Gluten-Free Instant Pot Recipes Soup

Grandma B’s Pressure Cooker Chicken and Rice

Pressure Cooker Chicken and Rice | The Foodie Eats
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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 and 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.

Pressure Cooker Chicken and Rice | The Foodie Eats

 Few Ingredients. Few steps.

Ya gotta love a recipe that doesn’t require any ingredients or complicated preparation. Every now and then it’s just nice to have something simple that still delivers the delicious. 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.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chicken and Rice | The Foodie Eats

Pressure Cooker Chicken and Rice | The Foodie Eats
5 from 2 votes
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Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.

Course Soup
Cuisine Southern
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 440 kcal
Author The Foodie Eats

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

  1. 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 25 minutes on high pressure.
  2. 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!
  3. Add lemon juice and rice to broth, then mix well. Lock lid, close vent, and set manual timer for 4 minutes on low pressure.
  4. Meanwhile - remove all the meat from the bones and tear into medium-size pieces. Throw away all the skin and bones.
  5. 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.
  6. 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.

Nutrition Facts
Grandma B's Instant Pot Chicken and Rice
Amount Per Serving
Calories 440 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 6g 30%
Cholesterol 113mg 38%
Sodium 752mg 31%
Potassium 332mg 9%
Total Carbohydrates 25g 8%
Protein 30g 60%
Vitamin A 4.3%
Vitamin C 4.1%
Calcium 3.4%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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5 Comments

  • Reply
    Carrie
    January 28, 2018 at 1:19 pm

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

  • Reply
    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
    Kerstin
    April 4, 2018 at 8:04 am

    I enjoyed it very much! Thank you.

    • Reply
      Chef Gary
      April 5, 2018 at 8:58 am

      Awesome. Thanks Kerstin!

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