Ranch Chicken with Sun Dried Tomatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 240.4
- Total Fat: 11.1 g
- Cholesterol: 87.9 mg
- Sodium: 633.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.6 g
- Protein: 24.2 g
View full nutritional breakdown of Ranch Chicken with Sun Dried Tomatoes calories by ingredient
Introduction
Instant pot recipe. 6 or 8 quart pot. I used 4 chicken legs and 2 thighs. Instant pot recipe. 6 or 8 quart pot. I used 4 chicken legs and 2 thighs.Number of Servings: 6
Ingredients
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0.25 tsp Garlic powder
1.50 cup (8 fl oz) Chicken Broth
1 serving small onion, chopped
0.25 tsp Cajun Seasoning
1 serving Great Value Extra Virgin Olive Oil (1 Tbsp)
2 serving Hidden Valley Spicy Ranch Seasoning Mix (1/2 tsp)
24 oz *POULTRY (FRESH) - Chicken Thigh, Boneless, Skinless, raw - Kirkland
0.25 cup 1% low fat cottage cheese (Great Value)
1.50 tbsp Argo 100% Pure Corn Starch
2 serving Galen Sun Dried Tomato Halves
Tips
Sorry no photo. I am not good at posting photos to the file
Directions
Turn Instant Pot to Saute. When it says, "hot", add oil. Meanwhile, mix ranch seasoning, garlic powder, Cajun seasoning and pepper in small bowl. Sprinkle over chicken. Sear chicken in instant pot 2-3 minutes, turn and continue cooking until seared on all sides. Remove chicken to a plate. Add onion and sun dried tomatoes to pot. Cook until onion starts to get tender. Add 11/4 cup of the broth.Turn off the pot, and add chicken back in. Put lid on, turn valve to sealing, and select Manual or Pressure Cook for time of 10 minutes. When cooking time is done, let pressure release naturally for 5 mins. Turn valve to release. Once pressure has completely released, remove the lid. Remove chicken to a plate, whisk corn starch into remaining broth and add to pot with additional Ranch seasoning to taste. Turn pot to saute. Stir in cottage cheese. Continue whisking together until melted and blended together.
Serving Size: makes 6- 4 oz servings
Serving Size: makes 6- 4 oz servings