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Instant Pot Ranch Chicken

Author Allison Grigsby Sweatman


  • 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


  1. Place chicken into instant pot.
  2. Place coconut cream, spices, dried parsley, nutritional yeast, and hot sauce in a small bowl and whisk until well combined.
  3. Pour coconut cream mixture over chicken and stir together until all chicken is coated.
  4. Place lid on Instant Pot and set to high pressure for 12 minutes. Quick release the pressure after 12 minutes.
  5. 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.
  6. Serve any way you'd like! On a salad, baked potato, or even rice.