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Instant Pot Creamy Ranch Chicken Recipe with Potatoes and Carrots

2.50 from 2 votes
With this Instant Pot Instant Pot Creamy Ranch Chicken Recipe with Potatoes and Carrots you get a main dish and a side dish in one! A meal the entire family with love!
Serving6
Prep Time 15 minutes
Cook Time 10 minutes
Pressurize Time 15 minutes
Total Time 40 minutes

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 can 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

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
Cuisine: American
Author: Steph Loaiza
Course: Main Course