Instant Pot Tuna Ranch Casserole With Bacon Recipes

INSTANT POT TUNA CASSEROLE

Steps:

• Gather the ingredients. Open canned tuna, drain and mince with the fork while still in the can. In the instant pot add broth, dry uncooked pasta, add drained canned tuna. Don't stir.
• Place a lid on, close, and seal the pressure cooker. Turn the Instant Pot on high pressure for 4 minutes. Once you hear the beeping sound, following the instant pot instructions do a manual release by turning the knob and releasing the air.
• Once the pressure is released, open, add mayo, and stir. Spread cheese, stir once more.
• Add peas, gently stir one more time without crushing them and serve. Garnish with dill if desired.

TUNA BACON CASSEROLE

Steps:

• 1. Cook pasta (I prefer egg noodles or spiral pasta) to Al Dente and drain.
• 2. Saute Celery & onion in butter or olive oil 3-4 minutes.
• 3. Place pasta in greased casserole dish. Pour mixture over top and.
• very gently stir into pasta until mixed well.
• 4. Cover loosely with foil and bake at 350 for 25 minutes.
• 5. Spread bacon bits, shredded cheese, and french fried onions on top. Cook an additional 5 minutes, uncovered.
• ** I usually cook this in a deep 9 x 9 casserole dish. If using something larger, you probably want to change the initial bake time to 20 minutes (or less - until it's bubbly).

INSTANT POT BACON RANCH POTATOES RECIPE

Steps:

• Chop potatoes into small chunks, approximately 1 inch cubes.
• Cut the bacon (uncooked) into small pieces.
• Press the SAUTE button on the Instant Pot and add bacon. Cook, stirring frequently, until crispy.
• Add in potatoes, dried parsley, salt, and garlic powder.
• Pour 1/3 cup of water into the Instant Pot.
• Close the lid and turn the knob to SEALING. Push the MANUAL or PRESSURE COOK button. Set the timer (or arrow up) for 7 minutes.
• When done cooking, turn the knob to VENTING (or quick release) and wait for it to un-pressurize. Carefully open the lid.
• Add cheese and ranch dressing. Stir to combine and serve.

TUNA RANCH CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water.
• Coat large skillet with cooking spray; heat over medium heat. Add onion; cook 5 minutes. Add vegetables and pepper; cook 5 minutes.
• Stir in dressing, tuna, reserved pasta, and water.
• Remove from heat; stir in 1 cup cheese.
• Transfer to 2-quart baking dish; sprinkle with remaining cheese.
• Bake until golden, about 20 minutes.

INSTANT POT BACON-RANCH CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on a paper towel-lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside.
• Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode.
• Return bacon to the pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm.
• Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.