Instant Pot Ranch Chicken
Instant Pot ranch chicken is a creamy, one-pot dinner made with tender chicken, baby potatoes, and a rich ranch-flavored sauce.
Servings: 4 servings
Calories: 367kcal
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1½ pound baby potatoes, scrubbed, whole (cut larger potatoes into halves or quarters, about 2")
- 2 tablespoons olive oil
- 2 tablespoons dry ranch dressing mix (1/2 package) (see notes to make your own ranch dressing mix)
- 2 teaspoon Italian seasoning
- 1 cup chicken broth softened and cubed
- 2 ounces cream cheese softened and cubed
Instructions
- In a medium bowl, mix baby potatoes with 1 Tbsp of olive oil until coated, then add 1 Tbsp dry ranch dressing and until well coated. Add to bottom of pressure cooker.
- Using same bowl, brush chicken breasts with 1 Tbsp of olive oil. Using a small spoon, evenly coat the both sides of chicken breasts with the rest of the dry ranch seasoning and the Italian seasoning. Lay the chicken over the potatoes.
- Add the chicken broth to the Instant Pot, twist on the lid to seal it, and turn the sealing lever (if needed). Set Instant Pot to cook at high pressure for 12 minutes.
- Once pressure cooking is complete, allow pot to naturally release pressure (Natural Pressure Release) for 10 minutes, then initiate a quick release by carefully turning the sealing lever away from you to vent the steam.
- Remove chicken and potatoes to a serving platter. Press cancel and set pot to sauté. Stir in cream cheese until melted, then let simmer on sauté for 5 minutes until the sauce has thickened. Serve cream cheese sauce over chicken and potatoes.
Video
Notes
- Use softened cream cheese: Let the cream cheese sit at room temperature for 15–20 minutes before adding it to the sauce. This helps it melt quickly and blend smoothly into the broth for a perfectly creamy texture.
- Homemade Ranch Dressing Mix: 2 Tablespoons Buttermilk Powder (optional), 1 Tablespoon garlic powder, 1 teaspoon dried parsley, 1 teaspoon dried chives, 2 teaspoon onion powder, 1 teaspoon dried dill.
- Ranch chicken pasta: Instead of serving with potatoes, try tossing the shredded chicken and cream sauce with cooked pasta. The creamy ranch base coats noodles beautifully and makes a comforting, carb-friendly meal.
- Bacon cheddar ranch version: After pressure cooking, stir in crumbled bacon and shredded cheddar cheese along with the cream cheese. This adds a smoky, cheesy twist to the sauce. Finish with chopped green onions for a flavorful garnish.
- Extra-rich cream sauce: Want a richer texture? Add a tablespoon of butter to the pot while the sauce simmers. A touch of black pepper and salt enhances the flavor even more.
- Store the chicken and potatoes with ranch seasoning in an airtight container.
- If you have leftovers, they will be good for up to four days. I don't recommend freezing the dish because of the creaminess.
Nutrition
Serving: 1serving | Calories: 367kcal | Carbohydrates: 36g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 822mg | Potassium: 1226mg | Fiber: 4g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 35mg | Calcium: 76mg | Iron: 2mg
