make sure the sour cream doesn’t separate, stir the cornstarch in with the sour cream and then add it in. 

  • Category: Chicken
  • Method: Instant Pot or Slow Cooker

Find it online: https://www.365daysofcrockpot.com/instant-pot-grieving-cowboy-casserole/

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