Instant Pot chicken flavored rice is my favorite side dish of all time! I cooked my rice in a flavorful mixture of chicken broth, bouillon, and seasonings and topped it with a savory sauce to keep it nice and moist. This dish takes less than 30 minutes to make, and it always gets more attention than whatever I’m serving as my entree. With nearly 100 five-star reviews, this is a recipe that I can really count on!
Chicken Flavored Rice Recipe
What goes better with chicken than chicken flavored rice? I can’t think of much! My Instant Pot makes cooking the rice a breeze, and the yummy sauce makes the rice so rich and creamy. The best part is that it reheats like a dream, so I usually make a big batch of it at the start of the week so I can reach for it in the fridge whenever I want to!
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How to Store and Reheat
Store leftover Instant Pot chicken flavored rice in an airtight container in the fridge for up to 5 days. Reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through.
How to Freeze
I love making a big batch of this rice and keeping it in the freezer for later! You can freeze chicken flavored rice in an airtight container for up to 3 months. Let it fully cool to room temperature prior to freezing.
Notes and Tips
- Take note that the rice measuring cup that comes with the Instant Pot is only 180 mL.
- Rinsing the rice is important as it removes any debris as well as the surface starch. Surface starch is the culprit that causes the rice to clump together or get gummy. I always recommend rinsing your rice!
- I recommend using low-sodium chicken broth in this recipe. If not, I recommend omitting the seasoned salt and reducing the amount of bouillon to compensate.
- I used bouillon paste for this recipe, but cubes also work. Use 1 cube per teaspoon of paste.
- If your rice is watery, that means it’s undercooked.
- If your rice is hard, chewy, or burnt, it likely needs more broth or is overcooked.
- Don’t let the sauce sit for too long, as it will start to thicken.
Instant Pot Chicken Flavored Rice Recipe
Ingredients
- 2 cups dry white rice
- 2 cups low-sodium chicken broth
- 2 teaspoons chicken bouillon paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon seasoned salt
- 2 tablespoons vegetable oil
For the Sauce
- 1 cup low-sodium chicken broth
- 3 tablespoons unsalted butter (⅜ stick)
- 1 tablespoon dried parsley
- 1 teaspoon chicken bouillon paste or vegetable bouillon paste
- ¼ cup milk
- 2 tablespoons cornstarch
Equipment
- Instant Pot
Instructions
- Rinse the rice until the water runs clear, then drain well.2 cups dry white rice
- Heat the chicken broth in the microwave for 3 minutes or on the stovetop until boiling.2 cups low-sodium chicken broth
- Add the bouillon paste, onion powder, garlic powder, Old Bay Seasoning, seasoned salt, and cooking oil to the broth and whisk until all combined.2 teaspoons chicken bouillon paste, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon Old Bay seasoning, 1 teaspoon seasoned salt, 2 tablespoons vegetable oil
- Place the rice and broth mixture in an Instant Pot and seal the lid. Set for high pressure for 5 minutes. Allow to natural release for 10 minutes then release remaining pressure and open.
- During the last 5 minutes of natural pressure release combine the sauce ingredients, making sure the broth is hot and the butter melts into it. Whisk until all are thoroughly combined. (you don’t want this mixture to sit as it will start to thicken; you want it to be ready right as the rice is ready) Make sure the cornstarch is well mixed with other ingredients to avoid lumps in the sauce.1 cup low-sodium chicken broth, 3 tablespoons unsalted butter, 1 tablespoon dried parsley, 1 teaspoon chicken bouillon paste, ¼ cup milk, 2 tablespoons cornstarch
- Add the sauce mixture to the cooked rice and stir until well combined. (doing this step while leaving the pot in the machine helps the sauce to combine with the rice as the heat helps to thicken the sauce).
- Serve warm with your favorite sides or as a side to your main course.
Notes
How to Make Chicken Flavored Rice Step by Step
Rinse the Rice: Rinse 2 cups of dry white rice until the water runs clear. Drain well.
Whisk the Broth: Heat 2 cups of low-sodium chicken broth in the microwave for 3 minutes or on the stovetop until boiling. Add 2 teaspoons of chicken bouillon paste, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of Old Bay seasoning, 1 teaspoon of seasoned salt, and 2 tablespoons of vegetable oil to the broth and whisk until all combined.
Cook the Cice: Place the rice and broth in the Instant Pot. Seal the lid. Set on high pressure for 5 minutes. Allow natural release for 10 minutes, then release the remaining pressure and open.
Make a Slurry: Do this during the last 5 minutes of the natural pressure release! Combine 1 cup of hot low-sodium chicken broth, 3 tablespoons of unsalted butter, 1 tablespoon of dried parsley, 1 teaspoon of chicken or vegetable bouillon paste, ¼ cup of milk, and 2 tablespoons of cornstarch.
Thicken the Rice: Add the sauce mixture to the cooked rice. Stir well until combined.
This recipe was almost inedible. I followed the recipe exactly and the amount of seasoning and salt is way too much. It burned my throat and 2 of my kids and I couldn’t eat more than a few bites. The rice cooked fine. The texture was fine. I dunno if it’s worth the effort to try to adjust the seasonings to a palatable amount. I think I’ll just find a different recipe or wing it on my own next time.
You can modify to your liking!
Like the previous commentator said, this recipe has far, far too much salt in it. Remove the season salt entirely, and cut the bullion in half at a minimum.
Hi, I do recommend using low-sodium chicken broth! I will update the recipe to reflect that!