Slow Cooker Whole Chicken is coated with seasoning and slow cooked until juicy and fall apart tender. An easy way to make healthy, rotisserie style chicken at home.

Right now I’m also loving to use my slow cooker for crockpot chicken spaghetti!

I always buy a whole chicken because it is much cheaper than buying chicken parts. And once you learn how to cut a whole chicken, you will be doing it all the time.

All my boys love my grandma’s crockpot chicken noodle soup recipe, so I decided to try making the most simple slow cooker whole chicken recipe in the world!

Why You’ll Love This Recipe

• Easy: All the magic happens right in a slow cooker, all you have to do is season the chicken and the crock pot does the rest. Easy slow cooker recipes like this one require little effort and perfect for busy families.
• Set and forget: Where Instant Pot whole chicken and Instant Pot frozen whole chicken are for times when you want chicken on your table quickly or are running late, this slow cooker version is perfect for setting in the morning and forgetting about it until dinner time.
• Juicy and flavorful: The crock pot captures all the moisture and locks in flavor, every bite is tender and delicious!
• Versatile: This crock pot whole chicken is delicious by itself or with veggies. And shredded leftovers can be added to your favorite healthy chicken recipes.

Ingredients for Slow Cooker Whole Chicken

All you need is chicken and simple seasonings to make slow cooker whole chicken.

• Seasoning: I used my pot roast seasoning, but you can also use this all purpose seasoning or any of your favorite seasonings like lemon pepper, cajun seasoning, Montreal steak, thyme, garlic powder, onion powder, cayenne pepper, oregano, and parsley.
• Chicken: I used a 4 pound whole chicken. You can choose a chicken that’s 2-6 pounds as long as it fits in your slow cooker. Pat dry well and be sure to remove giblets and innards.
• Cooking spray: I use Misto to spray the sides of my slow cooker.

How to Make Whole Chicken in Slow Cooker

Here’s an overview of how to cook a whole chicken in slow cooker. Once you see how easy it is, you’ll say goodbye to store-bought rotisserie chicken.

There is a full recipe card below.

• Season the chicken: Use your hands to rub the spice mixture over the whole chicken and all the crevices. I hold the chicken by one leg and rotate while rubbing the seasoning with my other hand.
• Add chicken to slow cooker: Spray the sides of your slow cooker with cooking spray. Place a trivet at the bottom then set seasoned chicken breast-side up on top. See below for trivet options.
• Cook: Place lid on top and cook on Low for 7-8 hours or High for 3-4 hours. Use a meat thermometer to ensure it registers 165 F.
• Broil the chicken: For crispy skin, carefully transfer chicken onto a baking tray and brown the chicken under the broiler for 4-5 minutes. Serve right away with your favorite side dish.

How Long to Cook Whole Chicken in Crock Pot?

As per USDA guidelines, your chicken is ready when a meat thermometer registers 165 F when not touching a bone. My 4 pound chicken was registering 204 F after 3 hours of cooking on High setting.

For an average 3-4 pound bird, plan for:

• Low heat for 7-8 hours.

• High heat for 3-4 hours.

The time it takes to cook a whole chicken in crock pot will vary on the size of your chicken as well as the size and type of your slow cooker.

What Can I Use as a Trivet under Chicken?

A trivet will hold your chicken up and out of the juices that collect at the bottom as it cooks, here’s what you can use:

• 2-3 foil rings.
• 5 tinfoil balls.
• Large chunks of vegetables like onions, carrots and potatoes.
• Trivet from Instant Pot.
• 5 canning jar lid rings as pictured above.

Tips for Best Results

Here are some tips and tricks to guarantee your whole chicken in slow cooker comes out moist, tender, and full of flavor.

• Prep the chicken: There’s no need to rinse the chicken, simply pat dry with paper towels and trim fat. The chicken legs do not have to be tied but can be.
• No need for liquid: You don’t need to add any water or chicken broth because delicious broth will appear during slow cooking.
• Cook breasts side up: This helps to hold the shape of chicken, cooks evenly, and looks better.
• Secret to crispy skin: Whole chicken cooked in a slow cooker is a chicken somewhere in between roasted and boiled. To make that skin crispy, place cooked chicken under the broiler for 3-5 minutes. Also use a rub with paprika or brown sugar in it.
• Let it rest: Allow your chicken to rest for 10-15 minutes before carving so you don’t loose all its juices.

What to Serve Whole Chicken with?

I love serving whole chicken on the weekends with all the fix-ins like Instant Pot mashed potatoes, roasted asparagus, and dinner rolls, hello comfort!

During warmer months I like adding a burst of lemon with a lemon kale salad or broccoli quinoa salad.

Recipes for Leftovers

• Chicken tostadas
• Healthy chicken broccoli casserole
• Curried chicken salad
• Chicken quesadilla
• Healthy chicken enchiladas
• Homemade chicken broth with leftover bones and dark meat parts.

How to Store

Store: Keep your carved leftovers in an airtight container and stored in the refrigerator for up to 5 days.

Freeze: Transfer cooled chicken to a freezer safe bag and freeze for up to 3 months.

FAQs

More Slow Cooker Chicken Recipes

• Slow cooker chicken stew
• Crock pot chicken and rice
• Slow cooker white chicken chili
• Slow cooker chicken breasts
• Crockpot BBQ pulled chicken
• Crockpot butter chicken

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Slow Cooker Whole Chicken

Slow Cooker Whole Chicken is coated with seasoning and slow cooked until juicy and tender. Easy way to make rotisserie style chicken at home.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 6 servings

Calories 240kcal

Author Olena Osipov

Equipment

• Slow cooker
• Trivet

Ingredients

• 3-4 pounds whole chicken giblets removed and pat dried
• 3 tablespoons pot roast seasoning or any other
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Using your hands, rub seasoning all over whole chicken, going into all crevices.
• Spray sides of large slow cooker well with cooking spray. Place trivet, 5 canning jar lids or foil balls at the bottom. Place seasoned chicken breasts side up on top.
• Close the lid and cook chicken on low heat for 7-8 hours or on high heat for 3-4 hours, or until meat thermometer inserted in the thickest part, not touching the bone, registers at least 165 F.
• Using two large spoons or sturdy spatulas, carefully transfer chicken onto baking tray and broil for 4-5 minutes or until skin is golden brown.
• Serve hot with your favorite sides.

Notes

• Store: In an airtight container in the fridge for up to 5 days. 
• Freeze: In a freezer safe bag up to 3 months, thaw before using.
• Low heat: For food safety, if cooking chicken on low heat, be sure to cook it for at least 1 hour on high heat at any point.

Nutrition

Calories: 240kcal | Carbohydrates: 1g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 77mg | Fiber: 0.2g | Sugar: 0.1g

The post Slow Cooker Whole Chicken appeared first on iFoodReal.com.

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

If you’re looking for more healthy breakfast ideas, try my chia pudding and banana chia pudding.

This brown rice pudding is my dad’s rice pudding recipe he cooked for me. I made it more healthy by using brown rice and cut back on some calories but not flavor. I remember it was the creamiest thing ever!

Start your day with this delicious breakfast and if you’re still thinking about it when you get home, treat yourself to a healthy snack or healthy dessert, I won’t tell anyone.

Why You’ll Love This Recipe

• Creamy: Greek yogurt makes it rich and creamy with the perfect texture.
• Not overly sweet: Vanilla and maple syrup add just the right amount of sweetness without needing sugar.
• Wholesome: A gluten-free indulgence loaded with nutrient-dense foods like chia seeds, raisins, and fruit.
• Can use leftover rice: This recipe is the best way to use up any leftover rice.
• Can be made ahead: Make a batch of rice pudding on Sunday and enjoy an on-the-go breakfast all week long.

Ingredients for Brown Rice Pudding

To make this brown rice pudding recipe you’ll need 9 simple ingredients.

