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Monday, December 5, 2016

Packaged Yellow Rice [Instant Pot Pressure Cooker]

Yellow Rice is the best.

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Especially when it comes to serving any kind of tacos, enchiladas, nachos, burritos, etc - ya know, tex-mex food.

I love tex-mex, and I love yellow rice.

What I don’t love is cooking rice - any kid of rice. I suck at cooking rice! I admit this in my recipe blog on Jasmine Rice, too. #stayhumble

No matter what I do, my rice is either soggy, mushy, over cooked, under cooked… something other than good. Edible, perhaps, but not good.

Because the yellow rice is packaged, I wasn’t sure how it would work in the Instant Pot. I am happy to report, it works AMAZING! Seriously guys, it comes out PERFECT. Don’t believe me, just try it.

Have I told you how much I LOVE my Instant Pot?

I am cooking for 3, hubby, me and 7 year old step daughter (who isn’t always agreeable to eating rice). So its pretty much hubby and my currently pregnant self (yay - due March 2017).

For that reason, I make the smallest package of yellow rice I can find at the store (5 ounces), and that is what this recipe is based on. The rice in the package is just under 1 cup, but I used 1 cup water and it turned out perfect! If you want to make a bigger package, I’d say aim to use equal parts rice to liquid. The cook time should not change.

Packaged Yellow Rice [Instant Pot]


1 package yellow rice, 5 ounces
1 cup water
1/4 t cilantro, dried, optional
1 T butter

Pour water in Instant Pot (IP). Add yellow rice. Add cilantro. Add butter. 

Place lid on IP and turn vent knob on lid to “Sealing"
Press “Manual” button and adjust cook time using “+/-“ buttons to 10 minutes. Once IP pressurizes (about 5 minutes), cook time countdown will begin. 
When cook time completes, IP will beep and automatically change to “Keep Warm” setting. Allow IP to depressurize naturally (NPR) on Keep Warm for 10 minutes. Release any remaining pressure manually (QPR) by turning vent knob on lid to “Venting”. 
Open IP, fluff rice with fork, and ENJOY the perfection!

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  1. If you wanted to add a whole chicken to it would you add any extra water?

    1. Your whole chicken will not cook in the amount of time the rice takes.

    2. I would actually be interested to know this, as well. We use a rotisserie chicken from Costco ($5 for a whole cooked chicken!) and shred it, then add it to a rice cooker with the yellow rice. I'd love to convert that recipe to the InstaPot, but I'm not sure if I'd need to add any extra water.

    3. If the chicken is COOKED like your rotisserie chicken for example, you can definitely add it shredded and I don’t think you’d need more water. Maybe a couple tablespoons.

      This is an example with my Chicken Fried Rice recipe

  2. I thank goodness for Google! You had the answer I was looking for! I love Vigo yellow rice.

    1. Great! How did your rice turn out, Carolyn? -Jessica

  3. Thanks for this! DH loves packaged yellow rice so I'm going to try it tonight!!

  4. It turned out great, thanks again!!

  5. Has anyone tried this with big bags of rice? I have to cook for a very large group soon

    1. I haven't tried any other size yet. If you do, report back on your results :)

  6. I'm trying it tonight with two bags of 5 ounces each but I'm adding cooked chicken thighs with mine . I'm use Mahatma Saffon Yellow rice .I will let you know how it turns out .

    1. Looking forward to hearing how it turns out!

    2. Hey Jessica curious how your yellow rice turned out and how much water did you use? I'm about to make some and wondered about how much water for the big bag of yellow rice. Thanks.

  7. I just made "Arroz con Chorizo" (Rice and chorizo), I used a large family sized bag, a small bag, which equals to 3.5 cups of rice, I used 4 cups of chicken broth, and 1 cup of white cooking wine. I set the pressure for 12 minutes, there was a little stuck on the bottom of the pan, but the rest came out fluffy and delicious. I also added 1 onion, 1 bell pepper, 10 cloves of garlic, 3 oz. of tomato paste, 1 can of pimentoes, 1 can of corn, 1 teaspoon of dried parsley and 6 Goya Spanish Chorizos (not Mexican), and I used olive oil instead of butter, enough olive oil to generously cover the bottom of the pan.