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    Home » Instant Pot

    Grandma B's Easy 5-Ingredient Pressure Cooker Chicken and Rice

    Published July 21, 2022. Last modified July 21, 2022 By Gary White

    6.6K shares
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    pressure cooker chicken and rice in large white bowl
    pressure cooker chicken and rice in white bowl
    Instant Pot chicken and rice image for Pinterest.

    This pressure cooker chicken and rice is comfort food at its finest. It reminds me of eating in my Grandma B's kitchen while watching an after-school special. It's a brothy dish, not dry, similar to a bog or congee.

    pressure cooker chicken and rice in white bowl

    Some of my most vivid memories are attached to food. And I don't think I've ever known a cook as good as my Grandma B. I remember growing up and being amazed at how good even her rice tasted. She is no longer with us, so I can't ask - but I'm pretty sure this pressure cooker chicken and rice recipe is similar. Even if it isn't, it sure reminds me of eating in her kitchen after school. And that's just fine with me.

    Ingredients for pressure cooker chicken and rice

     Few Ingredients. Few steps.

    Ya gotta love a recipe that doesn't require many ingredients or complicated preparation. Every now and then, it's just nice to have something simple that still delivers delicious flavor. I mean, the toughest part of this pressure cooker chicken and rice is trying to remove the whole chicken from the pressure cooker. Then just remove the meat from the bones while the rice cooks and add it back. Anyone can do this! Anyone.

    Benefits of Whole Chicken Broth

    It's not just folklore, chicken soup really does have healing powers with colds and the flu. People have known this forever, but some don't know exactly what the benefits are. Well, the chicken releases an amino acid called cysteine into the soup that helps thin mucus in the lungs. Chicken broth is also a great source of protein for your muscles, which is particularly good when you are feeling weak. And while adding more ingredients before cooking the broth (like onions, carrots, ginger, etc.) will add additional benefits [see this chicken noodle soup], this particular recipe is about as simple as it gets. It really is chicken and rice, one of the comfort foods of my childhood.

    How to Make Pressure Cooker Chicken and Rice

    Uncooked chicken covered with water in Instant Pot.
    Place whole chicken in Instant Pot breast side up. Then add salt, 1 teaspoon of pepper, and water. Lock lid, close vent, and cook for 30 minutes on high pressure.
    Cooked whole chicken in Instant Pot with broth.
    Once cook time is complete, allow pressure to release naturally (it will take about 30 minutes).
    Whole cooked chicken in large mixing bowl.
    Then transfer the chicken from the pot to a separate bowl. Be careful because it might fall apart, which is good!
    Using slotted spoon to strain chicken broth.
    Using a fine mesh strainer or slotted spoon, remove any pieces of chicken that may still be in the broth.
    Pouring uncooked rice into chicken broth.
    Add lemon juice and rice to the broth, then mix well. Lock lid, close vent, and cook for 4 minutes on low pressure.
    Shredded chicken in mixing bowl.
    Meanwhile - remove all the meat from the bones and tear it into medium-size pieces. Discard all the skin and bones.
    Cooked rice in chicken broth in Instant Pot.
    Once cook time is complete, carefully do a controlled quick-release of pressure. (If the liquid starts to come out of the vent, just close it and wait 15 seconds or so, then open the vent halfway. Sometimes the rice will produce those starchy bubbles.)
    Adding shredded chicken to chicken broth.
    Then remove the lid and add chicken and ½ teaspoon black pepper to the pot.
    Instant Pot chicken and rice inside pot.
    Mix well and serve.

    And this is the AMAZING result...

    pressure cooker chicken and rice in large white bowl

    Expert Tips

    1. After you cook the chicken and the pressure has released naturally, the longer you can leave the chicken in the broth, the better! Because we are quick-cooking the chicken, this will give it a little more time to become one with the broth. This is not a necessity, but I think it tastes a little better. And it's worth it if you're not pressed for time.
    2. Also, after you complete the entire process, do not return the lid to the pot. This rice will continue to cook and become complete mush.

    FAQs

    Can I substitute the rice? Yes. I've made this dish with all kinds of rice, and it works. I prefer regular long-grain white rice, but jasmine and basmati work as well.

    Can I use brown rice? While you can substitute brown rice, it has a different texture and consistency that will yield a different result. But, that being said, cook the brown rice for 22 minutes at low pressure.

