Description
A cheesy chicken, potato and vegetable Instant Pot meal.
Ingredients
Scale
- 20 ounces Russet potatoes (about 5 small-medium), peeled and cut into cubes
- 3 cups chopped rotisserie chicken
- 1 (14 oz) package Birds Eye The Ultimate Southwest Blend frozen vegetables
- 5 Tbsp Hidden Valley dry ranch dressing mix
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- 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 and 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!
- Category: Chicken
- Method: Instant Pot