This Instant Pot Ranch Chicken with Potatoes and Carrots is a flavor-packed one-pot wonder that delivers comfort and convenience in under 40 minutes. Tender chicken, creamy ranch seasoning, and hearty vegetables come together in a dish that’s as satisfying as it is easy. The potatoes soak up the savory ranch flavors, while the carrots add a touch of natural sweetness, creating a perfect balance of textures and tastes.
With just 15 minutes of prep and 10 minutes of cooking, this meal is ideal for busy weeknights or lazy weekends. The juicy chicken, soft potatoes, and tender carrots are infused with rich, herby ranch goodness, making every bite a delight. Plus, it’s a wholesome, nutrient-packed dish that’s sure to please the whole family without sacrificing flavor or time.
Ingredients for Instant Pot Ranch Chicken with Potatoes and Carrots
- 5 red potatoes, cut in half (peel if desired; we prefer skins on)
- Salt and pepper, to taste
- 1 pound baby carrots
- 2 pounds frozen chicken tenders (or substitute with fresh chicken tenders)
- 15 ounces chicken broth (low-sodium works well)
- 2 cans condensed cream of chicken soup (10.75 ounces each)
- 1 packet dry ranch dressing mix (1 ounce)
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ½ teaspoon paprika
- ½ teaspoon oregano
- 8 ounces cream cheese, room temperature (softened for easy mixing)
Step-by-Step Instructions
- Prepare the potatoes: Place the halved potatoes in the bottom of the Instant Pot. Sprinkle generously with salt and pepper.
- Add the carrots: Dump the baby carrots on top of the potatoes. Add another sprinkle of salt and pepper as needed.
- Layer the chicken: Arrange the frozen chicken tenders on top of the carrots in an even layer.
- Pour in the broth: Add the chicken broth to the bottom of the Instant Pot.
- Make the sauce: In a mixing bowl, combine the cream of chicken soup, ranch dressing mix, garlic powder, parsley, paprika, and oregano. Stir until well mixed, then spoon the mixture evenly over the chicken tenders.
- Cook: Place the lid on the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (or MANUAL) button and set the timer for 10 minutes.
- Release pressure: Once cooking is complete, allow the Instant Pot to do a NATURAL RELEASE for 5 minutes. Then, carefully move the valve to VENTING to release any remaining pressure.
- Remove the main ingredients: Transfer the chicken, potatoes, and carrots to a large bowl or serving platter. Cover to keep warm.
- Make the cream cheese sauce: Whisk the softened cream cheese into the warm liquid remaining in the Instant Pot until smooth and creamy.
- Serve: Drizzle the warm cream cheese sauce over the chicken, potatoes, and carrots. Alternatively, ladle the sauce over individual portions. Enjoy!
Perfect Pairings: Serving Suggestions
This Instant Pot Ranch Chicken is a hearty meal on its own, but you can elevate it with a few simple sides. Serve it with a fresh green salad or steamed green beans for a pop of color and added nutrition. A slice of crusty bread or dinner rolls is perfect for soaking up the creamy sauce. For a cozy touch, pair it with a glass of white wine or sparkling water with lemon.
Leftovers Made Easy: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave for quick meals or warm it in a skillet on the stovetop over medium heat, adding a splash of chicken broth to keep the sauce creamy. For a freezer-friendly option, portion the dish into containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
Customize this recipe to suit your taste! Swap the red potatoes for sweet potatoes or cauliflower florets for a low-carb twist. Use boneless chicken thighs instead of tenders for extra juiciness. If you’re out of cream of chicken soup, try cream of mushroom or celery for a different flavor profile. For a spicy kick, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
Time-Saving Tips for Busy Cooks
To save prep time, use pre-cut baby carrots and pre-washed potatoes. If you’re short on time, skip the cream cheese step and serve the dish as-is—it’s still delicious! For even faster cooking, ensure your Instant Pot is fully preheated before adding ingredients. Keep a stash of frozen chicken tenders and pantry staples like ranch mix and cream of chicken soup for last-minute meals.
Instant Pot Pro Tips: Equipment Guidance
Make sure your Instant Pot is set to SEALING before starting the cooking process. If you’re new to pressure cooking, double-check that the sealing ring is properly in place to avoid leaks. For easy cleanup, use a non-stick cooking spray on the bottom of the pot before adding ingredients. Always handle the steam release valve with care to avoid burns—use a wooden spoon or towel for safety.
Instant Pot Ranch Chicken Recipe with Potatoes and Carrots
Equipment
- Instant Pot
Ingredients
- 5 red potatoes, cut in half (you can peel them if you want, we prefer skins on)
- salt and pepper, to taste
- 1 pound baby carrots
- 2 pounds frozen chicken tenders
- 15 ounces chicken broth
- 2 cans condensed cream of chicken soup, (10.75 ounces each)
- 1 packet dry ranch dressing mix, (1 ounce)
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ½ teaspoon paprika
- ½ teaspoon oregano
- 8 ounces cream cheese, room temperature
Instructions
- Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
- Dump carrots on top of potatoes. Add more salt and pepper as needed.
- Arrange frozen chicken tenders on top of carrots.
- Pour chicken broth in the bottom of the Instant Pot.
- In a mixing bowl, mix together 2 cans of cream of chicken soup, packet of ranch dressing mix, garlic powder, parsley, paprika, and oregano. Spoon on top of the chicken tenders.
- Place lid on top of Instant Pot and move valve to SEALING. Press PRESSURE COOK button (or MANUAL button) and set timer for 10 minutes.
- When the Instant Pot is finished cooking, let it do a NATURAL RELEASE for 5 minutes, then move the valve to VENTING to do a QUICK RELEASE of the remaining pressure.
- Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
- Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
- Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).