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If you’re searching for a cozy, flavorful dinner that comes together almost effortlessly but tastes like it took hours, you have to try this Instant Pot Bacon Ranch Chicken and Potatoes Recipe. With tender, juicy chicken thighs seasoned perfectly with ranch, smoky bacon bits, and velvety creamy potatoes all cooked in one pot, it’s comfort food that feels special. The magic of the Instant Pot locks in every bit of flavor and tenderizes everything just right, making this dish an absolute winner for busy weeknights or whenever you crave something hearty and satisfying.
Ingredients You’ll Need
Each ingredient in this Instant Pot Bacon Ranch Chicken and Potatoes Recipe plays a vital role in building complexity and balance—from the richness of butter to the tanginess of ranch seasoning, and the satisfying bite of baby potatoes. Here’s what you’ll gather to create this delicious meal:
- 2 tablespoons butter (divided): Adds luscious richness and helps brown the chicken and bacon beautifully.
- 1 tablespoon ranch seasoning mix: Brings that classic, herby tang that defines the dish’s personality.
- 1.5 pounds chicken thighs: Small bone-in, skin-on thighs keep the meat juicy and full of flavor during pressure cooking.
- 3 tablespoons chopped bacon: Crisp, smoky bites that boost depth and aroma.
- 1 clove garlic (minced): A tiny punch of sharpness to elevate the savory notes.
- 1 cup chicken stock: A flavorful cooking liquid that also helps make the sauce silky.
- 1 pound baby potatoes: Using whole or halved big ones gives you tender, creamy bites that soak up all the goodness.
- 1/2 cup cream (or half and half): To create a dreamy, velvety sauce that ties everything together perfectly.
- 2 teaspoons cornstarch: For thickening the sauce to just the right consistency.
- 2 tablespoons grated parmesan cheese: Adds a nutty, savory finish that makes the sauce irresistibly flavorful.
How to Make Instant Pot Bacon Ranch Chicken and Potatoes Recipe
Step 1: Brown the Chicken
Start by setting your Instant Pot to the “sauté” function and melting one tablespoon of butter right in the inner pot. While that’s warming up, rub your chicken thighs generously with ranch seasoning mix—this step infuses the meat with herby goodness. Add the chicken thighs to the pot in batches, letting each side brown to a gorgeous golden color. Browning seals in flavor and adds a beautiful texture. Once nice and golden, transfer the pieces to a plate; you’re building the flavor base for the whole dish.
Step 2: Start the Sauce
Next, melt the second tablespoon of butter in the Instant Pot, then toss in your chopped bacon and garlic. Cook them together until the bacon crisps slightly and releases its smoky aroma—your kitchen will smell fantastic at this point. Pour in the chicken stock, and be sure to scrape the bottom of the pot well to loosen any flavorful browned bits—this is crucial for preventing the “burn” error during pressure cooking and for building up a rich sauce base. Once everything is combined, turn off the Instant Pot to prepare for the next step.
Step 3: Pressure Cook the Chicken and Potatoes
Place the browned chicken thighs back into the pot, stacking them if needed—it’s perfectly fine to layer. Then carefully add the baby potatoes on top; this arrangement allows the potatoes to cook through while absorbing the savory juices underneath. Close the lid securely and set your valve to “sealing.” Choose the “pressure cook” or “manual” setting and set the timer for 10 minutes. This precise cook time will ensure everything is tender without drying out the chicken.
Step 4: Release the Pressure Naturally
When time is up, turn off the Instant Pot and let it naturally release pressure for 10 minutes. This gentle release keeps the chicken ultra tender and prevents sudden texture shifts. After those 10 minutes, release any remaining pressure manually according to your Instant Pot’s instructions. Now it’s safe to open the lid and reveal the beautifully cooked chicken and creamy potatoes.
Step 5: Thicken the Sauce
Carefully remove the chicken and potatoes and set them aside on a serving dish. In a small bowl, combine the cream and cornstarch to create a smooth slurry. Set your Instant Pot back to “sauté,” whisking the slurry into the liquid at the bottom of the pot. Keep stirring constantly while the sauce simmers gently—it will thicken into a gorgeous, luscious finish. Once thickened, switch off the heat and stir in the grated parmesan cheese, adding salt and pepper if you like. Pour this creamy sauce generously over your chicken and potatoes for the ultimate comforting bite.
How to Serve Instant Pot Bacon Ranch Chicken and Potatoes Recipe
Garnishes
Fresh garnishes really brighten this hearty dish. Sprinkle chopped fresh parsley or chives over the top to add a pop of green and a fresh herbal note. A little extra grated parmesan or cracked black pepper can also elevate the presentation and flavor without needing much effort.
Side Dishes
While the Instant Pot Bacon Ranch Chicken and Potatoes Recipe is a satisfying main on its own, pairing it with a crisp, simple side adds balance. A fresh green salad with a light vinaigrette cuts through the richness perfectly, or steamed green beans or roasted asparagus bring some lovely texture and color contrast.
