Instant Pot Ranch Chicken Recipe with Potatoes and Carrots

We love this Instant Pot Ranch Chicken Recipe with Potatoes and Carrots, it’s a main dish and side dish in one! It’s so easy to make you’ll definitely want to add this one to your repeat list!

Ingredients needed for this Instant Pot Ranch Chicken Recipe with Potatoes and Carrots:

• 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 (10.75 ounces each) condensed cream of chicken soup
• 1 (1 ounce) packet dry ranch dressing mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 8 ounces cream cheese, room temperature

How to make this Instant Pot Creamy Ranch Chicken Recipe with Potatoes and Carrots:

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 can of chicken broth into the Instant Pot.

In a mixing bowl, mix together 2 cans of 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).

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Other Instant Pot Ranch Chicken Recipes to try:

• Instant Pot Chicken Bacon Ranch Sandwiches Recipe
• Instant Pot Parmesan Ranch Chicken and Potatoes Recipe
• Instant Pot Creamy Fiesta Chicken Recipe

Serves: 6

Instant Pot Creamy Ranch Chicken Recipe with Potatoes and Carrots

2.50 from 2 votes

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Pressurize Time 15 minutes mins

Total Time 40 minutes mins

Print Pin

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).

Notes

• Make sure you whisk the cream cheese until smooth so there are not clumps.

Nutrition

Calories: 337 kcal · Carbohydrates: 48 g · Protein: 10 g · Fat: 12 g · Saturated Fat: 5 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 30 mg · Sodium: 1553 mg · Potassium: 1149 mg · Fiber: 5 g · Sugar: 9 g · Vitamin A: 10849 IU · Vitamin C: 18 mg · Calcium: 118 mg · Iron: 3 mg

Equipment

• Instant Pot
• Mixing Bowl
• Whisk

Recipe Details

Course: Main Course

Cuisine: American

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