Instant Pot Garlic Cheddar Chicken–an easy casserole loaded with cheddar, rice, chicken and then topped with a buttery bread crumb topping. Make it in the pressure cooker or the oven.
Instant Pot Garlic Cheddar Chicken
You’re going to love this super easy weeknight dinner of chicken and rice. It’s got so much flavor thanks to dry ranch dressing mix, garlic powder and sharp cheddar cheese. The crispy topping is irresistible! Greg picked it off of my plate before I could get it into my mouth–lol!
Ingredients/Substitution Ideas
- Water
- Better than Bouillon chicken base–or bouillon cubes or granules
- Converted rice—or long grain white rice
- Garlic powder
- Dry ranch dressing mix–I like Hidden Valley brand and buy it in a big container from Costco. You can also make it at home.
- Dried onion–or 1 teaspoon of onion powder
- Boneless, skinless chicken thighs–cut into cubes (or chicken tenderloins)
- Sharp cheddar cheese
- Panko bread crumbs–or plain bread crumbs
- Melted butter
Instructions
You can make this recipe in the Instant Pot or the oven. I used my Duo Crisp with Air Fryer Lid*.
Instant Pot Instructions:
- Add water and chicken base into Instant Pot.
- Sprinkle in the rice, garlic powder, 2 Tbsp of the ranch dressing mix and dried onion.
- Add the chicken into the Instant Pot and sprinkle with the remaining 1 Tbsp of ranch dressing mix.
- Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in half of the cheddar. Then sprinkle the rest of the cheddar on top.
- Make the topping: In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Use your air fryer lid to crisp up the top. Use the air fry setting at 400° F for 3 minute, or until crumbs are browned.
- Serve and enjoy!
Oven Instructions:
- Heat oven to 375° F.
- In a square baking dish mix 2 ½ cups of broth, chicken base, chicken, rice, ranch dressing mix, garlic powder, dry onions and half of the cheese.
- Bake for 45 minutes.
- Sprinkle the rest of the cheese over the top.
- Make the topping: In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Bake for about 5 more minutes, until crumbs are light golden brown.
The Rice
Lately I love using converted rice in my Instant Pot. I buy it in the bulk section at Winco. I have also found it at other grocery stores in the orange box (Ben’s brand). I like how it doesn’t get clumpy or gluey. It is also called parboiled rice. Don’t confuse it with par-cooked minute rice.
If you want you can also use long grain white rice, jasmine rice or basmati rice with the same cooking time. If you’d like to use brown rice you’ll need to increase the cooking time to 22 minutes with a 10 minute natural pressure release and use bone-in chicken pieces or boneless chicken thighs so that the chicken doesn’t get overcooked and dry.
The Chicken
I prefer using boneless, skinless chicken thighs that have been cut into cubes for this recipe because they have a lot of flavor and they stay moist and tender.
You can also use chicken tenderloins or chicken breasts that have been cut into the size of chicken tenders. If you use chicken breasts then cut them across the grain so that they stay more tender.
What if I don’t have an air fryer lid?
If you want to make this recipe in the Instant Pot but don’t have an air fryer lid I suggest browning up the panko/butter topping in the oven under the broiler for a few minutes. Then sprinkle the mixture on top of the chicken, rice and cheese before serving.
Serving Suggestions
Serve this alongside of side of roasted or steamed broccoli, brussels sprouts, asparagus or another vegetable of your choice.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. You can reheat in the microwave or use the pot-in-pot method to reheat leftovers in your Instant Pot.
More Instant Pot Chicken and Rice Recipes…
- Instant Pot Smoky Mountain Casserole
- Instant Pot Creamy Casserole
- Instant Pot Mediterranean Chicken
- Instant Pot Melt in your Mouth Chicken
- Instant Pot Dude Ranch Chicken
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Want More Tried And True Instant Pot Recipes?
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
Instant Pot Garlic Cheddar Chicken
- Prep Time: 15 minutes
- Cook Time: 4 minutes (plus 5 minute NPR)
- Total Time: 19 minutes
- Yield: 4 servings 1x
Description
An easy casserole loaded with cheddar, rice, chicken and then topped with a buttery bread crumb topping.
Ingredients
- 1 1/2 cups water
- 2 tsp Better than Bouillon chicken base
- 1 cup converted rice (or long grain white rice)
- 1 1/2 tsp garlic powder
- 3 Tbsp dry ranch dressing mix
- 1 Tbsp dried onion
- 1 pound boneless, skinless chicken thighs (cut into cubes) or chicken tenders
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup panko bread crumbs
- 2 Tbsp melted butter
Instructions
- Add water and chicken base into Instant Pot.
