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Pressure Cooker Cheesy Ranch Chicken is a quick and easy dinner perfect for any busy night. This recipe requires only 6 ingredients that you probably already have on hand. The creamy cheese and tomatoes help keep the chicken moist while the ranch provides a little zing.
Pressure Cooker Cheesy Ranch Chicken
I had chicken to make the other day. I wanted to make a cheesy pasta but wanted to give it a little extra flavor. I decided to cook the chicken and the pasta together in an electric pressure cooker, not just for flavor, but also to keep the dish simple and not heat up the kitchen by using the stove. Pressure Cooker Cheesy Ranch Chicken is a quick and easy dinner perfect for any busy night. The six ingredients this recipe calls for are things you probably already have on hand. The creamy cheese and tomatoes help keep the chicken moist while the ranch provides a little zing. The dish doesn’t photograph very well but it’s filling and it tastes good. Here’s how I make Pressure Cooker Cheesy Ranch Chicken.
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- 16 oz pasta (I used rotelle)
- 1.5 lbs boneless chicken breast, cut into chunks
- 3 packet ranch seasoning
- 1x 28 oz can petite diced tomatoes
- 12 oz shredded Triple Cheddar Cheese
- 12 oz can evaporated milk
Turn the pressure cooker on and choose the saute setting.
Place a thin layer of olive oil onto the bottom of the pot.
Place the chicken into the pot and saute it on both sides, until it’s not white any more.
Place the pasta into the pot, followed by the ranch seasoning packets, water and tomatoes.
Give a stir and make sure as much as the pasta is covered as possible.
Place the lid onto the pressure cooker to seal.
Set the pressure cooker to cook on manual high pressure for 5 minutes.
Once the cooking cycle has finished, do a quick pressure release.
Pour the evaporated milk into the pot, then put the shredded cheese into the pot.
Give a stir until combined.
Place the lid back onto pot for a few minutes to help the cheese melt.