I’m sharing my Instant Pot Ranch Chicken and Rice, tender ranch chicken and cheesy rice made in one pot and one of my favorite Instant Pot Dinner Ideas.
I love how Instant Pot Ranch Chicken and Rice feels like a little kitchen trick. One pot, almost no thinking, and the ranch seasoning mix folds into the rice with a tang that actually surprises you.
Then shredded sharp cheddar cheese sneaks in, makes it creamy and sticky and maybe a little dangerously good. I didnt plan for it to be that juicy but everytime it comes out perfect so I’m starting to think the pressure cooker is doing all the work not me.
It’s an Instant Pot Dinner Ideas staple I reach for when I want fast food thats actually homey.
Why I Like this Recipe
– I like how it’s mostly hands off so I can do other stuff while it cooks, saves time and dishes
– I like the cozy, familiar flavors that make everyone at the table relax and ask for seconds
– I like that leftovers reheat really well so I can grab a quick lunch without stressing
– I like how forgiving it is, even if I mess up measurements or timing it still turns out tasty
Ingredients
- Chicken breasts: Lean protein, fills you up and helps muscle repair, mild flavor soaks up seasoning.
- Long grain white rice: Mostly carbs for energy, low fiber, fluffy texture absorbs sauces and ranch flavors.
- Condensed cream of chicken soup: Adds creaminess, salty and savory, boosts calories and sodium so use sparingly sometimes.
- Cream cheese: Rich, makes dish velvety, higher fat so it adds calories but lots of comfort.
- Sharp cheddar: Gives tang and melty stretch, adds protein and calcium but also saturated fat.
- Ranch seasoning mix: Full of savory herbs and salt, gives classic flavor, can be high in sodium.
- Frozen peas: Adds color, a bit of fiber and sweetness, light veggie boost that freshens things up.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts (about 2 to 3 breasts)
- 1 cup long grain white rice, rinsed
- 1 1/4 cups low sodium chicken broth
- 1 (1 ounce) packet ranch seasoning mix
- 1 (10.5 ounce) can condensed cream of chicken soup
- 4 ounces cream cheese cubed softened
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup frozen peas optional but nice
- 2 tablespoons chopped fresh parsley for garnish optional
How to Make this
1. Pat chicken dry and rub all over with the ranch packet, garlic powder, onion powder and a little black pepper (add salt sparingly since the ranch and soup have salt). If breasts are thick, slice them horizontally so they cook evenly.
2. Turn Instant Pot to Sauté, melt the 2 tablespoons butter, and sear the chicken about 1 to 2 minutes per side until lightly golden. You dont need to cook through. Remove chicken and set aside.
3. Pour in the 1 1/4 cups low sodium chicken broth and scrape up any browned bits from the bottom with a wooden spoon. Whisk the can of condensed cream of chicken soup into the broth until smooth.
4. Add the rinsed 1 cup long grain white rice to the pot, spread it into an even layer and do not stir. Gently pour the broth and soup mixture over the rice so it covers the rice. Place the seared chicken on top of the rice.
5. Close the lid, set valve to sealing and pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
6. Open the lid, check chicken reaches 165 F then remove it to a cutting board. Fluff rice a little, then add the cubed softened 4 ounces cream cheese and 1 cup shredded sharp cheddar to the hot rice and stir until creamy. If it seems dry, stir in a splash more broth or a little water.
7. Stir in the 1 cup frozen peas so they warm through, then shred or slice the chicken and return it to the pot, folding everything together. Taste and adjust salt and pepper.
8. Garnish with chopped fresh parsley if you like and serve hot. Leftovers thicken as they cool so add a splash of broth when reheating.
Equipment Needed
1. Instant Pot or other electric pressure cooker
2. Wooden spoon or heatproof spatula to scrape up browned bits
3. Tongs for searing and lifting the chicken
4. Measuring cups and measuring spoons (for rice, broth, spices)
5. Liquid measuring cup or small pitcher for pouring broth smoothly
6. Whisk to blend the condensed soup into the broth
7. Sharp chef knife for slicing chicken and chopping parsley
8. Cutting board
9. Instant read meat thermometer to confirm 165 F
10. Silicone spatula or large spoon to stir in cream cheese and cheddar
dont forget a bowl or small plate to rest the chicken while the rice finishes cooking, youll thank me later.
FAQ
Instant Pot Ranch Chicken And Rice Recipe Substitutions and Variations
- Chicken breasts: swap with boneless skinless chicken thighs (same pressure time, they stay juicier), or use shredded rotisserie chicken added after cooking for faster, foolproof results.
- Long grain white rice: use jasmine rice (same liquid and timing), or if you want brown rice use 1 1/2 cups liquid and pressure cook 22-24 minutes with a 10 minute natural release.
