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Cherry Chocolate Poke Cake
Bacon Ranch Chicken Sandwiches
| By : |
This creamy cheesy chicken dish is so tasty, it’s hard not to come back for seconds. If you do find yourself with leftovers, try it over salad or on crackers.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
- 1/2 pound bacon chopped
- 1 cup chicken broth
- 1 oz ranch seasoning
packet - 1 pound chicken breasts boneless and skinless
- 8 oz cream cheese
package - 1 tbsp cornstarch
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sliced green onions
- 6 hamburger buns
Ingredients
|
Instructions
- Press Sauté button.
- Place chopped bacon into Instant Pot® and cook 5 minutes until browned. Remove bacon and place in between two paper towels. Reserve some for garnishing later.
- Pour broth into Instant Pot® to deglaze bottom of pot.
- Whisk ranch seasoning packet into broth. Place chicken in pot and top with cream cheese.
- Close lid and set pressure release to Sealing.
- Press Manual or Pressure Cook button and adjust time to 15 minutes.
- When the timer beeps, allow pressure to release naturally for 10 minutes and then quick release remaining pressure. Unlock lid and remove it.
- Remove chicken and shred with two forks.
- While chicken is removed, whisk
1 tablespoon cornstarch into sauce. - Return chicken and bacon to the pot and mix until evenly coated with the sauce.
- Top with Cheddar, green onions, and reserved bacon. Serve on hamburger buns.
Recipe Notes
PER SERVING CALORIES: 566 | FAT: 35g | PROTEIN: 31g | SODIUM: 1,052mg FIBER: 1g | CARBOHYDRATES: 29g | SUGAR: 5g
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Aileen Clark is a recipe developer and food blogger at AileenCooks.com. Aileen's mission is to connect with other moms in a way that helps make their lives easier and more fun. She loves creating new recipes for the Instant Pot® and runs an Instant Pot® group on Facebook focused on troubleshooting recipes and helping new users find success with cooking in the Instant Pot®. She has been featured on Huffington Post, Today Parents, and Money Saving Mom and her recipes have been shared on Food Gawker, ParadeCommunity Table, Country Living, and Happy Hooligans. She was recognized as one of the top parenting bloggers in Sacramento and has partnered with many major brands, including: NABISCO, Better Than Bouillon, Red Baron, Ling Ling, Huggies, Fisher-Price, StarKist, and Macy's. Aileen lives in Northern California with her husband and three children.
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Pretty good! I used four chicken breasts, 3/4 cup broth, 1/2 lb bacon and the ratio was perfect. Made my own ranch seasoning instead of packaged and it still ended up a bit salty, so reduce the salt if you can. It was a big hit for adults and kids alike!
Nice taste! I had to use 3 T of cornstarch and heat on saute to thicken the sauce. Definitely worth making again! Its a “sloppy joe” for chicken lovers!
I used Lower Sodium precooked bacon to cut down on salt and grease.
We loved this, modified slightly for what I had on hand. I used 5 frozen skinless boneless chicken thighs’ Manual 20 minutes. Had Smoked Gouda. It turned out pretty loose so I ate mine open face on bread. My husband actually ate in a sub roll but it was pretty messy. I may try it over pasta next time. I also used thick sliced bacon and I think I had more than half a pound. Next time I would remove more of the bacon grease before the rest of the cooking.
Very easy recipe to follow. Super tasty; unfortunately, it was too salty for our liking.
My family devoured this meal. My husband who hates ranch tired it and said it was really good (that is huge). I may ease up on the ranch next time. But so nice not to have leftovers!
My teenage boys loved this
Question. Im cooking this now and wasnt sure if i should drain the bacon grease or not. What did you all do?
Good for a meal. Took way longer than 25 min… like an hour! A few notes. After you saute the bacon, drain the grease before you add the chicken broth. I also heard it is salty so i used less bacon and ranch packet. Family liked it. I plan to make leftovers over pasta.
How much broth did you add?
Great texture and worked perfectly,
but I found it mainly tasted of cream cheese, which isnt bad, but isnt what I was going for. Next time I will use cheddar or something, and double the amount of ranch dressing to get more of the cheesy-garlic flavor I wanted.
Chicken took much longer took cook than instructed, but otherwise really delicious!
Very good but next time i make it ill do 1oz of ranch mix to 2 lbs of chicken
The chicken shredded very nicely but the cream cheese does over power the dish. I added some spices for variety
I made this. Did not know if I should drain the bacon grease, so I left it. Turned out great. Followed all directions and times. Family liked it. No leftovers!!
I’m just gonna put myself out here…when you get to the cream cheese part, “top” means “spread”. I am 1) the WORST at cooking and 2) I’ve only had this thing for 2 weeks. This is the 3rd thing I’ve cooked in it.
Delicious! Next time i’d use less broth. Used ranch dressing instead of seasoning. Cooking took longer than suggestion but overall good meal!
This was so good, its one of thise you can say it was a melt in your mouth feeling.
This was bland and the sauce turned out to be too wet. We will not be doing this one again. If you choose to cook this pump up the flavor and apply the sauce in a separate bowl.
We added franks red hot sauce to it and it was pretty good. Next time ill do 1.5-2 lbs of chicken though, there was plenty of sauce to work with that.
Not great. Ate half tossed the rest.
I served this to the kids following the recipe for lunch and then used the leftovers to fill fresh jalapenos halved topped with shredded cheese and bacon then placed in toaster oven for 25 min at 450 degrees.
Was super easy and my whole family LOVED this recipe.
Talk about a SLOP sandwich!!! Way too much liquid