This Instant Pot chicken and rice reminds me of eating in my Grandma B's kitchen after school. It's a brothy dish, not dry, similar to a bog or congee.
(Scroll through for picture tutorial.)
Originally posted on January 6, 2018; updated process pictures on August 22, 2019.
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 Instant Pot
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.
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.
The Process
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 (will take about 30 minutes).
Then transfer chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good!
Using a fine mesh strainer or slotted spoon, remove any pieces of chicken that may still be in broth.
Add lemon juice and rice to 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 into medium-size pieces. Discard all the skin and bones.
Once cook time is complete, carefully do a controlled quick-release of pressure. (If liquid starts to come out of vent, just close it and wait 15 seconds or so, then open vent halfway. Sometimes the rice will produce those starchy bubbles.) Then remove lid...
...and add chicken and ½ teaspoon black pepper to pot.
Mix well and serve.
And this is the AMAZING result...
Tips for Making this Instant Pot Chicken and Rice
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.
Also, after you completed the entire process, do not return lid to 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 works as well.
Can I use brown rice? While you can sub 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 more wet. But not quite 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. Often times, 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 halfway again. A full quick-release may spew them all over the countertop.
★ Did you make this Instant Pot Chicken and Rice? Please give it a star rating below! ★
Grandma B's Instant Pot Chicken and Rice
Ingredients
- 4-6 lb. whole chicken
- 4 tsp. 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 water, salt, and 1 teaspoon of pepper. Lock lid, close vent, and cook for 30 minutes on high pressure.
- Once cook time is complete, allow pressure to release naturally (will take about 30 minutes). Then transfer chicken from pot to a separate bowl. Be careful because it might be falling apart, which is good! Using a fine mesh strainer or slotted spoon, remove any pieces of chicken that may still be in broth.
- Add lemon juice and rice to 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 into medium-size pieces. Discard all the skin and bones.
- Once cook time is complete, do a controlled quick-release of pressure. (If liquid starts to come out of vent, just close it and wait 15 seconds or so, then open vent halfway. Sometimes the rice will produce those starchy bubbles.) Then remove lid and add chicken and ½ teaspoon black pepper to pot. Mix well.
- Serve and enjoy!
My family loved this! A great addition to my instant pot line up!
Can I use jasmine rice? Would there be different times? Thanks, Laura
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?
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.
I enjoyed it very much! Thank you.
Awesome. Thanks Kerstin!
Made this last night and it is delicious! Talk about comfort food! Thank you!
So glad you liked it! And yes... this is comfort food at it's BEST!
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!
Can I use Orzo in place if the rice? Will the cook time remain the same?
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.
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!
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.
Sorry for the delayed response. Cook time should be the same.
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!
This was an amazing dish! My family loved it! Will definitely make again!
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!
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.
I would love to make this but I only have the 3 quart Instant Pot. Does this recipe require the 6 quart model?
Yes. Maybe you could try a Cornish hen in the 3qt?
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!
Do you rinse your rice before cooking?
No
Can you use chicken strips and use cream of chicken soup & cream of celery soup? This is what I have on hand.
I don't think you would get the same result. Not saying it might not be good though.
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.
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!
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!
Well, you ARE a cook now! Glad your family liked it so much.
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!!!
Grandma b's recipes have been nothing short of amazing!! Thank you grandma for your amazing recipes..
This respite is great , reminds me of grandmas Chicken and rice . Great
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!
Seems like 22 minutes cook time for brown rice is too long. Is threat correct? Thanks!
22 minutes at high pressure is correct! Brown rice does not cook as quickly as white rice. 🙂
Very good! Tastes like my grandma’s chicken and rice. My whole family loved it!
I like my chicken and rice tighter or not so liquidy. Can I add more or rice or take out some of the broth?
I have not tested it that way, but you could probably remove about a cup of water. Should work just fine!
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?
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!
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.
The recipe says this serves 12. Does it freeze well?
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.
My mom never used lemon juice. Can you taste it very much?
No, you can't taste it at all. It just adds acidity which makes it less flat and brings out the other flavors.
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.
That makes me very happy to hear. Thank you for sharing.
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.