5 from 50 votes
Instant Pot Creamy Ranch Chicken
Instant Pot Creamy Ranch Chicken combines tender shredded chicken breasts cooked under pressure with a creamy sauce of cream cheese, ranch seasoning, diced green chiles, and cream of chicken soup. The addition of egg noodles cooked directly in the sauce creates a hearty, comforting casserole dish. The recipe’s richness balances well with the mild heat of the green chiles, delivering a creamy and flavorful main course suitable for a family dinner.
Prep Time
15 mins
Cook Time
13 mins
Waiting Time
30 mins
Total Time
58 mins
Servings:
6
Calories:
468 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 468
% 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.