Grandma B’s Instant Pot Chicken and Rice

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.)

Instant Pot chicken and rice in teal bowl with spoon.

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

Uncooked whole chicken in Instant Pot.

Place whole chicken in Instant Pot breast side up.

 

Uncooked whole chicken in Instant Pot topped with salt and pepper.

Then add salt, 1 teaspoon of pepper…

 

Uncooked chicken covered with water in Instant Pot.

…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 (will take about 30 minutes).

 

Whole cooked chicken in large mixing bowl.

Then transfer chicken from pot to a separate bowl. Be careful because it might be falling 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 broth.

 

Pouring uncooked rice into chicken broth.

Add lemon juice and rice to 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 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 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…

 

Adding shredded chicken to chicken broth.

…and add chicken and 1/2 teaspoon black pepper to pot.

 

Instant Pot chicken and rice inside pot.

Mix well and serve.

 

And this is the AMAZING result…

Instant Pot chicken and rice in teal bowl with spoon.

 

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! ★

Instant Pot chicken and rice in teal bowl with spoon.

Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.
5 from 11 votes
Print Pin Rate
Course: Soup
Cuisine: Southern
Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 440kcal
Author: Gary White

Ingredients

  • 4-6 lb. whole chicken
  • 4 tsp. salt
  • 1 1/2 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 1/2 teaspoon black pepper to pot. Mix well.
  • Serve and enjoy!

Notes

I would recommend NOT covering the rice after it's cooked. This will cause the rice to continue to cook and become mushy. 
After you cook the chicken and the pressure has released naturally, the longer you can leave the chicken in the broth (uncovered!) 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.
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. 

Nutrition

Calories: 440kcal | Carbohydrates: 25g | Protein: 30g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 752mg | Potassium: 332mg | Vitamin A: 215IU | Vitamin C: 3.4mg | Calcium: 34mg | Iron: 1.7mg

More Instant Pot chicken and rice recipes:

 

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27 Comments

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

    5 stars
    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
      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
    Kerstin
    April 4, 2018 at 8:04 am

    5 stars
    I enjoyed it very much! Thank you.

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

      Awesome. Thanks Kerstin!

  • Reply
    Paula
    May 8, 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 8, 2018 at 11:42 am

      So glad you liked it! And yes… this is comfort food at it’s BEST!

  • Reply
    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
    Kiki
    August 3, 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 4, 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
    Tierney
    August 5, 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
    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
    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
    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
    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
    Sean Elgin
    August 5, 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
    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
    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
    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
    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 2, 2019 at 1:07 pm

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

  • Reply
    Wendy
    October 6, 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
    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!

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