Instant Pot Ranch Chicken and Rice
Servings: 6 Servings
Ingredients
- ½ teaspoon salt
- ½ teaspoon ground 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
- ½ cup heavy cream half and half or milk will also work
- 1 ½ cups sharp cheddar cheese shredded
Instructions
- Turn the Instant Pot onto Saute, and allow to get hot. While the liner is heating, season the chicken breasts with salt and pepper.½ teaspoon salt, 1 pound boneless skinless chicken breasts, ½ teaspoon ground black pepper
- Add the oil and chicken to the hot liner. Brown chicken on both sides for about 3-5 minutes then remove from liner.2 tablespoons cooking oil
- 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.1 cup white onion
- Turn off the Instant Pot, and place the chicken back in on top of the onions. Sprinkle the ranch seasoning over the chicken.1 ounce ranch seasoning mix
- 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.1 cup long grain white rice, 1 cup low-sodium chicken broth
- 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.
- 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.½ cup heavy cream, 1 ½ cups sharp cheddar cheese
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.
Nutrition Facts
Instant Pot Ranch Chicken and Rice
Serving Size
1 cup
Amount per Serving
Calories
449
% Daily Value*
Fat
24
g
37
%
Saturated Fat
11
g
55
%
Trans Fat
0.03
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
100
mg
33
%
Sodium
974
mg
41
%
Potassium
404
mg
12
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
26
g
52
%
Vitamin A
600
IU
12
%
Vitamin C
3
mg
4
%
Calcium
234
mg
23
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
