Instant Pot Loaded Potato and Chicken Casserole Recipe

Chef Emma remembers the first time her son rushed through the door after basketball practice, absolutely starving and asking for “something filling but not heavy.” She opened her pantry, spotted potatoes and chicken, and thought of her grandmother’s loaded baked potato dinners—but knew she needed something faster.

Instant Pot Loaded Potato and Chicken Casserole

Creamy, cheesy Instant Pot Loaded Potato and Chicken Casserole with tender chicken breast, Yukon Gold potatoes, Greek yogurt, and sharp cheddar. High-protein comfort food ready in 35 minutes!

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Ingredients Equipment Method Notes

Ingredients

  

• 1½ pounds boneless skinless chicken breasts cut into 1-inch cubes
• 2 pounds Yukon Gold potatoes cut into ¾-inch cubes
• 1 cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup plain Greek yogurt
• 1½ cups shredded sharp cheddar cheese divided
• ¼ cup shredded mozzarella cheese optional
• 3 green onions sliced
• ¼ cup fresh parsley chopped

Equipment

• 6-quart or 8-quart Instant Pot
• – Cutting board and knife
• – Measuring cups and spoons
• – Small mixing bowl
• Heat-safe spatula

Method

 

1. Cut chicken into 1-inch cubes and potatoes into ¾-inch cubes.
2. Add chicken and potatoes to Instant Pot insert.
3. Sprinkle with garlic powder, onion powder, parsley, paprika, thyme, salt, and pepper.
4. Pour chicken broth over everything and stir gently.
5. Secure lid with valve set to “Sealing” and cook on High pressure for 8 minutes.
6. Allow 5 minutes natural release, then quick-release remaining pressure.
7. Open lid and check chicken reaches 165°F and potatoes are tender.
8. Whisk Greek yogurt with 1 cup cheddar cheese in small bowl.
9. Switch Instant Pot to “Keep Warm” and fold yogurt mixture into chicken and potatoes.
10. Sprinkle remaining cheese on top and cover lid for 2-3 minutes to melt.
11. Top with green onions and parsley before serving.

Notes

Cut potatoes uniformly for even cooking.
Don’t skip the 5-minute natural release to prevent mushy potatoes.
Stir gently to keep potato cubes intact.
Store leftovers up to 4 days; reheat with splash of broth.
Freeze portions up to 2 months without toppings.

Calories: 430
Protein: 37g
Yield: 6 servings

That’s when this Instant Pot Loaded Potato and Chicken Casserole was born, combining tender chicken breast, creamy Yukon Gold potatoes, and all those classic loaded potato toppings in one comforting, high-protein meal that cooks in under 30 minutes.

This Instant Pot loaded potato chicken casserole quickly became Chef Emma’s answer to chaotic weeknights when everyone wants comfort food without the wait. The pressure cooker transforms simple ingredients into a creamy, cheesy casserole that tastes like you spent hours in the kitchen, but actually requires just 10 minutes of prep and one pot to clean. Whether you’re feeding hungry teenagers, picky toddlers, or adults who love hearty comfort food, this one-pot Instant Pot dinner delivers satisfaction in every single bite.

Summary

This Instant Pot Loaded Potato and Chicken Casserole features bite-sized chicken breast, cubed potatoes, chicken broth, and seasonings pressure-cooked together until tender, then finished with Greek yogurt, sharp cheddar cheese, and classic loaded potato toppings like green onions and fresh herbs. The entire dish takes about 35 minutes from start to finish (including pressure build and release time) and serves 6 people generously. Each serving provides approximately 430 calories and 37 grams of protein, making it perfect for active families who need sustaining, balanced meals. This naturally gluten-free casserole works beautifully for meal prep, busy weeknights, and anyone who loves the flavors of loaded baked potatoes in an easy, complete dinner.

