Description
Green chile chicken and potato casserole with cheese that is helped along with the use of your Instant Pot.
Ingredients
Scale
- 4 medium Russet potatoes (20 ounces)
- 1 (10.5 oz) can Campbell's cream of mushroom soup
- 1 (4 oz) can diced green chiles (I used mild)
- 1/2 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt
- Black pepper
- 2 cups chopped, cooked chicken
- 1/2 cup Herdez guacamole salsa (I used mild)
- 1 cup shredded monterey jack cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Pour 1 ½ cups of water into Instant Pot. Peel and cube the potatoes. Place them in a steamer basket and place the basket into the Instant Pot.
- 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 move valve to venting. Remove the lid. Move the steamer basket out of the pot and discard the water.
- Turn Instant Pot to saute setting. Stir in the cream of mushroom soup, green chiles, milk, garlic powder, onion powder, a pinch of salt and pepper, chicken and salsa. Warm through. Fold in the potatoes. Turn off Instant Pot.
- Scrape the contents into a baking dish. Sprinkle the cheeses on top. Bake at 350 degrees F for 20 minutes. Let sit for 5 minutes then scoop onto plates and enjoy.
- Category: Chicken
- Method: Instant Pot and Oven