Instant Pot Chicken Bacon Ranch Wraps

If you love quick and easy weeknight dinners that come together in under 30 minutes you’re going to love Instant Pot Bacon Ranch Wraps. Serve on whole-wheat tortillas or lettuce wraps topped with crispy bacon, avocado, tomato, cheese, and creamy ranch dressing.

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Quick and easy weeknight dinner.

Instant Pot Chicken Bacon Ranch Wraps are a family favorite weeknight dinner. Combine easy uncomplicated ingredients to make a quick and simple dinner you’re family will ask for over and over again. To make this recipe even faster pre-cook the bacon up to two days in advance, then hide it from your family so it’s not all gone before you assemble the wraps.

Chicken Bacon Ranch Wrap Ingredients:

• Butter
• Chicken
• Salt
• Pepper
• Minced garlic
• Onion Powder
• Dried Parsley
• Whole wheat tortillas
• Tomato
• Lettuce
• Ranch
• Cheddar cheese
• Avocado
• Bacon

How To Make Instant Pot Chicken Bacon Ranch Wraps

Pre-cook the bacon to your desired crispness and leave it to cool on a paper towel. Next, cut the chicken into 1-inch cubes. Select the sauté function on the Instant Pot and when the display reads HOT add the butter. When the butter has melted add the cubed chicken and minced garlic and sauté for 4 minutes.

Season the chicken with salt, pepper, parsley, & onion powder and stir to combine the ingredients. Select cancel to turn off the Instant Pot. Add ¼ cup of water to the pot and deglaze the bottom of the pot to remove any stuck on tidbits.

Place the Instant Pot lid on top with the vent turned to the sealing position and select pressure cook/manual high-pressure function. Set the cooking time to 4 minutes. When the Instant pot beeps to signal that the cooking cycle is complete allow the pressure to naturally release for a minimum of 10 minutes.

When the lid can safely be removed us a slotted spoon to remove the chicken from the Instant Pot.

Assemble The Wraps

On a whole wheat tortilla place chicken, a slice or two of bacon, lettuce, tomato, sliced avocado, and top with creamy ranch dressing. Fold up the bottom portion of the wrap and wrap one side over the filling rolling it up tightly. If the tortillas are cold, you may want to microwave them for 15-20 seconds so they don’t break when wrapping up the ingredients.

Keto & Gluten-Free Chicken Bacon Ranch Wraps

Easily make this recipe low carb or gluten-free by substituting the whole wheat tortilla for low carb & gluten-free tortilla, a coconut wrap or, lettuce wrap. My favorite gluten-free ranch dressing is Bolthouse Farms Classic Ranch Yogurt Dressing. For additional fat add more avocado or bacon.

More 30-Minute Meal You’ll Enjoy

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Yield: 5 Wraps

Instant Pot Chicken Bacon Ranch Wraps

Prep Time: 10 minutes

Cook Time: 4 minutes

Additional Time: 10 minutes

Total Time: 24 minutes

Easy Instant Pot Chicken Bacon Ranch Wraps. Ready in under 30 minutes.

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Ingredients

• 2 Tbsp. Butter
• 1.5 lbs. Chicken breast cubed
• ¼ tsp. Salt
• ½ tsp. Black pepper
• 1 tsp. Minced garlic
• 1 tsp. Onion powder
• 1 ½ tsp. Dried parsley
• Whole wheat tortillas
• Tomato sliced into wedges
• Lettuce
• Ranch dressing
• Avocado slices 
• 6-8 Slices of pre cooked bacon

Instructions

1. Pre-cook the bacon to your desired crispness and leave it to cool on a paper towel. This can be done up to two days in advance.
2. Cut the chicken into 1-inch cubes.
3. Select the sauté function on the Instant Pot and when the display reads HOT add the butter.
4. When the butter has melted add the cubed chicken and minced garlic and sauté for 4 minutes.
5. Season the chicken with salt, pepper, parsley, & onion powder and stir to combine the ingredients.
6. Select cancel to turn off the Instant Pot.
7. Add ¼ cup of water to the pot and deglaze the bottom of the pot to remove any stuck on tidbits.
8. Place the Instant Pot lid on top with the vent turned to the sealing position and select pressure cook/manual high-pressure function.
9. Set the cooking time to 4 minutes.
10. When the Instant pot beeps to signal that the cooking cycle is complete allow the pressure to naturally release for a minimum of 10 minutes.
11. When the lid can safely be removed us a slotted spoon to remove the chicken from the Instant Pot.
12. On a whole wheat tortilla place chicken, a slice or two of bacon, lettuce, tomato, sliced avocado, and top with creamy ranch dressing.
13. Fold up the bottom portion of the wrap and wrap one side over the filling rolling it up tightly.

Notes

If the tortillas are cold, you may want to microwave them for 15-20 seconds so they don't break when wrapping up the ingredients

For Keto & Gluten-Free options try substituting the whole wheat tortilla for low carb & gluten-free tortilla, a coconut wrap or, lettuce wrap. My favorite gluten-free ranch dressing is Bolthouse Farms Classic Ranch Yogurt Dressing. For additional fat add more avocado or bacon.

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• 
  Instant Pot Max Pressure Cooker 9 in 1, Best for Canning with 15PSI and Sterilizer, 6 Qt

Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 403Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 132mgSodium: 395mgCarbohydrates: 10gFiber: 4gSugar: 2gProtein: 45g

Nutrition information is an estimate.

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