IP Rice - I need to post it, so I remember it!! SOOO EASY!!

Rice. I LOVE RICE. I hate cooking rice. It almost always boils over on the stove, and for sure it does in the microwave. Sure, it's fast to cook, but I've found that cooking it in the Instant Pot is so easy! You can use this Instant Pot white rice recipe to cook any long grain white rice. 

The key to prefect fluffy rice is the water to rice ratio, which is 1 to 1. This means that for every cup of rice you need 1 cup of water. Measure carefully... I use the same measuring cup for both the water and the rice so that my measurement is precise. This way, my rice will turn out perfect every time.

Ingredients

• 3 cups long grain white rice
• 3 cups water
• 1 tablespoon coconut oil (I never change the amount of oil even if I make less rice)

1. First thing you need to do is rinse your rice, it removes the extra starches that can clog up the steam valve. I just use a wire colander and rinse under cold water. Then place it into my IP. 
2. Then I add 1 tablespoon of coconut oil, so my rice doesn't get sticky! (Don't worry, you won't taste it when it's done). 
3. Next measure out the same amount of water as rice. Make sure that all of the rice is in the water and not stuck to the sides of the pot. Then close the Instant Pot lid. Be sure to turn the steam release valve to the sealing position. If you forget to do this, your rice won’t cook properly.  
4. White rice needs 4 minutes of cook time at high pressure. Depending on your Instant Pot model, you will use either the Pressure Cook or Manual button. 
5. After the cook time ends, allow the pressure to release naturally for at least 10 minutes. I then transfer my rice to a tupperware and finish making whatever else I need (I really need two IPs!)

Crockpot Chicken and Broccoli Over Rice

Ingredients
Makes 4-6 Servings

• 3-4 boneless skinless chicken breasts
• 14 ounce can Cream of Chicken Soup
• 14 ounce can Broccoli Cheese Soup
• 14 ounces Chicken Broth
• a pinch - Black Pepper, Celery Salt, White Pepper, Cayenne pepper
• 1/4 teaspoon garlic salt
• 6 cups steamed broccoli florets (Boiled in hot water for 3 minutes then drained)
• Shredded cheddar cheese (if desired - we use it to top)

Directions

1. Place soups, chicken broth, seasonings and garlic salt into a crockpot over low heat.  Whisk until smooth.  Add chicken, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use forks to shred into pieces.  Stir in broccoli
3. Serve over steamed rice and sprinkle with cheese if desired.

[pictures coming soon]