Instant Pot Ranch Chicken
When you are working with the chicken to make this recipe, Jeff suggests cutting the tendon-like pieces out because they are tough, and they don’t fit the overall texture of the meal when it is finished cooking. Cut your chicken tenders into bite sized pieces and cook them thoroughly, but don’t overcook them. Make sure they remain tender.
We used buttermilk in this dish which pairs beautifully with our Ranch Dressing Seasoning. If you are concerned about calories or the milk fat you can stick with the milk over buttermilk, though you may want to use 2%. The cheese mix used can be any cheese you like, if it is soft and melts nicely. We used an 8-ounce blend of cheddar, asiago, and Monterey jack. Mozzarella would also taste lovely. Our original recipe had 1 stick of butter (8 Tablespoons!), and Jeff did originally make it with that much, though he said that we should cut that in half. It was just way too buttery for his taste. It made the whole recipe sort of runny, which he did not like. Our taste testers seemed to love every bite, but they could be found eating just about anything if you let them. These people legitimately love food, especially if Jeff made it.
You’ll put all your ingredients except for that cheese mix into the Instant Pot and sauté it just until the chicken is tender, for roughly ten minutes. Add the cheese and then cook it for five more minutes. Serve over steamed rice or fresh vegetables. We chose rice to make the whole dish heartier.
Jeff said this was a recipe that could easily be converted into a conventional recipe if you do not have an instant pot. The ingredients could be sautéed in an oven safe frying pan, and the cheese could be melted over it in an oven, if necessary. If you want a vegetarian option for this recipe, give sweet potatoes a try. They will cook up nicely in place of the chicken.
- Preheat (Saute) the Instant Pot. When the word 'hot' appears on the display, add butter.
- When butter has melted, add onion and saute until onion has softened.
- Add chicken and cook until chicken begins to brown, about 5 minutes.
- Add milk, and Ranch Dressing Seasoning, garlic powder, and salt.
- Keep on sauté.
- Add the cheese, and place lid on Instant Pot.
- Set timer for 5 minutes until cheese has melted.
- When cooking time is up, use the quick pressure release to cool the cooker.
- Serve over rice.