Pressure Cooker Ranch Chicken Food

INSTANT POT® BACON-RANCH CHICKEN THIGHS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon once pot is hot and cook to desired crispiness, about 5 minutes. Remove bacon and drain on paper towel lined plate. Add chicken thighs to pot and season with salt and pepper. Cook in bacon grease until each side is browned, about 2 minutes per side. Remove from pot and set aside.
• Pour in chicken broth and deglaze pot, scraping up all the browned bits. Stir in cream cheese and dry ranch dressing mix; cook until cream cheese has melted, about 3 minutes. Cancel Saute mode.
• Return bacon to pot and stir to combine. Add chicken thighs and turn until they are covered with cream cheese sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and keep warm.
• Select Saute function. Add drained spinach to pot and cook until warmed. Return chicken and turn until well covered with sauce and cook for 1 minute until warmed through.

PRESSURE COOKER CRACK CHICKEN

Steps:

• Pour the chicken broth into a pressure cooker. Add chicken and cream cheese, and sprinkle with ranch seasoning mix.
• Select the manual or pressure cook function and set for 15 minutes. When finished cooking, use the quick-release valve to release additional pressure.
• Remove chicken from the pot and shred; set aside. Reset the pressure cooker to the sauté function.
• Whisk the remaining ingredients in the pot to smooth out any remaining cream cheese pieces. Add the chicken back into the pot with cheddar cheese. Garnish with bacon and scallions, if using, and serve hot.