Sudden craving spark moment
You're lounging on your tiny couch after a long day at work in your city condo and your stomach gives you that familiar rumble. You kinda wiggle in place and realize you need something dang tasty and quick. You jump up and glance at your Instant Pot on the counter. You trust that hiss of the pressure valve more than any doorbell y'all might ring. You could even use it to whip up something like Instant Pot French Onion Soup on lazy nights.
You remember that last week when you tried pressure cooker chicken burgers they turned out juicy and full of flavor. You picture those cheddar ranch chicken burgers stacked on a soft bun with crisp lettuce and tomato. You recall the steam release method you mastered using quick release to lock in broth depth and keep those patties tender.
You can almost smell the ranch seasoning mixing with melted cheddar in the pot. You know this meal will hit the spot faster than any frozen dinner. You smile at the thought of slicing that first burger in half and watching the cheese ooze out. You're ready to get cooking.
Why pressure wins hearts bullets five to seven
You might wonder why you'd pick your pressure cooker over other methods for cheddar ranch chicken burgers. Here are some reasons why this gadget gets all that love.
- Speedy cooks that save your evening
- Deep broth depth boosts juicy bite
- Consistent results every single time
- Hands off once you seal the lid
- Easy quick release stops overcook
You see how using slow release sometimes makes a bit more flavor mingle in. But the quick release trick is perfect when you need those burgers ready fast. You'll be glad you picked this method when your taste buds cheer.
Ingredient kit rundown eight to ten items
You'll need a bunch of simple stuff that you probably already have in your kitchen. Gather this kit and you're all set for cheddar ranch chicken burgers that impress.
- 1 pound boneless chicken breasts cut into chunks
- 1 cup ranch dressing blend or ranch seasoning mix
- 1 cup shredded sharp cheddar cheese
- 1 egg beaten to help bind
- ½ cup breadcrumbs or panko crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil or cooking spray
- 4 burger buns plus lettuce tomato pickles for topping
You can swap chicken ground meat if you like ground chicken burgers. You can also toss in a splash of broth for more depth before you seal the lid. That little step gives you a dank chew and keeps things extra moist. For more ideas check out some chicken marinade recipes. You're almost ready to start cooking.
Step timeline inside the pot six to eight
You're about to lock and load your pressure cooker pot. Follow these steps to make cheddar ranch chicken burgers pop with flavor.
- Step one add chicken chunks ranch seasoning garlic powder and onion powder in a bowl then mix
- Step two stir in egg breadcrumbs and a pinch of salt and pepper till it clings
- Step three preheat the pot using saute function then add olive oil
- Step four shape the mix into four even patties and place them in the hot pot
- Step five brown each side for two minutes for a quick crust then remove patties
- Step six pour in a splash of chicken broth to build broth depth and deglaze the bottom
- Step seven nestle patties on a trivet above liquid then lock lid and set pressure cook for five minutes
- Step eight use quick release to drop pressure then top each patty with shredded cheddar and close lid loosely to melt cheese
Now you just grab your buns and get them toasted on the side or right in the pot if you wanna be daring. You're so close to that first bite y'all.
Shortcut valve tricks three to five
You got a few valve hacks that'll save you extra minutes or pump up that broth depth.
- Quick release for burgers that stay moist and never overcook
- Slow release for when you want a deeper sear and more steam mingle
- Angle the valve away from you so no random steam hits your hand
- Close it gently if you need to trap heat and speed up cheese melt
- Use a towel over the release to catch stray condensation droplets
Each trick can cut a minute or two or help the cheese gooey finish stay put. You'll feel like a pro every time you lift the lid without a mess.
First spoonful story
You slice into that first cheddar ranch chicken burger and the cheddar pulls apart like it was made for selfies. You take a bite and the ranch flavor dances on your tongue with a hint of garlic powder in every chew. You almost drop it because it's so dang juicy.
You lean back in your chair and close your eyes while you finish that bite. You can barely believe how easy it was using your pressure cooker. You feel proud that you didn't resort to fast food drive thru or a soggy frozen patty.
Your roommate pokes their head in the kitchen and asks what smells so good. You grin and say cheddar ranch chicken burgers. They jump in to snag a bite and you both end up cheering over extra napkins. That first spoonful taste memory sticks with you for days.
Leftover jar guide
Got extra patties or crumbs of cheese on the plate You can stash leftovers so they stay fresh longer in jars. Here is how you keep them tasting great.
- Cool patties completely on a wire rack so steam does not sog up the jar
- Layer each patty between sheets of parchment or wax paper
- Pop them upright in a wide mouth jar with tight lid
- Add a small piece of bread on top to absorb excess moisture
- Store jars in the fridge for up to three days
If you wanna freeze for longer wrap patties in foil then slip into a freezer safe jar or bag. When you're ready just thaw in the fridge or reheat right in the pressure cooker using steam mode and quick release. You'll get that same savory ranch and cheddar vibe yall love.
Feel good send off with six FAQs
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Can I use ground chicken instead of breast chunks
Yes you sure can. Ground chicken works just fine and saves you the chopping step. You may need to adjust cooking time by a minute or two but it still turns out moist.
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How do I make the cheese melt without steaming the bun
Pop the patties back in the pot after the quick release and let them sit covered for two minutes. Then transfer to buns right away so the cheese stays oozy and your bun stays crisp.
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What if I want extra crunch on my burgers
Toast the buns with a bit of butter in a pan or under the broiler for a minute. You could also press the patties for 20 seconds during saute to crisp the edges.
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Can I skip the breadcrumbs
You can if you want a looser patty. Some folks use crushed crackers or oats instead to keep them together and add texture. Just tweak amounts so it all binds well.
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Is ranch seasoning from a packet okay
Absolutely. Packet ranch seasoning or a homemade blend both work great. The packet might have a bit more salt so start low and taste before adding more.
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How do I get more broth depth in each bite
Add a quarter cup broth or stock to the pot right after searing. That extra liquid lifts up flavor as you cook and keeps the patties super juicy.
Now you're all set to rock cheddar ranch chicken burgers in your pressure cooker like a boss. Yall enjoy every bite and feel free to tweak the tricks till it's just right for you. Consider serving with some honey-glazed carrots for a sweet side.
Cheddar Ranch Chicken Burgers
Equipment
- 1 mixing bowl
- 1 grill or stovetop skillet
- 1 spatula
- 1 measuring cups and spoons
- 1 meat thermometer (optional)
- 1 serving platter
Ingredients
- 1 pound ground chicken
- 1 cup sharp cheddar cheese, shredded
- ¼ cup ranch dressing
- ¼ cup green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 4 pieces hamburger buns
- to taste lettuce and tomato slices For serving
Instructions
- In a mixing bowl, combine the ground chicken, shredded cheddar cheese, ranch dressing, chopped green onions, garlic powder, black pepper, and salt. Mix until well combined.
- Divide the mixture into 4 equal portions and shape each portion into a patty about ¾ inch thick.
- Preheat your grill or stovetop skillet over medium heat. If using a skillet, lightly grease it with cooking spray or oil.
- Cook the patties on the grill or skillet for about 5-7 minutes on one side, until golden brown. Flip the patties and cook for an additional 3-5 minutes, or until the internal temperature reaches 165°F (75°C).
- While the burgers are cooking, you can toast the hamburger buns on the grill or in a toaster, if desired.
- Once cooked, assemble the burgers by placing the patties on the buns and topping with lettuce and tomato slices.
- Serve immediately and enjoy your delicious Cheddar Ranch Chicken Burgers!
