Instant Pot Ranch Chicken Stuffed Baked Potatoes
Servings: 6
Calories: 393kcal
Equipment
Ingredients
- 4 large russet potatoes (or 6 small potatoes)
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons homemade ranch seasoning see recipe below
- 2 tablespoons homemade taco seasoning see recipe below
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 3/4 cup low sodium chicken broth
- Ranch Dressing see homemade ranch recipe below
Instructions
- Add broth, olive oil, vinegar, and seasonings to the the pot. Stir to combine.
- Place chicken in the liquid and turn to coat. Place trivet in the pot over the chicken.
- Pierce scrubbed potatoes with a fork and arrange on the trivet.
- Seal lid and cook on Manual setting for 13 minutes.
- Let pot depressurize for 5 minutes and manually release remaining pressure.
- Remove potatoes and set aside.
- Remove chicken and shred. Pour 1/4 cup of the cooking liquid over chicken and toss.
- Slice open baked potatoes and serve topped with a generous portion of the chicken and drizzle of ranch dressing.
Nutrition
Calories: 393kcal | Carbohydrates: 45g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 197mg | Potassium: 1611mg | Fiber: 3g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 3mg