Are you ready for a crazy good & super easy dinner that is great for a busy weeknight but also fantastic enough for company? Check this out…
Fry 3-4 slices of bacon until crisp. Set aside in paper towels to drain. Transfer 2 tablespoons of bacon grease to the liner of the Instant Pot. Start the sauté function. When hot, add the diced potatoes to the bacon grease & brown on all sides, 5-10 minutes.
Remove the potatoes with slotted spoon, set them aside. While the Instant Pot is still on the sauté function, add the chicken stock or water to the pot & use a wooden spoon to stir & deglaze the pot. Be sure to get up all the little bits of yummy goodness.
Set the thighs down into the liquid and push them in gently to make sure each piece of chicken is either submerged or touching the liquid.
Add the browned potatoes to the top of the chicken. Cancel the sauté function. Add the lid. Be sure the vent is sealed. Turn the pressure cooker on high & set the timer for 12 minutes.
One the timer is done, let the cooker do a natural release for 15 minutes, then manually vent to let out the remaining steam. Using a slotted spoon, add the potatoes to the serving dish in one even layer. Place the chicken thighs on the top. Discard the liquid in the pot. Crush the bacon slices and sprinkle over the chicken, then add the shredded cheese evenly over the top of it all. Tightly cover with a piece of foil to let the cheese melt, about 10 minutes.
Now watch your family literally devour every bite. SO good! MMMMMM bacon……
Instant Pot Bacon Cheddar Chicken & Potatoes
Ingredients
- 3-4 slices Bacon
- 5-6 Red potatoes, diced or 16-20 baby creamers
- 1.5 – 2 lbs Chicken thighs, boneless skinless
- 1 cup Chicken stock or water
- 1 cup Shredded cheddar cheese
Instructions
- Cook the bacon until crisp, drain & set aside.
- Add 2 tablespoons of bacon grease to the liner of the Instant Pot. Using the sauté function, brown the potatoes on all sides, 5-10 minutes. (Don’t use ‘high’ here, the grease will get too hot & the potatoes will stick to the pot.)
- Remove the potatoes from the bacon grease with a slotted spoon. Add the water or stock to the pot to deglaze. Use a wooden spoon to stir up all the little brown bits from the bottom of the pot.
- Turn off the sauté function. Add the thighs to the liquid, gently pushing them down to ensure each piece of chicken is submerged or touching the liquid. Add the potatoes evenly over the top.
- Add the lid to the Instant Pot. Turn the pressure cooker on high & set the timer for 12 minutes. After cooking time is complete, let the cooker do a natural release for 15 minutes, then manually release the remaining steam.
- Use a slotted spoon to set the potatoes in an even layer on the bottom of the serving dish. Set the thighs on top of the potatoes & discard the liquid in the pot. Crush the bacon and sprinkle evenly over the thighs, then cover the chicken evenly with the shredded cheese.
- Tightly cover the serving dish with foil. Let it sit for 10 minutes so the cheese will melt into yummy goodness. Serve with a green salad. Watch your family devour the whole thing.
