Instant Pot chicken flavored rice is hands-down one of my favorite side dishes to make for any meal. I cook rice in a rich mixture of chicken broth, bouillon, and seasonings to create a flavor-packed base, while a creamy chicken-flavored sauce keeps every bite perfectly moist. This Instant Pot rice is ready in under 30 minutes, making it a go-to for busy weeknights!
Rice with Chicken Broth in the Pressure Cooker
I grew up eating those Knorr and Lipton chicken rice packets, and this Instant Pot chicken broth rice is my way of recreating that nostalgic flavor with real ingredients. It’s proof that comfort food doesn’t have to come from a box or take longer than 30 minutes. This Instant Pot rice with chicken broth has all the great flavor of my favorite Instant Pot chicken and rice, but without the actual chicken, so I can serve it up with any meal.
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 this chicken flavored rice reheats like a dream! 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. It’s one of my favorite recipes to make with chicken broth!
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Get Perfectly Creamy Rice!
After testing this recipe dozens of times, I’ve found the biggest difference between perfect rice and mushy rice is timing the sauce just right. Don’t let it sit! Instead, stir it in while the rice is still piping hot so the cornstarch thickens the sauce naturally without turning gummy.
Instant Pot Chicken Flavored Rice Recipe
Equipment
- 6 qt Instant Pot
Ingredients
- 2 cups dry long-grain 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
- ¼ cup milk
- 2 tablespoons cornstarch
Instructions
- Rinse the rice until the water runs clear, then drain well.2 cups dry long-grain 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
- Take note that the rice measuring cup that comes with the Instant Pot is only 180 mL.
- This recipe uses long-grain white rice (like Jasmine or Basmati). Short-grain or brown rice won’t cook the same way.
- 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!
- You can lightly coat the pot with a little oil or butter before adding ingredients to avoid the Instant Pot “burn” notice.
- If doubling, keep the liquid ratio the same per cup of rice and expect a slightly longer natural release (around 12-15 min).
- 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.
- Easily add frozen peas, corn, or diced carrots with the sauce before serving.
- Turn it into a full meal by mixing in shredded rotisserie chicken before serving.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Flavored Rice in the Instant Pot Step by Step
Rinse the Rice: Rinse 2 cups of dry long-grain white rice until the water runs clear. Drain well. This will remove some of the surface starch from the rice, which will help prevent it from turning out gummy or chewy.
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 is combined.
Cook the Rice: Place the rice and broth in your Instant Pot, and seal the lid. Set on “HIGH” pressure for 5 minutes. If you’re worried about getting a “burn” notice, you can grease the pot with a little oil or butter before adding the rice and broth.
Natural Release: Allow your pressure cooker to natural release for 10 minutes, then release the remaining pressure and open. If your rice looks watery, it is undercooked. If it looks burnt or is hard, it is overcooked.
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. The residual heat will thicken the sauce so it coats every grain of rice.
How to Store, Freeze, and Reheat
Store leftover chicken flavored rice in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating for 30 seconds at a time in the microwave, stirring each time it stops, until warmed all the way through. Add a splash of chicken broth if it seems dry.
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