Instant Pot Chicken Bog—a homey comfort food dish of chicken, rice, and smoked sausage.
Instant Pot Chicken Bog
If you don’t what chicken bog is you’re not the only one. I just learned a few days ago and now I’m wondering how I have never made it before! Chicken bog is a South Carolina dish. It is most popular in Horry County (the home of Myrtle Beach). There is even a Bog Off competition held every year.
It’s a cousin to chicken pilau (or pilaf or perlo) except that it is boggier. It’s a stewy rice dish as opposed to fluffy rice. I knew that this would be a perfect recipe to make in the moist environment of the pressure cooker.
As I scanned the internet and read several different chicken bog recipes I found that the most traditional recipes are the most basic. Purists insist that the only ingredients should be chicken, smoked sausage, rice, salt, pepper and maybe an onion.
Since I’m not a purist and I like to make sure my recipes are well seasoned I added carrots, celery, seasonings and green onions to my version. I also used brown rice instead of white rice. (Although you can make this recipe with white rice if you prefer.) So perhaps it’s not a traditional bog but it’s definitely a dinner I would want to have again!
More Instant Pot Chicken and Rice Recipes…
Instant Pot I’m a Karen Casserole–chicken, rice, ham cubes, broccoli, cheese and a Ritz cracker crumb topping.
Instant Pot Cheesy Chicken and Rice–creamy, comforting risotto-like rice with chicken thighs, garlic, onions, mushrooms, kale and cheese.
Instant Pot Lemon Chicken and Rice–brown rice is cooked with garlic, onion, lemon juice and juicy chicken thighs for an easy one pot dinner that’s low on effort and high on taste.
Instant Pot Cheesy Broccoli Rice–creamy risotto-like rice with cheddar, broccoli and (optional) pieces of chicken breast. A one pot family-friendly meal perfect for a busy weeknight.
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Instant Pot Chicken Bog
- Prep Time: 15 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 37 minutes
- Yield: 6 servings 1x
Description
A homey comfort food dish of chicken, rice, and smoked sausage.
Ingredients
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 1/2 cups chicken broth
- 1 bay leaf
- 1 1/4 cups uncooked brown rice (for white rice see note below)
- 4 boneless, skinless chicken thighs (or 1 pound chicken breasts)
- 1 cup chopped carrots
- 2 celery ribs, sliced
- 1 Tbsp minced garlic
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground thyme
- 1 tsp dried parsley
- 1/2 tsp crushed rosemary
- Pinch of red pepper
- 1 (9-12 oz) package smoked sausage, sliced
- For topping: sliced green onions and hot sauce
Instructions
- Turn Instant Pot to sauté setting. When the display says HOT add in the olive oil and onions. Sauté for about 4 minutes. If desired, you can brown up the sausage at the same time. Remove sausage and place on a plate.
- Pour in chicken broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. Add in the bay leaf, rice, chicken, carrots, celery, garlic, salt, pepper, thyme, parsley, rosemary, red pepper and sliced smoked sausage.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let the pot sit for 10 minutes and then move the valve to venting.
- Break up the chicken with a fork. Stir and serve topped with green onions and a few drops of hot sauce.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes. Halve the recipe in the 3 quart pot.
To make with white rice instead of brown rice: Cut your chicken thighs up into quarters. Use 1 cup of uncooked white rice and the same amount of broth as listed above. Pressure cook for 5 minutes with a 5-10 minute natural pressure release.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This one is a keeper! We like to add to our bowl after serving a couple dashes of chipotle flavor Tabasco – adds tang and spice.
Sounds so good! I love that idea!
Can we use frozen breast?
yes and I would use same cooking time
If doubled could it still go in a 6qt IP?
★★★★★
Yes I think it will fit. It will be close to the top but it should work.
I’m from Marion, South Carolina. Our chicken bog was yellow rice, chicken, chicken broth and smoked sausage. The yellow rice makes it the best! Sometimes if I want a creamier texture I’ll add cream of chicken soup. There’s nothing lo-cal about a southerners cooking. Every calorie counts!
I like the sound of that!
Can you double this recipe and use same cooking time?
Yes you can! I would actually decreased cooking time to 20 minutes.
From 22 minutes for brown rice to 5 minutes for white rice?
yes brown rice uses a 22 minute pressure cook time. white rice cooks quickly in about 3-5 minutes with a 10 minute natural pressure release.
Thanks for clarification. I’ve only made white rice once in the IP. It has been my only failure thus far. Followed the recipe (not yours), and disaster.
★★★★★
hey Karen!! My husband is a South Carolina historian!! Chicken Big came from the original slaves that farmed the rice fields in the Lowcountry ( Horry county, georgetown county and Charleston.
It was a simple dish of what they had the most of on hand.Rice, pork sausage, onion chicken (usually the whole chicken was thrown in the pot. It Fed many very cheap.
I have cooked chicken bog in the IP since I purchased.
LOVE your website!! Daily email!! And your cookbook!!! Fran Myrtle Beach, SC
Oh thanks so much for your comment Fran! So good to know origins!!!
If I use chicken breasts instead of thighs, should I change the cook time? Also I lived in SC for 2 years (although I wasn’t near the county you mentioned) and never heard of this but it looks delicious!
No need to change cooking time since the time is based on the brown rice cooking correctly.
Can basmati rice be iadded and if so, what would the cook time be? Same as the white rice or brown rice?
Use instructions for white rice if you use basmati rice