Slow Cooker Chicken and Yellow Rice


  • 4 boneless chicken breasts
  • 5 cups of chicken broth
  • 2 cups of yellow rice
  • 1 medium yellow onion
  • 3 bay leaves
  • Salt
  • Pepper


  1. Put chicken, whole onion, and bay leaves in the crock pot.
  2. Add 4 cups of broth to the pot.
  3. Cook for 4 hours on high or until the chicken is fully cooked.
  4. Remove onion and bay leaves.
  5. Add the remaining broth and rice to the pot and mix well.
  6. Cook for 1 hour or until rice is cooked.
  7. Add salt and pepper to taste

Slow Cooker Pinto Bean Soup


  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes 
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil


  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.

Instant Pot® Rice Pudding


  • 2 cups Uncooked Dixie Lily Long grain white rice
  • 4 cups milk
  • 2 cups water
  • 1 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 cup raisins
  • pinch of salt
  • 2 tablespoons unsalted butter


  1. In the inner pot of your Instant Pot® pressure cooker combine the rice, milk, water, sugar, cinnamon, raisins, and salt.
  2. Mix well – make sure there are no large lumps of cinnamon.
  3. Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes.
  4. When the cooking cycle is finished, wait about 7 minutes before releasing the pressure manually. (Adjust cook time to 3 min for harder rice or 7-10 minutes for softer rice)
  5. When the pin has dropped, open the lid and give it a good mix. Now stir in the butter. Taste it and add more sweetener, if needed.
  6. Serve and garnish as you like. (Will thicken as it cools)

China Doll™ Red Beans and Rice in Pressure Cooker

1 pound (2 cups) China Doll™ Light Red Kidney Beans
1 tablespoon vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
6 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot sauce
1 pound ham or sausage
3 cups uncooked China Doll™ rice
1/2 cup green onions, chopped, for garnish

1.     Rinse and sort the beans.
2.      Place oil into the pot and heat.  Add two green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
3.      Add beans, water, salt, pepper, and hot sauce. Stir well.
4.      Bury ham pieces or sausage in beans.
5.      Cook rice with water and salt according to package directions.
6.      Serve beans over hot rice. Top each serving with a generous sprinkling of green onions.

Cashew and Coconut Rice

  • 1 cup China Doll Long Grain White Rice
  • 1 teaspoon saffron
  • 1 tablespoon warm milk
  • 2 tablespoon ghee or coconut oil divided
  • 15-20 whole cashews
  • 2 whole green cardamom pods
  • 6 cloves
  • 1/2 teaspoon salt
  • 1 cup fresh coconut grated (frozen works well)
  • 3/4 cup sugar
  • 2 tablespoon raisins
  • 1 teaspoon cardamom powder
  1. Wash, rinse, and soak rice in water for 20 minutes.
  2. Drain the rice and set to the side
  3. Soak saffron in milk and set aside for garnishing

  4. Turn Instant Pot® to Saute mode. Add 1 tablespoon of ghee and cashews. Cook the cashews for a minute or until they turn golden brown, stirring constantly. Take the cashews out and keep aside for garnishing in the end.
  5. Add remaining ghee to the pot. Add cardamom pods and cloves. Cook for 10-15 seconds as the release the aromas. Add drained rice and toast gently for a minute stirring constantly.
  6. Add 1-1/2 cups of water and salt. Mix well. Make sure all the rice is submerged underwater. Close Instant Pot® with the pressure valve to sealing. Cook on Manual(Hi) for 6 minutes followed by 5-minute Natural Pressure Release.
  7. Open Instant Pot®. Add coconut, sugar, raisins and cardamom powder. Mix well.
  8. Set Instant Pot® to Saute(less) mode. Cook with a glass lid on for 5 mins.
  9. Garnish with fried cashews and saffron.

By: Archana Mundhe, Instant Pot®

Cooking White Rice in the Instant Pot®

  • Measure your dry rice and set it aside
    • We recommend a minimum of about  1 “cup” – as with any good Southern Recipe, use your favorite “cup”
  • Measure the same amount of water as rice and add to Instant Pot®’s inner pot/liner.
  • Rinse rice to remove any surface starch
  • Add the wet rice to the measured water in the inner pot.
  • Lock on the lid, and set the steam release valve to the “sealing” position.
  • Select your pressure cooking time.
    • The “Rice” button on your device is timed for white or parboiled rice only.
  • For other types of rice, set “Manual” to correct time (by pressing “-” to adjust the cooking time) for the type of rice you are cooking
    • For brown rice, select 22-25 minutes depending on your preferences – a longer cooker time will produce a “stickier” rice
  • Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.