Quick Instant Pot Creamy Ranch Chicken Recipe
If you’re short on time and energy, this quick instant pot creamy ranch chicken recipe is the perfect solution for busy weeknights. It’s a delicious recipe that uses simple ingredients and comes together quickly with very little effort. The creamy sauce is rich and full of ranch flavor, making it a dish the whole family will love.
Plus, it’s a great recipe to make in advance and store in an airtight container for easy meals throughout the week. With tender chicken, egg noodles, and a smooth, cheesy finish, it’s everything you want in an easy weeknight meal.
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Ingredients Needed for Creamy Ranch Chicken
- 2 pounds boneless skinless chicken thighs
- 2 ½ cups chicken broth, divided
- 2 tablespoons ranch seasoning (or 1 envelope of Hidden Valley Ranch dry mix)
- 1 can fire roasted tomatoes
- 1 12-ounce bag egg noodles
- 8 ounces cream cheese (a block of cream cheese works best)
- 1 cup milk
- 1 cup shredded parmesan cheese
- Salt, black pepper, and chopped chives for serving
Optional additions: garlic powder, onion powder, crispy bacon, or a sprinkle of italian seasoning
Instructions for Creamy Ranch Chicken
Cook the Chicken
Add ½ cup of chicken broth to the bottom of your Instant Pot. Place the boneless skinless chicken thighs directly into the pot. Close the lid and make sure the valve is set to sealing. Cook on manual pressure for 8 minutes.
After the cooking time is up, allow the pot to naturally release pressure for 5 minutes before switching the valve to quick release. Carefully open the lid and use a meat thermometer to check that the internal temperature of the chicken has reached at least 165°F.
Transfer the chicken to a cutting board or bowl. Let it rest for a couple of minutes, then shred it into small pieces using two forks or a chicken shredder tool. Set aside.
Add the Rest of the Ingredients
Add the remaining 2 cups of chicken broth to the Instant Pot. Then add the ranch seasoning mix, fire roasted tomatoes (with juices), egg noodles, cream cheese, and milk. Stir gently to help spread out the noodles and start softening the cream cheese.
At this stage, it’s okay if the cream cheese isn’t fully blended in. It will melt completely after cooking.
Cook the Noodles
Close the lid again and set the Instant Pot to manual pressure for 3 minutes. Once the cooking time ends, allow the pressure to naturally release for at least 10 minutes. After that, you can release any remaining pressure manually.
Open the lid and stir everything well. The egg noodles should be tender, and the cream cheese should be fully melted into a creamy sauce. Stir until the sauce is smooth and coats the noodles completely.
Add Cheese and Chicken
Mix in the shredded parmesan cheese until melted and combined. Return the shredded chicken to the pot and stir until everything is evenly mixed.
Taste and add salt and black pepper as needed.
Serve
Spoon the creamy chicken and noodles into bowls or onto plates. Top with extra parmesan cheese, chopped chives, and crispy bacon if desired. Serve hot with your favorite side dishes like fresh green beans, a side salad, or thick slices of warm bread.
Tips and Serving Ideas
This creamy ranch chicken recipe pairs perfectly with favorite side dishes like a crisp side salad or fresh green beans. You can even serve it with thick slices of crusty bread to soak up the delicious sauce.
Got leftovers? Store individual servings in an airtight container in the fridge for 3-4 days. Reheat over low heat with a splash of milk to keep the creamy sauce smooth.
Variations of Creamy Ranch Chicken
While this recipe uses boneless skinless chicken thighs, you can swap them for chicken tenders or boneless skinless chicken breasts. Want extra flavor? Try pan-seared chicken breasts in a large skillet over medium-high heat with a bit of olive oil until they develop a golden brown crust on the side of each piece.
Don’t have an Instant Pot? You can also adapt this into a slow cooker chicken version. Simply cook the chicken and sauce ingredients on low heat for 4-6 hours. Stir in the egg noodles during the last 30-45 minutes of cooking time, or cook them separately and combine before serving.
Make It Your Own
This dish is flexible and easy to adjust. Add cooked crispy bacon or stir in full-fat sour cream for an even richer texture. If you’re short on cream cheese, a bit of cream of chicken soup or heavy cream can help build the creamy ranch sauce. Use what you have from the grocery store and make it your own.
It’s one of those chicken recipes that tastes even better the next day, making it a great option for busy weeknights or meal prepping. Serve with pork chops, chicken cutlets, or enjoy the creamy chicken as a one-pot meal on its own.
Final Thoughts
Whether you’re cooking for the entire family or just looking for a new easy weeknight dinner, this quick instant pot creamy ranch chicken recipe is a winner. With just a handful of ingredients and a short cooking time, it delivers everything you need for a cozy, comforting chicken dinner that’s full of flavor!
Quick Instant Pot Creamy Ranch Chicken Recipe
Equipment
- Instant Pot or electric pressure cooker
- Measuring cups and spoons
- Cutting board and knife
- Mixing spoon or spatula
- Meat thermometer
- Forks for shredding chicken
- Airtight container (for leftovers)
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 ½ cups chicken broth divided
- 2 tbsp ranch seasoning mix or 1 packet
- 1 14.5 oz can fire roasted tomatoes
- 1 12 oz bag egg noodles
- 8 oz block cream cheese cubed
- 1 cup milk
- 1 cup shredded parmesan cheese
- Salt and black pepper to taste
- Chopped chives optional, for topping
Optional Add-ins
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp italian seasoning
- Crumbled crispy bacon for garnish
Instructions
- Add ½ cup chicken broth and chicken thighs to the Instant Pot. Close the lid, seal the valve, and cook on manual pressure for 8 minutes. Once done, allow a natural release for 5 minutes, then release the remaining pressure manually.
- Check that the internal temperature of the chicken has reached 165°F using a meat thermometer. Remove the chicken, shred with two forks, and set aside.
- To the Instant Pot, add the remaining 2 cups of chicken broth, ranch seasoning, fire roasted tomatoes (with juices), egg noodles, cubed cream cheese, and milk. Gently stir everything together.
- Seal the lid again and cook on manual pressure for 3 minutes. Let the pressure naturally release for at least 10 minutes before opening the lid.
- Stir everything well until the cream cheese has melted and the sauce is smooth and creamy.
- Stir in the parmesan cheese until fully melted and combined.
- Return the shredded chicken to the pot and stir to coat everything evenly.
- Taste and season with salt and black pepper as needed.
- Serve warm with optional toppings like chopped chives, extra parmesan, or crispy bacon.
