Instant Pot Creamy Ranch Chicken Recipe With Potatoes And Carrots
INSTANT POT CREAMY RANCH CHICKEN RECIPE WITH POTATOES AND CARROTS
Steps:
- 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).
Nutrition Facts : Calories 337 kcal, Carbohydrate 48 g, Protein 10 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 1553 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving
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