We’ve all made chicken and rice on the stove or in the oven. Here’s how I make it now in the Instant Pot.
BTW – this recipe works for both frozen and thawed chicken.
Add 2 cups of water to the Instant Pot and place 4 chicken quarters on the Instant Pot trivet. Sprinkle on each piece of chicken a generous amount of Lawry’s Seasoned Salt, a dash of lemon pepper, and a generous amount of garlic salt.
Set the Instant Pot to pressure cook for 16 minutes.
After 16 minutes, let the pressure release naturally and lift the chicken out of the Instant Pot – do not take off the trivet.
Measure out the yummy chicken broth so that you have 2 cups of liquid, put the 2 cups of broth and 2 cups of rice in the Instant Pot.
Put the chicken (still on the trivet) back in the Instant Pot and set for 6 minutes cooking on pressure.
Let the pressure release naturally.
Enjoy an easy to make meal.