Description
A layered potato dish with chicken, cheese and bacon. Get a head start on the recipe with your Instant Pot!
Ingredients
Scale
- 1 1/2 pounds Russet potatoes, peeled and sliced into long quarter inch slices
- 1/2 cup cream
- 1/4 cup cottage cheese or ricotta cheese
- 1 egg
- 1 tsp kosher salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 8 ounces shredded mozzarella cheese
- 1/2 cup bacon crumbles
- 4 cups cooked and chopped chicken
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add potatoes into a steamer basket. Drop the steamer basket* into bottom of Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 1 minute. When time is up move valve to venting and remove the lid.
- In a medium bowl whisk together the cream, cottage cheese, egg, salt, pepper, garlic powder, onion powder and Italian seasoning.
- Preheat oven to 350° F. Spray a baking dish (a 9×13 or 9×9 inch dish both work) with non stick cooking spray. Then layer the following: 1/3 of the potatoes (lay flat and lightly sprinkle each layer of potatoes with a bit of salt and pepper), 1/3 of the chicken, 1/3 of the bacon, 1/3 of the cream mixture, 1/3 of the cheese. Repeat 2 more times.
- Bake for 30 minutes. Cool slightly, slice and serve.
- Category: Chicken
- Method: Instant Pot and Oven