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Instant Pot Ranch Chicken with tender potatoes, carrots, and mushrooms in a creamy Ranch gravy. This easy one-pot meal requires just 5 minutes of prep and is ready to serve in about 40 minutes.

This is the first Instant Pot chicken recipe I’ve published. Why?

Because the pressure cooker is just so gosh darned good at cooking big, tough cuts of beef like in my Instant Pot Pot Roast and Instant Pot Beef Stew. And, don’t even get me started on my deep feelings about pressure cooking dry beans like my Instant Pot Mexican Pinto Beans and Instant Pot 15 Bean Soup.

But, I decided to give it a whirl with this easy, one-pot, creamy Ranch Chicken. And, hi, let me introduce myself. I’m officially an Instant Pot chicken recipe convert.

• Olive oil and butter – The oil is for searing the chicken and the butter is for sautéing the mushrooms and garlic.
• Chicken breasts – You want regular thickness (not thin-sliced) boneless skinless chicken breasts.
• Seasoning for the chicken – Italian seasoning, kosher salt, and freshly ground black pepper.
• Vegetables – Baby carrots, creamer potatoes, and mushrooms. Look for bagged creamer potatoes like the ones from Little Potato Company. They come pre-washed and ready to go in a combination of red and yellow potatoes.
• Minced garlic
• Broth – The basis for the gravy is low sodium chicken broth.
• Heavy cream – To add richness to the gravy.
• Dry Ranch seasoning mix – An easy way to add great flavor to the gravy. There is more than enough in one packet of dry Ranch seasoning for this recipe.
• Cornstarch – To thicken the gravy.
• Parsley – A little fresh Italian parsley perks up the gravy with a little fresh, herby flavor. Save some to garnish the finished dish.

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

• Prep – Cut the chicken breasts in half (either lengthwise or crosswise) and season both sides with salt, pepper, and Italian seasoning.

• Sear the Chicken – Press SAUTE on the Instant Pot and toggle to MORE. When it reads HOT add the oil and allow the oil to get hot. Sear the chicken on the SAUTE setting, in batches, until golden brown on both sides. Transfer the seared chicken to a plate and set aside.
• Sauté the Mushrooms and Garlic – Add the butter to the Instant Pot and when melted, add the mushrooms and garlic. Cook, stirring, until the garlic is fragrant and the mushrooms have softened just slightly.
• Broth and Chicken – Add the chicken broth and cook, stirring to scrape up any bits from the bottom of the pot. Press CANCEL. Put the chicken back in the pot along with any accumulated juices.
• Add the Veggies and Cook – Place the potatoes and carrots on top of the chicken. Secure the lid and set the vent to SEAL. Select the manual/high pressure setting and set the cooking time for 10 minutes. The Instant Pot will take around 8 to 10 minutes to come to pressure and start counting down.

• Quick Release – When the cooking time completes, do a quick release of the steam. Carefully remove the lid and use a slotted spoon to transfer the veggies and chicken to a bowl and set it aside.
• Cornstarch Slurry – Whisk the heavy cream with the Ranch seasoning and cornstarch.
• Make the Gravy – Press SAUTE and whisk the cream mixture into the sauce in the Instant Pot. Cook, stirring, until thickened. Stir in 2 tablespoons parsley and press CANCEL.
• Finish and Serve– Return the chicken and veggies to the Instant Pot and stir to coat them well with the gravy. Garnish with the remaining parsley and serve.

• Creamy Tomato Chicken Skillet
• Easy Balsamic Chicken
• Slow Cooker Chicken Cacciatore
• Easy Chicken Scallopini
• Creamy Lemon Chicken with Pasta

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Print Instant Pot Ranch Chicken

Instant Pot Ranch Chicken with tender potatoes, carrots, and mushrooms in a creamy Ranch gravy. This easy one-pot meal requires just 5 minutes of prep and is ready to serve in about 40 minutes.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 25 minutes

Pressure/Release Time 10 minutes

Total Time 40 minutes

Servings 6

Calories 446kcal

Author Valerie Brunmeier

Equipment

• 6 quart Instant Pot

Ingredients

• 2 tablespoons olive oil or as needed
• 1 tablespoon butter
• 2 pounds boneless skinless chicken breasts regular thickness
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 8 ounces mushrooms stemmed and quartered (discard stems)
• 1 teaspoon minced garlic
• 2 cups low sodium chicken broth
• 1 ½ pounds creamer potatoes Little Potato Company’s Dynamic Duo
• 8 ounces baby carrots
• ½ cup heavy cream
• 2 tablespoons dry Ranch seasoning
• 2 tablespoons cornstarch
• 2 to 3 tablespoons chopped fresh Italian parsley divided

Instructions

• Cut the chicken breasts in half (to make smaller portion sizes) and season both sides with salt, pepper, and Italian seasoning.
• Press SAUTE on the Instant Pot and toggle to MORE. When it reads HOT add the oil and allow the oil to get hot. Place half the chicken in the Instant Pot and cook for about 3 to 4 minutes per side, until golden brown. Transfer to a plate and set aside. Repeat with remaining chicken, adding additional oil, if needed. Transfer the 2nd batch of chicken to the plate and set it aside.
• Add the butter to the Instant Pot and when melted, add the mushrooms and garlic. Cook, stirring, for 2 minutes or until the garlic is fragrant and the mushrooms have softened just slightly. Add the chicken broth and cook, stirring to scrape up any bits from the bottom of the pot. Press CANCEL.
• Put the chicken back in the pot along with any accumulated juices. Place the potatoes and carrots on top of the chicken. Secure the lid and set the vent to SEAL. Select the PRESSURE COOK/HIGH setting and set the cooking time for 10 minutes. The Instant Pot will take around 8 to 10 minutes to come to pressure and start counting down.
• When the cooking time completes, press the vent to do a quick release of the steam. Carefully remove the lid and use a slotted spoon to transfer the veggies and chicken to a bowl and set it aside.
• In a small bowl or measuring cup, whisk the heavy cream with the Ranch seasoning and cornstarch.
• Press SAUTE and whisk the cream mixture into the sauce in the Instant Pot. Cook, stirring, until thickened. Stir in 2 tablespoons parsley. Press CANCEL.
• Return the chicken and veggies to the Instant Pot and stir to coat well with the gravy. Garnish with the remaining 1 tablespoon parsley and serve.

Nutrition

Calories: 446kcal | Carbohydrates: 31g | Protein: 38g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 1021mg | Potassium: 1350mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5729IU | Vitamin C: 28mg | Calcium: 60mg | Iron: 2mg

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