If you’re seeking a creamy, ultra-flavorful dinner that practically makes itself, let me introduce you to Instant Pot Ranch Chicken and Rice. This recipe is weeknight magic—a comforting, hearty combination of juicy chicken, tender rice, a tangy ranch twist, and plenty of cheese, all perfectly cooked together in your Instant Pot in under an hour. Get ready for an easy family favorite that will disappear fast!
Why You’ll Love This Recipe
- One-Pot, No Fuss: Everything cooks together in your Instant Pot, so cleanup is unbelievably easy—no juggling extra pots or pans!
- Ultra Creamy and Cheesy: The combination of cheese and cream makes every bite luxuriously rich, while ranch brings that crave-worthy tang.
- Hearty and Satisfying: With tender chicken, filling rice, and bold flavors, this dish is always a satisfying meal—kids and adults both love it.
- Super Versatile: Easy to customize with veggies, proteins, or a swap of your favorite cheese—this recipe truly works with whatever you have on hand.
Ingredients You’ll Need
You’ll be delighted at how simple the ingredient list is for Instant Pot Ranch Chicken and Rice, but each component stars in its own way. With just the right balance of spices, protein, creamy goodness, and a touch of cheesiness, every bite delivers on vibrant flavor and satisfying texture.
- Boneless Skinless Chicken Breasts: Lean, tender, and quick-cooking, these are perfect for soaking up all that zesty ranch flavor.
- Salt and Black Pepper: The essential seasoning duo, keeping the chicken perfectly savory before the ranch takes center stage.
- Cooking Oil: Just enough to get that golden sear on the chicken and to keep things from sticking.
- White Onion: Sautéed until soft, the onion infuses a mellow sweetness and depth that anchors the entire dish.
- Ranch Seasoning Mix: The secret weapon! This bold blend brings herbs, garlic, and classic ranch tang—just add one packet.
- Long Grain White Rice: For that fluffy, pillowy base that soaks up every drop of flavor (don’t use instant or parboiled here!).
- Low-Sodium Chicken Broth: Gently cooks the rice and chicken, lending rich, savory notes without being too salty.
- Heavy Cream (or Half and Half/Milk): For silkiness—use what you have, but heavy cream makes it especially indulgent.
- Sharp Cheddar Cheese: Melty, bold, and totally key for the classic ranch-and-cheese combo. Freshly shredded melts best!
Variations
The beauty of Instant Pot Ranch Chicken and Rice is how easy it is to play with (and make it your own!). Whether you’re swapping in veggies, changing cheeses, or need a gluten-free or dairy-free tweak, there’s plenty of room to get creative and tailor it to your family’s tastes and needs.
- Add Veggies: Stir in frozen peas, corn, or chopped spinach just before serving for extra color, nutrition, and a fresh pop.
- Dairy-Free: Use your favorite unsweetened non-dairy milk and a vegan cheese alternative, and the ranch flavor still shines through.
- Swap the Protein: Try boneless thighs for juicier results, or swap in cooked rotisserie chicken at the end for an even faster dinner.
- Make It Spicy: Mix a pinch of cayenne or a diced jalapeño in with the onions if you like a little extra heat with your ranch.
- Bake on Top: Sprinkle extra cheese and broil for 2-3 minutes right before serving for a bubbly, golden crust (spread into an oven-safe dish first).
How to Make Instant Pot Ranch Chicken and Rice
Step 1: Brown the Chicken
Set your Instant Pot to ‘Sauté’ and let it get hot while you quickly season the chicken breasts with salt and pepper. Add a swirl of oil to the insert and brown the chicken on both sides, about 3-5 minutes per side. This step helps lock in those juices and builds savory flavor as a foundation.
Step 2: Sauté Onion and Deglaze
Remove the browned chicken and toss in your diced onion. Sauté for another 3-5 minutes—this lets the onions get soft and fragrant while also loosening up any golden bits stuck to the bottom (deglazing!). If stubborn bits remain, splash in a little broth or water and make sure to scrape them up so nothing burns during pressure cooking.
Step 3: Layer in the Flavors
Turn off the sauté function, then nestle your browned chicken breasts back on top of the onions. Sprinkle the ranch seasoning packet evenly over the chicken—don’t skimp, this is the magic! Then add the rice and carefully pour over the chicken broth. Use a spoon to make sure all the rice is submerged in the liquid, for perfectly cooked grains.
Step 4: Pressure Cook
Secure the Instant Pot lid and set the valve to ‘sealing.’ Hit manual/pressure cook and program it for 8 minutes (for about 1 lb chicken—6 to 8 minutes per pound if using more). Once cooking ends, let it release pressure naturally for 10 minutes before finishing with a quick release. This prevents a starchy mess and keeps the chicken juicy!
Step 5: Shred and Finish Creamy
Open the lid and use two forks to shred the chicken right in the pot (it will be super tender). Pour in the cream (or milk/half and half) and scatter in the shredded cheddar. Stir everything together until the cheese melts into creamy, ranchy perfection. Serve hot—extra cheese on top highly encouraged!
