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Easy Instant Pot Ranch Chicken and Rice

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A deliciously cheesy Instant Pot ranch chicken and rice recipe. All you need is a little ranch seasoning to take your chicken and rice to the next level!

It’s been a bit since we shared a pressure cooker recipe. Kim has been wanting to make something like this for awhile now, but she had to ensure that everything would work well together.

This is especially true when working with a pressure cooker. So, after some experimenting, she’s ready to share her Instant Pot ranch chicken and rice recipe.

Just as the name implies, it’s a spin on the traditional Instant Pot Chicken and Rice recipe. Adding ranch seasoning and cheese is a simple way to take a simple recipe to the next level.

This recipe is different from Crack Chicken which uses similar ingredients but has a creamy texture due to cream cheese. Ranch chicken and rice is closer to our Instant Pot Chicken Broccoli Rice with ranch seasoning in place of the broccoli.

It’s also very similar to our Instant Pot Chicken Bacon Ranch Pasta with a couple of changes and bacon and pasta, of course!

Oh, don’t forget, if you have any issues, there’s a tips section below.

Ranch chicken and rice topped with cheese.

If you love this recipe, then check out our easy Instant Pot buffalo chicken and rice!

How to make Instant Pot Ranch Chicken and Rice:

By now, you should know the drill. Prep first, then cook! Start by gathering all your ingredients and if possible, measure them out. Shred the cheese, dice the onions, etc.

After that, turn your pressure cooker on to the saute function. As it begins to heat, season both sides of your chicken breasts with salt and pepper.

Now, drizzle the oil into the liner and carefully lay your breasts into the pot. They will need to cook for about five (5) minutes on each.

Aerial view of the chicken breast browning in the pressure cooker.

Once the chicken is done you can remove it from the pot and toss in the diced onion. Again, you’re looking at another five (5) minutes of cook time.

During this process, it’s important to de-glaze the bottom of the liner. Scrape off any food that has tried to stick.

You may need to add a splash of water to the pot to properly de-glaze it. Otherwise, you might receive a burn notice on your ranch chicken.

The uncooked rice has been added to the pressure cooker.

When the onions are ready, turn off the appliance and put the chicken back into the Instant Pot.

Place the breasts right on top of the diced onions. Grab your ranch seasoning and sprinkle it over the breasts.

Now chicken broth has been poured into the Instant Pot.

Now, it’s time to pour in the uncooked rice and chicken broth. One thing to note here, please make sure the rice is totally submerged beneath the broth.

In other words, no rice should be above the liquid. It’s just one more thing you can do to keep your ranch chicken and rice from burning.

The lid has been removed and the chicken breast has been shredded.

With the liquid added, you can now seal your pressure cooker. Make sure the valve is sealed and set it to Manual/High Pressure cook for eight (8) minutes.

As far as the cook time is concerned, eight (8) minutes is the recommended time for raw chicken (per the Instant Pot website).

Furthermore, when the timer goes off, let the appliance complete a ten (10) minute natural release before opening the valve. Doing so will keep the meat tender. Reducing these times is NOT recommended.

Shredded cheese and heavy cream have been added to the pot.

Hang in there, we’re almost done! Okay, with the lid removed, use two (2) forks or tongs to shred the chicken.

Carefully, pour in the heavy cream and add the shredded cheddar. Stir everything together.

That’s it, your Instant Pot ranch chicken and rice is complete! Serve it now or store it in your fridge in a sealed container.

Of course, try and wait for it to cool a little before storing. Kim and I hope you enjoyed the recipe and wish everyone a lovely day 🙂

A large photo of the finished Instant Pot ranch chicken and rice.

Instant Pot Ranch Chicken and Rice Tips:

Don’t care for ranch seasoning. That’s okay, there are other seasoning blends you can try. For example, french onion soup (substituting provolone for cheddar) mix or taco seasoning should also work for this recipe.

Play around and see what combination you enjoy the most. If your ranch chicken and rice is too thick then consider adding a little milk or extra heavy cream to thin it out.

Just be aware that it will dull the ranch flavor. On the chance you decide to cook more than one (1) pound of chicken you will need to adjust the cook time accordingly.

But, this can affect how the rice turns out. Try your best to keep the meat to around one (1) pound, if possible.

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Yield: 6 Servings

Instant Pot Ranch Chicken and Rice

A large photo of the finished Instant Pot ranch chicken and rice.

A deliciously cheesy Instant Pot ranch chicken and rice recipe. All you need is a little ranch seasoning to take your chicken and rice to the next level!

