I made some changes but it turned out delicious. As you can see, mine is drowning in ranchy goodness. I kept the sauce ingredients at the same amounts for half the chicken (2 large breasts,) and don’t regret a thing.
I added 3 large russets cut into quarters, 4 large carrots in chunks, 2.5 tablespoons of ranch seasoning in place of the packet, and swapped the milk for heavy cream.
I started with frozen breasts, sprayed them with oil & seasoned with salt, pepper, garlic powder, and onion powder. Then I set them in the water skin side down, cut my potatoes and carrots & threw them on top, then poured the sauce mix on top of that.
I didn’t increase the time at all- pressure cooked on high 20 mins, quick release. Chicken was well done, lightly browned on top, and practically shredded itself when I went to slice it. I thickened the sauce with cornstarch at the end, too.
Sooo good for last minute throw- together dinner with frozen breasts!!! I would’ve laughed if you told me I’d be cooking breasts & other meats from frozen just a few months ago.
