Instant Pot Ranch Chicken Taco Rice—An easy 5-ingredient dump and press start recipe for the Instant Pot. Rice, chicken and black beans with lots of flavor.
Instant Pot Ranch Chicken Taco Rice
I was inspired to make this recipe when I saw a slow cooker recipe that contained just three ingredients: chicken, ranch dressing mix and taco seasoning. I wanted to make my version more of an all inclusive one pot dinner instead of just some meat for tacos. I threw in brown rice and a can of black beans too. The results were a yummy dinner that hardly took any effort or time at all.
I love brown rice and I love using my Instant Pot to cook it. I always use a 1 cup rice to 1.25 cup water ratio and a 22 minute cooking time with a 10 minute natural pressure release. For me it turns out perfect every time!
Related: Instant Pot Brown Rice Recipe
What if I want to use white rice? I personally have not tried this recipe with white rice. White rice doesn’t take much time to cook at all (only 5-10 minutes of pressure cooking). So the issue with using white rice is that you’d also have to consider the chicken cooking time. If you wanted to try white rice try using a 1 cup long grain white rice to 1.5 cup liquid ratio and then cut up fresh chicken into chunks so that it will cook at the same rate as the rice. I would use a 5 minute pressure cook time with a 10 minute natural pressure release.
What if I want to use chicken breasts? I would recommend using boneless chicken thighs or bone-in chicken pieces for this recipe. They remain moist and tender for the 22 minute cooking time. Chicken breasts may get a little dry. If you do attempt to use chicken breasts I would use frozen chicken breasts so that they can remain more moist.
Can I use ranch dressing instead of ranch dressing mix? No. Don’t do that. The dry ranch dressing mix is for seasoning the rice and chicken perfectly. I like the Hidden Valley brand and I buy it in a big container at Costco. If you can’t find it at your grocery store you can make your own ranch dressing dry mix. Here is a recipe that you can use:
Homemade Dry Ranch Dressing Mix
- 1/3 cup dry buttermilk powder
- 3 Tbsp parsley flakes
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 2 tsp dried minced onion
- 2 tsp dried dill weed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
Run all the ingredients through a blender or food processor. Pulse about 10 times until all the granules are the same consistency. Store in an airtight container.
More Instant Pot chicken and rice recipes…
Instant Pot Southwest Shredded Chicken Bowls
Instant Pot Chicken Rice Bowls
Instant Pot Wild Rice Mushroom Soup
Instant Pot Chicken and Rice Soup
For more Instant Pot recipes check out the handy dandy recipe index. You can filter by ingredient.
What Pressure Cooker Did You Use?
To make Instant Pot Ranch Chicken Taco Rice I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Want more tried and true Instant Pot recipes?
The 365 Days of Slow and Pressure Cooking website has 3-4 new Instant Pot recipes a week! If you sign up for my emails (fill out the form below) you’ll receive an email each time something new is on the site. You can also join the 365 Days of Instant Pot Recipes Facebook group which is run by my husband Greg and myself. If you’re a visual learner consider subscribing to my YouTube channel where I share Instant Pot stuff with you weekly.
Instant Pot Ranch Chicken Taco Rice
- Prep Time: 5 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
An easy 5-ingredient dump and press start recipe for the Instant Pot. Rice, chicken and black beans with lots of flavor.
- 1 1/4 cups chicken broth
- 1 cup uncooked long grain brown rice
- 1 1/2 pounds boneless, skinless chicken thighs or bone-in chicken thighs, breasts or legs (frozen is okay)
- 2 Tbsp dry ranch dressing mix
- 1 Tbsp taco seasoning (see note)
- 1 (14 oz) can black beans, rinsed and drained
- Optional toppings: diced avocado, sour cream, grated cheddar, chopped cilantro
- Add chicken broth into the Instant Pot. Sprinkle in the rice. Place the chicken on top of the rice in a single layer, if possible. Sprinkle the ranch dressing mix and the taco seasoning on top of the chicken. Dump the beans on top.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes on high pressure. When the time is up let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
- Gently stir. Serve the chicken and rice with desired toppings.
Some taco seasonings are more potent than others. When I tried this with the Winco brand it seemed too strong with 2 Tbsp of taco seasoning. With the McCormicks brand in the big Costco container it was not as strong. I suggest starting with 1 Tbsp of taco seasoning and then adding more later if it is needed.
I used my 6 quart Instant Pot Duo 60 7 in 1*. For the 3 quart pot no changes are needed. For the 8 quart pot you will need to increase the broth to 2 cups and then the rice will be 1 ⅔ cup.
- Category: Chicken
- Method: Instant Pot
*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.
kersten Herold says
can I add. Can of diced tomatoes before cooking? Or better to add when done?
yes you can add before cooking, should be fine!
With the recipe do you add 1.25 cups of water and 1.25 cups of broth?
Or is it one or the other?
Hi, it’s one or the other 🙂
Very good, easy to put together. Not spicy at all. My husband really liked this!
Thanks so much for the 5 stars Jaime!
Do you have a recipe for Insta pot fresh tomato spaghetti sauce
I don’t think I do! That sounds good though!
I’ve heard that 25 minutes is the required cooking time for frozen chicken breasts (I have the large boneless, skinless ones from Costco). Should I stick to the 22 minutes pressure cooking time suggested in this recipe or add the extra 3 minutes? Thank you!
I would stick with 22 minutes, I think the chicken should be for sure done by then.
This looks delicious! Any idea what the timing/temp would be for a slow cooker instead of IP?
I’d do high for 2-3 hours
This will go into our regular IP meal rotation for sure! I only had those huge frozen chicken breast from Costco, so I used two of them. It was a little watery when I first opened it up, but I took out the chicken, sliced it up, put it back in and stired. My husband said it was ******* delicious!