    Isn't this soup? Well, technically, it's more of a bog. Bogs are similar to pilaf but much wetter. But not quite a soup. It almost has the consistency of congee, which is rice porridge.

    Can I use store-bought broth and boneless skinless chicken breasts? The magic of this recipe is in the broth made from a whole chicken. If that doesn't sound like something you're interested in doing, you should probably not use this recipe. The results will be disappointing.

    What is a controlled quick-release? Controlled quick-release is when you open the release valve halfway, then monitor it closely as the steam escapes. Oftentimes, meals with high starch content like rice or pasta may build up lots of bubbles inside the pot. If the bubbles begin to escape, simply close the valve for a few seconds and then open it halfway again.  A full quick-release may spew them all over the countertop. 

    More Rice Recipes

    • Instant Pot Sushi Rice
    • Pressure Cooker Arroz con Pollo
    • Instant Pot Red Beans and Rice
    • Instant Pot Dirty Rice
    • Instant Pot Cilantro-Lime Rice

    ★ Did you make this Pressure Cooker Chicken and Rice? Please give it a star rating below! ★

    pressure cooker chicken and rice in large white bowl

    Grandma B's Pressure Cooker Chicken and Rice

    Shredded chicken with perfect rice in a rich, delicious broth. Similar to congee or a bog.
    5 from 37 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Southern
    Prep Time: 5 minutes
    Cook Time: 1 hour 25 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12 cups
    Calories: 358kcal
    Author: Gary White

    Ingredients

    • 4-6 lb. whole chicken
    • 4 tsp. kosher salt
    • 1 ½ tsp. black pepper divided
    • 8 cups water
    • 2 cups long grain white rice
    • 2 Tbsp. lemon juice

    Instructions

    • Place whole chicken in Instant Pot breast side up. Then add salt, 1 teaspoon of pepper, and water. Lock lid, close vent, and cook for 30 minutes on high pressure.
    • Once cook time is complete, allow pressure to release naturally (it will take about 30 minutes).
    • Then transfer the chicken from the pot to a separate bowl. Be careful because it might fall apart, which is good!
    • Using a fine mesh strainer or slotted spoon, remove any pieces of chicken that may still be in the broth.
    • Add lemon juice and rice to the broth, then mix well. Lock lid, close vent, and cook for 4 minutes on low pressure.
    • Meanwhile - remove all the meat from the bones and tear it into medium-size pieces. Discard all the skin and bones.
    • Once cook time is complete, carefully do a controlled quick-release of pressure. (If the liquid starts to come out of the vent, close it and wait 15 seconds or so, then open the vent halfway. Sometimes the rice will produce those starchy bubbles.)
    • Then remove the lid and add chicken and ½ teaspoon black pepper to the pot. Mix well and serve.

    Video

    Notes

    Expert Tips

    1. After you cook the chicken and the pressure has released naturally, the longer you can leave the chicken in the broth, the better! Because we are quick-cooking the chicken, this will give it a little more time to become one with the broth. This is not a necessity, but I think it tastes a little better. And it's worth it if you're not pressed for time.
    2. Also, after you complete the entire process, do not return the lid to the pot. This rice will continue to cook and become complete mush.

    FAQs

    Can I substitute the rice? Yes. I've made this dish with all kinds of rice, and it works. I prefer regular long-grain white rice, but jasmine and basmati work as well.
    Can I use brown rice? While you can substitute brown rice, it has a different texture and consistency that will yield a different result. But, that being said, cook the brown rice for 22 minutes at low pressure.
    Isn't this soup? Well, technically, it's more of a bog. Bogs are similar to pilaf but much wetter. But not quite a soup. It almost has the consistency of congee, which is rice porridge.
    Can I use store-bought broth and boneless skinless chicken breasts? The magic of this recipe is in the broth made from a whole chicken. If that doesn't sound like something you're interested in doing, you should probably not use this recipe. The results will be disappointing.
    What is a controlled quick-release? Controlled quick-release is when you open the release valve halfway, then monitor it closely as the steam escapes. Oftentimes, meals with high starch content like rice or pasta may build up lots of bubbles inside the pot. If the bubbles begin to escape, simply close the valve for a few seconds and then open it halfway again.  A full quick-release may spew them all over the countertop. 

