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Instant Pot Ranch Chicken Stuffed Baked Potatoes

Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: baked potatoes, instant pot, paleo, pressure cooker, ranch chicken, whole30
Servings: 6
Calories: 393kcal
Author: Nikki


  • Pressure Cooker


  • 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


  • 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.


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