The toddler potatoes flip out wonderfully creamy, the chicken can prepare dinner from frozen (how available!) and the sauce tastes like I slaved within the kitchen for hours.
We love this recipe served with a facet of Sautéed Green Beans or with Roasted Asparagus, however a few broccoli is scrumptious, too.

Instant Pot Bacon Ranch Chicken and Potatoes

 

Ingredients

  • 2 tablespoons butter (divided)
  • 1 tablespoon ranch seasoning mix (or more to taste)
  • 1.5 pounds chicken thighs (I used small bone-in, skin-on ones)
  • 3 tablespoons chopped bacon
  • 1 clove garlic (minced (or more to taste))
  • 1 cup chicken stock
  • 1 pound baby potatoes (very large ones cut in half)
  • 1/2 cup cream (OR half and half)
  • 2 teaspoons cornstarch (or more in case sauce doesn’t thicken enough to your liking)
  • 2 tablespoons grated parmesan cheese

Instructions

  • Brown chicken: Set instant pot to “sauté” and melt one tablespoon butter in the inner pot. Rub chicken thighs with Ranch seasoning mix, then add the chicken thighs to the instant pot in batches and cook on both sides until browned. Remove and set aside on a plate.
  • Start sauce: Melt one extra tablespoon of butter in the instant pot, then brown the bacon and garlic. Add chicken stock, scraping the bottom of the pot to scratch away any browned bits (do this properly or you may trigger the burn warning). Switch off the instant pot.
  • Pressure cook: Place chicken thighs back into the pot (it’s fine to stack them), then place the potatoes on top. Close the lid and set the valve to the “sealing” position. Choose “pressure cook” (or “manual” on some models) and set the timer to 10 minutes to start the cooking process.
  • Release pressure: Once the timer is up, do a 10 minute natural pressure release (just switch the instant pot off and leave it alone). Then release any remaining pressure manually according to manufacturer’s instructions.
  • Thicken sauce: Open the instant pot and remove the potatoes and chicken. Combine cream and cornstarch to make a slurry and whisk into the sauce in the instant pot. Set the instant pot to “sauté” and, stirring constantly, simmer until thickened. Switch it off, then stir in the parmesan, season with salt and pepper if desired, and serve over the chicken and potatoes.

view full recipe at savorynothings

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