Instructions

• For The Chicken:
• In a large bowl toss chicken, potatoes, and carrots in the olive oil, then season with salt and pepper. Stir together garlic powder, thyme, basil, oregano, and 2 tablespoons of the Ranch seasoning. Sprinkle over the chicken and veggies, tossing to distribute the ingredients as evenly as possible.
• Add chicken broth to the instant pot/pressure cooker, then place chicken in the broth, and top with the potatoes. Place the lid on in the locked position and turn the vent to the sealed position. Set pressure cooker to "pressure cook" for 10-15 minutes. (see note)
• Once the cook time is finished, do a "quick release" by turning the vent to the venting position. Once float valve has dropped, remove the lid. Drain the pressure cooker or use a slotted spoon to transfer chicken and potatoes to a large platter.
• Sprinkle with Ranch seasoning and parmesan cheese and garnish with chopped thyme or parsley if desired before serving.
• For The Gravy:
• When the chicken and veggies are done, remove from pot and reserve broth. Melt the butter in a sauce pan over medium heat. Add flour and stir while cooking for 4-5 minutes. Do not brown flour.
• Slowly add the cream stirring constantly until the mixture forms a paste. Using a whisk to mix, add chicken broth about 1/2 cup at a time until the desired consistency (about 2 cups). Salt and pepper to taste. Serve over chicken and veggies.