Creative Ways to Present
For a fabulous family-style dinner, serve everything together in a large rustic dish so everyone can help themselves to the melty sauce and tender chicken and potatoes. Alternatively, plating individual portions with a drizzle of sauce and a sprig of herbs makes a great presentation when hosting friends or a cozy date night at home.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Instant Pot Bacon Ranch Chicken and Potatoes Recipe keep wonderfully in an airtight container in the fridge for up to 3 days. The flavors deepen as it rests, making for an even tastier meal the next day. Just be sure to keep the sauce separate if possible to avoid soggy potatoes.
Freezing
You can freeze portions of this dish as well. It’s best to freeze the chicken and potatoes separately from the sauce if you want the best texture upon reheating. Use freezer-friendly containers or heavy-duty freezer bags, and the meal can be stored for up to 2 months. Defrost overnight in the refrigerator before reheating.
Reheating
For reheating, gently warm the chicken and potatoes in the microwave or on the stovetop until hot. Heat the sauce separately on low heat until it simmers and thickens again, then pour it over the chicken and potatoes. This method keeps the textures intact and the flavors fresh.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Boneless chicken breasts work well, though they tend to cook faster and can dry out more easily. Reduce pressure cooking time slightly, and keep a close eye on the texture to keep the chicken juicy and tender.
What can I substitute for ranch seasoning mix?
If you don’t have a ranch mix on hand, blend together dried dill, parsley, garlic powder, onion powder, and a pinch of salt and pepper to mimic those flavors. This homemade blend works just as great and you can adjust it to your taste.
Is this recipe gluten-free?
This Instant Pot Bacon Ranch Chicken and Potatoes Recipe can easily be gluten-free by using a gluten-free ranch seasoning mix and ensuring your chicken stock is gluten-free. Always check labels to be certain.
How do I avoid the Instant Pot burn warning?
Scraping the pot bottom well when adding chicken stock and cooking bacon minimizes stuck bits that trigger the burn warning. Also, adding enough liquid and layering ingredients carefully helps the pressure to build normally without issues.
Can I add vegetables to this dish?
Yes! Feel free to toss in quick-cooking veggies like green beans or sliced bell peppers on top of the potatoes before pressure cooking. They will steam perfectly and add a fresh dimension without extra prep time.
Final Thoughts
This Instant Pot Bacon Ranch Chicken and Potatoes Recipe is one of those meals that feels like a warm hug on a plate—comforting, flavorful, and surprisingly easy to pull off. Whether you’re feeding a family or just treating yourself to something delicious after a long day, this recipe hits all the right notes. I can’t wait for you to try it and make it a go-to in your recipe collection!
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Instant Pot Bacon Ranch Chicken and Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Bacon Ranch Chicken and Potatoes recipe features tender, flavorful chicken thighs seasoned with ranch mix, cooked alongside baby potatoes in a rich, creamy sauce enhanced with bacon and parmesan. Perfect for a comforting, hearty meal that comes together quickly using the Instant Pot.
Ingredients
Chicken and Potatoes
- 1.5 pounds chicken thighs (small bone-in, skin-on)
- 1 pound baby potatoes (very large ones cut in half)
- 1 tablespoon ranch seasoning mix (or more to taste)
- 2 tablespoons butter (divided)
- 3 tablespoons chopped bacon
- 1 clove garlic (minced, or more to taste)
- 1 cup chicken stock
Sauce
- 1/2 cup cream (or half and half)
- 2 teaspoons cornstarch (or more if needed)
- 2 tablespoons grated parmesan cheese
- Salt and pepper to taste
Instructions
- Brown chicken: Set the Instant Pot to “sauté” mode and melt one tablespoon of butter in the inner pot. Rub the chicken thighs evenly with the ranch seasoning mix. Add the chicken thighs to the pot in batches and brown them on both sides until golden. Remove the chicken and set aside on a plate.
- Start sauce: Melt the remaining tablespoon of butter in the Instant Pot. Add the chopped bacon and minced garlic, cooking until the bacon is browned and fragrant. Pour in the chicken stock, scraping the bottom of the pot to loosen any browned bits stuck to the surface. Turn off the Instant Pot.
- Pressure cook: Place the browned chicken thighs back into the Instant Pot, stacking if necessary. Layer the halved baby potatoes on top of the chicken. Close the lid and set the valve to the “sealing” position. Select “pressure cook” or “manual” mode and set the timer for 10 minutes to begin cooking.
- Release pressure: When the cooking time ends, allow a natural pressure release for 10 minutes by switching off the Instant Pot but leaving it closed. Afterward, carefully release any remaining pressure manually according to the manufacturer’s instructions and open the lid.
- Thicken sauce: Remove the cooked chicken and potatoes from the pot and set aside. In a small bowl, mix the cream with cornstarch to create a slurry. Pour the slurry into the sauce in the Instant Pot and set it back to “sauté” mode. Stir constantly and simmer until the sauce thickens. Turn off the Instant Pot, then stir in the grated parmesan cheese. Season with salt and pepper as desired. Serve the sauce poured over the chicken and potatoes.
Notes
- You can adjust the amount of ranch seasoning to suit your taste.
- For a thicker sauce, increase the cornstarch quantity slightly.
- Bone-in, skin-on chicken thighs provide extra flavor and moisture but can be substituted with boneless if preferred.
- If using very large potatoes, ensure they are cut into halves or quarters to cook thoroughly.
- Natural pressure release helps keep the chicken tender and juicy.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the microwave or stovetop.
