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Homemade Instant Pot Creamy Ranch Chicken photo

Instant Pot Creamy Ranch Chicken

A quick and creamy Instant Pot chicken and noodle dish flavored with ranch seasoning.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 58 minutes
Servings 6 servings

Equipment

  • Instant Pot (6‑quart)
  • Cutting Board
  • Two forks
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 2 pounds chicken breasts boneless, skinless; fresh or frozen
  • 1 ounce ranch seasoning mix 1 (1 oz) envelope
  • 1/2 cup water
  • 8 ounces cream cheese softened or cut into pieces
  • 4 ounces diced green chiles mild (about 1 small can)
  • 10.75 ounces cream of chicken soup condensed, undiluted (1 small can)
  • 2 cups chicken broth low sodium
  • 8 ounces egg noodles

Instructions
 

  • Pat the chicken breasts dry with paper towels.
  • Place the chicken in the Instant Pot and sprinkle the ranch seasoning over it; add 1/2 cup water and stir gently to distribute the seasoning.
  • Close the lid and seal the valve. Set the Instant Pot to Manual/High Pressure for 15 minutes. Allow natural release for 5 minutes, then quick-release any remaining pressure and carefully open the lid.
  • Transfer the cooked chicken to a cutting board or bowl and shred it with two forks.
  • Add the shredded chicken back to the Instant Pot along with the cream cheese (cut into pieces if desired), diced green chiles, condensed cream of chicken soup, chicken broth, and egg noodles. Stir to combine and distribute the cream cheese.
  • Close the lid and seal the valve again. Set the Instant Pot to Manual/High Pressure for 3 minutes.
  • When the cook cycle finishes, allow the Instant Pot to natural release (about 10 minutes) before opening the valve and removing the lid.
  • Stir the noodles and sauce until the cream cheese is fully incorporated; season with salt and pepper to taste if needed, then serve.

Notes

  • Check your Instant Pot manufacturer’s guide for safe operation.
  • You can use boneless skinless chicken thighs instead of breasts.
  • Add vegetables like peas or broccoli if desired.
  • Taste before adding extra salt as the soup and seasonings may be salty.
  • Leftovers keep well in the fridge for 3–4 days.
  • Cool completely before freezing for up to 3 months.