It’s so simple to cook perfect rice in a pressure cooker! This Chicken Flavored Rice serves up a wonderfully seasoned and flavorful rice in an Instant Pot – so easy and delicious.
Rice is a staple side that doesn’t always get much love, so let’s change that! This Chicken Flavored Rice is an easy Instant Pot rice recipe, quick, easy and packed with flavor! Serve this side as part of a hearty dinner, you wont be disappointed!
Why this Instant Pot rice is so good
- Easy! Just 5 mins prep and then into the pressure cooker for 20 mins – done!
- Perfect rice. This recipe serves up fluffy rice with the perfect scoffable texture, every time.
- Packed with flavor. This Instant Pot rice has garlic, chicken broth and a host of other seasonings – it’s a rich and flavorful rice that’ll please the crowd!
Ingredients
- White Rice
- Chicken Broth
- Seasoning: Garlic powder, onion powder, seasoned salt, Old Bay seasoning.
- Bouillon Paste: Chicken and vegetable bouillons.
- Cooking Oil
- Butter
- Parsley
- Milk
- Cornstarch
How to cook this Chicken Flavored Rice
Be sure to scroll to the bottom for the full recipe
Microwave the broth until boiling then add the bouillon paste, onion powder, garlic powder, Old Bay Seasoning, seasoned salt and cooking oil. Whisk until combined. Then add rinsed/ drain rice to the broth mixture and place in the instant pot, set on high for 5 mins. Allow for natural release for 10 mins, during the last 5 mins of natural release combine the ingredients for the sauce, whisk until combined.
Add the sauce to the cooked rice and mix well, serve warm and enjoy!
The benefits of pressure cooker rice
The best thing about cooking rice with a pressure cooker is that it’s fast! The Instant Pot Rice is done in 15 minutes about 30 minutes faster than a rice cooker.
If you’re going to use an Instant Pot or electric pressure cooker, you don’t need to wait for the water to boil, tend the pot, or stir the rice like you would cooking it in a regular pot. Just set it and come back to perfect pressure cooked rice.
Do I have 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.
And while you should be rinsing rice thoroughly, you don’t need to worry about keeping at it until the water runs clear.
Chicken Flavored Rice
This tasty side is a riff on this classic Knorr/Lipton flavored rice sachets, but it’s so much more tasty, you won’t go back to store bought!
The rice is perfect from the pressure cooker and has deep flavors from the broth and seasonings, is an addictive side that’ll become a weeknight staple.
Timing is everything
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.
More Top Tips for Chicken Flavored Rice
- Too watery: this means your rice is under-cooked.
- 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.
Other delicious rice recipes
- Easy Chicken Fried Rice
- Chicken Wild Rice
- Easy Chicken and Rice Soup
- One Pot Cheesy Chicken and Rice
Have you tried this Instant Pot Chicken Flavored Rice? Feel free to leave a star rating and I’d love to hear from you in the comments below!
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
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: this means your rice is under-cooked.
- Hard, chewy, or burnt: this means you needed more broth or it’s overcooked.
- 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
- Take note that the rice measuring cup that comes with the Instant Pot is only 180 ml.
Laura C says
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.
Becky Hardin says
You can modify to your liking!
Home Chef says
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.
Becky Hardin says
Hi, I do recommend using low-sodium chicken broth! I will update the recipe to reflect that!