- Condensed cream of chicken soup: replace with 1 cup plain Greek yogurt plus 1/2 cup extra chicken broth, but stir it in after pressure cooking to avoid curdling; sour cream works the same way.
- Ranch seasoning mix: make a quick sub with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried dill and 1/2 tsp salt, or use 1 1/2 tsp Italian seasoning plus a pinch of salt for a different but tasty flavor.
Pro Tips
1. Taste for salt last, dont add much early on. The ranch packet and condensed soup already have sodium so wait until after you stir in the cheeses and peas, then add tiny pinches of salt and taste because you can always add more but cant take it away.
2. Make the chicken even thickness so it cooks the same all over. Slice thick breasts in half or press them a little with your hand so you dont end up with dry edges and raw middles, that little fix saves a lot of stress.
3. Soften the cream cheese completely and cut it into small cubes before you add it, this helps it melt into the rice smooth instead of clumpy. If it still looks lumpy, heat a few seconds in the microwave then stir, youll get creamier texture.
4. Plan for leftovers: the dish tightens up as it cools so add a splash of broth or water when reheating and reheat gently. Also shred the chicken before storing so every bite reheats evenly and its easier to serve.
Instant Pot Ranch Chicken And Rice Recipe
I’m sharing my Instant Pot Ranch Chicken and Rice, tender ranch chicken and cheesy rice made in one pot and one of my favorite Instant Pot Dinner Ideas.
6
servings
573
kcal
Equipment: 1. Instant Pot or other electric pressure cooker
2. Wooden spoon or heatproof spatula to scrape up browned bits
3. Tongs for searing and lifting the chicken
4. Measuring cups and measuring spoons (for rice, broth, spices)
5. Liquid measuring cup or small pitcher for pouring broth smoothly
6. Whisk to blend the condensed soup into the broth
7. Sharp chef knife for slicing chicken and chopping parsley
8. Cutting board
9. Instant read meat thermometer to confirm 165 F
10. Silicone spatula or large spoon to stir in cream cheese and cheddar
dont forget a bowl or small plate to rest the chicken while the rice finishes cooking, youll thank me later.
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts (about 2 to 3 breasts)
-
1 cup long grain white rice, rinsed
-
1 1/4 cups low sodium chicken broth
-
1 (1 ounce) packet ranch seasoning mix
-
1 (10.5 ounce) can condensed cream of chicken soup
-
4 ounces cream cheese cubed softened
-
1 cup shredded sharp cheddar cheese
-
2 tablespoons unsalted butter
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
Salt and black pepper to taste
-
1 cup frozen peas optional but nice
-
2 tablespoons chopped fresh parsley for garnish optional
Directions
- Pat chicken dry and rub all over with the ranch packet, garlic powder, onion powder and a little black pepper (add salt sparingly since the ranch and soup have salt). If breasts are thick, slice them horizontally so they cook evenly.
- Turn Instant Pot to Sauté, melt the 2 tablespoons butter, and sear the chicken about 1 to 2 minutes per side until lightly golden. You dont need to cook through. Remove chicken and set aside.
- Pour in the 1 1/4 cups low sodium chicken broth and scrape up any browned bits from the bottom with a wooden spoon. Whisk the can of condensed cream of chicken soup into the broth until smooth.
- Add the rinsed 1 cup long grain white rice to the pot, spread it into an even layer and do not stir. Gently pour the broth and soup mixture over the rice so it covers the rice. Place the seared chicken on top of the rice.
- Close the lid, set valve to sealing and pressure cook on High for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Open the lid, check chicken reaches 165 F then remove it to a cutting board. Fluff rice a little, then add the cubed softened 4 ounces cream cheese and 1 cup shredded sharp cheddar to the hot rice and stir until creamy. If it seems dry, stir in a splash more broth or a little water.
- Stir in the 1 cup frozen peas so they warm through, then shred or slice the chicken and return it to the pot, folding everything together. Taste and adjust salt and pepper.
- Garnish with chopped fresh parsley if you like and serve hot. Leftovers thicken as they cool so add a splash of broth when reheating.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 318g
- Total number of serves: 6
- Calories: 573kcal
- Fat: 24.6g
- Saturated Fat: 12.8g
- Trans Fat: 0.17g
- Polyunsaturated: 1.7g
- Monounsaturated: 5g
- Cholesterol: 150mg
- Sodium: 635mg
- Potassium: 444mg
- Carbohydrates: 38.2g
- Fiber: 1.7g
- Sugar: 2.8g
- Protein: 45.5g
- Vitamin A: 200IU
- Vitamin C: 8.3mg
- Calcium: 163mg
- Iron: 1.2mg