Knock Your Socks Off Casserole–green chile chicken and potato casserole with cheese that is helped along with the use of your Instant Pot.
Knock Your Socks Off Casserole
One bite of this creamy, cheesy chicken and potatoes will knock your socks off (in a good way!) The dish has bold flavors with the green chiles and my favorite salsa (it’s called guacamole salsa and we love it!). We used the mild version of both of these ingredients but if you like spice then use medium. This dish is comfort food to the max with hearty potatoes, tender bites of chicken and lots of cheese. Enjoy!
Ingredients/Substitution Ideas
- Russet potatoes–or red potatoes
- Campbell’s cream of mushroom soup–or cream of chicken soup or 4 ounces of softened cream cheese
- Diced green chiles–I used mild
- Milk
- Garlic powder–or granulated garlic
- Onion powder
- Kosher salt
- Black pepper
- Chopped, cooked chicken–I made a batch of this recipe with bone-in chicken breasts
- Herdez guacamole salsa–I used mild. If you can’t find this salsa you can also use salsa verde.
- Monterey jack cheese
- Sharp cheddar cheese
Steps
Pour 1 ½ cups of water into Instant Pot. Peel and cube the potatoes. Place them in a steamer basket and place the basket into 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. Remove the lid. Move the steamer basket out of the pot and discard the water.
Turn Instant Pot to saute setting. Stir in the cream of mushroom soup, green chiles, milk, garlic powder, onion powder, a pinch of salt and pepper, chicken and salsa. Warm through. Fold in the potatoes. Turn off Instant Pot.
Scrape the contents into a baking dish. Sprinkle the cheeses on top.
Bake at 350 degrees F for 20 minutes. Let sit for 5 minutes then scoop onto plates and enjoy.
Notes/Tips
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.
Knock Your Socks Off Casserole
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6–8 servings 1x
Description
Green chile chicken and potato casserole with cheese that is helped along with the use of your Instant Pot.
Ingredients
Scale
Instructions
- Pour 1 ½ cups of water into Instant Pot. Peel and cube the potatoes. Place them in a steamer basket and place the basket into 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. Remove the lid. Move the steamer basket out of the pot and discard the water.
- Turn Instant Pot to saute setting. Stir in the cream of mushroom soup, green chiles, milk, garlic powder, onion powder, a pinch of salt and pepper, chicken and salsa. Warm through. Fold in the potatoes. Turn off Instant Pot.
- Scrape the contents into a baking dish. Sprinkle the cheeses on top. Bake at 350 degrees F for 20 minutes. Let sit for 5 minutes then scoop onto plates and enjoy.
- Category: Chicken
- Method: Instant Pot and Oven
More Instant Pot cheesy chicken recipes…
Instant Pot Cheesy Potatoes and Chicken
Ultimate comfort food! Cheese sauce envelopes tender bites of chicken and cubed potatoes. Make it fast in your Instant Pot.
Instant Pot Cheesy Chicken and Rice
Creamy, comforting risotto-like rice with chicken thighs, garlic, onions, mushrooms, kale and cheese.
Instant Pot Cheesy Sour Cream Chicken
An easy dump and go recipe with a homemade creamy, cheesy sauce that tastes so good you’ll be licking your plate clean.
Instant Pot Chicken Ranch Mac & Cheese
Pasta with white cheddar, crumbled bacon and tender rotisserie chicken. A one pot meal that is a family favorite!
*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.
