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!
Course Side Dish
Cuisine Southern
Keyword Beef Broth Rice, Rice Recipes, Side Dishes, Southern Rice
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 5servings
Calories 236kcal
Ingredients
1.5cupswhite ricelong-grain, well-rinsed
½cuppeasfrozen
½cupcornfrozen
2cupsbrothbrisket 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.