Go Back
–+ servings
Instant Pot Ranch Chicken with Potatoes and Carrots
Tuba

Instant Pot Ranch Chicken Recipe with Potatoes and Carrots

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. With just 15 minutes of prep and 10 minutes of cooking, this meal is ideal for busy weeknights or lazy weekends.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Pressurize Time 15 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 337
Ingredients Equipment Method Nutrition

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

Equipment

  • Instant Pot

Method
 

  1. Place halved potatoes in bottom of Instant pot. Sprinkle with salt and pepper.
  2. Dump carrots on top of potatoes. Add more salt and pepper as needed.
  3. Arrange frozen chicken tenders on top of carrots.
  4. Pour chicken broth in the bottom of the Instant Pot.
  5. 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.
  6. 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.
  7. 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.
  8. Remove the chicken, potatoes and carrots from the Instant Pot to a large bowl or serving platter and cover them to keep them warm.
  9. Whisk in cream cheese with warm liquid remaining in the Instant Pot and mix until smooth.
  10. Drizzle warm cream cheese sauce over chicken, potatoes and carrots and serve (you can also ladle the sauce over individual portions).

Nutrition

Calories: 337kcalCarbohydrates: 48gProtein: 10gFat: 12gSaturated Fat: 5gCholesterol: 30mgSodium: 1553mgPotassium: 1149mgFiber: 5gSugar: 9gVitamin A: 10849IUVitamin C: 18mgCalcium: 118mgIron: 3mg
Tried this recipe?Let us know how it was!