Equipment for Instant Pot Loaded Potato and Chicken Casserole

• 6-quart or 8-quart Instant Pot (or electric pressure cooker)
• Cutting board and sharp knife
• Measuring cups and spoons
• Small mixing bowl
• Heat-safe spatula or wooden spoon
• Meat thermometer (optional)

Ingredients for Instant Pot Loaded Potato and Chicken Casserole Recipe

For the Casserole Base:

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 pounds Yukon Gold potatoes, scrubbed and cut into ¾-inch cubes
• 1 cup low-sodium chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper

For the Creamy Finish:

• ¾ cup plain Greek yogurt (or light sour cream)
• 1½ cups shredded sharp cheddar cheese, divided
• ¼ cup shredded mozzarella cheese (optional, for extra melt)

For Toppings:

• 3 green onions, thinly sliced
• ¼ cup fresh parsley, chopped
• Optional: steamed broccoli florets, diced tomatoes, sliced olives

Directions for Instant Pot Loaded Potato and Chicken Casserole Recipe

1. Prepare ingredients: Cut chicken breasts into uniform 1-inch cubes and pat dry with paper towels. Scrub potatoes thoroughly and cut into ¾-inch cubes for even cooking.
2. Season in the Instant Pot: Add cubed chicken and potatoes directly to the Instant Pot insert. Sprinkle garlic powder, onion powder, dried parsley, smoked paprika, thyme, salt, and pepper over the chicken and potatoes.
3. Add liquid: Pour chicken broth over everything and gently stir to distribute seasonings evenly and ensure potatoes are mostly submerged.
4. Pressure cook: Secure the Instant Pot lid and set the valve to “Sealing” position. Select “Manual” or “Pressure Cook” on High pressure for 8 minutes.
5. Natural release: When the cooking cycle completes, allow the pressure to naturally release for 5 minutes, then carefully turn the valve to “Venting” to quick-release any remaining pressure.
6. Check doneness: Open the lid carefully (steam will be hot). Check that potatoes are fork-tender and chicken reaches an internal temperature of 165°F. If needed, use “Sauté” mode for 1-2 additional minutes.
7. Prepare creamy mixture: In a small bowl, whisk together Greek yogurt with 1 cup of the shredded cheddar cheese until well combined.
8. Make it creamy: Switch Instant Pot to “Keep Warm” or “Sauté” on Low. Gently fold the yogurt-cheese mixture into the hot chicken and potatoes, stirring until everything is creamy and well coated.
9. Add cheese topping: Sprinkle remaining ½ cup cheddar cheese and optional mozzarella evenly over the top of the casserole.
10. Melt cheese: Place the Instant Pot lid back on (valve can stay open) or cover with a regular lid for 2-3 minutes to allow residual heat to melt the cheese.
11. Add toppings: Remove lid and sprinkle sliced green onions and fresh parsley over the melted cheese.
12. Serve: Scoop portions into bowls and add optional toppings like steamed broccoli, diced tomatoes, or olives. Serve immediately while hot and creamy.

Tips and Variations

Cooking Tips:

• Cut potatoes into uniform ¾-inch cubes to ensure even cooking in the Instant Pot
• Don’t skip the natural pressure release—it helps potatoes finish cooking without becoming mushy
• Pat chicken dry before adding to the pot for better browning and texture
• Stir gently when adding the creamy mixture to keep potato cubes intact
• If sauce seems too thin, use “Sauté” mode on Low for 1-2 minutes to thicken

High-Protein Variations:

• Add an extra ½ pound of chicken for more protein (increase broth to 1¼ cups)
• Stir in 1 cup of drained white beans or chickpeas for plant-based protein
• Use extra Greek yogurt (1 cup total) for additional protein and creaminess
• Top each serving with a dollop of cottage cheese

Veggie-Loaded Variations:

• Add 2 cups broccoli florets on top of potatoes before pressure cooking
• Stir in 2 cups fresh spinach or kale after cooking until wilted
• Mix in 1 cup frozen peas or corn when adding the creamy mixture
• Use a combination of regular and sweet potatoes for extra nutrients and color

Flavor Variations:

• Ranch Style: Add 2 tablespoons ranch seasoning mix to the chicken and potatoes
• Garlic Parmesan: Double the garlic powder and use Parmesan instead of half the cheddar
• Mexican Twist: Add cumin, chili powder, and top with salsa, avocado, and cilantro
• Italian Herb: Use Italian seasoning blend and add sun-dried tomatoes

Lighter Options:

