Pardon Me Casserole–An Instant Pot one-pot meal with chicken, red potatoes, broccoli, pesto and more!
Pardon Me Casserole
When you share this dinner with others, you’ll be hearing”Pardon me, may I have another helping?”…more than once! It is SO CRAVILICIOUS!! The pesto, mustard and ranch mix seep into the chicken, broccoli and potatoes and everything comes out perfectly flavored. This will totally be one of those recipes I keep in my back pocket for busy weeknights. It is super delicious and I’m adding this to the rotation, for sure! Let me know what you think after you try it this week 🙂
Ingredients/Substitution Ideas
- Chicken tenderloins–frozen is fine. You can also use bite size pieces of chicken thighs or chicken breasts.
- Olive oil
- Dry ranch dressing mix–I always use Hidden Valley.
- Garlic powder
- Dijon mustard
- Chili powder
- Kosher salt
- Black pepper
- Chicken broth–or water and Better than Bouillon chicken base.
- Red potatoes–or yukon gold potatoes cut into 1 inch cubes
- Frozen broccoli–or cooked fresh broccoli
- Cornstarch
- Pesto–use prepared refrigerated pesto
- Sundried tomatoes–these are optional but I love them!
- Gruyere cheese–or parmesan cheese
Steps
Add chicken into Instant Pot. Stir in the olive oil, ranch mix, garlic powder, dijon, chili powder, salt and pepper to coat the chicken.
Pour in the broth. Dump the potatoes on top.
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 minutes and then move valve to venting. Remove the lid.
If desired, thicken the sauce by stirring together 1 Tbsp cornstarch with 1 Tbsp cold water and then stirring the mixture into the pot and turning the pot to the saute setting. Once sauce has thickened, turn off the pot.
Cook the broccoli according to package instructions (I made mine in the microwave). Then stir broccoli into Instant Pot. Stir in the pesto, tomatoes and cheese.
Serve and enjoy!
Notes/Tips
- Serve with a salad (caesar, strawberry spinach, pasta), fruit and or bread (dinner rolls, breadsticks, garlic bread).
- 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 4 days or in the freezer for up to 3 months.
- Other recipes you can make with pesto are Rainbow Casserole and Instant Pot Spinach And Ravioli Lasagna.
- Other recipes you can make with gruyere are French Onion Rice and Instant Pot Classic Dauphinoise Potatoes.
- This recipe can be gluten free. Just check your pesto and ranch labels.
- Mix and match veggies. Try using cauliflower, carrots, or another package of frozen veggies instead of the broccoli
- Swap cheese: Swap the gruyere and instead cover the chicken and potatoes with a different cheese such as parmesan-reggiano, cheddar, pepper Jack, Gouda, etc.
- Make it spicy: Add red pepper flakes to taste.
- Make it lemony: Add lemon juice and lemon zest to taste.
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.
Pardon Me Casserole
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 4–5 servings 1x
Description
An Instant Pot one-pot meal with chicken, red potatoes, broccoli, pesto and more!
Ingredients
- 1 pound chicken tenderloins (frozen is fine)
- 1 Tbsp olive oil
- 1 Tbsp dry ranch dressing mix
- 1 tsp garlic powder
- 1 Tbsp Dijon mustard
- 1 tsp chili powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup chicken broth
- 1 pound red potatoes, quartered
- 1 (12 oz) package frozen broccoli
- 1 Tbsp cornstarch
- 1/4 cup pesto
- 1/4 cup chopped sundried tomatoes
- 1/4 cup shredded gruyere cheese
Instructions
- Add chicken into Instant Pot. Stir in the olive oil, ranch mix, garlic powder, dijon, chili powder, salt and pepper to coat the chicken. Pour in the broth. Dump the potatoes on top.
- 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 minutes and then move valve to venting. Remove the lid.
- If desired, thicken the sauce by stirring together 1 Tbsp cornstarch with 1 Tbsp cold water and then stirring the mixture into the pot and turning the pot to the saute setting. Once sauce has thickened, turn off the pot.
- Cook the broccoli according to package instructions (I made mine in the microwave). Then stir broccoli into Instant Pot. Stir in the pesto, tomatoes and cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
More Instant Pot Chicken Potato recipes…
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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.
WOW! This recipe is a winner. I followed it exactly. So good!
Thanks so much for the 5 stars Mic!
The taste was great. but the quartered potatoes took longer to cook than what it was stated. about double the time. otherwise had a great flavor, my husband took leftovers cold for his lunch.
Ok thanks for sharing your experience!
Yes, how could you cook it other than an Instant Pot?
Add chicken into slow cooker. Stir in the olive oil, ranch mix, garlic powder, dijon, chili powder, salt and pepper to coat the chicken. Stir in the broth and potatoes.
Cover and cook on low for 4-5 hours, or until potatoes are cooked through.
Cook the broccoli according to package instructions (I made mine in the microwave). Then stir broccoli into slow cooker. Stir in the pesto, tomatoes and cheese.
Serve and enjoy!
If someone doesn’t have an instant pot could they use a crockpot
Add chicken into slow cooker. Stir in the olive oil, ranch mix, garlic powder, dijon, chili powder, salt and pepper to coat the chicken. Stir in the broth and potatoes.
Cover and cook on low for 4-5 hours, or until potatoes are cooked through.
Cook the broccoli according to package instructions (I made mine in the microwave). Then stir broccoli into slow cooker. Stir in the pesto, tomatoes and cheese.
Serve and enjoy!