• Brown rice: Uncooked brown rice that has been rinsed and drained. Choose from long grain brown rice, brown jasmine rice, or brown basmati rice. You can use short grain brown rice, but pudding will be more mushy.
• Milk: I recommend to use plant-based milk like almond milk, soy milk, rice milk, or coconut milk to cut back on calories. However, you can use any milk.
• Butter: Helps create a rich consistency. If using unsalted butter, add a pinch of salt when cooking your rice.
• Vanilla: Pure vanilla extract adds that traditional warming flavor.
• Raisins: Stirring in raisins adds a touch of sweetness.
• Chia seeds: Use whole chia seeds for the best taste and texture, you can use black chia seeds or white chia seeds.
• Yogurt: Instant Pot yogurt or regular yogurt is fine, I like Greek yogurt because it’s more creamy.
• Liquid sweetener: I prefer the taste of pure maple syrup for this recipe but honey or agave nectar will work too.
• Frozen fruit: Add your favorites like blueberries, cherries, raspberries, or chopped strawberries.

How to Make Brown Rice Pudding

Here’s a quick overview of how to make brown rice pudding using one pot right on your stovetop.

There is a full recipe card below.

• Bring rice to a boil: In a large pot, combine rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil. Reduce the heat to low and cook until the rice is soft, about 40 minutes. I always stir a few times so rice doesn’t burn.
• Add raisins and chia seeds: Turn off heat and stir in the remaining milk, raisins and chia seeds. Let the pudding sit for 15 minutes.
• Finish the pudding: Transfer the pudding to a large baking dish. Add berries, Greek yogurt and maple syrup, then stir gently. Adjust to taste and serve hot or warm.

Tips for Best Results

Here are some things to remember when making rice pudding with brown rice.

• Don’t walk away from milk: Milk can boil over and burn quickly, so keep a close eye on it until it boils, then reduce heat right away. This will save it from burning.
• Use leftover rice: You will need 3 cups of cooked Instant Pot brown rice, Instant Pot long grain white rice, Instant Pot jasmine rice or Instant Pot basmati rice.
• Make it vegan and dairy-free: Customize the recipe by using coconut oil instead of butter, and dairy-free yogurt. So good!
• About fruit and berries: Use fresh berries when in season and frozen other months to save money. I also love replacing berries with frozen mango in winter.

Variations

Try these flavor variations and see which one you like best.

• Use white rice: If you’re using white rice, cook it for about 20 minutes or until soft. Any white rice works.
• Other dried fruit: Substitute raisins for dried cranberries, chopped dates, apricots, or prunes.
• Warm spices: Add a dusting of cinnamon, cardamom, nutmeg, or ginger.
• Citrus zest: Add lemon zest, lime zest, or orange zest for a true citrus flavor.
• Fresh fruit: The sky is the limit when it comes to adding fruit to pudding. Use whatever is in season like fresh berries, sliced banana, pomegranate, grated apples, mango, pineapple, or stir in some jam before serving.
• Extract: Swap vanilla for almond extract, coconut extract, or banana extract.
• Chocolate: Make a decadent treat by mixing in cocoa powder or chocolate chips.
• Nuts: I like adding crunch with pecans, walnuts, almonds, or pistachios.

How to Store and Reheat

Store: Keep your pudding refrigerated in an airtight container for up to 5 days.

Freeze: Transfer cooled rice pudding to an freezer safe container and freeze for up to 3 months. Move it to the refrigerator to thaw overnight.

Reheat: Add pudding to a small pot and reheat on low heat, stirring often so it doesn’t burn. Add a splash of milk too to rehydrate its creaminess.

Can I Make It Ahead?

Yes! Make ahead and refrigerate it in a large baking dish for up to 5 days. Reheat on the stove on low with a splash of milk.

Hello, easy breakfast!

FAQs

More Pudding Recipes to Try

• Chocolate banana chia pudding
• Mango chia seed pudding
• Chocolate chia pudding
• Coconut milk chia pudding
• Matcha chia pudding

Print

Brown Rice Pudding

Creamy Brown Rice Pudding sweetened with vanilla and maple syrup then topped with juicy fruit. Perfect as a healthy breakfast or dessert!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 8 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 15 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 8 servings

Calories 272kcal

Author Olena Osipov

Equipment

• Large pot
• Baking dish

Ingredients

• 1 cup brown rice uncooked, rinsed & drained
• 6 cups milk divided (I used unsweetened almond milk)
• 2 tablespoons butter salted
• 1 teaspoon pure vanilla extract
• 1 cup raisins
• 1/4 cup chia seeds
• 3 cups frozen berries like cherries, blueberries, chopped strawberries, raspberries
• 1/2 cup Greek yogurt 2% or higher
• 2 tablespoons maple syrup or honey

US Customary – Metric

Instructions

• In a large pot, add rice, 4 cups of milk, butter and vanilla extract. Cover and bring to a boil (don’t walk away so milk doesn’t run away). Reduce heat to low and cook covered for 40 minutes or until rice is soft and tender, stirring a few times and making sure rice is not burning.
• Turn off heat and add remaining 2 cups of milk, raisins and chia seeds. Stir and let the pudding sit for 15 minutes.
• Transfer to a large baking dish and add berries, Greek yogurt and maple syrup, then stir gently. Taste and adjust to taste, if you wish. Serve hot or warm.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 272kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 281mg | Fiber: 6g | Sugar: 10g

The post Brown Rice Pudding appeared first on iFoodReal.com.

Learn How to make Vegetable Broth at home. It’s easy, flavorful and perfect for making soups, stews, sauces and more!

It makes the perfect base for this vegetable soup recipe, Instant Pot vegetable soup and Mexican vegetable soup.

I often buy store-bought vegetable base and I shouldn’t. Homemade vegetable broth is so easy to make and so much more tasty, it just requires some planning.

I am going to try to do it more often by saving veggie scraps in the freezer! Then you can use it in soup recipes, in place of water to make rice and quinoa, or just casually sip on a cup of delicious fresh veggie broth!

Why You’ll Love This Recipe

• It’s fast: Unlike chicken broth recipe, it’s ready in 45 minutes.
• No skimming: Again, unlike any meat broth like Instant Pot beef bone broth, no skimming of foam or fat is necessary.
• More flavor than store-bought: Your vegetable broth will be rich with a depth of flavor that doesn’t compare to store-bought.
• Saves money: This vegetable broth recipe makes 12 cups and will last weeks in the fridge or freezer.

Ingredients for Homemade Vegetable Broth

Here are the basic ingredients you need to make your own flavorful vegetable broth.

• Must-add vegetables: Onion, shallots or leeks; carrot, and celery. These vegetables enhance depth, flavor, and body.
• Veggie scraps: This time I added carrot peels, celery ends, broccoli stems, pepper cores, and onion peels. See more below for a full list.
• Garlic is nice: Not necessary but it adds good flavor. I like to cut it in half and sauté first.
• Optional: Fresh herbs would also add nice flavor. I had a wilting bunch of fresh parsley, so I tossed that in.
• Quality olive oil: Choose a flavorful oil like extra-virgin olive oil. I prefer it to mild oil like avocado oil because it makes part of the vegetable broth.
• Seasonings: Bay leaves, salt and pepper.

What Vegetable Scraps to Save for Vegetable Broth?

Keep it simple and don’t make any extra trips to the store to grab ingredients you wouldn’t already have on hand. Use any vegetable scraps, peels, ends, cores, or limp veggies you normally buy and freeze them!

Here’s a few that would add sweetness and depth of flavor.

• Bell pepper cores.
• Mushroom stems.
• Tops or ends of tomatoes, sweet potatoes or butternut squash.
• Stems from fresh herbs such as fresh thyme, parsley, cilantro, or rosemary.
• Leafy green stems.

What Vegetables Not to Use in Vegetable Broth?

In general, most vegetable scraps can be added to your homemade broth but there are a few I avoid because they could add a bitter taste.

• Cruciferous vegetables: Like broccoli, cauliflower, cabbage, kale, bok choy, mustard greens, and brussels sprouts.
• Bland vegetables: Like zucchini, green beans and potatoes.
• Citrus: Peels from lemon, lime, oranges etc.
• Certain herbs: A bit is OK, as you can see I added 1 rosemary sprig.

