I keep this Instant Pot Bacon Ranch Chicken and Potatoes in my Easy Instant Pot Recipes rotation because it comes together in minutes and features a surprisingly silky ranch cream sauce you can make with frozen chicken or fresh breasts.

Jump to Recipe

I love recipes that seem fancy but barely take any effort. My Instant Pot Bacon Ranch Chicken and Potatoes is exactly that.

It’s become one of my favorite Easy Instant Pot Recipes when evenings go sideways. I toss in bacon and baby potatoes, close the lid, and somehow the Instant Pot makes a silky cream sauce that tastes way richer than it should.

It feels like cheating but it’s real food, and honestly, it’s perfect for nights I have zero patience. If you want no-fuss flavor, this might be the Best Instant Pot Recipe you didn’t know you needed.

Ingredients

Print Recipe (No Advertisments)

Boneless chicken gives lean protein, keeps dish filling, can be juicy or bland sometimes versatile.
Baby potatoes add creamy carbs and fiber, they soak up all the sauce comforting budget-friendly.
Bacon adds smoky salty fat, lots of flavor but also more sodium, crispy craveable sometimes.
Ranch mix gives tangy herby flavor, contains salt and some starches, convenient easy use packet.
Cream cheese and cream make sauce rich, higher in calories, very silky comfort smooth fatty.
Cheddar melts into gooey topping, adds calcium and savory sharpness, melty crowd pleaser comforting familiar.
Fresh parsley or chives add brightness, little nutrition boost and color freshness garnish and aroma.

Ingredient Quantities

1 1/2 to 2 lb boneless skinless chicken breasts or thighs (fresh or frozen)

1 1/2 lb baby potatoes

6 slices bacon

1 (1 oz) packet ranch seasoning mix

1 cup low sodium chicken broth

4 oz cream cheese

1/2 cup heavy cream or milk (half and half ok)

1 tbsp butter

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

Salt and black pepper to taste

1 cup shredded cheddar cheese

2 tbsp chopped fresh parsley or chives

How to Make this

Print Recipe (No Advertisments)

1. Chop 6 slices bacon and use the Instant Pot on Sauté to cook until crisp, remove bacon with a slotted spoon and set aside, leave about 1 to 2 tbsp bacon fat in the pot.

2. Pat 1 1/2 to 2 lb chicken (breasts or thighs) dry and rub with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt and pepper; if using fresh, sear 1 to 2 minutes per side in the hot bacon fat + 1 tbsp butter, if frozen skip searing and just season.

3. Add 1 1/2 lb baby potatoes (cut larger ones in half) to the bottom of the pot, pour in 1 cup low sodium chicken broth, sprinkle the 1 oz ranch seasoning packet over the potatoes.

4. Nestle the seasoned or seared chicken on top of the potatoes, crumble half the cooked bacon over the chicken, close lid and set Valve to Sealing.

5. Pressure cook on HIGH: 10 minutes for fresh chicken breasts and baby potatoes, 12 minutes for larger breasts or thighs, 12 to 15 minutes if chicken is frozen; when done let pressure Natural Release for 5 minutes then Quick Release the rest.

6. Remove chicken and potatoes to a plate and cover loosely to keep warm, switch the Instant Pot to Sauté and scrape up any browned bits from the bottom.

7. Add 4 oz cream cheese, 1/2 cup heavy cream (or milk/half and half), 1 cup shredded cheddar cheese and the remaining crumbled bacon to the pot, stir constantly until smooth and thickened, taste and adjust salt and pepper.

8. Stir the sauce with 1 tbsp butter if needed for shine and richness, then return the chicken and potatoes to the pot and spoon sauce over everything so it’s well coated, simmer 1 to 2 minutes to reheat.

9. Serve topped with the reserved bacon and 2 tbsp chopped fresh parsley or chives, extra cheddar on top is optional.

Equipment Needed

1. Instant Pot or other electric pressure cooker (for sautéing and pressure cooking)
2. Sharp chef’s knife for chopping bacon cutting potatoes and trimming chicken
3. Sturdy cutting board
4. Slotted spoon to lift cooked bacon out and drain fat
5. Tongs for searing and moving the chicken
6. Measuring spoons and 1 cup measuring cup
7. Silicone spatula or wooden spoon to scrape browned bits and stir the sauce
8. Small mixing bowl or plate to hold crumbled bacon and rest the chicken

FAQ

Q: Can I use frozen chicken? A: Yes, you can. For frozen boneless breasts or thighs cook on high pressure about 15 minutes with a 12 minute natural release, then check the thickest part reaches 165°F. Frozen pieces give off extra liquid so the sauce may be thinner, just stir in the cream cheese and simmer to thicken or use a cornstarch slurry.

Q: What if my chicken is fresh, how long do I cook it? A: For fresh boneless chicken breasts or thighs 10 minutes high pressure with a 10 minute natural release usually works well, check for 165°F. Smaller pieces may only need 8 minutes, bigger ones a bit longer, so always use a thermometer.

Q: How should I layer the potatoes and chicken in the Instant Pot? A: Put the baby potatoes in the bottom, pour in the cup of broth, then nestle the chicken on top. That helps the potatoes cook evenly. If you want less broth contact put chicken on a trivet above the potatoes, but keep at least 1 cup liquid in the pot so it pressurizes.

