INSTANT POT RANCH CHICKEN AND RICE

By babygirl36

Ingredients

• 2 Tbs. cooking oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 lb. chicken breast
• 1 cup white onion, diced
• 1 oz. ranch dressing mix
• 1 cup long grain white rice, NOT minute rice
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1-1/2 cups cheddar cheese, shredded

Details

Servings 6
Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Turn the instant pot on saute, allow to get hot. While the liner is heating, season the chicken with salt and pepper.

Add the oil and chicken to the hot liner. Brown chicken on both sides for about 3-5 minutes then remove from the instant pot.

Add the diced onion to the 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 food bits from the chicken off the bottom. If needed, pour 1/4 cup broth to assist with deglazing.

Turn off the instant pot, and place the chicken back in on top of the onions. Sprinkle the ranch seasoning over the chicken.

Pour the rice in next and add the broth last. If necessary use a wooden spoon to press the rice into the broth. It's important that all the rice is submerged in liquid to reduce the chances of burn notice and to ensure even cooking.

Close the lid, and set the valve to sealing. Use the manual cook button and adjust the time to 8 minutes (6-8 minutes per pound of chicken according to the instant pot instructions. After the time is up, allow a 10 minute natural release before opening the valve to release the remaining pressure.

Open the lid, use 2 forks to shred the chicken. Pour in the heavy cream and add cheese. Stir to combine and until cheese is melted. Serve hot and top with additional shredded cheese.