• Use reduced-fat cheese to save about 50 calories per serving
• Replace half the potatoes with cauliflower florets for fewer carbs
• Use all Greek yogurt and reduce cheese to 1 cup total
• Increase vegetables and slightly reduce potato portions

Storage and Meal Prep:

• Store leftovers in airtight containers in the refrigerator for up to 4 days
• Reheat individual portions in the microwave for 2-3 minutes, stirring halfway
• Add a splash of broth or milk when reheating to restore creaminess
• Freeze portions (without toppings) for up to 2 months; thaw overnight before reheating
• Prep ingredients the night before for quick assembly on busy evenings

Nutrition Facts in Instant Pot Loaded Potato and Chicken Casserole Recipe

Based on 6 servings. Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Highlights

This Instant Pot Loaded Potato and Chicken Casserole delivers an impressive 37 grams of lean protein per serving from chicken breast and Greek yogurt, supporting muscle health and keeping you satisfied for hours. The Yukon Gold potatoes provide complex carbohydrates for sustained energy, while contributing significant potassium (1350mg per serving) which supports heart health and proper muscle function.

By using Greek yogurt instead of heavy cream or sour cream, this casserole adds extra protein and calcium while reducing saturated fat compared to traditional loaded potato casseroles. The combination of protein, carbohydrates, and moderate fat creates a balanced meal that fuels active families without weighing them down. This high-protein Instant Pot dinner is particularly beneficial for athletes, growing teenagers, and anyone seeking satisfying comfort food with nutritional value.

Dietitian Tips

• Boost fiber: Add extra vegetables like broccoli, cauliflower, or spinach to increase fiber to 6-8g per serving
• Reduce sodium: Use low-sodium broth and reduce added salt to about ½ teaspoon total
• Increase volume: Serve over a bed of fresh spinach or alongside a crisp green salad to add nutrients without many calories
• Make it lighter: Use reduced-fat cheese and all Greek yogurt to save about 80 calories per serving
• Balance your plate: Pair with steamed green beans or roasted vegetables for a complete, colorful meal
• Control portions: This rich casserole is filling—stick to one serving and load up on vegetable sides

FAQs

1. Can I use frozen chicken in this Instant Pot casserole?
Yes! If using frozen chicken breasts, keep them whole or in large pieces and increase the pressure cooking time to 12 minutes. Ensure chicken reaches an internal temperature of 165°F before serving. The texture may be slightly different from fresh chicken.

2. Do I need to peel the potatoes?
No! Leaving the skin on Yukon Gold or red potatoes adds fiber, nutrients, and saves prep time. Simply scrub them thoroughly and cut into uniform cubes. The skins will soften during pressure cooking.

3. Can I make this casserole ahead of time?
Absolutely! Cook the casserole as directed, let it cool completely, and store in an airtight container for up to 3 days. Reheat in the microwave or in a covered oven-safe dish at 325°F until heated through, adding a splash of broth to restore creaminess.

4. How do I prevent the potatoes from getting mushy?
Cut potatoes into ¾-inch cubes (not smaller), use exactly 8 minutes of pressure cooking time, and allow only 5 minutes of natural release before quick-releasing. Stir gently when adding the creamy mixture to keep potato pieces intact.

5. Can I double this recipe?
Yes, but use an 8-quart Instant Pot to ensure proper cooking. Do not exceed the maximum fill line. You may need to increase pressure cooking time by 1-2 minutes and allow slightly longer natural release time.

6. What can I serve with this casserole?
This loaded potato chicken casserole is hearty enough to serve alone, but pairs wonderfully with steamed broccoli, green beans, a fresh garden salad, or roasted Brussels sprouts. Garlic bread or dinner rolls make it feel even more special.

Conclusion for Instant Pot Loaded Potato and Chicken Casserole Recipe

Instant Pot Loaded Potato and Chicken Casserole transforms simple pantry ingredients into a comforting, high-protein family dinner that everyone loves. This one-pot Instant Pot meal proves that busy weeknights don’t mean sacrificing flavor or nutrition—just smart cooking methods that deliver maximum taste with minimal effort. Whether you’re feeding hungry athletes, picky eaters, or comfort food enthusiasts, this loaded chicken potato casserole consistently delivers satisfaction, nutrition, and the kind of home-cooked warmth that brings families together around the table.

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