Instant Pot Creamy Ranch Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
13 mins
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Waiting Time
30 mins
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Total Time
58 mins
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Servings
6
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Calories
468 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Creamy Ranch Chicken
Description
Instant Pot Creamy Ranch Chicken centers on boneless, skinless chicken breasts cooked efficiently under pressure and then shredded. The sauce blends cream cheese with ranch seasoning mix, diced green chiles, and condensed cream of chicken soup, along with chicken broth to thin the sauce slightly. This mixture creates a rich, creamy base with a subtle tang from the ranch seasoning and a gentle kick from the chiles. Egg noodles are cooked in the Instant Pot within the creamy sauce, absorbing its flavors and softening to complement the tender chicken.
The creamy texture and mild seasoning make this dish a filling meal that pairs well with a simple vegetable side or a crisp salad. The one-pot Instant Pot method simplifies cleanup and helps infuse the flavors while cooking.
To adjust seasoning, taste before adding extra salt as the seasoning mix and soup already contribute sodium. The recipe suggests optional additions like vegetables such as peas or broccoli to add color and nutrients. Leftovers store well in the fridge for three to four days or freeze up to three months when cooled thoroughly.
Ingredients
- 2 pounds chicken breast 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
- Pressure cook the chicken. Pat the chicken dry with paper towels. Add the chicken, ranch seasoning mix and water to the instant pot. Stir to combine. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 15 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Frozen chicken will take around 12 to 15 minutes to come up to pressure. When the time is up, let the Instant Pot release naturally for 5 minutes then quick release remaining pressure.
- Shred the chicken. Transfer the chicken to a cutting board or bowl and shred with two forks.
- Add remaining ingredients to the Instant Pot. Add the cream cheese to the instant pot, you can break it up a bit if you want, or cut it up in pieces. Transfer the chicken back to the instant pot as well and remaining ingredients, including the egg noodles.
- Cook the noodles. Close the lid. Seal the valve and set the Instant Pot to Manual/High Pressure for 3 minutes. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Stir and serve. Give the noodles a stir and adjust with salt or pepper if necessary. Garnish with fresh parsley if preferred, and serve.
Notes
- Use boneless, skinless chicken breasts or thighs for easy shredding after pressure cooking.
- Add vegetables like peas or broccoli to incorporate more fresh elements into the dish.
- Taste before adding additional salt, as ranch seasoning and cream of chicken soup provide sufficient seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months after cooling completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 468kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 43g | 86% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 153mg | 51% |
| Sodium | 1098mg | 46% |
| Potassium | 873mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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