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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]


Ingredients

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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94 comments:

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

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

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    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.

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    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 http://simplyip.blogspot.com/2017/03/pressure-cooker-chicken-fried-rice.html

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

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

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    2. Cool i got vigo to try tonight so praying . Last time i tried i didnt add extra time so this time i am .

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

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  4. It turned out great, thanks again!!

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

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

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  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 .

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    Replies
    1. Looking forward to hearing how it turns out!

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    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.

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    3. I made tonight with 2 cups water to two bags of 5 ounces and a little butter and it turned out good. Next time I will use a little more butter (4 tbls vs 2 tbls)

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  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.

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  8. You can add two large chicken breasts and they will cook in 10 minutes.

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  9. Your instructions require 25 minutes (5+10+10), but the stovetop instructions require only 20. Where's the benefit?

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    Replies
    1. The benefit is the Instant Pot makes rice perfect every time, and you can just throw the ingredients in, set it and forget it.

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    2. Agree - its the set it and forget it, and no mess on my glass top stove, that works well for me!

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    3. Technically cooking it on the stove requires bringing the water to a boil. So add that to the 20 minutes also.

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  10. I'm about to cook 2 pkgs of yellow rice (I think they are 5oz) and I'm going to just double your instructions from above - I am adding my rotisserie deboned chicken to the mix. I'll let you know if it comes out perfect - sure hope so!

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  11. Looking for a recipe on how to do the 5oz Vigo yellow rice with 4 boneless pork loin chops and fresh green beans.

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  12. Tonight I’m making chicken and yellow rice using the 10oz package of info. I’m sautéing Chicken Thighs and smoked sausage then adding the rice and olives and 2 cups of water. We’ll see what happens.

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  13. I just made the 16 oz bag with 3 1/4 cups of water. I cut up 14 oz package of kielbasa sausages, sautéed for less than 2 minutes and set it for 5 minutes. Very few pieces of undercooked rice. I will probably as a little more water next time. Over all it was a great easy recipe.

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  15. InstaPot / Instant Pot Reviews: Best Electric Pressure Cooker of 2018

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  16. I made the 10 oz bag with 2.5 cups of water. Seared 4 chicken breasts first both sides. Poured in water, sprinkled in rice. DID NOT STIR. Placed chicken breasts on top. Spooned a can of healthy request cream of mushroom soup on top of chicken breasts. High pressure for 10 min, NPR for 10 then QR. We ate it all!

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  17. Yes, thank you! This is what I was looking for.

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  18. We tried your recipe with an 8 oz package (the smallest we could get) with Vigo Yellow Rice. The package measured about a tablespoon less than 1¼ cups. I used 1¼ cups water on the Manual/Pressure cook setting, 10 minutes, then quick released the IP. The rice was on the verge of sticking/burning, but was also pretty al dente. On the Instant Pot website, there is an article on how to cook perfect rice (https://instantpot.com/how-to-cook-perfect-rice-in-an-electric-pressure-cooker/), but they recommend using the Rice setting for 10 minutes, and letting the pot naturally release. The article also talks about a 1:1 ratio of water to rice, but that is also with rice that has been rinsed. Of course, you can’t rinse the packaged yellow rice, so next time, I will use 1½ cups water to the 8 oz. package, use the Rice setting, and let the pot naturally release to see how that works.

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    Replies
    1. She says to naturally release in her recipe. Doing a quick release will burn the rice.
      She said let sit and natural release for 10 minutes.

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    2. GinaB, thank you, I always rince reice no matter vhat kind or how I am cooking it. Starch and cleaning is why. Its not mushy this way either. My brother just used his for first time today and made Basmati rice. Upon my instructions, I read the wrong instructions and he added 2 cups rinsed rice, 2 cups chicken broth and 1/4 or 1/2 water and "pressure cook" no seal. 5 minutes, it was dry and not 100% cooked. He added more water and about 3 minutes. IP said "food burn". He quickly took off and he said it was fluffy but had some stuck on bottom. I am about to make it now and using "rice " as setting and see how long-some say 10 and some 8? I will do the 8 minutes and add more if needed.

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    3. GinaB I can't rinse it, haha I am using the Vigo too. It has the seasoning mixed in already. So I am going to just add my avocado oil and 2.5 cups water.

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  19. I tried this and it is wonderful! I first cooked 4 boneless chicken thighs (thawed) in 1 cup water in the IP for 10 minutes, then did QR. Remove thighs. Measure liquid. Add enough liquid back to IP to equal amount of yellow rice mix. Add 1 TBSP of butter to the liquid before adding the rice mix. Lay chicken thighs on top of the rice and water. Then follow the directions above. Manual button 10 minutes, allow to depressurize naturally. Note if chicken thighs are frozen or has bones, pre-cook 5-10 minutes longer.

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    Replies
    1. What is the Manual button mean? I hope "rice button"

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  26. Just picked this rice up 10 minutes ago, cause I love it, and thought, well...I'll give it a shot. New to IP( but am addicted to it). So great to find you on google! Wonder if I can do fresh broccoli with it at the same time?

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  42. I used the 1:1 yellow rice mix to water ratio plus 1 Tbs butter for the 10 mins on the rice setting plus the 10 mins natural release and it came out perfect! THANK YOU. I hate when the rice is too mushy or too hard. Now I just need to remember the ratio for next time.

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  53. I don't have yellow rice, so I mix the rice with turmeric and I still get the yellow color. Other ingredients are kept in an instant pot and the cooking time's so fast. Thanks for your sharing!

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