Instant Pot Lemon Rice
A creamy, buttery side dish with citrus notes and a touch of salt. All made in the Instant Pot for a great hands-off recipe.
Servings: 12 Servings
Equipment
- 6-Quart Instant Pot Pressure Cooker
Ingredients
- 4 cups chicken broth low FODMAP
- 3 cups long-grain white rice
- 3 tablespoons lemon juice
- 4 tablespoons butter salted
- 1 teaspoon kosher salt
Instructions
- In a 6-quart Instant Pot pressure cooker liner, add the chicken broth, rice, and salt. Stir until combined.
- Make sure the sealing ring is in place inside the cover. Place the cover on and set it to sealing if needed. Then press the rice button if using plain white rice. Do a quick release when done cooking.
- If the Instant Pot does not have a rice button, manually set the pressure to high. Set the timer for 3 minutes and let the pressure naturally release for 10 minutes. Then, release any remaining pressure, remove the cover, and stir.
- Take the cover off and add the butter. It will melt faster if you add the butter to the rice in tablespoon-sized pieces.
- Next, add the lemon juice and gently stir until it is nice and fluffy. Add fresh parsley as a garnish if interested.
Notes
Storing and Reheating Notes:
Keep any leftover rice in an airtight container in the refrigerator. Use within four days. To reheat place on a microwave safe plate with an ice cube in the center of the rice. Cover and heat for 1-2 minutes or until warm. Remove ice cube, stir and enjoy.
Low FODMAP Notes:
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 273kcalCarbohydrates: 50gProtein: 6gFat: 5gSugar: 0g
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