Grandma B's Pressure Cooker Chicken and Rice

pressure cooker chicken and rice in large white bowl

Grandma B's Pressure Cooker Chicken and Rice

Shredded chicken with perfect rice in a rich, delicious broth. Similar to congee or a bog.

Course Main Course

Cuisine Southern

Prep Time 5

Cook Time 1 25

Total Time 1 30

Servings cups

Calories 358kcal

Author Gary White

Ingredients

4-6 lb. whole chicken
4 tsp. kosher 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 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 (it will take about 30 minutes).
Then transfer the chicken from the pot to a separate bowl. Be careful because it might fall apart, which is good!
Using a fine mesh strainer or slotted spoon, remove any pieces of chicken that may still be in the broth.
Add lemon juice and rice to the 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 it into medium-size pieces. Discard all the skin and bones.
Once cook time is complete, carefully do a controlled quick-release of pressure. (If the liquid starts to come out of the vent, close it and wait 15 seconds or so, then open the vent halfway. Sometimes the rice will produce those starchy bubbles.)
Then remove the lid and add chicken and ½ teaspoon black pepper to the pot. Mix well and serve.

Video

Notes

Expert Tips

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 complete the entire process, do not return the lid to the 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 work as well.

Can I use brown rice? While you can substitute 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 wetter. But not quite a 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. Oftentimes, 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 it halfway again. A full quick-release may spew them all over the countertop.

Nutrition