Instant Pot Chicken and Rice
Delicious and rich flavored chicken and rice all in one pot!
Print Recipe
Equipment
- 1 8 QT Instant Pot
- Measuring Cups
- Large Bowls
Ingredients
- 1 whole frozen/fresh chicken remove giblets if applicable
- 2 quarts filtered water
- 2 cups Jasmine rice
- 2 tbsp apple cider vinegar optional if soaking the rice
- 3 tsp salt
Instructions
- 12-16 hours before, soak rice in water and 2 tbsp apple cider vinegar
- Place 2 quarts filtered water , 3 tsp salt and 1 whole frozen/fresh chicken chicken into instant pot and pressure cook for at least 1 hour. 1-3 hours preferred
- After chicken is done, release the pressure and remove the chicken and chicken stock from the instant pot
- Add 4 cups of stock and 2 cups Jasmine rice back to the instant pot and pressure cook for 5 minutes. Save excess stock for a different meal.
- While rice is cooking, shred the cooked chicken
- When rice is finished cooking, release pressure and add shredded chicken back into the pot
- Serve with your favorite side dish and enjoy!
Notes
- For best results use an 8QT instant pot
- If using a whole frozen/fresh chicken, check whether or not the giblets are included. If so, remove before cooking the chicken.
- Soak the rice 12-16 before cooking for ease of digestion. To soak the rice, place the rice in a bowl, add 1 tbsp of apple cider vinegar, and fill the bowl with water until the rice is complete submerged.
- This recipe will make more stock than necessary for the rice. Pour the excess stock/broth into a jar in the fridge and use in other recipes.
- To give this recipe even more flavor add a splash of olive oil or butter after cooking.
Servings: 8 people