Description
A casserole mashup of chicken cordon bleu and chicken alfredo made in your Instant Pot in minutes.
Ingredients
Scale
- 1 pound red potatoes, cubed
- 2 kale leaves, stems discarded and chopped
- 1/2 pound smoked ham, cut into cubes
- 3 cups rotisserie chicken, chopped
- 1 (15 oz) jar Bertolli garlic alfredo sauce
- 1/3 cup panko
- 2 Tbsp melted butter
Instructions
- Pour 1 ½ cups water into bottom of Instant Pot. Add the potatoes and kale to a steamer basket*. Drop the basket into the bottom of 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 and remove the lid.
- Move the steamer basket out of the pot. Discard the water.
- Pour the potatoes and kale into the Instant Pot. Add in the ham, chicken and alfredo sauce. Stir.
- Cover Instant Pot with air fryer lid. Bake at 325 degrees for 10 minutes.
- In a small bowl stir the melted butter and panko together. Sprinkle the panko over the top of the potato mixture. Air fry for 2 minutes at 400 degrees.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid you can sprinkle with the panko mixtures and place your stainless steel Instant Pot liner (or transfer mixture to a baking dish) in the oven and bake at 350 for 25 minutes.
- Category: Chicken
- Method: Instant Pot