Instant Pot Loaded Chicken and Potato Casserole

Instant Pot Loaded Chicken and Potato Casserole—potatoes, chicken and corn coated with French onion dip, seasonings, bacon crumbles and cheese. An easy to make but delicious to eat dinner!

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Note: the SLOW COOKER instructions are listed in the recipe card below.

Instant Pot Loaded Chicken and Potato Casserole

This is a winning recipe! My family scarfed it down and scraped the pot clean. No leftovers in the pot! The potatoes and chicken coated in the French onion dip is simple but surprisingly delicious. With only a 1 minute pressure cook time for the potatoes you’ll love how quickly this dish comes together.

Ingredients/Substitution Ideas

• Yukon gold potatoes–you can also use peeled Russet potatoes or red potatoes
• Cooked, seasoned chicken–rotisserie chicken works well for this recipe. You can also cook the chicken in the Instant Pot ahead of time. See notes section below for instructions on how.
• French onion dip–sour cream based. Find it next to the sour cream at your grocery store. If you can’t find it you can use sour cream instead but you may want to bump up seasonings.
• Corn–I used canned corn but you can also use frozen corn.
• Garlic powder
• Kosher salt
• Black pepper
• Smoked paprika
• Bacon crumbles–I used packaged bacon crumbles but you can also fry up some bacon and crumble it.
• Shredded cheddar cheese–I like medium or sharp for more flavor. You can also use another cheese of your choice.
• Green onions–or chives

Steps

1. Pressure cook the potatoes for 1 minute inside a steamer basket*.
2. Stir together the potatoes, chicken, French onion dip, corn, garlic powder, salt, pepper, paprika, bacon crumbles and half of the cheese.
3. Bake the mixture with the remaining cheese sprinkled on top. You can use your air fryer lid for this step or your oven.
4. Serve and enjoy topped with green onions. 

Notes/Tips

• I used my 6 quart Duo Crisp Instant Pot* with air fryer lid.
• I used my silicone steamer basket* to cook the potatoes.
• Rotisserie chicken works well for this recipe. You can also cook chicken in an Instant Pot ahead of time for this recipe. Add 1 ½ pounds boneless, skinless chicken breasts and/or thighs into the Instant Pot with 1 cup of water. Sprinkle the chicken with seasonings you love (I used McCormick rotisserie chicken seasoning). Pressure cook for 10 minute (for fresh) or 12 minutes (for frozen). Use a 10 minute natural pressure release. Shred or chop the chicken and discard the liquid. 
• If you’d like you can use cubed ham in the place of the chicken. I suggest reducing the amount of salt if you use ham.
• You can easily double this recipe for a crowd or halve the recipe for a small group. Just change the ingredient amounts accordingly but keep the cooking times the same. Keep the same amount of water below the steamer basket.
• This recipe can be gluten free. Make sure the French onion dip you buy is labeled gluten-free.
• If you’re trying to cut carbs try using cauliflower florets in the place of the sliced potatoes. Cook for a 0 minute pressure cook time.

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More “Loaded” Recipes…

• Instant Pot Loaded Baked Potato Soup
• Loaded Million Dollar Casserole
• Instant Pot Loaded Smashed Taters
• Instant Pot Loaded Frito Taco Soup

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.