Description
A layered casserole of mashed potatoes, chicken, vegetables, barbecue sauce and cheese. Use your Instant Pot to help prepare this meal.
Ingredients
Scale
- 1 cup chicken broth
- 2 pounds boneless skinless chicken thighs
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch of red pepper flakes
- 2 pound red potatoes, halved
- 2 Tbsp butter
- 1/2 cup milk
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 (12 oz) packaged frozen mixed vegetables
- 6 Tbsp barbecue sauce
- 1 cup shredded colby jack cheese
Instructions
- Cook the chicken and potatoes: Pour the broth into the Instant Pot. Place chicken into bottom of pot evenly. Sprinkle the chicken with 1 tsp kosher salt, 1 tsp pepper, onion powder, garlic powder and red pepper flakes. Place a trivet (I used a long-legged trivet) on top of the chicken. Place halved potatoes on top of the trivet. 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 pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Mash the potatoes: Place the potatoes into a mixing bowl and mash. Stir in the butter, milk, 1 tsp kosher salt and ½ tsp pepper.
- Cook the vegetables: Following the cooking directions on the vegetable package (I microwaved mine for 5 minutes).
- Shred the chicken: Discard the broth in the pot and shred the chicken.
- Layer the dish: Preheat oven to 350 degrees F. In a 9×13 inch dish spread the mashed potatoes, add the chicken evenly over potatoes then the vegetables. Drizzle the barbecue sauce over the vegetables and finally sprinkle the cheese on top.
- Bake: Bake for 15 minutes.
- Serve: Serve and enjoy!
- Category: Chicken
- Method: Instant Pot and Oven