Prep Time: 10 minutes
Cook Time: 25 minutes
Pressure and Release Time: 15 minutes
Total Time: 50 minutes

Ingredients

Instructions

  1. Turn the Instant Pot onto Saute, and allow to get hot. While the liner is heating, season the chicken breasts with salt and pepper.
  2. Add the oil and chicken to the hot liner. Brown chicken on both sides for about 3-5 minutes then remove from liner.
  3. Add the diced onions to Instant Pot, and cook until they are soft and translucent (approximately 3-5 minutes). Use the moisture from the onions to deglaze the liner and scrape any food bits from the chicken off the bottom. If needed, pour ¼ cup water or broth to assist with deglazing.
  4. Turn off the Instant Pot, and place the chicken back in on top of the onions. Sprinkle the ranch seasoning over the chicken.
  5. Pour the rice in next, and add the broth last. If necessary, use a wooden spoon or spatula to press the rice into the broth. It’s important that all the rice is submerged in liquid to reduce the chances of a burn notice and to ensure even cooking.
  6. Close the lid, and set the valve to sealing. Use the manual/pressure cook button and adjust the time to 8 minutes (6-8 minutes per pound of chicken according to the Instant Pot website). After the time is up, allow a 10 minute natural release before opening the valve to release any remaining pressure.
  7. Open the lid, and use two forks to shred the chicken. Pour in the heavy cream, half and half, or milk, and add cheese. Stir to combine and until cheese is melted. Serve hot, and top with additional shredded cheese if desired.

Notes

The calories listed are an approximation based on the ingredients and a serving size of one (1) cup.

The calorie count does NOT include the extra shredded cheddar cheese garnishment seen in the photos. Actual calories will vary.

The Instant Pot Ranch Chicken and Rice can be stored in your fridge in a sealed container for up to three (3) days.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 6 Serving Size: 1 Cup
Amount Per Serving: Calories: 448Total Fat: 24gSaturated Fat: 11gUnsaturated Fat: 0gCholesterol: 105mgSodium: 965mgCarbohydrates: 31gFiber: 1gSugar: 1gProtein: 26g

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Courtney

Saturday 2nd of January 2021

What size Instant Pot was used for this? We have an 8 qt and im not sure how to adjust the recipe to work in it. Thanks!

Courtney

Saturday 2nd of January 2021

@Kimberly, thank you!

Kimberly

Saturday 2nd of January 2021

Hi Courtney! We used this Instant Pot 6-Quart Duo Plus. We haven't tested this recipe in an 8-quart, so unfortunately I'm unable tell you exactly how to adjust it accordingly. However, I believe an 8-quart requires more liquid to pressurize than a 6-quart. If you happen to have the User's Manual, the exact amount may be listed in it. The only other thing I can think to mention is that many readers have had success in doubling the recipe. There would be plenty of room in the 8-quart for doubling if you're interested in doing that. :) Hope you have a wonderful weekend!

Andrea

Thursday 3rd of December 2020

Made this tonight after reading all of the great comments. It was easy to follow and turned out great. Saved to my favorites so I can make again! Thanks for the great recipe šŸ˜€

John

Friday 4th of December 2020

Good Morning Andrea, that's wonderful! Kim and I are thrilled you enjoyed the chicken and rice. Thank you for coming back to comment on the recipe. Have a lovely day :)

Tyler

Sunday 22nd of November 2020

Used half the ranch mix. Instead of deglazing, fully cleaned out the pot and added rice, broth, onion, then chicken. Added some parsley and cayenne at the end. Very quick and simple! Thank you.

John

Monday 23rd of November 2020

Thank you Tyler. We're glad you enjoyed the chicken and rice. Thank you again for coming back to comment. Have a great day!

Frank Beitz

Tuesday 29th of September 2020

Can anyone help with doubling the recipe and how you alter the time? Thanks

John

Wednesday 30th of September 2020

Good Morning Frank, I've copied and pasted another user's comment who explains how she doubles the recipe. Thank you for your comments and we hope you have a lovely day. Oh, if you have any other questions, please let us know.

"Made this for dinner tonight and it was delicious! I doubled the rice and liquid measurements as I knew that would not be enough for our family. My chicken was not completely thawed from frozen- but was thawed enough to brown on both sides as the recipe states. I ended up adding everything to the instant pot, except the rice, for 15 minutes. I quick released after that and added the rice- making sure to push it underneath the liquid. I put it back on high pressure for 8 minutes with a 10ish minute natural release. Then followed the recipe as written (added the cream, cheese, etc.) in e future Iā€™m thinking you could lessen the natural release time a bit as the rice was pretty done at that point. I would definitely make this again, doubling the rice and liquid, as we loved the balance of chicken and rice for us! Thanks for sharing this awesome recipe!"

Thank you, John

Tammy

Tuesday 22nd of September 2020

I'm very new to Instant Pot cooking and I'm looking forward to trying this recipe out tonight. But....I only have brown, minute rice. Should I reduce liquid, cook rice separate then add in when the chicken is done? Thank you for any help/advice!

Kimberly

Tuesday 22nd of September 2020

Hi Tammy! Brown minute rice cooks in the Instant Pot in 5 minutes. We have that recipe here https://www.berlyskitchen.com/instant-pot-minute-brown-rice-recipe/. The ranch chicken and rice would work with brown minute rice if the cook time was reduced from 8 minutes to 5 minutes, and there was no natural release. I have 2 concerns with doing that. First, reducing the cook time may result in undercooked chicken. The chicken would need to be cut into very small, thin pieces in order to cook all the way through. Second, removing the natural release may result in tough chicken pieces. However, we have a couple of other Instant Pot recipes where we've done exactly that, and it worked successfully. So, long story short, I'd say it should be ok to use the brown minute rice. Cook for 5 minutes, do not do a natural release. However, make sure the chicken is pre-cut into very small, bite-sized pieces before being cooked. No need to change the liquid amounts. Please let us know how it goes. :) Have a great evening!