Instant Pot Gluten Free Dairy Free Pesto Ranch Chicken - Dump and Go Dinner
Instant Pot Gluten Free Dairy Free Pesto Ranch Chicken - Dump and Go Dinner
Simple and speedy this Gluten Free Dairy Free Pesto Ranch Chicken is a great meal to throw in your Instant Pot pressure cooker for an easy dinner. Chicken thighs are cooked in a ranch seasoned pesto to flavorful, juicy perfection.
Ingredients
- ¾ cups Pesto, Dairy Free
- 2 tablespoons Ranch Dressing Mix, Dairy Free
- ½ cups Chicken Broth/Stock
- 2 pounds Chicken, Thighs, Boneless/Skinless
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Divide all ingredients into indicated number of freezer bags.
- 8580976 Upgrade to a paid membership 99626 to unlock all instructions 73436
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
- 4031311 Upgrade to a paid membership 88890 to unlock all instructions 93359
- 1409631 Upgrade to a paid membership 77838 to unlock all instructions 22559
- 4952951 Upgrade to a paid membership 83059 to unlock all instructions 68902
- 3658553 Upgrade to a paid membership 27655 to unlock all instructions 51737
- 6831286 Upgrade to a paid membership 28642 to unlock all instructions 56312
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine pesto, ranch dressing mix and chicken broth in a bowl.
- Place chicken inside Instant Pot and spoon pesto sauce on top, covering chicken.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 9 minutes.
- Let pressure release naturally for 5 minutes, then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 483
- Total Fat
- 29g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 181g
- Sodium
- 1527mg
- Total Carbohydrates
- 5g
- Fiber
- 1g
- Sugar
- 1g
- Protein
- 48g
- WW Freestyle
- 11
7 Comments
Join the discussionHow would you serve this.
You could serve this with a variety of things, such as rice, or a vegetable or side salad.
I prefer chicken breasts over thighs — any reason that wouldn’t work?
Hi Joy – you can definitely use chicken breast for this recipe. When you use chicken breast, we recommend quartering the chicken (slice through one horizontally and once vertically) when cooking it in the Instant Pot. You may need a little extra time, but I would start out with the 9 minutes, check it, and then add more time if it needs it. Hope this helps! ~OAMM
I don’t have an Instant Pot, yet. But, I’ve done a ton of research on them and I thought a cup of water was necessary to get enough steam to cook. Do you add water to these freezer meals? If you don’t, and just plop in a frozen block of soup, how do you get enough steam? Won’t you get a burn notice?
Most recipes list 1 cup of liquid for the meal to come to pressure. However, if the ingredients contain enough liquid within the recipe (chicken broth for example), then additional liquid isn’t usually necessary.
You need to add a little water if you are cooking it from frozen. I got the burn notice. Once I added water it cooked up well.