Description
For this rice recipe, 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!
Ingredients
Scale
1.5 cups long-grain white rice (well-rinsed)
1/2 cup frozen peas
1/2 cup frozen corn
2 cups brisket cooking broth or other leftover broth
Salt & pepper to taste
Instructions
- 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.
- Make sure to rinse the rice well under cold water, about 4-5 times, until the water runs clear.
- Add the strained rice, frozen peas and frozen corn kernels to the pot.
- Pour in 2 cups of brisket broth and stir through. Depending on how well seasoned the broth is, you may want to add a pinch or two of salt. Secure and lock the lid.
- Select Rice setting (LESS mode) for 8 minutes or press Pressure Cook/Manual and adjust the time to 4 minutes on HIGH pressure.
- 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.
Nutrition
- Serving Size: 2/3 cup of cooked rice
- Calories: 275
- Sugar: 4.6 g
- Sodium: 271.6 mg
- Fat: 4 g
- Carbohydrates: 52.4 g
- Fiber: 1.7 g
- Protein: 6.2 g
- Cholesterol: 3.2 mg
Keywords: Rice recipes, Side dishes, Southern Rice, Beef Broth Rice