How to Make Vegetable Broth

Here’s a quick and easy overview of how to make vegetable broth. You’ll need a large pot or Dutch oven, and a fine mesh strainer.

There is a full recipe card below.

• Sauté must-add vegetables: Heat a large pot on medium heat and add olive oil. Add onion, carrots, celery and garlic and sauté for 5 minutes.
• Add scraps and herbs: To the same pot, add veggie scraps, fresh herbs, and bay leaves.
• Cover with water: Fill the pot almost to the top with cold water, cover with lid.
• Simmer: Bring to a boil then reduce heat to low and gently simmer for at least 45 minutes. Feel free to simmer for up to 2 hours for a more flavorful veggie broth.

• Season the broth: Remove lid and sprinkle with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper.
• Strain: Pour broth through a large fine mesh strainer over a large bowl.
• Let it cool: Use a funnel to divide vegetable broth between large Mason jars or airtight containers. Let cool to room temperature and store in fridge or freezer.

Tips for Best Results

Here are my expert tips that will boost the flavor and quality of your vegetable broth.

• Be sure veggie scraps are clean: Before freezing, be sure to wash the scraps. No one wants dirt soup.
• Save “fresh scraps”: Washed and unpeeled carrot is fine where as washed moldy carrot is not.
• Use cold water: This allows the veggies to release flavor slowly without breaking down.
• Don’t add too much salt but also don’t skip it: Salt helps enhance the taste but because you’ll probably be using it in other recipes that call for salt, you don’t want to add too much.
• Make it more concentrated: Use less water, 3/4 pot full of water.

Variations

As I mentioned above, this basic recipe will taste different every time but it’s also adaptable. Here’s a few ways you can customize it even more.

• Asian inspired: Add fresh ginger, shiitake stems and lemongrass.
• Add color: A bit of turmeric will give the broth a golden color and add a hint of peppery spice.
• Mushroom broth: Omit veggie scraps and add 3 cups of mushroom stems or use fresh mushrooms.
• Corn broth: Save corn cobs and add them to the broth to simmer.
• Make it sweet: Add apple or pear pieces, cores, or peels.
• Add tang: One tomato will give it a touch of tang.

How to Store

Store: If you’ll be using your broth right away you can store it in the fridge for up to 4 days.

Freeze: Store in jars or freezer-safe containers with leak proof lids, leaving a few inches from the top for expansion.

Or pour into individual ice cubes for using in recipes that call for a small amount, like gravy.

Reheat and reuse: Bring cold broth to a boil on stove top and then proceed with soup or chili recipe. Or add cold to slow cooker recipes.

FAQs

Use Vegetable Broth in These Recipes

• Ukrainian borscht
• Vegetarian borscht
• Beef vegetable soup
• Lentil spinach soup
• Instant Pot cabbage soup
• Vegetarian pasta fagioli
• Slow cooker lentil soup

Print

How to Make Vegetable Broth

Learn How to make Vegetable Broth at home. It's easy, flavorful and perfect for making soups, stews, sauces and more!

Course Soup and Stew

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 cups

Calories 21kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer

Ingredients

• 1 medium onion coarsely chopped
• 3 medium carrots coarsely chopped
• 3 large celery ribs coarsely chopped
• 1 head of garlic cut in half
• 3 cups veggie scraps or more veggies of choice
• Fresh herbs optional
• 4 bay leaves
• 16 cups cold water
• 2 tablespoons olive oil extra virgin
• 2 teaspoons salt
• 1 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat large pot on medium heat and add olive oil. Then add onion, carrots, celery and garlic. Saute for 5 minutes, stirring occasionally.
• Then add veggie scraps, fresh herbs, bay leaves and cold water to almost the top of the pot. Cover with a lid and bring to a boil, then reduce heat to low and simmer gently for 45 minutes. The longer broth simmers, the more flavorful it is.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then strain broth through a large fine mesh strainer over a large bowl.
• Using a funnel, divide vegetable broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 21kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 404mg | Fiber: 0.04g | Sugar: 0.001g

The post How to Make Vegetable Broth appeared first on iFoodReal.com.

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

Print

Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• Mason jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Learn how to make a large batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. It’s my family’s easy recipe with lots of tips and tricks!

We also keep Instant Pot chicken broth, vegetable broth and Instant Pot beef bone broth recipes in our cooking basics arsenal.

Everyone needs to know how to make a big batch of the most delicious chicken broth! You can’t compare it to store-bought!

Whether you are making a pot of healthy chicken noodle soup or Instant Pot chicken noodle soup, any flavorful chicken soup starts with properly prepared chicken broth.

Why You’ll Love This Recipe

• Family recipe: This is my grandma’s foolproof recipe I have been cooking for 20 years, it’s the best!
• Clear broth: I will share a few tips and tricks how to end up with the best homemade chicken broth that is not cloudy.
• Super easy: This was the first recipe I learnt to make. It’s so easy! Even for a beginner cook.
• Budget friendly: Whenever I make a batch, it lasts me weeks in the fridge and freezer to make soup and stews like chicken noodle vegetable soup and extra chicken meat to make lunches like healthy chicken salad.
• Versatile: Use as much or as little chicken you have, and use any kind besides chicken breasts. Also, broth can be made with or without vegetables.

Ingredients for Chicken Broth Recipe

Making chicken broth at home is super easy, and you’ll only need a handful of simple ingredients.

• Chicken: This recipe uses 2-3 pounds of bone-in chicken, not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass or whole raw chicken.
• Onion: Be sure to keep your onion whole or halved if you have a large onion but peel it. The hairy end holds it together.
• Veggies: Use fresh veggies or even saved frozen vegetable scraps. I peeled and chopped fresh carrots and tossed in a few celery ribs.
• Bay leaves and whole black peppercorns: For more flavor. I like to add them straight to the pot but you can add them to a sachet, a piece of cheesecloth, or linen towel tied with kitchen twine.
• Spices: Salt and pepper to taste.

How to Make Chicken Broth

Here’s a quick overview of how to make chicken broth, you’ll love making it in your very own kitchen!

There is a full recipe card below.

• Add everything to a pot: To a large pot or Dutch oven, add chicken, onion, carrots, celery, bay leaves, and peppercorns.
• Cover with water: Fill the pot with cold water until it’s almost to the top.
• Bring to a boil: Cover and bring to a rolling boil, careful not to let it boil over. Reduce heat to low and use a fine mesh strainer to skim the foam off the top.
• Simmer: Leave the lid half way covering the pot and simmer gently for 1.5 – 2 hours, you should see bubbles occasionally showing up on top.

• Remove and separate chicken: Carefully remove chicken and transfer to a large bowl. Once it’s cooled, separate the meat and skin from the bones, save them for other chicken recipes and discard the bones.
• Strain the broth: Using small mesh strainer, remove the onion, celery, bay leaves, and peppercorns and discard them. Next, remove the carrots and save them for eating or discard. Skim any remaining small pieces with a fine mesh strainer or strain into a different pot.
• Season the broth: Add salt and pepper to taste, then divide homemade chicken broth between large Mason jars and let cool to room temperature.

Tips for Best Results

Here are the top tips and tricks from my grandma’s kitchen, to my kitchen, to yours.

• Always use cold water: This is key to keeping the broth clear.
• Don’t skip the onion: Onions add extra flavor but also helps make your broth clear.
• Remove some chicken skin: The skin adds flavor to the liquid and the meat but to avoid extra fat, I always remove some of the skin.
• Don’t fully cover the pot with a lid: Simmering while fully covered will make broth cloudy and bubble vigorously.
• A note about cooking time: The longer you cook, the more flavorful it is. The minimum for best results is 1.5 hours up to 5 hours.

Variations

There are so many uses and variations for chicken broth, here’s a few you can try.

