Instant Pot Creamy Ranch Chicken
There’s something magical about the combination of chicken, ranch seasoning,…
Servings: 6 servings
Ingredients
Ingredients
- 2 poundschicken breasts boneless and skinless, fresh or frozen
- 1 ounceranch seasoning mix (1 oz envelope)
- 1/2 cupwater
- 8 ouncecream cheese
- 4 ouncesdiced green chiles mild (1 small can)
- 10 3/4 ouncescream of chicken soup condensed, undiluted (1 small can)
- 2 cupschicken broth low sodium
- 8 ouncesegg noodles
Instructions
Instructions
- Pat the chicken breasts dry with paper towels. Place the 2 lb chicken breasts in the Instant Pot. Sprinkle the 1 oz ranch seasoning mix over the chicken and pour in 1/2 cup water. Stir once to distribute the seasoning.
- Close the lid and set the steam valve to SEALING. Cook on Manual/High Pressure for 15 minutes. (Fresh chicken will take ~10 minutes to come to pressure; frozen chicken will take ~12–15 minutes to come to pressure.)
- When the cook time ends, allow a natural pressure release for 5 minutes, then carefully perform a quick release for the remaining pressure. Open the lid and confirm the chicken is cooked through.
- Transfer the cooked chicken to a cutting board or bowl and shred it with two forks.
- Add the shredded chicken back to the pot along with the 8 oz cream cheese (cut or broken into pieces), the 4 oz diced green chiles, the 10.75 oz can of condensed cream of chicken soup (undiluted), 2 cups low-sodium chicken broth, and the 8 oz egg noodles. Stir gently to combine and make sure the noodles are submerged in the liquid.
- Close the lid and set the steam valve to SEALING. Cook on Manual/High Pressure for 3 minutes.
- When the cycle finishes, allow a natural pressure release for about 10 minutes, then carefully quick-release any remaining pressure following your Instant Pot manufacturer’s instructions. Open the lid.
- Stir the pot until the cream cheese is fully incorporated and the sauce is smooth. Serve immediately.
Equipment
- Instant Pot – 6 Quart
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 to3 – 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 to3 monthsin the freezer, if stored properly.
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 to3 – 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 to3 monthsin the freezer, if stored properly.