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Texas King Ranch Chicken Casserole (Instant Pot)

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x


Texas King Ranch Chicken Casserole has the flavors from king ranch chicken but it’s got a few twists from the original recipe. This version has chicken, rice, rotel, sour cream and cream of chicken soup with lots of cheese on top. 


  • 1 1/2 cups chicken broth
  • 1 cup uncooked converted or long grain rice
  • 12 ounces chicken tenderloins (or breasts or thighs cut into the size of tenders)
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dehydrated onions
  • Pinch of salt
  • 1 cup sour cream
  • 1 (10.5 oz) can cream of chicken soup
  • 1 (10 oz) can Rotel
  • 1 cup (4 oz) shredded cheddar cheese
  • Cilantro, for garnish


  1. Pour broth into Instant Pot. Sprinkle the rice into the pot. Place chicken on top. Sprinkle the chicken with chili powder, cumin, onions and salt. 
  2. 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.
  3. Move chicken to a cutting board and shred. 
  4. Heat oven to 350° F. Spread the rice into a 9×9 inch square baking dish. Top the rice with chicken. Evenly spread the Rotel over the top. In a mixing bowl stir together the sour cream and cream of chicken soup. Spread the mixture over the top of the Rotel. Sprinkle with cheese.
  5. Bake for 25-30 minutes. Serve garnished with chopped cilantro.
  • Category: Chicken
  • Method: Instant Pot and Oven