Andrew would not stop talking about this Ranch Chicken I made in the Instant Pot. Many of your know we are currently one week into a Whole30 round and when he tasted this he couldn’t stop talking about how “buttery” the flavor was! No butter here, though. It’s completely Whole30 complaint. The ranch flavor hits the spot for me, an avid ranch fanatic (I’ve been known to put it on pizza). Chicken breast is such an easy Instant Pot protein and can be used in so many different ways.
Whether you’re an avid meal prepare, a too-busy to cooker, or a too hot this summer to turn on the stove or oven-er, you can make and love this recipe. Whatever you call yourself, if you own an Instant Pot, this recipe is for you.
This ingredient isn’t one most of my friends have and I wasn’t familiar with it until well into my Whole30 life. It’s a “deactivated” yeast that is sort of flaky in texture. Around the paleo/ Whole30 world, it’s used to flavor anything that needs a nutty or creamy addition. I’ve seen it in cheese substitute a lot for this reason, though I’ve never made cheese substitute.
I used nutritional yeast in this recipe to up the creaminess and BOY did it work. I honestly think this was the ingredient that made Andrew so flabbergasted that the Ranch Chicken was Whole30 compliant! It brought a lot to the dish, indeed.
But do you need it for this recipe? No! If you don’t have it lying around, just leave it out. There’s a lot of flavor coming from the spices. BUT if you’re feeling adventurous, grab some and add it. I’ll likely be creating a few more recipes with it because I’m a raving fan after this one!
You’re also more than welcome to omit the hot sauce, thereby making this a super kid-friendly recipe. Beau boy likes it, so you know it’s good!
Instant Pot Ranch Chicken
- 2 lb chicken breast
- 1/2 cup coconut cream
- 2 tsp salt
- 1/2 tsp pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp dried parsley
- 1 tbsp nutritional yeast
- 10 dashes hot sauce optional
Place chicken into instant pot.
Place coconut cream, spices, dried parsley, nutritional yeast, and hot sauce in a small bowl and whisk until well combined.
Pour coconut cream mixture over chicken and stir together until all chicken is coated.
Place lid on Instant Pot and set to high pressure for 12 minutes. Quick release the pressure after 12 minutes.
Remove chicken from pot and set pot to saute mode. While sauce is thickening in pot, shred chicken with two forks. Place chicken back in put to soak up sauce.
Serve any way you'd like! On a salad, baked potato, or even rice.