Instant Pot Creamy Ranch Chicken

[PrisonerOfHope]

Instant Pot Creamy Ranch Chicken



Prep: 15 mins Cook: 13 mins Waiting Time: 30 mins Total: 58 mins Author: Joanna Cismaru Serves: 6




EQUIPMENT

▢

Instant Pot – 6 Quart

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

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.


Slow Cooker

You can easily make this recipe in your slow cooker. Simply add all the ingredients to you slow cooker, excluding the egg noodles, stir everything together and cook on LOW for 4 hours. After 4 hours, take out the chicken, shred it, then add it back to the slow cooker along with the egg noodles, and continue cooking for 1 more hour on LOW. Stir everything together and serve.

RECIPE NOTES

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.

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