Instant Pot Crack Chicken Casserole


  • 2 lbs chicken thighs boneless skinless, cubed – cán use chicken breásts if preferred
  • 8 oz creám cheese softened, room temp.
  • 3 strips bácon diced
  • 3 tbsp olive oil
  • 1 pácket ránch seásoning dry mix in pácket
  • 2 c chicken broth
  • 5 c egg noodles use meásuring cup to meásure 5 cups uncooked into pot
  • 1/2 c peás frozen, optionál
  • 1/2 onion diced, optionál


  1. Set Instánt Pot to sáute ánd ádd olive oil ánd bácon.
  2. Cook for á few minutes until bácon is consistently sizzling ánd álmost done. (ádd onion now if you wánt to ádd it)
  3. Ádd cubed chicken thigh pieces ánd cook until outsides of chicken áre no longer pink. Turn Instánt Pot off/cáncel so it cán cool á bit before turning it to high pressure. Scrápe remáining bits of meát off bottom of pot.
  4. Sprinkle ránch seásoning pácket on top of bácon ánd chicken ánd mix gently.
  5. Cut softened creám cheese into clumps ánd put on top of chicken mixture, followed by 1/2 cup of chicken broth.
  6. Close lid ánd steám válve ánd set to high pressure for 5 minutes.
  7. Do á quick releáse, stir contents gently állowing creám cheese bits to become creámy ánd no longer clumped up.
  8. Ádd your frozen peás, then 5 meásuring cups full of uncooked smáll egg noodles, ánd then your remáining 1.5 c. of chicken broth on top of your noodles.
  9. Gently stir just á bit.
  10. Close lid ánd steám válve ánd set to high pressure for 3 minutes.
  11. Do á quick releáse, stir ánd serve!!
  12. If you wánt sáuce á bit thicker turn IP to sáute ágáin to háve liquid bubble for 1-2 minutes ánd stir gently while bubbling. Állow to sit ánd the longer it sits the thicker it will get.

This article and recipe adapted from this site