Instant Pot Cheesy Ranch Chicken

We had our first cold snap this morning, temperatures were down to 33 degrees!  I love fall and the brisk mornings that I can turn on the fireplace and have my morning cup of coffee!  I was up before daybreak and I enjoy the quiet time in the morning, don’t you?  Sweetie Pie is our Peach-faced Love Bird and she’s a late sleeper, so I left her cover on until the sun came up!  She likes to stay cuddled in her little tent until she hears my hubby in the morning She is 3 years old now and still won’t let me pet her…she has a mean “BITE” so I’m a little bit intimidated by her! 🙂
She likes to chew things and you can see by tear in her little tent!
I went for groceries today at Aldi’s and they had their boneless chicken breasts on sale, so I thought I would make some chicken in the Instant Pot for dinner tonight.
I used two boneless chicken breasts (they were 2 halves). You could do more if you have a larger family, but it’s just hubby and me so two were enough.  He always tells me to make enough for leftovers for our lunch the next day, so I will be sharing a second meal using this recipe at the end this post.You will need the following ingredients:
2 boneless Chicken Breasts or 2 lbs. Chicken Tenders
(cut into bite size pieces)
6 Ounce Package Hidden Valley Ranch Mix
8 oz Mixed Cheese- I used Mild Cheddar and Monterey Jack
1 Small Onion (finely chopped)
¼ Teaspoon Garlic Powder
4 T Butter (1/2 stick
1 Cup Milk (I used whole milk, but you could use 2%)
1/4 Teaspoon Salt

 
Turn the Instant Pot on to the Saute‘ feature and add your butter.  Wait until it is melted and add in the onion and chicken.

Saute‘ for a few minutes, then sprinkle on the dry Ranch dressing mix. Add the milk, garlic powder and salt.  Stir to mix everything so it is all coated with the mixture.
Turn OFF the Saute‘ feature and put the Lid on and turn it to Seal!
You can use the Poultry option or the Manual option and set the timer for 5 minutes.  
Do a Natural Release for 5 minutes and then do a Quick Release.
TIP: I always put a dish cloth over the knob to catch any splatters that might come out when you do the quick release (QR)

Remove the lid once the pin has dropped and steam is all released.
Now add in your cheese and stir. 

Put the lid back on and seal.  Cook on Manual for 3 minutes to melt the cheeses.
Or, you could turn the Saute‘ feature on and stir the cheese until it’s melted. 

I’m still amazed at how fast the Instant Pot will cook the chicken!
I mean seriously– 5 MINUTES! 

I served mine with steamed broccoli and my hubby’s grandmother’s recipe for creamy cucumber.


For the creamy cucumber, just use sour cream or in my case I used the yogurt I made in the Instant Pot.

Add 3-4 T of white sugar and stir together. Pour over the thinly sliced cucumbers and mix!

MEAL # 2
I had quite a bit of sauce leftover and several pieces of cut up chicken,
so I made some rice in the Instant Pot.

I used 1 cup of dry rice and 1 1/2 cups of water.
Use the Rice feature because this cooks on low pressure and is preset for 12 minutes.

After 12 minutes, do a quick release (very little steam will come out) and add the rice to the leftover sauce and chicken.
Stir the rice into the sauce and chicken mixture and top with some dried or fresh parsley!

Don’t you love it when you know lunch or even dinner is already done for the next day?
I would make some garlic bread and serve it with this and make it a meal!

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