Instant Pot Chicken Flavored Rice Recipe
User Reviews
4.6
Instant Pot Chicken Flavored Rice Recipe
Description
The recipe rinses and drains white rice for an ideal, non-sticky texture before cooking. Broth is heated and infused with chicken bouillon paste, garlic and onion powders, Old Bay seasoning, seasoned salt, and vegetable oil to create a flavorful cooking liquid. Pressure cooking rice with this broth in the Instant Pot ensures even cooking and intensified flavor.
While the rice cooks, a sauce is prepared by whisking chicken broth, butter, dried parsley, vegetable bouillon paste, milk, and cornstarch to a smooth consistency. Adding the sauce to the cooked rice while still hot thickens gently and enriches the overall dish with creaminess and herbal notes.
This seasoned rice pairs well alongside chicken or other main dishes, bringing a savory component that can stand alone or accompany a meal. It stores well refrigerated for several days or frozen up to three months. The recipe highlights the importance of timing the sauce to avoid premature thickening and suggests noting that Instant Pot rice cups measure 180 mL, affecting proportions.
Ingredients
- 2 cups white rice dry
- 2 cups chicken broth low-sodium
- 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 chicken broth low-sodium
- 3 tablespoons butter ⅜ stick, unsalted
- 1 tablespoon parsley dried
- 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)
- Microwave broth for 3 minutes or until boiling (or heat on stove until boiling).
- Add bouillon paste, onion powder, garlic powder,Old Bay Seasoning, Seasoned Salt, and cooking oil to broth and whisk until all combined.
- 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.
- 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
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- If the dish is too watery, the rice may be undercooked; if hard or burnt, it may need more broth or less cooking time.
- Prepare the sauce shortly before rice finishes cooking as it thickens quickly when off heat.
- Note the Instant Pot rice measuring cup is 180 mL, which differs from standard U.S. cups and affects liquid ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 1229mg | 51% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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