Instant Pot Creamy Ranch Chicken Recipe : Comfort food at its best, this Instant Pot Creamy Ranch Chicken will have your family clamoring for more. In less than an hour, this Instant Pot recipe creates incredibly creamy ranch chicken with noodles that are cooked through. Delicious and a one-pot wonder of enormous proportions!
Instant Pot Creamy Ranch Chicken Recipe
Ingredients
- 2 pounds chicken breasts (boneless and skinless, fresh or frozen)
- 1 ounce ranch seasoning mix ((1 oz envelope))
- ½ cup water
- 8 ounce cream cheese
- 4 ounces diced green chiles (mild (1 small can))
- 10¾ ounces cream of chicken soup (condensed, undiluted (1 small can))
- 2 cups chicken broth (low sodium)
- 8 ounces egg noodles
Instructions
Apply pressure Sauté the chicken. Wet the chicken with paper towels and pat dry. To the instant pot, add the chicken, ranch seasoning mix, and water. Mix everything together. Shut the cover. Close the valve and give the Instant Pot fifteen minutes on Manual/High Pressure. It will take approximately ten minutes for fresh chicken to reach pressure. It will take 12 to 15 minutes for frozen chicken to reach pressure. Let the Instant Pot release normally for five minutes after the allotted time has elapsed, then quickly release any residual pressure.
Cut the chicken into shreds. Using two forks, shred the chicken after transferring it to a cutting board or bowl.
Top up the Instant Pot with the remaining ingredients. Add the cream cheese to the instant pot; feel free to cut or split it up into little pieces.
Return the chicken and all other ingredients—including the egg noodles—to the instant pot.
Prepare the noodles. Shut the cover. After closing the valve, turn the Instant Pot on for three minutes at Manual or High Pressure. Wait until the natural release cycle is finished, which should take around ten minutes, after the Instant Pot cycle is finished. In a hurry? Refer to the manufacturer’s instructions for a prompt release. Gently unscrew the lid and take it off on the instant pot.
After stirring, serve. Stir the noodles and taste and add more salt or pepper as needed. If desired, garnish with fresh parsley and serve.
NOTE
Make sure to always check your manufacturer’s guide for detailed instructions on how to use your instant pot.
You can use either chicken breasts or chicken thighs in this recipe, as long as they’re boneless and skinless. This will make it easier for you when you shred the chicken.
Incorporate some veggies into the dish, such as peas, broccoli, green beans, etc.
Be careful with adding additional salt to the dish, I found it didn’t need any additional salt. Taste before seasoning.
The next day, this creamy ranch chicken pasta tastes even better. For up to three or four days, keep leftovers in the refrigerator in an airtight container or freezer bag.
Let the chicken and noodles cool fully before freezing them in an airtight container if you choose to freeze your leftovers. If stored correctly in the freezer, the creamy ranch chicken from your instant pot will last for up to three months.
Nutrition Facts
- Serving: 1serving
- Calories: 468kcal (23%)
- Carbohydrates: 38g (13%)
- Protein: 43g (86%)
- Fat: 15g (23%)
- Saturated Fat: 6g (38%)
- Cholesterol: 153mg (51%)
- Sodium: 1098mg (48%)
- Potassium: 873mg (25%)
- Fiber: 1g (4%)
- Sugar: 4g (4%)
- Vitamin A: 392IU (8%)
- Vitamin C: 4mg (5%)
- Calcium: 93mg (9%)
- Iron: 2mg (11%)