    Nutrition

    Serving: 12cup | Calories: 358kcal | Carbohydrates: 25g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 567mg | Potassium: 261mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg
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    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Carrie

      January 28, 2018 at 1:19 pm

      5 stars
      My family loved this! A great addition to my instant pot line up!

      Reply
    2. Laura

      March 16, 2018 at 4:39 pm

      Can I use jasmine rice? Would there be different times? Thanks, Laura

      Reply
      • Chef Gary

        March 17, 2018 at 9:43 am

        I haven't tried this with jasmine rice, but I think the cook time would remain the same. Please let us know if you try it?

        Reply
      • Vickie Tessener

        August 31, 2019 at 8:49 am

        5 stars
        Made this with basmati rice...it was delicious...the ultimate comfort food...this definitely will be my go to recipe. Thank you so much for sharing.

        Reply
    3. Kerstin

      April 04, 2018 at 8:04 am

      5 stars
      I enjoyed it very much! Thank you.

      Reply
      • Chef Gary

        April 05, 2018 at 8:58 am

        Awesome. Thanks Kerstin!

        Reply
    4. Paula

      May 08, 2018 at 11:32 am

      5 stars
      Made this last night and it is delicious! Talk about comfort food! Thank you!

      Reply
      • Chef Gary

        May 08, 2018 at 11:42 am

        So glad you liked it! And yes... this is comfort food at it's BEST!

        Reply
    5. Deb Wells

      July 30, 2018 at 8:01 am

      I am a retired Grandma so I've been cooking many years. Simple dishes like Chicken & Rice are old favorites. I always used it when a member of the family was “under the weather”. I would not advise using the broth unstrained. Consuming the fat is not health wise. For a variation use noodles instead of rice. Eat Healthy!

      Reply
    6. Kiki

      August 03, 2018 at 7:19 am

      Can I use Orzo in place if the rice? Will the cook time remain the same?

      Reply
      • Chef Gary

        August 04, 2018 at 10:46 am

        I think that would work great. As for the cook time... the rule-of-thumb for pasta is this: whatever the cook time says on the box, divide that in half and subtract 2. So if it says 10 minutes, you'd cook for 3 at high pressure.

        Reply
    7. Tierney

      August 05, 2018 at 2:14 pm

      5 stars
      This was very enjoyable! I added some lemon zest and used jasmine rice, but otherwise did everything as written. I was afraid it would be too soupy, but it wasn't. I had intended to add carrots, onion and celery to the chicken cook, but I forgot. I thought that might add more dimension to the broth. Maybe next time. But the recipe is great as written! Thank you!

      Reply
      • Jillian

        October 10, 2022 at 4:36 pm

        I'm new to insta pot! When would you add the carrots- with the chicken or with the rice?

        Reply
        • Gary White

          October 24, 2022 at 9:15 am

          Sorry for the late reply. With the rice.

          Reply
    8. Tiffany B.

      October 20, 2018 at 10:55 am

      The smallest chicken I could find was 5 lbs. Will I need to adjust cook time for that size in the 6 qt instant pot? Looking forward to making this on a dreary cold rainy day.

      Reply
      • Gary

        October 21, 2018 at 7:56 pm

        Sorry for the delayed response. Cook time should be the same.

        Reply
    9. Sophie

      November 27, 2018 at 8:11 pm

      5 stars
      What a great recipe! Very Easy, super clean and healthy and delicious! All 4 of my family members gave it 5 stars.. and we are very hard to Please. Thank you!

      Reply
    10. Trina Kelley

      November 29, 2018 at 7:43 pm

      5 stars
      This was an amazing dish! My family loved it! Will definitely make again!

      Reply
    11. Paula

      March 24, 2019 at 4:32 pm

      5 stars
      I have made this recipe several times and absolutely LOVE it. The only thing I had to adjust was to half the amount of pepper. Thanks for sharing!

      Reply
    12. Sean Elgin

      August 05, 2019 at 8:30 am

      5 stars
      So easy to make - thank you! Made it once, turned out really good, used lime juice from real limes rather than lemon juice because that's all I had - worked just as well. This is a perfect dish for playing around with seasonings, as it will be in our dinner lineup for the foreseeable future.

      Reply
      • Jillian

        October 10, 2022 at 4:37 pm

        I'm soooooo glad you said this bc here I am with only limes wondering if they'll work!!! Thanks again!!!