• Add more herbs and spices: With more herbs comes more flavor. Add parsley stems, thyme, rosemary, or garlic cloves. You can also add other spices like cayenne pepper, turmeric, and ginger.
• Start with frozen chicken: The process stays the same but cook time will be longer.
• Turn it into chicken noodle soup: After broth is ready, keep the carrots, remove and shred the chicken and just add cubed potatoes, cook for 10 minutes. Then add noodles and cook for another 3-5 minutes, then add shredded chicken back in along with fresh herbs like parsley or dill.
• Drink chicken broth by itself: As kids, we always enjoyed a hot cup of chicken broth. I love to season it with salt, freshly ground black pepper and fresh dill or parsley. So good when you are feeling under the weather!

Are Chicken Stock and Chicken Broth the Same?

No, chicken stock and chicken broth are not the same. A lot of recipes call for stock or broth because they can have the same uses, but they are different.

Chicken stock is made from just bones, takes longer to make, and creates a thicker liquid. Chicken broth is made with meat, bones, and sometimes vegetables yielding a thinner liquid with more flavor.

How to Store

Store: I store my broth in the fridge for up to 4 days, if I know I will be making soup or chili.

Freeze: Make sure to leave room for expansion at the top of your jar or airtight container, my favorite containers are glass mason jars. You can also freeze it in ice cube trays for recipes that call for just a bit of it such as sauces etc.

Reheat and reuse: Bring cold broth to a boil and then proceed with soup recipe. Or add cold to recipes like healthy white chicken chili or slow cooker chicken stew.

FAQs

Recipes to Use Homemade Chicken Broth In

• Slow cooker chicken noodle soup
• Chicken stew
• Lemon chicken orzo soup
• Instant Pot chicken and rice soup
• Healthy chicken tortilla soup
• Healthy chicken wild rice soup
• Chicken vegetable soup

Print

How to Make Chicken Broth

Make a batch of homemade Chicken Broth and have leftover chicken for all your favorite recipes. Easy recipe and lots of tips to keep it clear!

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12 cups

Calories 50kcal

Author Olena Osipov

Equipment

• Large pot
• Mesh strainer
• Mason jars

Ingredients

• 2-3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 1 medium onion whole and peeled
• 2 medium carrots peeled and coarsely chopped
• 3 medium celery ribs coarsely chopped
• 3-4 bay leaves
• 6-8 whole peppercorns
• Cold water
• Salt and ground black pepper to taste

US Customary – Metric

Instructions

• In a large pot, add chicken, onion, carrots, celery, bay leaves, peppercorns and cold water to almost the top of the pot.
• Cover with a lid and bring to a boil, watching it closely not to run. Then immediately reduce heat to low and skim the foam off the top with a fine mesh strainer.
• Simmer gently with bubbles occasionally showing up on top and the lid half way covering the pot for 1.5 – 2 hours. The longer broth simmers, the more flavorful it is.
• Remove chicken into a large bowl and let it cool. Separate chicken meat and skin from bones, saving meat and skin for other recipes and discarding the bones.
• Remove and discard the onion, celery, bay leaves and peppercorns with a mesh strainer. Remove carrots and save them for eating later or discard. Then I like to skim more small pieces from the broth with a fine mesh strainer or you can strain it into a different pot.
• Season broth with salt and pepper to taste, I like to start with 1 teaspoon salt and 1/2 teaspoon pepper. It depends what you will use it for. Then divide chicken broth between large Mason jars or airtight containers and let cool to room temperature.

Notes

• Chicken skin: I recommend to remove some chicken skin by holding onto it with paper towel, to avoid broth being extra fatty.
• Store: Refrigerate chicken broth for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1cup | Calories: 50kcal | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 241mg

The post How to Make Chicken Broth appeared first on iFoodReal.com.

Instant Pot Stuffed Pepper Soup has everything you love about stuffed peppers but cooked easier in one pot. Made with ground beef or turkey, bell peppers and your choice of rice, it’s a family-friendly meal for sure!

This Instant Pot stuffed pepper soup is stove top stuffed bell pepper soup meets Instant Pot stuffed peppers. I just updated this recipe with a bit shorter list of ingredients. If you have made it before, you won’t notice the change and soup tastes the same delicious!

My boys loved this Instant Pot soup recipe a lot!

Why You’ll Love This Recipe

• One pot meal: Everything cooks in Instant Pot, even the meat, making clean up a breeze.
• Hands off method: The only thing you have to pre-cook is the ground beef. All other ingredients are added raw and then cooked under pressure.
• Budget friendly: I always buy a pack of 4-6 bell peppers because it is one of affordable off-season veggies with so much flavor!
• Comforting and delicious: Stuffed pepper soup made in Instant Pot is perfect on a cold day or busy weeknight.
• Versatile: You can use ingredients you have on hand and like, let’s go over them.

Ingredients for Instant Pot Stuffed Pepper Soup

You will need the following ingredients to make stuffed pepper soup. They are all fridge and pantry staples.

• Ground meat: I used extra lean ground beef but you can also use ground turkey or ground chicken. Even addition of ground sausage is welcome.
• Uncooked rice: I used brown rice but you can also use white rice. The cook time will differ and both options are noted in the recipe card below.
• Bell peppers: You will need four large sweet bell peppers. It can be a combination of yellow, orange or red bell peppers. You can replace them with as many green bell peppers as you like.
• Veggies: Onion, garlic and celery for flavor. Feel free to mix and match any of these vegetables and also add carrots.
• Broth: I use low sodium Instant Pot chicken broth. You can also use chicken broth, beef broth or vegetable broth.
• Diced tomatoes: I like my stuffed bell pepper soup a bit chunky, so I add one can of diced tomatoes. You can also replace them with fire roasted tomatoes or tomato sauce.
• Tomato sauce: It adds more flavor, liquid and acts as a thickener.
• Italian seasoning: I prefer to use my homemade Italian seasoning. Feel free to use a combination of dried herbs like oregano, basil and thyme with a pinch of red pepper flakes for some heat.
• Sugar: Just a pinch of any sugar to offset the acidity of tomatoes. Maple syrup or honey will also work.
• Vinegar: It adds another layer of flavor and makes soup taste a bit sweet and sour. It’s delicious! Use any vinegar you have on hand.
• Oil: You need it only for sauteing the ground turkey or ground chicken because it is more lean. I don’t use oil for sauteing the ground beef or ground sausage.
• Salt and pepper: I recommend to add salt and pepper to taste at the very end after cooking. It is because there are many canned ingredients with different levels of sodium, so you don’t want to end up with overly salty soup.
• Fresh herbs: Parsley or dill.

How to Make Stuffed Pepper Soup in Instant Pot

This Instant Pot stuffed pepper soup recipe can be made as written in 6 quart Instant Pot, 8 quart Instant Pot or 10 quart Instant Pot. For 3 quart Instant Pot, half the ingredients but keep same cook time.

Also you can use any brand of electric pressure cooker. Please find full recipe card below.

• Saute the meat: Press Saute and wait for Hot on a display. Brown ground beef until it is in small pieces. You would have to stir it and break with a spatula often. Add spices in this step as well to allow them become fragrant. Press Cancel.
• Add remaining ingredients: Add onion, garlic, celery, diced tomatoes, tomato sauce, rice, sugar, vinegar and broth. No need to stir but if you did, it’s fine, Burn message shouldn’t happen because we have a lot of liquid in the pressure cooker.
• Pressure cook: Close the lid, set pressure valve to Sealing and pressure cook stuffed pepper soup in Instant Pot on high pressure for 8 minutes with white rice and 13 minutes with brown rice.
• Release pressure and let it stand: Then wait 5-10 minutes before releasing pressure, otherwise your counters will be covered in tomato soup. Just turn valve to Venting. Open the lid, give soup a stir and taste test. Add salt and pepper to taste, stir again and let it stand 5-10 minutes uncovered to allow flavors to “marry each other” and cool off a bit.

Tips and Variations

Instant Pot stuffed pepper soup has a few rules but otherwise is one of the most forgiving and flexible Instant Pot recipes ever!

