“I Don’t Know”

I remember asking my mom what was for dinner growing up and she would often say, “I don’t know.” I decided to create a dish called I don’t know. When your kids ask you what is for dinner you can answer “I don’t know” and they’ll be excited to eat a cheesy chicken, potato and vegetable Instant Pot meal.

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Instant Pot Cheesy Ranch Chicken and Potatoes AKA “I Don’t Know”

This is an easy recipe with only 6 ingredients. You’ll love the combination of potatoes, southwest vegetables and chicken with sour cream and dry ranch dressing mix.

For the ranch dressing mix I love to use Hidden Valley brand…it gives all sorts of recipes tons of flavor. I like to buy the big container at Costco. Other recipes that I like to make with ranch dressing mix are Instant Pot Chicken Ranch Mac & Cheese, Instant Pot 4-Ingredient Pot Roast And Brown Gravy and Instant Pot Million Dollar Chicken.

I used the Bird’s Eye Brand of southwest vegetables. It was a fun blend of sweet corn, black beans, chilies, peppers and onions. Look for it in the frozen food aisle at your grocery store.

For the chicken I used meat from a Costco rotisserie chicken. As you know, these are my favorite thing ever. For only $4.99 you get a delicious rotisserie chicken that is perfect for recipes like this one. You can get at least 2 meals out of each chicken.

I used Russet potatoes and peeled them. But if you have red or Yukon gold potatoes you can just leave the peels on.

For the melty cheese on top I like to use cheddar because that’s what I usually have on hand. But you can also use another type of cheese like pepper jack or colby.

Try making this dish for dinner this week and don’t forget to tell your kids that “I don’t know is for dinner.” They’ll be super confused!

Steps

Pour 1 ½ cups of water into the bottom of the Instant Pot. Add the potatoes into a steamer basket*, then the chicken and finally the frozen vegetables. 

Drop the steamer basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up move the valve to venting for a quick release. 

Move the steamer basket out of the pot and set aside. Discard the water in the bottom of the Instant Pot. Dry out the pot. Dump contents of steamer basket into the Instant Pot.

Add in the ranch dressing mix and the sour cream. Gently stir. 

Spread the mixture into a 9×9 inch pan.

Sprinkle with cheese. Broil in your oven for 2-3 minutes until cheese is melty and bubbly. (Alternatively you can sprinkle the cheese directly into the Instant Pot and use an air fryer lid to melt the cheese.)

Serve and enjoy!

Notes/Tips

• Serve with a green salad or another vegetable you love.
• I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• I love my silicone steamer basket*, this vegetable peeler*, cutting board* and these knives*.

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More Instant Pot Chicken and Potato Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.