A cheesy Instant Pot ranch chicken and rice dish that’s simple to make and full of flavor. A packet of ranch seasoning elevates basic chicken and rice into a comforting, crowd-pleasing meal.
It had been a while since we posted a pressure cooker recipe. After testing to make sure the components work together in a sealed cooker, Kim perfected this Instant Pot ranch chicken and rice. The result is tender chicken, perfectly cooked rice, and a rich cheesy finish.
This version is a straightforward twist on a classic Instant Pot chicken and rice: ranch seasoning and cheddar cheese add bold flavor without extra fuss. It’s different from a creamier “crack chicken” style (which uses cream cheese), and is more comparable to our chicken and rice recipes that combine tender meat and starch with a sauce.
How to make Instant Pot Ranch Chicken and Rice:
Prep ingredients first: shred the cheese, dice the onion, measure the rice and broth. Turn the Instant Pot to the Sauté setting and allow the liner to heat. Season both sides of the chicken breasts with salt and pepper.
Add the oil to the hot liner and brown the chicken on both sides, about 3–5 minutes per side. Remove the chicken and add the diced onion, cooking until soft and translucent, another 3–5 minutes. Use the onion moisture to deglaze the bottom of the pot, scraping up any browned bits; add about 1/4 cup water or broth if needed to fully deglaze and prevent a burn notice.
Turn the Instant Pot off and place the chicken back on top of the onions. Sprinkle the ranch seasoning over the chicken. Pour in the uncooked long grain white rice and then the chicken broth. Press the rice gently so it is completely submerged beneath the liquid — no grains should be above the broth, which helps avoid burning and ensures even cooking.
Seal the lid and set the valve to sealing. Cook on Manual/High Pressure for 8 minutes (the Instant Pot recommends 6–8 minutes per pound of raw chicken). When the timer ends, allow a 10-minute natural pressure release before opening the valve. This rest helps keep the chicken tender.
Open the pot and shred the chicken with two forks. Stir in the heavy cream (or half-and-half/milk) and shredded sharp cheddar until the cheese melts and everything is combined. Serve immediately, garnished with extra cheese if desired, or cool slightly and store in a sealed container in the refrigerator.
Instant Pot Ranch Chicken and Rice Tips:
- If you don’t like ranch seasoning, try other dry blends such as French onion soup mix (use provolone instead of cheddar) or taco seasoning—both work well and change the flavor profile nicely.
- If the finished dish is too thick, add a splash of milk or extra cream to loosen it, but note this will mellow the ranch flavor.
- Keep meat close to 1 pound when possible. Increasing the chicken quantity may require cook time adjustments and can affect how the rice cooks.
- Store leftovers in a sealed container in the refrigerator for up to three days.
Recipe details
Instant Pot Ranch Chicken and Rice
Ingredients
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound boneless skinless chicken breasts
- 2 tablespoons cooking oil
- 1 cup white onion, diced
- 1 ounce ranch seasoning mix (1 packet)
- 1 cup long grain white rice, uncooked
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream (half-and-half or milk will also work)
- 1 1/2 cups sharp cheddar cheese, shredded
Instructions
- Turn the Instant Pot to Sauté and let the liner get hot. Season the chicken with salt and pepper.
- Add oil and brown the chicken on both sides for about 3–5 minutes per side, then remove from the liner.
- Add the diced onions and cook until soft and translucent, about 3–5 minutes. Use the onions to deglaze the pot and scrape up any browned bits. Add 1/4 cup water or broth if needed.
- Turn the Instant Pot off. Return chicken to the pot on top of the onions and sprinkle the ranch seasoning over the chicken.
- Add the rice, then pour the chicken broth over it. Ensure the rice is fully submerged in the liquid.
- Close the lid, set the valve to sealing, and pressure cook on High for 8 minutes. When the cooking time ends, allow a 10-minute natural release, then release any remaining pressure.
- Open the lid, shred the chicken with two forks, stir in the heavy cream and shredded cheddar until melted and combined. Serve hot.
Notes
The calorie estimate is approximate and based on a 1-cup serving. Calories do not include extra shredded cheese used as a garnish in photos.
Store leftovers in a sealed container in the refrigerator for up to three days.
Nutrition
Enjoy this easy Instant Pot ranch chicken and rice for a comforting weeknight dinner. It’s flavorful, creamy, and quick to prepare with ingredients you likely already have on hand.