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The pressure cooker makes it fast and easy, and the Hidden Valley® Ranch Seasoning makes it a resounding “yes!” from the entire family. This easy weeknight chicken and rice recipe combines a comfort food classic with dialed up HVR flavor. It’s a warm and satisfying one-bowl meal that’s ready in minutes.
olive oil
3 tablespoons
onion, diced
1
boneless, skinless chicken thighs, cut into1-inch pieces. (can be fresh or frozen)
1½ pounds
1 seasoning packet or 3 tbsp of shaker seasoning
chicken broth
4 cups
white rice
2 cups
shredded cheddar cheese
¾ cup
For safe meat preparation, reference the USDA website.
Set a pressure cooker to sauté on high heat and add the oil and onions. Sauté, stirring occasionally, until onions turn translucent, about 4–5 minutes.
Add chicken pieces and ranch seasoning mix, and stir to coat. Continue to sauté for about 5 minutes.
Pour in the broth and rice and stir to combine. Close the lid and cook on manual high pressure for 10 minutes, then quick release the remaining pressure.
Open the lid and stir in the cheese. Serve the chicken and rice hot.
Turn on your multi-cooker and set it to “sauté” mode. When the display reads “hot” add the oil and onions. Sauté, stirring occasionally, until onions turn translucent, about 4–5 minutes.
Add chicken pieces and ranch seasoning mix and stir to coat. Continue to sauté for about 5 minutes. Pour in the broth and rice and stir to combine.
Close the lid, leaving it on venting, not sealing. Press the slow cook button. Press the “adjust” button and change the heat setting to “more.” Set time for 4 hours.
Open the lid and stir in the cheese. Serve the chicken and rice hot.
* Always follow manufacturer’s instructions.
