Step 1

Add chicken thighs to pot. Then add ranch packet on top of chicken, followed by chicken broth. Gently mix the broth until seasoning has dissolved.

Step 2

Lock lid and cook for 10 minutes at high pressure.

Step 3

Meanwhile, make the sauce... Add mayonaise to a mixing bowl. Then add all the herbs and spices - chives, parsley, dill, onion powder, garlic powder, salt, and pepper. Mix together and set aside.

Step 4

Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

Step 5

Transfer chicken to a bowl and place in freezer for a few minutes to cool them down quickly.

Step 6

Now, this is not part of the recipe, but I would recommend using this broth to cook some rice or quinoa.

Step 7

Place chicken on a cutting board and finely chop. Then return chicken to bowl.

Step 8

Top with ranch sauce and mix until well combined. Chill in the refrigerator until ready to serve.