Instant Pot Creamy Ranch Chicken Dinner
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Calories
296 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Creamy Ranch Chicken Dinner
Description
The recipe starts by mixing milk, cream of chicken soup, and ranch dressing mix to form a creamy sauce. Chicken breasts, peeled and chunked russet potatoes, and baby carrots are placed in the Instant Pot with water. The sauce is poured on top before sealing the pot and cooking under high pressure for 20 minutes with quick release.
This cooking method cooks the chicken until tender while softening the potatoes and carrots. The sauce thickens slightly and coats the ingredients, combining savory ranch herb flavors with mild creaminess from the soup and milk. The result is a one-pot dinner with tender meat and well-cooked vegetables in a flavorful creamy sauce.
The dish pairs well with minimal sides since it contains protein and starch, making it convenient for a straightforward satisfying meal. The sauce can be spooned over the chicken and vegetables when serving.
Leftovers keep well in an airtight container refrigerated for up to five days. Different cream soup varieties can substitute for the cream of chicken soup, and regular carrots chopped into large pieces may replace baby carrots without affecting the dish significantly.
Ingredients
- 4 chicken breast boneless skinless
- 4 russet potato peeled and cut into 2 inch pieces
- 2 cups carrot baby
- 1 dry ranch dressing mix packet
- 1 can cream of chicken soup (10 oz)
- 1/2 cup milk
- 1/2 cup water
Instructions
- In a small bowl, whisk together the milk, cream of chicken soup and the ranch dressing mix.
- Place the water in the bottom of the instant pot. Then add in the chicken, potatoes and carrots.
- Pour the cream of chicken soup mixture over the top of these ingredients in the instant pot.
- Seal and instant pot and cook on high pressure for 20 minutes with a quick release.
- Then serve the chicken, potatoes and carrots with the sauce poured over the top from the instant pot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Regular carrots (peeled and cut into large chunks) can replace baby carrots if preferred.
- You may substitute any variety of cream soup for cream of chicken soup in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 366mg | 15% |
| Potassium | 963mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5965IU | 119% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 173mg | 17% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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