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Instant Pot Chicken Flavored Rice Recipe
4.6 from 160 votes

Instant Pot Chicken Flavored Rice Recipe

This Instant Pot Chicken Flavored Rice combines white rice with chicken broth, bouillon paste, and seasonings like garlic powder and Old Bay, cooked under pressure for a savory side. A creamy sauce with butter, milk, and cornstarch melds into the rice, enhancing texture and flavor.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8 people
Calories: 280 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. 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. Microwave broth for 3 minutes or until boiling (or heat on stove until boiling).
  3. Add bouillon paste, onion powder, garlic powder,Old Bay Seasoning, Seasoned Salt, and cooking oil to broth and whisk until all combined.
  4. 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.
  5. 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.
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 280

% 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.