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
Scale
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.
