Description
An easy Instant Pot dinner with tender chicken, potatoes, bacon, corn, Monterey Jack cheese and buffalo sauce for a flavor-packed meal.
Ingredients
Scale
- 1/2 cup chicken broth
- 16 oz boneless skinless chicken thighs, cut into 1/2 inch cubes
- 16 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 3-4 Tbsp hot sauce
- 3.5 oz cream cheese
- 1 cup frozen sweet corn
- 1 (2.8 oz) package bacon crumbles
- 4 oz shredded Monterey jack cheese
- 1 Tbsp cornstarch
- 2 green onions, sliced
Instructions
- Pour broth into Instant Pot. Add in the chicken and then the potatoes. Sprinkle the potatoes with the garlic powder, salt, pepper and hot sauce. Add cream cheese and corn on top.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 3 minutes. When time is up let pot sit 5 minutes and then move valve to venting. Remove the lid.
- Fold in the bacon and cheese.
- If you’d like to thicken the sauce then turn the Instant Pot to the saute setting. Make a cornstarch slurry with the cornstarch and 1 Tbsp of cold water. Stir the mixture into the pot to thicken. Turn off the pot once sauce has thickened.
- Stir in the green onions.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot