Grandma B’s Pressure Cooker Chicken and Rice

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 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 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.

And as Always… Please Pin & Share the Love!

Pressure Cooker Chicken and Rice | The Foodie Eats

More Instant Pot chicken and rice recipes:

Pressure Cooker Arroz con Pollo

Pressure Cooker Chicken Broccoli Rice “Casserole”


★ Did you make this recipe? Please give it a star rating below!

Pressure Cooker Chicken and Rice | The Foodie Eats

Grandma B's Instant Pot Chicken and Rice

Shredded chicken with perfect rice in delicious broth.
5 from 8 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: The Foodie Eats


  • 4 lb. whole young chicken
  • 2 quarts water
  • 2 cups basmati rice
  • 4 tsp. salt
  • 2 tsp. black pepper separated
  • 2 Tbsp. lemon juice


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


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.


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

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  • Reply
    January 28, 2018 at 1:19 pm

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

  • Reply
    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
    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!

  • Reply
    May 8, 2018 at 11:32 am

    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
    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
    August 5, 2018 at 2:14 pm

    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
      October 21, 2018 at 7:56 pm

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

  • Reply
    November 27, 2018 at 8:11 pm

    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

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

  • Reply
    March 24, 2019 at 4:32 pm

    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

    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.

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