        Reply
    13. Angie

      August 23, 2019 at 12:33 pm

      I would love to make this but I only have the 3 quart Instant Pot. Does this recipe require the 6 quart model?

      Reply
      • Gary White

        August 24, 2019 at 8:39 am

        Yes. Maybe you could try a Cornish hen in the 3qt?

        Reply
    14. Curt

      September 12, 2019 at 6:26 pm

      5 stars
      Just made with Jasmine rice - perfect! Also added 1 oz of dried porcini mushrooms (soaked for 30 mins) and 1 mushroom bouillon cube + 1/4 stick butter to the rice before cooking rice. Added 1 cup of frozen peas with the pulled chicken. AWESOME RECIPE! I wish I could have eaten at Grandma B's!
      Folks this is a keeper. Thank you for sharing Gary! Great job!

      Reply
    15. Vicki

      September 19, 2019 at 12:52 am

      Do you rinse your rice before cooking?

      Reply
      • Gary White

        September 19, 2019 at 7:19 am

        No

        Reply
    16. Sandra Zielinski

      September 29, 2019 at 2:44 pm

      Can you use chicken strips and use cream of chicken soup & cream of celery soup? This is what I have on hand.

      Reply
      • Gary White

        October 02, 2019 at 1:07 pm

        I don't think you would get the same result. Not saying it might not be good though.

        Reply
    17. Wendy

      October 06, 2019 at 12:17 pm

      5 stars
      Just finished preparing this delicious dish. It was easy to make just follow the directions and wa-la your ready for a feast. I added onions, mushrooms and butter to my liking; of course, I will definitely make it again. Thanks for sharing.

      Reply
    18. Emilia

      October 19, 2019 at 7:18 am

      I like the design and that it's perfect tasty and easy to make medicine, even if you are unwell.

      Just one small pet peeve: please consider removing the chicken butt.

      Reason is that the butt has glands the bird uses to coat it's feathers so they are water resistant. This is not the most tastiest of organs... in fact, if you don't believe me, take one chicken butt, chop it into 4, stick it in a pyrex with water to make 'chicken butt soup' in the microwave and see if you really like that result. Personally I didn't, and ever since I checked on this, I have always removed the chicken butt.

      (My local (ever-hungry) crows do approve of this human foible!

      Reply
    19. Tracey L Carr

      November 20, 2019 at 9:54 pm

      5 stars
      Yum, Yum! This was so easy and so good! I am not a cook, and this makes me look good! This will surely be staple in our house. What comfort food!

      Reply
      • Gary White

        November 21, 2019 at 7:55 am

        Well, you ARE a cook now! Glad your family liked it so much.

        Reply
    20. Chelsie eubanks

      January 04, 2020 at 8:15 pm

      Definitely recommended!! I actually did this recipe in my 3qt mini instant pot and it worked fine. I used a 3 lb chicken and was not able to do 8 full cups of water i just made sure i covered the top of the chicken!! LOVE IT!!!

      Reply
    21. Brittney

      February 04, 2020 at 4:41 pm

      5 stars
      Grandma b's recipes have been nothing short of amazing!! Thank you grandma for your amazing recipes..

      Reply
    22. Donna

      March 31, 2020 at 11:40 am

      This respite is great , reminds me of grandmas Chicken and rice . Great

      Reply
    23. Vickie Tessener

      April 23, 2020 at 2:36 pm

      5 stars
      So Delicious...I made this for 125 people...served it with green beans and cranberry sauce....so many asked for the recipe...it was a huge hit!

      Reply
    24. Jessica S Duvall

      April 27, 2020 at 1:35 pm

      Seems like 22 minutes cook time for brown rice is too long. Is threat correct? Thanks!

      Reply
      • Gary White

        April 28, 2020 at 7:28 am

        22 minutes at high pressure is correct! Brown rice does not cook as quickly as white rice. 🙂

        Reply
    25. Shelia

      June 24, 2020 at 5:32 pm

      5 stars
      Very good! Tastes like my grandma’s chicken and rice. My whole family loved it!

      Reply
    26. maria larris

      July 07, 2020 at 8:52 am

      I like my chicken and rice tighter or not so liquidy. Can I add more or rice or take out some of the broth?

      Reply
      • Gary White

        July 07, 2020 at 9:09 am

        I have not tested it that way, but you could probably remove about a cup of water. Should work just fine!