Haha!!! This is great. Thanks for sharing Amanda!
Used white rice and frozen chicken breast strips. Cooked 15 min. Next time I will try a 12 min cook time as the chicken was slightly dry.
Reheated the leftovers for lunch the next day and it looks/tastes exactly like a Moe’s burrito bowl (southwest rice, chicken, black beans). If I had queso to add, it would be perfect!
Queso is a great idea!
James Pflieger says
Can you use Jasmine rice?
Jasmine rice cooks in 3 minutes with a 10 minute natural pressure release. I would use thawed chicken tenderloins or chicken cut into bite size pieces if you were to use this cooking time. Full chicken breasts won’t cook in that amount of time.
Can you use cauliflower rice instead of the regular rice?
It can be used but it shouldn’t be pressure cooked. It cooks way too quick. I would just use the saute button to cook it. I would reduce the liquid down to 1/4 cup to 1/2 cup.
Second time making it! It’s so delicious – it’s almost embarrassing how easy it is. I used packets – not quite all of the Hidden Valley ranch and Taco Bell Original seasoning. Followed the recipe and it came out perfect. Served with avocados, Mexican cheese blend, sour cream and hot sauce. Thank you for the great weeknight dinner save!
I know! So easy! That’s why I love it!
How do I send you a recipe to makeover for the IP?
The best way is by email! [email protected]
Nadine Russell says
I’m worried about the cooking time for the chicken, I cook breasts or thighs for 8 minutes and they’re done.
Yeah, it’s hard because the rice needs the 22 minutes. But if you use thighs they hold up really well. So tender!
Larry Gaines says
I will have to find a different bean. I do not like black beans in anything. I might try pinto or kidney
both good options!!
My boyfriend loves this recipe and I do too. The only problem is, every time I cook it the rice never gets completely done so I am left with crunchy rice. What am I doing wrong?
I’m with you…my rice is not as soft as I’d like. I use long grain brown rice and I cook it exactly as stated above. I don’t omit or add anything. What are we doing wrong?
I used Uncle Ben’s Whole Grain Brown Rice (comes in an orange plastic bag). Is has been parboiled (it’s not instant) and will cook up nicely within the time listed on the recipe.
Brandy Thompson says
Thanks Kathy! I will try that next time I make it!
Kathy, thank you! I got parboiled rice and it turned out perfectly!
Good tip Kathy! I will try that in the future!
This was my first recipe of yours I tried and the first recipe I made in the instantpot that I wasn’t disappointed with. It’s so easy it was so simple and easy.
I am now going back through all your recipes to try out. I’m currently making my 4th one tonight!
Wow Alyssa, how awesome! Good job on not giving up on the Instant Pot! Once you get the hang of it you’ll love it.
Delicious! I used skinless boneless chicken thighs and homemade taco sealing. Perfect with a bit of shredded Cheddar on top when serving.
So glad you enjoyed it Linda!
If I doubled this in an 8qt, would the time have to be adjusted? I’ve only used mine 3 times, and 2 of those were ribs so I am still learning. Thanks!
Nope keep the same cooking time!
Elizabeth Collins says
This recipe is amazing! It is my favorite IP recipe. I followed the recipe as written and added cilantro, sour cream and grated cheddar cheese to each serving.
Thank you so much for all of your delicious IP recipes. I am looking forward to you IP cookbook.
So glad to hear this Betty! Thank you!
Thomas Yongen says
Apple changed emails. This is my new Email.
Ok thanks Thomas, I just updated your email address.
Ashley Shepherd says
I got a Burn message right after the pressure built up. I followed directions to a t – any advice??
And did it turn out or what is actually burnt?
Debra Ashcraft says
I just got a burn notice about halfway through. Not enough liquid, I think, the rice wasn’t done at all. I added more chicken broth, and am now cooking for about 11 minutes. I hope that works.
Mona S Wachsler says
Brown rice takes a lot longer than chicken breast or thighs to cook.
Anne Pullen says
Hi! This sounds delicious. Could this be doubled in a 6 qt. pot?
How could I adjust the recipe to be rice and beans only? I would like to make it as a side dish to serve with traditional tacos.
This might be a better recipe for that: https://www.365daysofcrockpot.com/instant-pot-mexican-black-beans-and-rice/
But if you want to try out this recipe I would do everything the same except leave out the chicken and reduce seasonings by half. You can always add more seasonings in later, if needed.
Thank you for your quick response.
This recipe looks great for my kids. Can’t wait to try it. I’m fairly new to cooking so this might be a silly question, but do you have to rinse brown rice like you do white rice? Thanks
I never do Rudy!
I have ground turkey thighs would that work?
kim watts says
Is there a time change for Basmati rice? Thanks!
Yes, my version uses brown rice which requires a 22 minute cooking time. Will you be using brown or white basmati rice? That will make a difference.
Shelley T. says
Do you have to use brown rice….not a big fan….thank you
I personally have not tried this recipe with white rice. White rice doesn’t take much time to cook at all (only 5-10 minutes of pressure cooking). So the issue with using white rice is that you’d also have to consider the chicken cooking time. If you wanted to try white rice try using a 1 cup long grain white rice to 1.5 cup liquid ratio and then cut up fresh chicken into chunks so that it will cook at the same rate as the rice. I would use a 5 minute pressure cook time with a 10 minute natural pressure release.
Shelley T. says
Thank you thank you!
I made it with white long grain following the adjustments you noted here and it was perfect. Thanks for providing such great recipes.
Brent P says
Thank you for pointing out that no changes are needed for the 3 quart. I can’t wait to try cooking this.
I hope you like it!