Poulet crémeux façon ranch facile (mijoteuse ou Instant Pot)

Ingrédients

• 1 1/2 pounds boneless skinless chicken breasts (about 2-3 breasts)
• Sea salt and freshly ground pepper, for sprinkling
• 1 cup ranch dressing (homemade ranch dressing recommended), divided
• 1/2 cup low sodium chicken bone broth (homemade or store-bought, Instant Pot only)
• 1 pound red potatoes, cut into 1 1/2-inch pieces
• 1 teaspoon sea salt
• 3–4 cups frozen vegetables (like broccoli, cauliflower, thinly sliced carrots, or a combination)
• 1/8-1/4 teaspoon xanthan gum (or your preferred thickener)
• 4 slices crisply cooked bacon, chopped
• Fresh parsley, chopped
• Additional ranch dressing, for serving

Préparation

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Prepare chicken: Dry chicken breasts with paper towels and season generously with salt and pepper. For the best results, season chicken breasts about 30 minutes ahead of time, if possible.

3. 3

   Layer the Ingredients: Pour broth into the Instant Pot. If adding potatoes, whisk 1 teaspoon of sea salt into the broth and place cut potatoes in the broth in a single layer. Place the trivet on top of the potatoes and the chicken breasts on top of the trivet so they're not overlapping. Spoon ½ cup of the ranch dressing over the chicken breasts without stirring (trust the process).

4. 4

   Pressure cook: Close the lid. Set “Pressure Release” valve to “Sealing,” hit the “Pressure Cook” button, and set the timer for 7-8 minutes (use 8 minutes for larger breasts). Once the cooking cycle completes, allow pressure to release naturally for 10 minutes, and then perform a manual release of the remaining pressure. Open the lid.

5. 5

   Rest the chicken: Check the internal temperature of the thickest chicken breast with an instant read thermometer—it should read at least 165°F (74°C) per USDA food safety guidelines. If not, place the lid back on and allow the chicken to rest until it reaches temperature. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before slicing or shredding (resting = juicy chicken).

6. 6

   If you cooked optional potatoes: using a slotted spoon, transfer potatoes to a bowl, leaving the juices behind in the pot.

7. 7

   If adding vegetables (optional): Add vegetables to the juices in the pot and sauté until tender, about 3-5 minutes (depending on the vegetables you're using).

8. 8

   Finish the sauce: Whisk the remaining ½ cup ranch dressing into the cooking juices. The sauce will thicken as it stands, but for an even thicker consistency, simmer on “Sauté” for a few minutes or whisk in a small pinch of xanthan gum (a little goes a long way). Taste and adjust with additional salt and pepper if needed.

9. 9

   Serve: Shred or slice the chicken into strips and serve over rice, mashed potatoes, or cauliflower rice (for a low carb / Keto alternative). Spoon that creamy ranch sauce over top and drizzle with extra ranch dressing if you're feeling it. Finish with bacon and parsley, if using.

10. 10

    Prepare chicken: Pat chicken breasts dry with paper towels and generously season with salt and pepper. Optional but for the most tender, moist chicken, season about 30 minutes prior to cooking.

11. 11

    --- tep-10">Add to slow cooker ---

12. 12

    Add to slow cooker: Place chicken in the slow cooker and spoon ½ cup of the ranch dressing evenly over the top. No additional liquid is needed—the chicken will release plenty of juices as it cooks.

13. 13

    Slow Cook: Cook on LOW for 3–4 hours or HIGH for 2–3 hours, until the chicken is tender and reaches 165°F (74°C) on an instant-read thermometer (per USDA food safety guidelines).

14. 14

    Rest + slice: Remove chicken to a plate and let rest for 5 minutes, then slice or shred.

15. 15

    Finish sauce: Whisk the remaining ½ cup of ranch dressing into the juices in the slow cooker. The sauce will thicken further as it stands, but for an even thicker sauce, sprinkle in xanthan gum gradually while whisking (a little goes a long way). Taste and adjust with additional salt and pepper if needed.

16. 16

    Serve: Return chicken to the slow cooker and toss with sauce. Garnish with bacon and parsley if you like, and serve over rice, mashed potatoes, or cauliflower rice with vegetables on the side if desired.