        Reply
    27. Brook

      October 21, 2020 at 5:16 pm

      I’m cooking for 2 adults and a 2 year old. Should I be able to cut the recipe in half so I don’t waste any?

      Reply
      • Gary White

        October 22, 2020 at 2:22 pm

        I would try cooking the chicken as the recipe says, then removing half of the broth and adding half of the rice. Save the broth for another use because it's delicious!

        Reply
    28. Debra

      February 08, 2021 at 8:04 pm

      5 stars
      This delicious dish was easy to make and was done in 45 minutes! Hubby loved it, and demanded seconds. Thank you for sharing. Oh, I added frozen mixed veggies and I was not disappointed.

      Reply
    29. Carroll Langtry

      April 05, 2021 at 1:07 am

      The recipe says this serves 12. Does it freeze well?

      Reply
      • Gary White

        April 09, 2021 at 9:36 am

        Unfortunately, the rice will not retain it's texture through freezing, thawing, and reheating. While it can be frozen, expect the rice to be quite mushy upon reheating.

        Reply
    30. Amy

      May 26, 2021 at 6:18 pm

      My mom never used lemon juice. Can you taste it very much?

      Reply
      • Gary White

        May 30, 2021 at 7:19 am

        No, you can't taste it at all. It just adds acidity which makes it less flat and brings out the other flavors.

        Reply
    31. Wendy

      June 12, 2021 at 7:34 pm

      This recipe made me fall even more in love with the InstaPot. It was EXACTLY what I was looking for, and it tastes just like my grandma made it. I love it soooo much, and have made it countless times since I discovered it back in the Winter. Thank you very much for this recipe! It's cooking right now because I like to indulge out-of-season cravings.

      Reply
      • Gary White

        June 14, 2021 at 8:06 am

        That makes me very happy to hear. Thank you for sharing.

        Reply
    32. LB

      July 16, 2021 at 8:21 pm

      5 stars
      Thank you so much for the cook times! This is a southern staple on the stovetop and SO easy in the IP. I wasn’t so sure about 8 c. of broth to 2 c. of rice so I did 3 c. and it was perfect for us. Fed a crowd pretty fast. For anyone reading this far — only used salt and pepper for broth, didn’t have lemon so left it out and did not take time to strain. Tasted just right for us.

      Reply
    33. Lisa

      November 01, 2021 at 7:06 am

      5 stars
      So I’ve never really known what to do with whole chickens other than roast them. This is sensational. I added a little more salt at the end for personal preference. My kids love experimenting with hot sauces so this is a great recipe to serve up for that. Personally I don’t like those sauces so I served it up and everyone ate it their own way. Nice and I like the added taste of the lemon juice.

      Reply
    34. Nicole

      August 20, 2022 at 2:18 pm

      5 stars
      I absolutely love this recipe. It’s so good and so easy. Thank you for sharing

      Reply
    35. Bailee

      November 02, 2022 at 8:32 pm

      This recipe is so good! For reference for anyone that may wonder like I did- I added a yellow onion, 5 stalks of celery, 3 decent sized carrots with the first step. And added 8oz of mushrooms and 2 tbsp of butter to the second. I have flu in the house and wanted some veggies in the broth. Only used 3.2 pounds of chicken. Cooked everything the same as written. It worked perfectly! Thanks for the great recipe!

      Reply
    36. Colleen Brennan

      November 30, 2022 at 3:28 pm

      5 stars
      I made this last month and again today. I love it and the memories it conjures. Would this freeze well? Thanks!

      Reply
      • Gary White

        January 11, 2023 at 8:44 am

        I don't like the texture of rice after it's frozen.

        Reply
    37. Vickie T

      December 28, 2022 at 5:46 pm

      5 stars
      I absolutely LOVE this recipe! I have been making it for over 3 years, and everyone loves it. It is the ultimate comfort food. I had to cook for a crowd of 150 people so I borrowed some of my friend's instant posts and fed the group. Served it with greens and cranberry sauce. I was asked by many for the recipe. I make it just like the recipe calls...no need to tweek...it is perfect! Thanks so much for sharing the delicious recipe with us!

      Reply
      • Gary White

        January 11, 2023 at 8:39 am

        Wow, that is really impressive! Well done! Thank you for the feedback.

        Reply

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