Instant Pot Bacon Chicken Ranch Baked Potato Casserole
Ingredients
-
16
oz
skinless chicken breasts
-
3
slices
uncured, nitrate-free bacon
-
6
medium sized
red potatoes
-
½
cup
low-sodium chicken broth
-
½
cup
unsweetened almond milk
-
½
cup
plain, non-fat Greek yogurt
-
1
tbsp
butter
-
1
tsp
olive oil
-
1
cup
reduced fat cheddar cheese
-
½
cup
part-skim mozzarella cheese
-
2
tbsp
green onions
-
1
tsp
chives
-
¾
packet
ranch seasoning
-
1
tsp
paprika
-
to taste
salt
-
to taste
pepper
Instructions
- 1. Add olive oil to the Instant Pot and turn on the sauté function.
- 2. Season the chicken breasts with chicken seasoning and sauté for 2 minutes on each side.
- 3. Add potato chunks and chicken broth to the pot with the chicken.
- 4. Close the lid and set the Instant Pot to Manual for 10 minutes.
- 5. Allow the pot to release steam naturally for 10 minutes after cooking.
- 6. Remove the chicken, shred it, and set aside.
- 7. Drain excess liquid from the pot and mash the potatoes inside.
- 8. Add remaining ingredients (except cheeses) to the pot and mix well.
- 9. Preheat the oven to 375°F.
- 10. Spray a baking pan with cooking spray and transfer the mixture into it.
- 11. Top with remaining cheese and bake for 15 minutes until cheese is melted.
- 12. Cool before serving.
Nutrition Facts (estimated)
Servings
5
Calories
435
Total fat
13g
Total carbohydrates
34g
Total protein
45g
Sodium
0mg
Cholesterol
0mg
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