• Don’t overcook the rice: After pressure cooking, don’t let soup sit and release pressure on its own, known as Natural Release. It is a lot of liquid and this process will take up to 45 minutes, while overcooking the rice and making it mushy.
• Don’t release the pressure right away: Known as Quick Release, do not turn valve to Venting immediately after cooking is finished. The liquids are still bubbling vigorously inside the pot, and pressure release will pull them along with rice, making it mushy. Be patient! There is that 5-10 minute sweet spot for the pressure release.
• Use any ground meat: Feel free to use ground chicken or ground turkey for a leaner stuffed pepper soup. You can also use ground beef, ground sausage removed from casing or ground pork.
• Drain the fat from beef: I like to use extra lean ground beef which doesn’t have to be drained. But if using regular ground red meat, I recommend to drain the fat, so the soup isn’t overly rich.
• To replace onion and garlic: Instead of fresh onion and garlic, you can use about 2 tablespoons of onion powder and 1 tablespoon of garlic powder respectively.

Should I Use White Rice or Brown Rice?

Good news is that to make this stuffed pepper soup, you can use white rice or brown rice. I have made it with long grain white rice and with long grain brown rice, the only difference is the pressure cooking time and the nutrition of brown rice is higher.

You may be able to use jasmine rice or basmati rice but it might fall apart a bit more than long grain rice.

Also please note we use uncooked rice. No need to precook your rice before adding it to the Instant Pot!

What Do I Serve Stuffed Pepper Soup with?

First of all, after the stuffed pepper soup cooled off a bit in Instant Pot and its flavors had a chance to melt, I add a big handful of chopped fresh parsley or dill to the pot and stir. You don’t want to add it to freshly cooked super hot pot of soup because herbs will “cook” and brown.

Traditionally stuffed bell pepper soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And more parsley or dill into each individual bowl. A sprinkle of shredded mozzarella cheese would melt nicely in a bowl as well.

We like it with toasted or fresh whole grain bread or baguette. Hot sauce right in the bowl adds a bit of a heat kick too. Enjoy!

How to Store and Reheat

Store and meal prep: Instant Pot stuffed pepper soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.

Reheat: Always reheat only amount of soup you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food.

Instead, pour desired amount of stuffed pepper soup into a small pot, heat on low heat while covered for about 5 minutes, stir and see if soup is warm enough.

You can always go the microwave route, and reheat a bowl of soup for 2-3 minutes.

If frozen, allow soup to thaw first in the fridge overnight or on the countertop for about 6 hours.

Can I Freeze It?

There is a big debate online how to freeze stuffed pepper soup but I personally think it’s actually very simple. I don’t think you have to cook rice separately or worry about it becoming mushy. Also bell peppers are already cooked and sort of limpy. I think this soup freezes just fine!

To freeze it, cook the soup and let it cool completely. Then transfer to a large airtight container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight or on a countertop for 5-6 hours.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Baked chicken and peppers
• Cauliflower stir fry with bell peppers

More Instant Pot Soup Recipes

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot taco soup
• Instant Pot minestrone soup
• Instant Pot beef barley soup

You might also love these healthy Instant Pot recipes!

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Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is everything you love about stuffed peppers but made in one pot with ground beef, bell peppers and rice.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 223kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound ground beef , turkey or chicken
• 4 large bell peppers chopped
• 2 large celery stalks finely chopped
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 1 cup white rice or brown rice rinsed & drained
• 14 ounces can tomato sauce low sodium
• 14 ounces can diced tomatoes low sodium
• 6 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and wait until display says Hot. Add ground beef and Italian seasoning. Cook for 4-5 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
• Press Cancel and add bell peppers, celery, onion, garlic, rice, tomato sauce, diced tomatoes, chicken broth, salt, pepper, sugar and vinegar. No need to stir but you can.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 8 minutes – with white rice, for 13 minutes – with brown rice.
• After let soup sit for 5 minutes and then release pressure using Quick Release method by turning pressure valve to Venting.
• Add parsley and serve warm with a dollop of yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot liner with a fitting lid for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Ground meat: Feel free to use ground turkey, ground chicken or lean ground beef.
• Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.

Nutrition

Serving: 2cups | Calories: 223kcal | Carbohydrates: 30g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 422mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Stuffed Pepper Soup appeared first on iFoodReal.com.

Wake up to a delicious Quinoa Breakfast Bowl. This nutritious base can be loaded with your favorite toppings for a delightful blend of flavor and texture, it’s the perfect start to your day!

Take a break from oatmeal with quinoa breakfast bake and quinoa granola for breakfast.

I have tried to make sweet quinoa breakfast bowls before without much success. It is so nice to have something different rather than oatmeal, muffins or eggs for healthy breakfast. Especially, if this warm slow cooker quinoa breakfast bowl is waiting for you on the countertop in the morning!

The idea is to cook breakfast quinoa in a slow cooker and add toppings in a bowl. You could even meal prep and make ready-to-go containers for up to a few days ahead.

Why You’ll Love This Recipe

• Make ahead breakfast: You can turn it on before you go to bed at 10pm and it won’t burn by 6am, I haven’t tested longer. If you have a programmable slow cooker, you can set that one up. Even better!
• It’s so good for you: I can comfortably say it’s one of those healthy breakfast ideas I’ll never get tired of. It’s rich in fiber, protein, vitamins, and minerals, naturally gluten-free, and tastes good.
• Fills you up: This quinoa porridge was filling, just the way breakfast should be!
• Tastes good: The way I made breakfast quinoa this time was fantastic! I used canned coconut milk which adds a lot of flavor and creaminess.

Ingredients for Quinoa Breakfast Bowl

You’ll need just 5 simple ingredients, including water, to make this easy quinoa breakfast bowl recipe.

• Quinoa: Dry, uncooked quinoa of any color.
• Cold water: You’ll use less water for this crock pot method than you would when cooking most quinoa recipes on the stove. This is because there is no evaporation, and we add more liquid with coconut milk.
• Coconut milk: Adds a creamy, nutty taste. You have to use canned light coconut milk, not from a carton.
• Sweetener: I like the natural sweetness of maple syrup. Honey or any other liquid sweetener will also work.
• Salt: Just a pinch of salt to enhance the natural flavors of the other ingredients.

How to Make Breakfast Quinoa in Slow Cooker

Make slow cooker quinoa breakfast bowl in 4 easy steps and 10 minutes prep time. Get a good night sleep and enjoy a stress free morning!

There is a full recipe card located below.

• Rinse quinoa: Rinse quinoa in a fine mesh sieve under cold water, drain well.
• Combine ingredients: Add quinoa, water, coconut milk, maple syrup and salt to your slow cooker. Gently stir to mix and cover with lid.
• Cook: Cook for 6-8 hours on Low or 3-4 hours on High.
• Serve: Serve breakfast quinoa bowl hot with a splash of milk and toppings of your choosing.

Tips for Best Results

Preparing quinoa can be tricky, here are my top tips for a perfectly fluffy bowl of quinoa packed with flavor.

• Rinsing quinoa is a must: You gotta give quinoa a good rinse to remove saponins, the coating that makes quinoa bitter. Rinsing makes it taste better and helps fluff it up too.
• Don’t skip canned coconut milk: I have made it simply with almond milk and didn’t give quinoa a rinse. It wasn’t good.
• If you have only full fat coconut milk: Use half of 15 ounces can and 2 cups cold water.
• Use any size slow cooker: Either small slow cooker like I used or a regular size crock pot will work.
• Don’t cook longer than 8 hours: Maybe 9 hours is OK, otherwise I am afraid quinoa will burn.
• Double the recipe: You can double all ingredients but keep the same cook time.

Can I Cook It on the Stove?

Yes. Cook quinoa on the stove but instead of adding water, add all ingredients to a small saucepan and stir.

Bring to a boil, cover with lid, and reduce heat to low and simmer for 20-25 minutes. Add your toppings and enjoy!