Pro Tips for Making Instant Pot Ranch Chicken and Rice
- Rice Placement Matters: Always ensure the rice is fully submerged in the broth before cooking—this prevents sticking, burning, or undercooked grains in your finished Instant Pot Ranch Chicken and Rice.
- Deglaze Like a Pro: Scraping every bit of browned goodness off the pot after sautéing onions means layers of flavor (and no Instant Pot “burn” errors to ruin your dinner hour!).
- Let It Rest: Don’t skip the 10-minute natural release—the resting time lets the chicken finish cooking gently and helps the rice absorb all the creamy, ranchy broth.
- Freshly Shredded Cheese: Take an extra minute to shred your cheddar off the block—pre-shredded can be clumpy and won’t melt into that dreamy consistency as easily.
How to Serve Instant Pot Ranch Chicken and Rice
Garnishes
Fresh garnishes elevate this already-cozy dish: try a flurry of extra shredded cheddar, a sprinkle of finely sliced green onions, or even a dollop of Greek yogurt or sour cream for creamy richness. A handful of minced fresh parsley adds color and cuts through the cheesiness for balance.
Side Dishes
Because Instant Pot Ranch Chicken and Rice is so hearty, pair it with something light and crunchy for balance. A crisp green salad, steamed broccoli, or roasted Brussels sprouts all make fantastic plates alongside, soaking up every bit of the creamy sauce.
Creative Ways to Present
Serve it straight from the Instant Pot (family style for easy weeknights), or spoon portions into oven-safe dishes, cover with more cheese, and broil for an ultra-melty, bubbly topping. For a fun twist, scoop filling into hollowed-out bell peppers or stuff it in baked potatoes—you’ll wow everyone at the table!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Instant Pot Ranch Chicken and Rice to an airtight container and refrigerate for up to 4 days. Give it a good stir before serving again to reincorporate any cream or cheese that may have separated.
Freezing
This dish freezes surprisingly well! Portion cooled chicken and rice into freezer-safe containers or bags, squeezing out excess air. Freeze for up to 2-3 months—thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To revive leftovers, warm them gently in the microwave or on the stovetop, stirring in a splash of chicken broth, milk, or cream as needed to restore creaminess. Top with fresh cheese or extra ranch seasoning to perk up the flavors!
FAQs
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Can I use brown rice instead of white rice?
Brown rice takes significantly longer to cook than white rice and needs much more liquid. For best results, stick to long grain white rice for this Instant Pot Ranch Chicken and Rice recipe—otherwise, your chicken may dry out before the rice is ready. For a brown rice version, pre-cook the rice or use fully-cooked brown rice, stirring it in at the end with the cream and cheese.
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Is there a way to make Instant Pot Ranch Chicken and Rice gluten-free?
Absolutely! This dish is naturally gluten-free as long as you double-check your ranch seasoning mix (some brands include additives containing gluten). Also, make sure your chicken broth is certified gluten-free to be extra safe.
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Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts for Instant Pot Ranch Chicken and Rice! Just add 2-3 extra minutes to the cook time. There’s no need to thaw—just skip the browning step and proceed as directed.
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What can I use instead of ranch seasoning mix?
If you’re out of ranch mix, make your own: blend dried parsley, dill, garlic powder, onion powder, dried chives, and a touch of salt and pepper. Use about 3 tablespoons to replace one packet for the perfect ranch flavor in your Instant Pot Ranch Chicken and Rice.
Final Thoughts
There’s something so comforting about knowing dinner can be this easy, delicious, and loved by everyone around the table. Let Instant Pot Ranch Chicken and Rice become your new go-to when you crave creamy, cheesy goodness—quickly, and with almost zero cleanup. I hope you give it a try and enjoy every bite as much as my family does!
Print
Instant Pot Ranch Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 Servings 1x
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Instant Pot Ranch Chicken and Rice recipe is a creamy and flavorful one-pot meal that’s perfect for a quick and easy dinner. Tender chicken, savory ranch seasoning, creamy cheese, and fluffy rice come together in the Instant Pot for a satisfying dish the whole family will love.
Ingredients
Seasoned Chicken:
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound boneless skinless chicken breasts
- 2 tablespoons cooking oil
Additional Ingredients:
- 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 (substitute with half and half or milk)
- 1 1/2 cups sharp cheddar cheese, shredded
Instructions
- Season and Sear Chicken: Season chicken with salt and pepper. Sear in Instant Pot until browned. Remove and set aside.
- Saute Onions: Cook diced onions until soft. Deglaze pot with onion moisture.
- Combine Ingredients: Add chicken back to pot, sprinkle with ranch seasoning. Add rice and broth, ensuring rice is submerged.
- Pressure Cook: Close lid, set to Manual for 8 minutes. Allow natural release for 10 minutes.
- Finish Dish: Shred chicken, add cream and cheese. Stir until melted. Serve hot.
Notes
- Make sure all the rice is submerged in liquid to prevent burn notice.
- For extra flavor, top with additional shredded cheese before serving.
Nutrition
- Serving Size: 1 Serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 105mg