Q: How do I thicken the sauce without it being grainy? A: Remove the chicken and mash a few potatoes into the liquid, add the cream cheese and cheddar and stir while using the Saute function until it thickens. Or mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir that in and simmer a minute, then add dairy. Dont boil hard after adding cream or it can separate.

Q: Can I swap heavy cream for milk or use half and half? A: Yep. Half and half or whole milk will work but the sauce will be a bit thinner and creamier not as rich. If you use milk, reduce the added broth a little or thicken with the slurry so it clings to the chicken and potatoes.

Q: How do I get crispy bacon and melty cheese on top? A: Cook the bacon first in a skillet or bake it so its crispy, crumble and save. After pressure cooking stir in cheese so it melts, then sprinkle bacon and parsley on top. If you want extra browning transfer the finished dish to a baking dish and broil for a minute or two just to get bubbly edges.

Instant Pot Bacon Ranch Chicken And Potatoes Recipe Substitutions and Variations

Bacon: swap with pancetta or smoked ham for the same fatty, salty punch, or use turkey bacon for a leaner option. If you want no pork at all, add 1 tsp smoked paprika to mimic the smokiness.
Ranch seasoning packet: make a quick mix instead — 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/4 tsp salt (double for a whole packet), or use 2 tbsp Italian dressing mix if thats what you got.
Cream cheese + heavy cream: use 1 cup sour cream or 1 cup plain Greek yogurt plus 2 tbsp milk for similar tang and creaminess; for lighter swap, use half and half or low fat yogurt.
Baby potatoes: substitute with small Yukon Golds or fingerlings, or cut larger russets into 1 to 1 1/2 inch chunks. For a low carb swap try cauliflower florets, but cut the IP time by a minute or two so they dont get mushy.

Pro Tips

1) Sear if you can, but dont stress it if the chicken is frozen. Searing gives a browned flavor so try to get at least a minute or two per side when fresh, but if you skip it make sure you add a couple extra minutes to the cook time and use a meat thermometer so you dont over/under cook.

2) Cut potatoes to almost the same size so they cook evenly, bigger ones halved not quartered. If potatoes are small you might need to shave a minute off the pressure time, if they’re big add a minute or two, otherwise you’ll end up with some mushy and some hard pieces.

3) Soften the cream cheese before you melt it and warm the cream/broth a little first, this keeps the sauce silky. Stir off heat when you add the shredded cheddar or it can get grainy, and if the sauce is too thin whisk in a teaspoon of cornstarch mixed with a little cold water until it’s the thickness you like.

4) Save some bacon for topping and crisp it separately at the end for texture. Also let the chicken rest 5 minutes after pressure cooking so the juices redistribute, then spoon the sauce over everything right before serving for the best flavor and mouthfeel.

Instant Pot Bacon Ranch Chicken And Potatoes Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

620

kcal

Equipment: 1. Instant Pot or other electric pressure cooker (for sautéing and pressure cooking)
2. Sharp chef’s knife for chopping bacon cutting potatoes and trimming chicken
3. Sturdy cutting board
4. Slotted spoon to lift cooked bacon out and drain fat
5. Tongs for searing and moving the chicken
6. Measuring spoons and 1 cup measuring cup
7. Silicone spatula or wooden spoon to scrape browned bits and stir the sauce
8. Small mixing bowl or plate to hold crumbled bacon and rest the chicken

Ingredients

1 1/2 to 2 lb boneless skinless chicken breasts or thighs (fresh or frozen)
1 1/2 lb baby potatoes
6 slices bacon
1 (1 oz) packet ranch seasoning mix
1 cup low sodium chicken broth
4 oz cream cheese
1/2 cup heavy cream or milk (half and half ok)
1 tbsp butter
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to taste
1 cup shredded cheddar cheese
2 tbsp chopped fresh parsley or chives

Directions

Chop 6 slices bacon and use the Instant Pot on Sauté to cook until crisp, remove bacon with a slotted spoon and set aside, leave about 1 to 2 tbsp bacon fat in the pot.
Pat 1 1/2 to 2 lb chicken (breasts or thighs) dry and rub with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, salt and pepper; if using fresh, sear 1 to 2 minutes per side in the hot bacon fat + 1 tbsp butter, if frozen skip searing and just season.
Add 1 1/2 lb baby potatoes (cut larger ones in half) to the bottom of the pot, pour in 1 cup low sodium chicken broth, sprinkle the 1 oz ranch seasoning packet over the potatoes.
Nestle the seasoned or seared chicken on top of the potatoes, crumble half the cooked bacon over the chicken, close lid and set Valve to Sealing.
Pressure cook on HIGH: 10 minutes for fresh chicken breasts and baby potatoes, 12 minutes for larger breasts or thighs, 12 to 15 minutes if chicken is frozen; when done let pressure Natural Release for 5 minutes then Quick Release the rest.
Remove chicken and potatoes to a plate and cover loosely to keep warm, switch the Instant Pot to Sauté and scrape up any browned bits from the bottom.
Add 4 oz cream cheese, 1/2 cup heavy cream (or milk/half and half), 1 cup shredded cheddar cheese and the remaining crumbled bacon to the pot, stir constantly until smooth and thickened, taste and adjust salt and pepper.
Stir the sauce with 1 tbsp butter if needed for shine and richness, then return the chicken and potatoes to the pot and spoon sauce over everything so it's well coated, simmer 1 to 2 minutes to reheat.
Serve topped with the reserved bacon and 2 tbsp chopped fresh parsley or chives, extra cheddar on top is optional.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.