Description
An Instant Pot recipe for chicken and rice with a ranch-seasoned creamy sauce and then a surprise element of crunch and sweetness.
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced onion
- 1 rib of celery, sliced
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into cubes
- 3 Tbsp Hidden Valley Ranch Dressing Mix, divided
- 1 cup chicken broth
- 3/4 cup converted or long grain white rice
- 1/2 tsp black pepper
- 1 (8 oz) can water chestnuts, drained
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/3 dried cranberries
- 1/3 cup panko breadcrumbs
- 1/3 cup sliced almonds
- 1 Tbsp melted butter
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the diced onion and celery and saute for 3 minutes.
- Add in the chicken and sprinkle 2 Tbsp of the ranch dressing mix over the chicken.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice and the pepper.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 3 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Stir in the water chestnuts, mayo, sour cream, cranberries and remaining tablespoon of ranch dressing mix.
- Spread out the mixture evenly. Sprinkle the panko and almonds over the top. Drizzle with the melted butter. Place the air fryer lid on top of Instant Pot and bake at 350 for 7 minutes, or until top has browned a bit.
- Serve and enjoy!
Notes
If you don’t have an air fryer lid you can do the step 7 in your oven. Spread the rice/chicken mixture into an 8×8 inch pan. Sprinkle the panko and almonds over the top. Drizzle with the melted butter. Bake at 350 for 20 minutes.
- Category: Chicken
- Method: Instant Pot