Ingredients
Scale
- 1 1/2 cups chicken broth
- 1 cup converted rice
- 20 oz boneless skinless chicken thighs, cut into bite size pieces
- 3 Tbsp dry ranch dressing mix
- 1/2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp butter
- 1 cup frozen sweet corn
- 4 oz cream cheese
- 1/2 cup half and half
- 1/2 cup shredded parmesan cheese
Instructions
- Pour broth into Instant Pot. Add in half of the chicken, sprinkle in the rice, then add remaining chicken on top. Sprinkle in the ranch dressing mix, salt, pepper and garlic powder. Dump in the butter, corn and cream cheese.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes. Move valve to venting and remove the lid.
- Stir in the half and half and the parmesan cheese.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot