Enjoy this new fun recipe, Instant Pot Ranch Chicken and Swiss Sandwiches. They are filled with amazing flavor from shredded chicken cooked in a pressure cooker loaded with simple ingredients like onions, chilies, garlic, ranch seasoning, and more!
This is an easy recipe that will be added to the list of your favorite recipes since this easy meal makes such flavorful chicken, the whole family will come back for seconds of this Instant Pot crack chicken recipe.
Instant pot recipes are my favorite way to make chicken for the family with little cooking time for a quick dinner on those super busy nights. It is the perfect recipe to load up with all of your favorite sandwich recipe toppings.
Ingredients Notes:
- Boneless skinless chicken thighs
- Can diced green chilis
- Yellow onion, sliced
- Cloves garlic
- Packet ranch seasoning
- Chicken broth
- Butter, cubed
- Ranch dressing
- Sesame buns
- Butter, melted
- Shredded Swiss cheese
How to make Instant Pot Ranch Chicken and Swiss Sandwiches:
- Load the Instant Pot. Place the chicken in the Instant Pot along with the green chilis, onion, garlic, ranch seasoning, and chicken broth. Give everything a good stir. Scatter the butter over it all.
- Cook. Seal the Instant Pot and cook on high pressure for 40 minutes. Manually release the pressure.
- Shred. In the Instant Pot, shred the chicken with 2 forks.
- Finish it off. Stir in the dressing ranch mix.
- Toast the buns. Halve the buns and arrange them, cut side up on a baking sheet lined with aluminum foil. Brush the buns with butter and pop them under the broiler for a minute or two until lightly golden brown. Remove the tops of the buns and set them aside, leaving the bottoms on the baking sheet.
- Assemble the sandwiches. Divide the chicken between the toasted bun bottoms and sprinkle the cheese over the tops.
- Melt. Place the open sandwiches under the broiler for a minute or so until the cheese has melted.
- Close. Top the sandwiches with the top buns.
Storing and Other Tips
Store leftover Ranch Shredded Chicken in the an airtight container in the refrigerator for up to 4 days.
Our favorite toppings for these Instant Pot Ranch Chicken Sandwiches:
- Cream cheese
- Green onions
- Cheddar cheese
- Hot sauce
- Buffalo sauce (or buffalo wing sauce)
- Blue cheese
- BBQ sauce
- Black pepper
- Crispy bacon
Leave the chicken in the Instant Pot or transfer it to another bowl and grab your hand mixer or electric mixer, and on a low-speed turn on the mixer and it will instantly begin shredding the chicken to your desired texture.
We like to use sesame seed buns, however, you can also use regular hamburger buns, Hawaiian rolls, or even potato rolls! These would be perfect for your next game day even when served as sliders!
We’ve only used boneless chicken thighs in this recipe. You could use bone in Chicken Thighs for this recipe. The cook time will be a little longer if you use bone in so make sure to keep an eye on it.
More Instant Pot Recipes you might like:
- Instant Pot Salmon Bowls
- Instant Pot Philly Cheesesteak Sandwiches
- Instant Pot Butter Chicken
- The Best Instant Pot Sloppy Joes
Instant Pot Ranch Chicken and Swiss Sandwiches
Ingredients
- 1½ pound boneless, skinless chicken thighs
- 4 ounces diced green chilies, (1 can)
- 1 yellow onion, sliced
- 3 garlic cloves
- 1 ounce dry ranch dressing mix, (1 packet)
- ½ cup chicken broth
- ¼ cup butter, cubed
- ¼ cup ranch dressing
- 6 sesame buns
- ¼ cup butter, melted
- ⅔ cup shredded swiss cheese
Instructions
- Load the Instant Pot. Place the chicken in the Instant Pot along with the green chilis, onion, garlic, ranch seasoning, and chicken broth. Give everything a good stir. Scatter the butter over it all.
- Cook. Seal the Instant Pot and cook on high pressure for 40 minutes. Manually release the pressure.
- Shred. In the Instant Pot, shred the chicken with 2 forks.
- Finish it off. Stir in the ranch dressing.
- Toast the buns. Halve the buns and arrange them, cut side up on a baking sheet lined with aluminum foil. Brush the buns with butter and pop them under the broiler for a minute or two until lightly golden brown. Remove the tops of the buns and set them aside, leaving the bottoms on the baking sheet.
- Assemble the sandwiches. Divide the chicken between the toasted bun bottoms and sprinkle the cheese over the tops.
- Melt. Place the open sandwiches under the broiler for a minute or so until the cheese has melted.
- Close. Top the sandwiches with the top buns.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I left out the chiles as I’m not into spicy food, but it was excellent!
Thank you for the recipe! For the calorie portion is that per portion or the for the whole recipe? I am helping my hubby track calories and wanted to make sure I was putting everything in correctly 🙂
Also, I have started following your instapot freezer meals on youtube (soon to be mom again :-P). Would you make this all up and put it in the Instapot after it thaws? Then add 1/2 cup of water or broth? Or do you not need too? Thanks so much and looking forward to hearing from you! Thank you again for your wonderful recipes!!!
The calorie portion is estimated per serving – to get the most accurate calories, I would use an app like My Fitness Pal to enter the exact brand of ingredients you are using to calculate the calories per serving.
You could add the ingredients to a freezer meal and defrost overnight before cooking!The 1/2 cup of broth in the recipe should be plenty but you can add a little more if you’re worried.
40 minutes in the instant pot? It only takes 10 for shredded chicken in other recipes?
We can experiment a little with the timing, but we found 40 minutes to be a sweet spot for this one.
Would the time be the same for chicken breasts?
Yes you can use the same cook time for chicken breasts
So good as hot sandwiches, I used the leftover for chicken salad and that was so delicious. Great recipe with great flavors. Thank you.