- Sprinkle in the rice, garlic powder, 2 Tbsp of the ranch dressing mix and dried onion.
- Add the chicken into the Instant Pot and sprinkle with the remaining 1 Tbsp of ranch dressing mix.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Stir in half of the cheddar. Then sprinkle the rest of the cheddar on top.
- In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Use your air fryer lid to crisp up the top. Use the air fry setting at 400° F for 3 minute, or until crumbs are browned.
- Serve and enjoy!
Notes
To make in the oven: Heat oven to 375° F. In a square baking dish mix the 2 ½ cups of water, chicken base, chicken, rice, ranch dressing mix, garlic powder, dry onions and half of the cheese. Bake for 45 minutes. Sprinkle the rest of the cheese over the top. In a small bowl stir together the bread crumbs and melted butter. Sprinkle the mixture over the top. Bake for about 5 more minutes, until crumbs are light golden brown.
- Category: Chicken
- Method: Instant Pot/Air Fryer Lid or Oven
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
made this dish–doubled the entire recipe, got a burn notice three separate times even with the addition of extra liquid. On the third try, I threw this in the oven using oven directions and it turned out great–very flavorful. Used Basmati rice and it used every drop of liquid, and then some–but turned out good in the end. Thanks for the addition of the oven instruction, I would have been lost without it.
I’m sorry you kept getting the burn message. That is very irritating. But glad it all worked out in the end.
Just finished this. AAHHHHMAZING! And so easy! Will be a frequent dish in this house. Thank you! 5/21/22
★★★★★
Thank you so much! I’m glad you enjoyed it!
I made this tonight 4/21/22 and it was delicious! I halved the recipe and used Jasmine rice..
On the last step I baked it at 425 degrees for 8 minutes to crisp up the topping. It was really good Karen! Thanks for the recipe!
★★★★★
So glad to hear it! Thanks so much for the 5 stars Theresa!
I love the recipe but my rice is a little crunchy any suggestions. I doubled the recipe and I am using an 8 quart instant pot.
★★★★★
Usually crunchy rice is from not enough liquid. I would increase the liquid next time
Is converted rice like minute rice? If so how is the cooking time the same with long grain white? I tried this with long grain white and it didn’t cook and also got the food burn notice.
It is not minute rice. But it should cook in the same amount of time as the long grain rice. That’s too bad that it got burned. I am not sure why that happened. Perhaps next time you could use a little more liquid?
I am planning on tripling the recipe. Will that require a longer baking time in the oven? That would also mean 6 cups of water correct? Do you think a 9 x 13 pan would work when tripling the recipe?
You might need a deeper pan…and yes on the 6 cups of water
OMG im so sorry, I apologize for the multiple questions, I thought the post didn’t go through and re sent it as I did something wrong. My apologies again.
Could you suggest how to make this with omitting the rice?
I would use only 1/2 cup of water with 1/2 teaspoon of bouillon. It will be soupy since the rice isn’t there to soak up liquid. So you may want to drain it or thicken with some cornstarch slurry.
We made this last night using my Ninja Foodie and frozen ( I defrosted them) chicken breast I normally use to make chicken sandwiches. I have just cut them into 4 pieces. I also used minced garlic. We loved it including my Autistic son who normally not try anything new.
★★★★★
This is nice to hear. Thank you Charlotte.
Is the liquid different for the oven than the instapot? It looks like it is, but for the oven it states broth and boil lion. Did you mean water? And is it just 1 cup (two 1/2 cups?) or 2 1/2 cups?
I can’t tell by how it’s typed.
sorry about that. yes it’s supposed to be water and bouillon. Then use 2 1/2 cups for the oven version.
Thank you! So 5 cups of doubled? I’m guessing yes, but want to make sure. I never know the ratio of rice to water.
I did make it last night and it was a hit! I chose the oven because I don’t have a crisper lid and thought it would just be easier. My whole family LOVED it, so it will be a keeper for sure!
★★★★★
Yes if you want to double it then 5 cups. I’m so glad to hear you liked it!
Is there something I can use besides dry ranch? I’m that on person on the planet that doesn’t like it.
oh wow! What about a packet of dry Italian dressing mix?
What size pan did you use to bake in the oven?
★★★★★
a square 8×8 inch dish
Thanks Karen, this sounds really yummy & easy!
★★★★★