Sweet Toppings Ideas

If you like your breakfast sweet like me, you could add:

• Nuts: Walnuts, pecans, pistachios, almonds, cashews, or pumpkin seeds. Toasted nuts would add deeper flavor and crunch.
• Milk of choice: I love my breakfast bowls served hot with a splash of milk.
• Fresh fruit: Strawberries, raspberries, blueberries, blackberries; sliced apples, bananas, peaches, or kiwi.
• Dried fruit: Raisins, cranberries, mango, dates, pineapple, shredded coconut or coconut flakes.
• Chocolate: Chocolate chips, chocolate shavings, cocoa powder, or Nutella.
• Granola like healthy granola or quinoa granola.
• Honey and maple syrup.
• Vanilla and cinnamon. I love adding apple with this combination.
• A spoonful of jam.
• Swap the extra splash of milk with something creamy like yogurt, peanut butter, or nut butter.

Savory Toppings Ideas

If you would like a more savory breakfast, I recommend adding:

• Vegetables: Sweet potato, roasted butternut squash, mushrooms, sautéed spinach or kale, zucchini.
• Protein: Eggs cooked any way, tofu, bacon, or ground sausage.
• Diced avocado.
• Tomato.

How to Store and Reheat

Store: Refrigerate cooked quinoa in an airtight container for up to 5 days, keeping any toppings stored separately.

Freeze: Cooked quinoa can be stored in the freezer for up to 3 months. Thaw on a counter for 2-3 hours or in the refrigerator overnight.

Reheat: Best way is in a microwave, for about 1 minute. You can also add quinoa to a small pot with a splash of milk and simmer on low heat for 3-5 minutes. Stir often and watch carefully not to burn.

FAQs

More Quinoa Recipes to Try

• Quinoa granola bars
• Chicken quinoa bowl
• Instant Pot ground turkey quinoa bowls
• Quinoa egg muffins
• Chocolate quinoa muffins

Print

Slow Cooker Quinoa Breakfast Bowl

Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 326kcal

Author Olena Osipov

Equipment

• Slow cooker
• Mesh strainer

Ingredients

• 1 cup quinoa uncooked, rinsed and drained
• 1 1/2 cups cold water
• 14 ounces can coconut milk light
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon salt
• Splash of any milk optional
• Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any

US Customary – Metric

Instructions

• Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
• Cook on Low heat for 6-8 hours or on High for 3-4 hours.
• Serve hot with a splash of milk and toppings of choice.

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g

The post Slow Cooker Quinoa Breakfast Bowl appeared first on iFoodReal.com.

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Eat a lot of rice? Learn how to make Instant Pot long grain white rice and Instant Pot jasmine rice.

When my boys were young I could get them to eat anything as long as it was mixed with rice, and I have to say basmati crept its way to the top.

The aroma and nutty flavor set it apart from any other long grain white rice and when paired with a main dish like crockpot butter chicken or Mediterranean chicken skillet those long, slender grains are perfect for soaking up the savory sauce.

Once I realized rice was going to be a staple, I ditched the stovetop and make quick and easy Instant Pot basmati rice instead.

Why You’ll Love This Recipe

• Quick: Thanks to the Instant Pot, cooking basmati rice is easy, hands-off, and faster than rice cooker or stovetop methods.
• Perfect every time: Without fail the texture is tender and fluffy, and each grain is separate.
• Convenient: No need to wait for it to boil or watch it. This is one of the easiest Instant Pot recipes that saves time and is hands-free.
• Recipe specific for this type of rice: All rice differs a bit. Use this recipe for white basmati rice so it comes out perfect!
• No mess: Sometimes cooking rice on the stove can splatter but clean up is easy with pressure cooker basmati rice.

Ingredients for Instant Pot Basmati Rice

The ingredients for Instant Pot basmati rice are so simple. All you need is rice, water, and salt.

• Basmati rice: Be sure to only use white basmati rice for this recipe, you’ll be able to find many brands in your local grocery store.
• Cold water: Absorbs into the rice leaving it soft and fluffy. It must be cold water!
• Salt: We’ll add a touch of salt to enhance the natural flavor.

How to Cook Basmati Rice in the Instant Pot

Here’s a quick overview of how to cook white basmati rice in Instant Pot. It’s ready in 20 minutes and your Instant Pot does all the work!

• Rinse and drain: Using a fine mesh strainer, rinse rice thoroughly with cold water until the water runs clear. Then drain well so there is no excess water.
• Combine ingredients: Add rice then cold water to the Instant Pot, then sprinkle with salt. Give it a gentle stir so the rice is submerged in water and close the lid.

• Cook: Set pressure vent to Sealing and cook on High pressure or Manual for 4 minutes.
• Release pressure: Let it release pressure naturally for 10 minutes. Avoid Quick Release when making rice, Natural Release allows the rice to absorb any remaining liquid as it sits. Once the natural pressure release is done, turn valve to Venting.
• Fluff and serve: Open the pot, fluff with a fork, and serve perfect basmati rice hot or let it cool while you meal prep.

Tips for Best Results

Whether you are seasoned or new to pressure cooking, you’ll be making basmati rice like a pro with these top tips.

• Any pressure cooker works: Use any electric pressure cooker that has the High pressure setting. For cooking rice on Low pressure, please see notes section below.
• Rinse the rice: Washing the rice first gets rid of any extra starch and prevents the rice from clumping together as it cooks. It’s also important to drain well, any extra water will skew the cook time and ultimately change the results.
• Use cold water to cook it: Rice will be overcooked if you use warm or hot water, it’s important to use cold water for both rinsing and cooking.
• Stir before pressure cooking: Unlike most of my healthy Instant Pot recipes where I recommend not to stir the ingredients, this recipe is different! To ensure your basmati rice is properly cooked the rice needs to be fully submerged in water.
• Add salt before cooking: If you’re worried about making your rice salty, don’t. A touch of salt enhances its delicious nutty flavor and prevents bland rice.
• Use broth instead of water: If you’d like to add more flavor you can swap with chicken broth, Instant Pot chicken broth, vegetable broth or beef broth. Make sure the broth is cold and I highly recommend low sodium broth, or reduce the amount of salt.

Troubleshooting Tips

If your Instant Pot basmati rice didn’t come out as well as you hoped, here are some troubleshooting tips for next time.

• Rice is hard: If water to rice ratio is off, meaning not enough water or too much rice, your rice may be hard. You could try adding a splash of water, give it a stir, and let it sit covered for 3-5 minutes to let it soften. And next time use 1 1/4 cups water.
• Rice is burnt: Burn notice can be the result of not enough water. If the vent was accidentally left on the Venting position before Instant Pot came to pressure, then you might also see that Burn notice. And lastly, it may be time to replace the lid’s silicone ring.
• Rice is mushy: Mushy or soggy rice is usually caused by too much water or broth absorbed into the rice, cooked for too long, or overcooked because warm or hot water was used instead of cold water.
• Rice is sticky: Sticky rice is also caused by adding too much water or you skipped rinsing, don’t skip!
• Rice is bland: Even though basmati rice has more flavor than regular white rice, that little bit of salt makes it taste so much better, trust me!

Can I Use Rice Button on my Instant Pot?

If what you have is an Instant Pot Duo with low pressure then yes, you can use the Rice button. I actually choose that method often when cooking any white rice in Instant Pot. In my opinion it comes out more perfect because with the Rice button the rice cooks on Low heat for 12 minutes.

However, some models like the Instant Pot LUX does not have the low pressure option and their Rice button is preset to 10 minutes of High pressure cooking, which is too aggressive for rice. That’s why when using my LUX model I always cook for 3 minutes on High pressure and do the Natural Release for 10 minutes.

I have tested this recipe many ways with both models, let me know what model you have and how it works for you.

What Can I Serve with Instant Pot Basmati Rice?

Our top choice would be an entree with lots of sauce to pour over the basmati rice, but honestly it pairs well alongside anything, makes a tasty rice pilaf, and delicious on its own.

• Butter chicken: Try my Instant Pot butter chicken or slow cooker butter chicken.
• Chicken curry: We love the rich sauces in Instant Pot chicken curry, yellow chicken curry and Thai chicken curry.
• Vegan: Enjoy a hearty vegetarian meal with fried tofu or Instant Pot dal or green lentil curry.
• Seafood: Serve bang bang shrimp tacos with a side of basmati rice. You could even stir some green onion and lemon zest into the rice for extra flavor.
• Beans and rice: This protein-packed option is also vegetarian but makes a great side dish too.
• Meal prep: Make your rice ahead of time and serve with one of these healthy Instant Pot recipes.

