Grandma B’s Pressure Cooker Chicken and Rice
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
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.
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Grandma B's Instant Pot Chicken and Rice
Shredded chicken with perfect rice in delicious broth.
Ingredients
- 4 lb. whole young chicken
- 2 quarts water
- 2 cups basmati rice
- 4 tsp. salt
- 2 tsp. black pepper separated
- 2 Tbsp. lemon juice
Instructions
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Place whole chicken in Instant Pot breast side up, then add water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and set manual timer for 30 minutes on high pressure.
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Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then remove chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
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Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
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Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
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Once cook time is complete, quick-release pressure. (If liquid starts to come out of vent, just close it and wait a minute or two. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and 1 teaspoon black pepper to pot. Mix well.
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Serve and enjoy!
Recipe Notes
I would recommend not covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy. This recipe also produces some delicous broth. While we love serving the chicken and rice with broth in the bowl, you can easily strain the broth out if you prefer.
11 Comments
Carrie
January 28, 2018 at 1:19 pmMy family loved this! A great addition to my instant pot line up!
Laura
March 16, 2018 at 4:39 pmCan I use jasmine rice? Would there be different times? Thanks, Laura
Chef Gary
March 17, 2018 at 9:43 amI 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?
Kerstin
April 4, 2018 at 8:04 amI enjoyed it very much! Thank you.
Chef Gary
April 5, 2018 at 8:58 amAwesome. Thanks Kerstin!
Paula
May 8, 2018 at 11:32 amMade this last night and it is delicious! Talk about comfort food! Thank you!
Chef Gary
May 8, 2018 at 11:42 amSo glad you liked it! And yes… this is comfort food at it’s BEST!
Deb Wells
July 30, 2018 at 8:01 amI 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!
Kiki
August 3, 2018 at 7:19 amCan I use Orzo in place if the rice? Will the cook time remain the same?
Chef Gary
August 4, 2018 at 10:46 amI 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.
Tierney
August 5, 2018 at 2:14 pmThis 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!