Instant Pot Bacon Ranch Chicken
This Instant Pot Bacon Ranch Chicken is the perfect easy dinner—savory chicken cooked from frozen, blended with creamy ranch dressing, cheddar cheese, and crispy bacon for a low-carb or comforting meal.
Equipment
- 1 Instant Pot 6-quart or similar
Ingredients
Main Ingredients
- 2 pounds Boneless chicken breasts and thighs frozen is fine
- 3 tablespoons Dry ranch dressing mix Hidden Valley preferred
- 1 cup Ranch dressing Olive Garden Parmesan or your favorite
- 5 slices Crispy cooked bacon crumbled
- 1 cup Chicken broth for the bottom of the pot
- 1 cup Shredded cheddar cheese
- Frank’s Hot Sauce optional, for a buffalo chicken twist
- Lettuce wraps or buns for serving, optional
Instructions
Instructions
- Pour 1 cup chicken broth into the bottom of your Instant Pot. This little step is key for steam and flavor.
- Place your frozen boneless chicken breasts and thighs right in the pot. You don’t gotta thaw them first.
- Sprinkle those 3 tablespoons of dry ranch dressing evenly over the chicken. Make sure it’s all covered.
- Secure the lid and turn the valve to sealing. Then set it on Manual or Pressure Cook for 12 minutes.
- When the timer beeps, let the pot sit and do a natural release for 5 to 10 minutes. This helps keep the chicken tender.
- After natural release, carefully switch the valve to venting for a quick release. Remove the lid and pull the chicken out.
- Shred that chicken in a bowl with two forks. Stir in the cup of ranch salad dressing and the cheddar cheese. Fold in your crispy bacon crumbles. If you want it extra warm, hit the sauté function to heat through.
Notes
Serve plain, on lettuce wraps for low carb, or on buns. Add Frank’s Hot Sauce for buffalo flavor. Stores well in fridge or freezer.