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Instant Pot Bacon-Ranch Chicken Thighs
Instant Pot Bacon-Ranch Chicken Thighs
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Instant Pot Chicken Bacon Ranch with Creamy Spinach Ranch Sauce, Cauliflower Rice, Cheddar & Bacon.
Ingredients:
  • 4 slices bacon, cut into 1-inch pieces
  • 1.5 pounds boneless, skinless chicken thighs
  • salt and freshly ground black pepper to taste
  • 1 cup chicken broth
  • 1 (8 ounce) package cream cheese, cut into pieces
  • 1 tablespoon dry ranch dressing mix
  • 2 cups frozen chopped spinach, thawed and drained
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot by selecting the Saute function. Add bacon when the pot is hot and cook until desired crispiness, approximately 5 minutes. Transfer bacon to a paper towel-lined plate to drain. Season chicken thighs with salt and pepper, then brown each side in the bacon grease for about 2 minutes per side. Remove chicken from pot and set aside.
  • Add chicken broth to the pot to deglaze, making sure to scrape up all the flavorful browned bits. Stir in cream cheese and dry ranch dressing mix, cooking until the cream cheese has melted, for about 3 minutes. Turn off Saute mode.
  • Stir bacon back into the pot and mix well. Add chicken thighs and coat them with the creamy cheese sauce. Seal the lid, set to high pressure for 12 minutes per manufacturer's instructions, and allow pressure to build for 10-15 minutes.
  • Carefully release pressure using the quick-release method following manufacturer's instructions for about 5 minutes. Unlock and lift off the lid. Take out the chicken and keep it warm.
  • Turn on the Saute function. Add the drained spinach to the pot and cook until heated. Add the chicken back to the pot, coat well with the sauce, and cook for 1 minute until heated through.

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