How to Store

Store: Leftover basmati rice can be kept in the refrigerator for up to 5 days, be sure it’s stored in an airtight container.

You can eat cold rice, as long as it has been cooled and stored correctly, but to me cold rice tastes hard, so I prefer to reheat it.

Microwaving is best to get a soft and fluffy texture but you can also reheat it on the stove by adding cold rice to a small pot, add a splash of water, cover, and simmer slowly until warmed through and softened.

Freeze: Allow fully cooked rice to cool, transfer to an airtight container and store in the freezer for up to 3 months. You can thaw at room temperature for a few hours or overnight in the fridge.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot jambalaya
• Instant Pot mushroom risotto
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Basmati Rice

Instant Pot Basmati Rice cooks up light and fluffy every time! It takes only 1 minute of prep time and 20 minutes of total cook time.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 4 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup white basmati rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 4 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Basmati Rice appeared first on iFoodReal.com.

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It’s the perfect side dish to any meal or double the recipe for easy meal prep!

You’ll also get perfect results with Instant Pot long grain white rice and Instant Pot basmati rice.

I call my pressure cooker the “magic pot” and have tons of delicious healthy Instant Pot recipes, but one of the easiest and most popular in our house is Instant Pot jasmine rice.

It’s fluffier than white long grain rice with a slightly sweet flavor, we love it so much!

We love to serve it with curry dishes like Instant Pot chicken curry or Instant Pot dal, and with this creamy lemon chicken and asparagus or lemon garlic chicken to soak up the sauce.

And don’t get me started how amazing it is with ratatouille!

Why You’ll Love This Recipe

• Quick: The Instant Pot cooks much faster than stove top or rice cooker.
• Convenient: No more babysitting the pot to reduce heat after boiling, just let it run and rice will cook just right every time!
• No need to buy a rice cooker: Save space in your kitchen! Now that you can make delicious jasmine rice in Instant Pot, you only need one appliance.
• Perfect for meal prep: It’s nice to have a container of cooked rice in the fridge. On busy weeknights I like to make quick Thai chicken curry or yellow chicken curry, lay over a bed of jasmine rice and your 30 minute dinner is ready.

Ingredients for Instant Pot Jasmine Rice

You only need 3 ingredients to make this Instant Pot jasmine rice recipe.

• Jasmine rice: Any brand of jasmine rice will work. I made 1 cup dried rice for a quick side dish, you can make as little as 1 cup or more depending on the size of your pressure cooker.
• Cold water: You’ll need 1 cup of water for 1 cup rice. Make sure it’s cold water, so all rice grains cook evenly.
• Salt: Adding a bit of salt helps bring out the natural flavor of the rice.

How to Cook Jasmine Rice in the Instant Pot

Here’s how to cook jasmine rice in Instant Pot, you’ll love how easy it is!

There is a full recipe card below.

• Rinse rice: Pour dry rice into a fine mesh sieve and rinse under cold water. Jasmine rice tends to be more sticky than other white rice, so rinse longer until water runs clear then drain really well.
• Add rice and water: Add rinsed rice to the Instant Pot then pour cold water over the rice.
• Add salt: Next, sprinkle the salt into the pot and stir, making sure the rice is fully submerged.

• Cook on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Set to natural pressure release: Allow the pressure to come down on its own on Natural Release. The rice will absorb any remaining liquid as it sits so you want to avoid Quick Release. After about 10 minutes turn valve to Venting to release remaining pressure.
• Fluff and serve: Open the lid and fluff your rice with a fork. Serve Instant Pot jasmine rice as you like.

Tips for Best Results

Here are 7 tips to follow when making pressure cooker jasmine rice.

• Any electric pressure cooker will work: Any brand name that can cook on high pressure will work for this recipe, any size too.
• Rinse rice thoroughly: Rinsing removes any excess starch, so your rice comes out fluffy instead of mushy and sticky. And make sure to drain well too because any extra water will affect the cook time and results.
• Cook rice immediately after rinsing: Otherwise it starts soaking up the water it was rinsed with and starts “cooking”. Again mushy rice.
• Use cold water: For rinsing and cooking. If you use warm or hot water your rice will be overcooked.
• Stir before pressure cooking: Make sure rice is fully covered in water to ensure full cooking. In most of my Instant Pot recipes, I say not to stir the ingredients, but this recipe is not one of them!
• Add salt before pressure cooking: Always add salt when cooking plain rice. It brings out its natural flavor.
• Use cold broth: You can use cup for cup broth instead of water. I love jasmine rice with water because I love its taste but you can use Instant Pot chicken broth, chicken broth, vegetable broth or beef broth.

Can I Use Rice Button on my Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. Honestly, my favorite method to cook any white rice in Instant Pot is with the Rice button.

Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out super perfect and each grain is separate.

Not all electric pressure cookers have a low pressure option. Like with Instant Pot LUX the Rice setting is set to 10 minutes on high pressure. It works but I don’t love it and you will have to do Quick Release with this method.

I recommend to cook jasmine rice in Instant Pot with high pressure setting only for 3 minutes and 10 minutes of Natural Release.

I do have both Instant Pots and have tested this recipe both ways.

Common Mistakes and Troubleshooting Tips

• Hard rice: This means not enough water or too much rice. Be sure to measure correctly and skim the top of measuring cups. If your rice comes out hard, add a splash of water, stir, cover and let sit for 3-5 more minutes.
• Burnt rice: If you got Burn notice, it means there was not enough water in the Instant Pot. Maybe you accidentally left on sealing valve on Venting position, haven’t measured ingredients correctly or it might be time to replace silicone ring in the lid.
• Mushy rice: There was either too much water or overcooked because you used warm or hot water.
• Sticky rice: If you skipped rinsing you’ll end up with sticky rice.
• Bland rice: Don’t forget to add the salt, you only need a pinch to enhance the flavor.

How Do I Serve Instant Pot Jasmine Rice?

There are so many ways to serve Instant Pot jasmine rice, here’s just a few of our favorites.

• Simple seasonings: My favorite way! In my world, there is nothing better than cooked white rice with butter! Ghee, coconut oil or extra virgin olive oil add extra flavor too.
• With stir fries: Serve with healthy chicken stir fry, shrimp vegetable stir fry or beef stir fry.
• With chicken: Any chicken cooked any way. Try baked honey garlic chicken, healthy fried chicken, or lemon pepper chicken.
• Add to soups: Add to Thai chicken butternut squash soup instead of quinoa.
• With sauce: Thai sweet chili sauce, peanut sauce or Japanese carrot ginger dressing would be delightful drizzled on top of freshly cooked jasmine rice.
• For breakfast: Replace brown rice with jasmine rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts.

How to Store

Store: You can store jasmine rice in the refrigerator for up to 5 days in an airtight container.

I find cold rice tastes hard but when it’s reheated it softens.

I prefer reheating rice in the microwave because it tastes freshly cooked and comes out soft and fluffy. Alternatively, you could simmer while covered with a splash of water.

Freeze: Transfer cooled rice to an airtight container and store in the freezer for up to 3 months. To thaw, place in the fridge overnight or on the counter for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot jambalaya
• Instant Pot mushroom risotto
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Jasmine Rice

20-minute Instant Pot Jasmine Rice is fragrant, fluffy, and easy to make. It's the perfect side dish or double the recipe for easy meal prep!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 228kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup jasmine rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Jasmine rice tends to be more sticky than other white rice, so rinse longer. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 228kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 7mg | Fiber: 1g | Sugar: 0.1g

The post Instant Pot Jasmine Rice appeared first on iFoodReal.com.

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It’s a quick, hands-off way to cook perfectly fluffy rice every time!

We also love Instant Pot jasmine rice and Instant Pot basmati rice.

I make a lot of rice, a lot! And ever since I got my pressure cooker, Instant Pot long grain white rice has been one of my go-to Instant Pot recipes.

