While I have no ambitions of being a straight-up food blogger, occasionally I’ll invent a recipe that’s just so good I have to share it. (And sharing it on my blog makes it super easy for ME to access it from my phone anytime I want to whip it up myself for dinner.)
Ever since I got comfortable using my Instant Pot, I’ve absolutely fallen in love with it, and the love affair only deepens in the summer because my IP still allows me to make hot meals without needing to heat up the house by turning on the oven or stove. Also, it’s hard to beat how much time you save by cooking in an Instant Pot versus a more traditional method, and since I’m always doing the 5 o’clock scramble of trying to figure out what’s for dinner, I rely on that time-saving benefit a LOT.
As with most recipes I come up with, this came about from me trying out a few different recipes for a similar dish online and then making more and more tweaks until it came out just like I like it.
Let me know if you end up trying it! I’d love to know any changes YOU make to it.
- 3-4 chicken breasts (cut in half if thick)
- 3-4 large potatoes (about 2 lbs.), chopped into large 2″ chunks
- 2 Tbs ranch seasoning, divided
- 1 packet Italian dressing seasoning
- 1.5 cups chicken broth
- 2 Tbs olive oil, divided
- 1 cup heavy whipping cream
- 1 Tbs. flour
- Put the cubed potatoes in a bowl and drizzle with one tablespoon of the olive oil. Sprinkle one tablespoon of the ranch seasoning over all the potatoes and mix around until all the potatoes are coated. Put potatoes in the bottom of the Instant Pot.
- Put chicken in the same bowl as the potatoes and drizzle with the other tablespoon of olive oil. Sprinkle the other tablespoon of ranch seasoning and the entire packet of Italian dressing seasoning over the breasts, making sure to coat both sides of each as thoroughly as possible. Lay the chicken pieces over the potatoes in the Instant Pot in a single layer (as much as possible).
- Pour the 1.5 cups of chicken broth over the chicken and potatoes.
- Set the Instant Pot to “seal” and in Manual mode, set the food to cook at 10 minutes (11 if the breasts are partially frozen and 12 if the breasts are almost totally frozen). Once the Instant Pot beeps to let you know the food is done, wait 6-8 minutes to release the pressure.
- Lift out the chicken breasts and potatoes and put them in a serving dish tented with foil or a lid to keep it warm.
- Whisk the flour into the whipping cream (but not so vigorously that you start to thicken the cream), and pour it into the liquid still in the Instant Pot. Turn the Instant Pot to “saute” mode and heat the mixture until it starts to bubble and thicken, whisking frequently (about five minutes).
- Pour the gravy over the chicken and potatoes and serve immediately.