Instant Pot Chicken Flavored Rice is so quick, easy and flavorful! It takes less than 30 minutes to make and almost always gets more attention that whatever I’m serving as my entree.
This pressure cooker recipe has quickly become my new favorite way to prepare rice. Chicken broth, garlic and some simple seasonings bring life to basic white rice in the very best way! It takes just 25 minutes to make and the Instant Pot does all of the work for you. 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!
What’s in Instant Pot chicken flavored rice?
Instant Pot rice is so easy to make with a handful of budget friendly ingredients! I almost always have these basics ready to go in my kitchen:
- Chicken Broth: I love using homemade chicken broth whenever I can for the very best flavor.
- Butter: Unsalted butter is my favorite to use. That way, I can sprinkle in more salt as needed and better control the amount of sodium in the rice.
- White Rice: This is the only rice to use for this cooking method! All other rices will need different cook times.
Do I need to rinse the rice?
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!
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How to Store and Reheat
Store 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
- If your rice is watery, that means it’s under-cooked.
- Is your rice hard, chewy or burnt? This means you needed more broth or it’s overcooked.
- Take note that the rice measuring cup that comes with the Instant Pot is only 180 ml.
- You don’t want your sauce to sit as it will start to thicken! You want it to be ready right as the rice is ready.
Instant Pot Chicken Flavored Rice Recipe
Ingredients
- 2 cups dry white rice
- 2 cups low-sodium chicken broth
- 2 tablespoons chicken bouillon paste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon Old Bay seasoning
- 2 teaspoons 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 tablespoon vegetable bouillon paste
- ¼ cup milk
- 2 tablespoons cornstarch
Equipment
- Instant Pot
Instructions
- Rinse rice until water runs clear, drain well. (this helps the rice to have the right texture and to not stick together when cooking)2 cups dry white rice
- Microwave broth for 3 minutes or until boiling (or heat on stove until boiling).2 cups low-sodium chicken broth
- Add bouillon paste, onion powder, garlic powder,Old Bay Seasoning, Seasoned Salt, and cooking oil to broth and whisk until all combined.2 tablespoons chicken bouillon paste, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon Old Bay seasoning, 2 teaspoons seasoned salt, 2 tablespoons vegetable oil
- Place 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 five 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 sauce.1 cup low-sodium chicken broth, 3 tablespoons unsalted butter, 1 tablespoon dried parsley, 1 tablespoon vegetable 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
- Too watery = the rice is undercooked
- Hard, chewy, or burnt = the dish needs more broth or is overcooked.
- Don’t let the sauce sit, as it will start to thicken.
- Take note that the rice measuring cup that comes with the Instant Pot is only 180 mL.
How to Make Instant Pot Chicken Flavored Rice Step by Step
Rinse the rice: Rinse 2 cups dry white rice until the water runs clear. Drain well.
Whisk the broth: Microwave 2 cups chicken broth for 3 minutes. Add 2 tbsp chicken bouillon paste, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp Old Bay seasoning, 2 tsp seasoned salt and 2 tbsp vegetable oil.
Cook the rice: Place 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 hot chicken broth, 3 tbsp butter, 1 tbsp dried parsley, 1 tbsp vegetable bouillon paste, 1/4 cup milk and 2 tbsp cornstarch.
Make it creamy: 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!