It’s a true set it and forget it recipe that’s ready in just 20 minutes and always reliable. So say goodbye to mushy, undercooked, or burnt rice and serve delicious fluffy rice as a side or add to your favorite stir fry, soup or casserole.

Why You’ll Love This Recipe

• Quicker than other methods: Instant Pot cooks much faster. Once you’ve made perfectly cooked rice in minutes, you’ll never go back to the stovetop or rice cooker.
• Perfect every time: Cooking long grain rice in Instant Pot takes the guess work out of cooking time, the water to rice ratio is always right, and cooks at the right temperature.
• Convenient: No babysitting the pot. It can run if you weren’t watching it to reduce the heat after boiling.
• Recipe specific for this type of rice: This recipe is tailored to long grain white rice. For brown rice, check out my recipe for how to make Instant Pot brown rice.
• Mess free: Sometimes cooking rice on the stove can be messy if your lid isn’t tight fitting, it can splatter. Happened to me with older pots, but completely mess free with this method!

Ingredients for Instant Pot Long Grain White Rice

The ingredients for Instant Pot long grain white rice are very simple.

• Long grain white rice: As I mentioned above, this recipe works specifically with long grain white rice.
• Water: Always use cold water rather than hot to ensure even cooking.
• Salt: A pinch of salt is all you need to add a bit of taste to otherwise bland rice.

How to Make Long Grain White Rice in the Instant Pot

Cooking rice in the Instant Pot is super easy, fast, and hands free!

Here’s a quick overview of the steps, there is also a full recipe card below.

• Rinse rice: Just as my grandma taught me, always rinse rice with cold water to remove excess starches. Use a fine mesh strainer, rinse until water runs clear, and drain well.
• Add water and rice: Pour cold water into the Instant Pot, followed by the rice. Add 1 cup white rice to 1 cup water. The water does not evaporate in the pressure cooker like it does on the stove, so remember 1:1 ratio.
• Season rice: Add salt and stir so rice is submerged in water.
• Cook for 3 minutes on high pressure: Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• Release pressure with natural pressure release: Avoid Quick Release, you want to allow the rice to sit and absorb any remaining liquid. Natural Release allows the pressure to come down on its own, this takes about 10 minutes then you can turn valve to Venting.
• Fluff with a fork: I always fluff my rice with a fork because stirring cooked rice makes it mushy.

Tips for Best Results

Don’t be stuck with burnt or mushy rice. Here are my top tips for perfectly cooked long grain white rice in Instant Pot.

• Use any pressure cooker: This recipe will work in any electric pressure cooker that can cook on high pressure. Please see notes about cooking rice on Low pressure below.
• Rinse the rice well: Use a mesh sieve for best results, not in a bowl. And drain well after too because that extra water can skew the cook time and final results.
• Use cold water: If you use warm or hot water the cook time will be off.
• Stir rice before cooking: Be sure rice is fully submerged in water to ensure proper cooking. I know in most of my healthy Instant Pot recipes, I recommend not to stir the ingredients, but this recipe is not one of them!
• Add seasonings after: You don’t have to season the rice before cooking except with salt but afterwards you can add butter, ghee, or extra virgin olive oil for extra flavor. Depends on how you want to serve the rice.
• Add salt before pressure cooking: We add salt to the rice to bring out its natural flavors for the most part, not to make rice salty.
• Replace water with broth: Make rice more flavorful with chicken broth, Instant Pot chicken broth, vegetable broth or beef broth. Be sure it is cold.

Common Mistakes and Troubleshooting Tips

• Rice is too hard: There’s either not enough water or too much rice. Be sure to measure correctly and use both ingredients without the top in the measuring cup. You can always add a splash of water, stir the rice, place lid back on and let it sit for 3-5 more minutes.
• Rice is burnt: If you got Burn notice, either not enough water or the vent has been accidentally left on Venting position for some time before Instant Pot came to pressure. Also it might be the time to replace silicone ring in the lid.
• Rice is too mushy: This means too much water or rice overcooked because you used warm or hot water.
• Rice is too sticky: Sticky rice usually means the rice was not rinsed. Rinsing helps keep the rice grains separated rather than clumped together.
• Rice is too bland: Don’t skip the salt, you have to add even a pinch of salt for taste.

Can I Use Rice Button on Instant Pot?

Yes, if you have Instant Pot Duo with low pressure option. In fact, it is my preferred method to cook any white rice in Instant Pot. Rice cooked with Rice button is cooked on Low heat for 12 minutes. It comes out even more perfect!

The only problem is that not all Instant Pots have low pressure option. For example, on Instant Pot LUX model Rice button is preset to 12 minutes of cooking on high pressure, which I find is too aggressive on rice. Therefore, I prefer to cook it for 3 minutes on High pressure with 10 minutes of Natural Release in my LUX pressure cooker.

I do have both models and have tested this recipe many ways.

What Can I Cook with Instant Pot Long Grain White Rice?

I’ve had lots of ideas over the years! You can add long grain white rice to any meal you want whether it be for breakfast, lunch, dinner, or meal prep.

Here are some of my favorites:

• Add to soups: Skip cooking rice in turkey and rice soup and add it at the end. My grandma always cooked rice separately for soups because she said it keeps the broth clear.
• Mix with homemade chicken broth: If you’re feeling under the weather or would like an easy soup, pour some homemade chicken broth over cooked rice, season with salt and pepper and add fresh herbs like dill or parsley. It’s to die for! We always made it growing up as kids because it was so easy.
• Use as a blank canvas: Make some of my mom’s ratatouille recipe and scoop on top of freshly cooked long grain white rice in the Instant Pot. Unbelievable freshness and flavor!
• For breakfast: Replace brown rice with white rice in this brown rice pudding and enjoy it for a week of make ahead breakfasts. My dad always used white rice.
• In stuffed pepper recipes: Got leftover cooked rice? Make these ground chicken stuffed peppers, Instant Pot stuffed peppers or Mexican stuffed peppers.
• As a side dish: For these Korean ground beef rice bowls.

How to Store

Store: Leftover rice can be stored in an airtight container in the refrigerator for up to 5 days.

Cold rice tastes hard, reheat it and it will soften.

I like to reheat rice in the microwave. It comes out soft and fluffy, like freshly cooked. You can also reheat it in a pot with a splash of water. Simmer slowly while covered.

Freeze: You can freeze rice for up to 3 months. Fully cook, let it cool completely, and transfer to an airtight container. Thaw in the fridge overnight or at room temperature for a few hours.

FAQs

More Instant Pot Rice Recipes to Try

• Instant Pot chicken and rice
• Instant Pot rice and beans
• Instant Pot fried rice
• Instant Pot Jambalaya
• Instant Pot chicken and rice soup
• Instant Pot cabbage rolls

Print

Instant Pot Long Grain White Rice

Make dinner and meal prep easy with Instant Pot Long Grain White Rice. It's a quick, hands-off way to cook perfectly fluffy rice every time!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 1 minute minute

Cook Time 3 minutes minutes

Pressure Up & Down Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 3 cups

Calories 275kcal

Author Olena Osipov

Equipment

• Instant Pot
• Medium mesh sieve

Ingredients

• 1 cup long grain white rice
• 1 cup cold water
• Pinch of salt

US Customary – Metric

Instructions

• Rinse rice with cold water in a fine mesh sieve thoroughly until water runs clear. Drain really well.
• In Instant Pot, add rice, cold water and a pinch of salt. Stir to make sure rice is submerged in water. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure or Manual for 3 minutes.
• After, do Natural Release by allowing pressure come down on its own for 10 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid, fluff rice with a fork and serve as you like.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze rice in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.
• Using the Rice button: You can use Rice button with Instant Pot Duo or if you have electric pressure cooker that can cook on Low pressure. Cook for 12 minutes on low pressure and release pressure after right away.

Nutrition

Serving: 1cup | Calories: 275kcal | Carbohydrates: 58g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Fiber: 3g

The post Instant Pot Long Grain White Rice appeared first on iFoodReal.com.