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5.0 from 75 votes

Instant Pot Creamy Ranch Chicken

This Instant Pot Creamy Ranch Chicken is comfort food at its finest and will have your family begging for seconds. Incredibly creamy ranch chicken with noodles all cooked in the Instant pot and ready in less than an hour from start to finish. An epic one-pot wonder and totally delicious!

Prep Time
15 mins
Cook Time
15 mins
Waiting Time
30 mins
Total Time
58 mins
Servings: 6
Calories: 468 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Shred the chicken. Transfer the chicken to a cutting board or bowl and shred with two forks.
  3. 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.
  4. 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.
  5. 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

  • 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.
  • This creamy ranch chicken pasta is just as delicious the next day. Store leftovers in an airtight container or freezer bag in the fridge for up to 3 – 4 days.
  • If you want to freeze your leftovers, let the chicken and noodles cool completely then freeze in an airtight container. Your instant pot creamy ranch chicken will stay fresh for up to 3 months in the freezer, if stored properly.

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 (25%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 392IU (8%) Vitamin C 4mg (4%) Calcium 93mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

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.