BBQ Rice instant pot

Retired Computer Consultant (Design, Implement & Maintain) network systems for small businesses. Provided system software and hardware support for a local county offices.

Onion

Green bell pepper

1 cup celery

1 stick butter

2 cups rice

1 ½ cup chicken broth

1 can cream of mushroom soup

1 Tablespoon liquid smoke

1 teaspoon of garlic salt

Teaspoon of Salt and pepper

Turn your Instant Pot to sauté

Put one stick of butter and let melt

Chop up your bell pepper, onion and celery and sauté them until they are good and translucent and tender.

Press cancel.

Add your 1 ½ cups chicken broth, add a Tablespoon of liquid smoke, stir and scrape up the bottom to make sure you get remains of veggies unstuck.

Add garlic salt and salt and pepper.

Add 2 cups of white uncooked rice, add can of mushroom soup. Make sure it’s all submerged into the liquid. Don’t stir at this time, just make sure rice is submerged and completely covered!

Press manual high for 8 minutes!

When done, I let natural release for 5 min and then quick release. Stir together and serve immediately.

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