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.

 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!

More Instant Pot chicken and rice recipes:

Pressure Cooker Arroz con Pollo

Pressure Cooker Chicken Broccoli Rice “Casserole”

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5 from 6 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 30 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. 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.

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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