It's definitely heading quickly towards fall here in the PNW. It seems like someone flipped a switch from summer to substantially cooler temperatures. There's definitely not a gradual lead-up in the weather!
Now the good things about fall? Comfort food, soups, pumpkin everything, wanting to turn my oven back on and bake, and more. But, after this summer, I'm totally in love with my InsantPot. I am completely 100% sold on cooking food in less than a half hour and I know with activities in the fall, I'm going to need it now more than ever.
This Chicken-Baked Potato Casserole has all the makings of a classic comfort food--yummy seasoned chicken mixes with tasty baked potatoes, then topped with each person's choice of toppings. But, unlike most chicken and baked potato recipes, it's all cooked in the Instant Pot! Just 15 minutes of actual cooking time (plus the pot coming to pressure, of course).
We're using Foster Farms Simply Raised Fresh Chicken today. It's grown locally here in the PNW, with no antibiotics ever and fed a 100% vegetarian diet, without any added hormones or steroids. They partner with local family farms in the Pacific Northwest, so the chicken you buy is delivered fresh within 48 hours or less.
Foster Farms is also helping reinvent the comfort food, a #NewComfortFood, if you will. It's a great spin on your favorite comfort foods with a healthy new twist. Maybe Chicken Lettuce Tacos? Chicken Caprese Zoodles? Or a Never Fried Breaded Chicken Sandwich? Your imagination is the limit!
Now about that Chicken-Baked Potato Casserole ...
What You Need:
5-6 large potatoes
1 lb Foster Farms Simply Raised Boneless Skinless Chicken Breasts
2 Tbsp Minced Garlic
1 Tbsp Garlic Powder
2 Tbsp Favorite Poultry Herb Mix (mine is from my mom's garden, with basil, rosemary, & more)
1 Tbsp Non-Salt Seasoning
Favorite Baked Potato toppings (for serving)
How to Make:
Spray the inside of your pressure cooker crock/dish with non stick spray for easier cleanup.
Dice the potatoes small and set them at the bottom of the pot.
Sprinkle the minced garlic overtop and toss.
Cut the chicken into bite sized pieces and set on top of the potatoes.
Sprinkle with all the seasonings. Toss again to mix flavors.
Drizzle 1/3 cup of water over your mixture.
Shut the pot lid and make sure the vent is turned off.
Use the POULTRY button on your pressure cooker (15 minutes) or set to manual for 15 minutes.
When cooking is over, quick release the vent.
Stir to mix well, which also helps mash the potatoes.
Serve with your favorite toppings--green onion, sour cream, cheese, bacon, salsa, etc!
What would you put on your Chicken Baked Potato Casserole?
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