Put your trivet in the bottom of your 6.5 quart Ninja Foodi insert (or 6 quart electric pressure cooker) and pour in 1 1/2 cups of water in the insert.
Place your chicken in a metal bowl that will hold all the ingredients and fit in your Ninja Foodi with the pressure cooker lid on while the bowl is sitting on the trivet.
In a small bowl, mix together your gravy and ranch packets with your water and pour over your chicken.
Seal and cook on high pressure for 15 minutes.
Natural release for 15 minutes.
Using oven mitts, remove metal bowl and place on a hot pad.
Use two forks to shred your chicken, being careful to not touch the bowl with your skin before the bowl cools.
If desired, serve shredded chicken and cooking juices over a bed of prepared rice.
Notes
We’ve tested this recipe in a 6 quart Instant Pot and 6.5 quart Ninja Foodi. When pressure cooking with larger pressure cookers, you may need to add 1/2 cup to 1 cup more liquid to reach pressure. Make sure not to overfill smaller pressure cookers past their max lines.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own electric pressure cooker and time adjusted as needed.