Instant Pot Brisket Broth Rice

Have you ever had leftover broth from cooking brisket or beef roast in the Instant Pot? Instead of pouring it down the sink, you can use it to make delicious brisket broth rice. This dish is somewhere between southern brown rice or stick of butter rice recipes, where the grain is cooked in the rich beef broth so it gets infused with all the flavors and turns out silky and buttery. 

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INSTANT POT BRISKET BROTH RICE

Playing with the idea of beef broth rice or chicken stock rice, this recipe is the perfect way to use up any leftover broth from cooking meat in the Instant Pot.

In our case, we used the broth after cooking up tender, juicy BBQ beef brisket. With plenty of brisket juices, fat, spices and barbecue sauce all infusing the liquid, you can imagine that anything cooked in it would end up super tasty and rich. And so our Instant Pot brisket broth rice was born!

You can use any long-grain white rice alongside frozen peas and corn for extra texture and nutrients. You can adapt this recipe to use up leftover cooking broth from beef roast or any other meat. Regular beef stock with some added fat like butter or lard will be a simple alternative to the brisket broth.

Dish up this rice as a side dish to the brisket itself or make it go with something else a day later. The brisket broth can be frozen, so you can make this recipe at a later stage, too.

Brisket, of course! Really, this rice is a great side dish with just about anything. Any meat or poultry stew, roasts, meatballs, burger patties, sausages, fish or maybe a nice vegetable lentil stew or braised eggplant. You can whack a fried egg on top and have a satiating breaky for dinner or the other way around.

As this rice cooked in brisket broth with corn and peas is quite satiating, you can even serve it as a main dish with a salad or some vegetables on the side.

INGREDIENTS FOR BRISKET RICE

Here is what you need to make this Instant Pot rice side dish.

• Rice: You can use any long-grain white rice here. We used Basmati. Make sure to rinse the rice 4-5 times under cold water to remove the starch. This will give you the best rice texture without it getting stodgy or stuck together.
• Brisket cooking broth: We used the leftover broth from cooking BBQ brisket in the Instant Pot. This particular broth was made up of beef stock, a few tablespoons of smokey barbecue sauce, plus the spice rub and brisket juices that would have been incorporated into the liquid while cooking. Here is the recipe for the Instant Pot BBQ Brisket.
• Alternative to brisket broth: Use beef stock + some butter, olive oil or lard to add fat + a teaspoon or two of spices like paprika, cumin, onion and garlic powder + 2-3 tablespoons BBQ sauce. You can also use chicken stock.
• Other bits:  Frozen corn and peas are great to add if you have those on hand. They add a little texture, color and flavor, plus extra nutrients.

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are some handy step-by-step photos of how to cook rice in the leftover beef broth. You can use a 6-quart or 8-quart Instant Pot. This recipe assumes that you have leftover liquid from cooking brisket or other meat.

Step 1. Pour any leftover cooking broth into a jug. You will need 2 cups of broth to cook 1.5 cups of uncooked rice. This will yield 4.5 cups of cooked rice.

Step 2. Make sure to rinse the rice well under cold water, about 4-5 times, until the water runs clear.

Step 3. Add the strained rice, frozen peas and frozen corn kernels to the pot.

Step 4. Pour in 2 cups of brisket broth and stir through. Secure and lock the lid.

Step 5. Select Rice setting (LESS mode) for 8 minutes or press Pressure Cook/Manual and adjust the time to 4 minutes on HIGH pressure.

Step 6. Once the timer is done, leave it undisturbed for 3-4 minutes and then do the quick release to let off the remaining pressure. Open the lid and stir the rice with a spatula.

Cool the cooked rice and store it in the fridge within two hours. Refrigerate in an airtight container for 24-48 hours (max!). Reheat until piping hot with a little splash of water or stock to moisten the rice as it will get a little dry.

You can use the Instant Pot on Saute setting, stovetop or microwave (2 minutes on HIGH).

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