It Ain’t Happening Casserole–chicken, bacon, ranch, potato and cheddar casserole made fast in your Instant Pot.
It Ain’t Happening Casserole
Today’s recipe is so good you’re going to want to scrape the pot clean. As Greg was going for seconds and cleaning out the pot Skyler asked for more and Greg’s like, “It ain’t happening!” 🤣🤣
The recipe is pretty quick and easy because it’s a dump and go recipe! No sautéeing just cut up the potatoes and you’re set to go. The cream cheese and ranch dressing give the potatoes and chicken such a delicious sauce that you’ll be licking the plate clean.
I love using the frozen chicken tenderloins from Costco. They turn out very tender in the Instant Pot. The tenders from Sam’s Club, however, I’ve not had success with…they are pretty tough. You can also cut up chicken thighs into bite size pieces for a yummy version.
Try out this recipe for dinner this week! I guarantee you’ll love it!
Ingredients/Substitution Ideas
- Chicken broth–or water and Better than Bouillon chicken base
- Chicken tenderloins–frozen or fresh. You can also use chicken breasts or thighs cut into bite size pieces.
- Hidden Valley Ranch Dressing Mix–the dry ranch mix, not the bottled dressing.
- Red potatoes–or Yukon gold potatoes
- Cream cheese–or 1 cup of sour cream. If you do use sour cream add it after the pressure cooking time is over.
- Spinach–fresh or frozen
- Bacon crumbles
- Cheddar cheese–or colby jack cheese
Steps
Pour broth into Instant Pot. Place the chicken tenderloins in the bottom of the pot. Sprinkle the ranch dressing mix over the chicken.
Dump the potatoes on top of the chicken. Place cream cheese on top of the potatoes.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Stir in the spinach, bacon and cheddar.
Scoop onto plates and serve.
Notes/Tips
- Serve with fresh fruit or roasted vegetables.
- Variation: instead of spinach use cooked broccoli, green beans or asparagus.
- This recipe is gluten free.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Other recipes you can make with dry ranch dressing mix are Instant Pot Mashed Ranch Cauliflower and Instant Pot Ranch Chicken.
More Instant Pot Chicken and Potato Recipes…
Instant Pot No Fuss Chicken
Chicken, carrots and potatoes in a savory gravy. An easy one pot dump and go meal!
Instant Pot Crack Chicken Soup
A creamy soup flavored with ranch dressing mix and packed with chicken, carrots, celery, onions, potatoes, cream cheese and bacon. Like crack chicken but in a soup form!
“I Don’t Know”
A cheesy chicken, potato and vegetable Instant Pot meal.
Campfire Chicken
Instant Pot or Crockpot Campfire Chicken has chicken, red potatoes, corn and lots of flavor from seasonings. An easy dump and go recipe!
Instant Pot Lazy Mom Chicken
Tender chicken with tomatoes, potatoes, zucchini and goat cheese.
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.
It Ain’t Happening Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
An easy chicken, bacon, ranch, potato and cheddar casserole made fast in your Instant Pot.
Ingredients
- 3/4 cup chicken broth
- 1 1/2 pound chicken tenderloins (frozen or fresh)
- 3 Tbsp Hidden Valley Ranch Dressing Mix
- 1 1/2 pounds red potatoes, washed and cut into 1/2 inch cubes
- 4 ounce cream cheese
- 2 cups chopped spinach
- 1 (2.8 oz) package bacon crumbles
- 1 cup sharp shredded cheddar cheese
Instructions
- Pour broth into Instant Pot. Place the chicken tenderloins in the bottom of the pot. Sprinkle the ranch dressing mix over the chicken. Dump the potatoes on top of the chicken. Place cream cheese on top of the potatoes.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in the spinach, bacon and cheddar.
- Scoop onto plates and serve.
- Category: Chicken
- Method: Instant Pot
*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.
Very good, worked perfectly! I used russets unpeeled and they worked fine. Also put in some sliced black olives at the end. Will def make this one again.
★★★★★
love the idea of olives!
great recipe! next time I am going to add chopped up artichokes.
★★★★★
oh yes to the artichokes. that would level it up!
about how many red potatoes did u use? can you use regular white potatoes? thanks
★★★★★
Yes you can use regular potatoes. I would peel them. It was probably 5-6 red potatoes.
so I just made this and I am really happy that it tasted better than I made it look. so far it is a win for my family and I may just do this again! thanks for the yummy new recipe!
★★★★★
Thanks for the 5 stars Tanya!
would it be wrong to sub half mayo for the cream cheese? I want the chicken to be fall apart tender, and I think adding the mayo would help with that?
★★★★★
Sure you could definitely do that!
This sounds so good Can I make it in my crockpot
I haven’t tried this one in the crockpot but this is how I would attempt it in the crockpot:
1. Pour broth into slow cooker. Place the potatoes in the bottom. Place the chicken on top of the potatoes. Sprinkle the ranch on top.
2. Cover slow cooker and cook on high for 2 hours or on low for 4 hours.
3. Stir in the cream cheese until melted. Stir in the spinach, bacon and cheddar.
4. Scoop onto plates and serve.
Hi I made this in a crock pot. Made like you suggested but cooked on high for 3 hours it was 😋
yay!!!
I just made this tonight but I didn’t have any bacon it was still Delicious 😋 so easy to make ty Karen
★★★★★
Thanks for the 5 stars Brenda! I’m glad you liked it even without the bacon!
For Theresa:
“Cream cheese–or 1 cup of sour cream. If you do use sour cream add it after the pressure cooking time is over.”
Cream cheese–or 1 cup of sour cream. If you do use sour cream add it after the pressure cooking time is over.
Was t to make it in crockpot, I need directions
Same here, it truly sounds amazing
I haven’t tried this one in the crockpot but this is how I would attempt it in the crockpot:
1. Pour broth into slow cooker. Place the potatoes in the bottom. Place the chicken on top of the potatoes. Sprinkle the ranch on top.
2. Cover slow cooker and cook on high for 2 hours or on low for 4 hours.
3. Stir in the cream cheese until melted. Stir in the spinach, bacon and cheddar.
4. Scoop onto plates and serve.
Can you make in a crockpot and in the oven?
I haven’t tried this one in the crockpot or the oven. But this is how I would attempt it in the crockpot:
1. Pour broth into slow cooker. Place the potatoes in the bottom. Place the chicken on top of the potatoes. Sprinkle the ranch on top.
2. Cover slow cooker and cook on high for 2 hours or on low for 4 hours.
3. Stir in the cream cheese until melted. Stir in the spinach, bacon and cheddar.
4. Scoop onto plates and serve.
I just have a couple questions: If the chicken is frozen shouldn’t it have a slightly longer cooking time? Also, if you are using frozen spinach should you thaw it first? In your steps before the recipe you mention sour cream but you don’t have that on the recipe itself.
Your pictures make it look good and I would like to try it but I would also like to not mess it up. I know instant pot things are forgiving and things are interchangeable but on first attempts I prefer to follow steps given by the author.
I have the same question. How long would you cook it if the chicken is frozen to cook the chicken thoroughly but not get the potatoes mushy?
I used frozen chicken tenderloins and the pressure cooking time was 3 minutes. That is perfect to get the potatoes and the chicken done. You can thaw the spinach first or just throw it in frozen. The hot contents of the pot will quickly warm the spinach through. As far as the sour cream goes you can stir that in after the pressure cooking time is over otherwise it will separate.