Chicken Souvlaki Rice Pressure Cooker Recipes

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PRESSURE COOKER CHICKEN AND RICE



Pressure Cooker Chicken and Rice image

Easy, fast pressure cooker chicken and rice is the perfect one pot meal for busy weeknights. Tender chicken, juicy mushrooms, and fragrant rice make the ultimate comfort food.

Provided by Amy + Jacky

Categories     Main

Time 35m

Number Of Ingredients 14

6 dried shiitake mushrooms (, marinated)
6 - 8 chicken drumsticks (, marinated)
1 ½ cup (345g) Jasmine rice (, rinse)
1 teaspoon Salt
1 ½ cup (375ml) water
Shredded ginger & green onions for garnish
1 tablespoon regular soy sauce
1 teaspoon dark soy sauce
½ teaspoon sugar
½ teaspoon corn starch
1 teaspoon Shaoxing rice wine
A dash white pepper powder
1 tablespoon ginger (, shredded)
1 teaspoon five spice powder

Steps:

  • Rehydrate Shiitake Mushrooms: Place the dried shiitake mushrooms in a small bowl. Rehydrate them with cold water for 20 minutes.
  • Marinate Chicken and Mushrooms: Chop the drumsticks into 2 pieces. Then, marinate the chicken and mushrooms with the marinade sauce for 20 minutes.
  • Rinse Rice: Rinse rice under cold water by gently scrubbing the rice with your fingertips in a circling motion. Pour out the milky water, and continue to rinse until the water is clear. Then, drain the water.
  • Pressure Cook Chicken and Rice: Add 1 tsp salt and 1½ cup of cold water in Instant Pot. Give it a quick mix. Add in the marinated chicken and mushrooms.*Pro Tip: To avoid the burn error, try to fill the whole bottom of Instant Pot with a single layer of chicken pieces and mushrooms to avoid the rice from touching the bottom of the pot.Add in the rice and make sure all the rice are submerged in the water. Do not mix.Close the lid. Pressure Cook at High Pressure for 9 minutes + Natural Release for 15 minutes.
  • Serve: Serve immediately & enjoy~

Nutrition Facts : Calories 516 kcal, Carbohydrate 60 g, Protein 32 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1026 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN DELIRIOUS AND BUTTERED RICE (FOR PRESSURE COOKER)



Chicken Delirious and Buttered Rice (for Pressure Cooker) image

For all you fans of my 'Chicken Vicious', here is the Polynesian counterpart. Sweet, tangy, easy, spicy, and absolutely the best Polynesian chicken dish you ever tasted! For all you pressure cooker fans, this is a snap. This will also work in a regular Dutch oven, but the cook time will be about 3 times as long.

Provided by TOCOYOTE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 8

Number Of Ingredients 16

2 onions, chopped
2 green bell peppers, chopped
4 carrots, cut into match-stick size pieces
1 pound skinless, boneless chicken breasts, cut into cubes
1 cup orange juice
1 cup whiskey
1 cup brown sugar
¾ cup vinegar
1 teaspoon red pepper flakes, or more to taste
2 teaspoons ground ginger
1 teaspoon Asian (toasted) sesame oil
2 ½ cups water
1 ¼ cups white rice
1 tablespoon butter, or to taste
½ cup orange juice
1 tablespoon cornstarch

Steps:

  • Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
  • While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
  • Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 66 g, Cholesterol 33.1 mg, Fat 3.7 g, Fiber 3 g, Protein 14.7 g, SaturatedFat 1.5 g, Sodium 70.6 mg, Sugar 35.3 g

CHICKEN SOUVLAKI WITH TZATZIKI SAUCE



Chicken Souvlaki with Tzatziki Sauce image

Greek kabobs. Fantastic flavor for chicken. Marinade can also be used for pork.

Provided by Tanya Petkos Schroeder

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 6

Number Of Ingredients 13

¼ cup olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
1 (6 ounce) container plain Greek-style yogurt
½ cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt
6 wooden skewers, or as needed

Steps:

  • Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  • Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  • Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.

Nutrition Facts : Calories 267.5 calories, Carbohydrate 2.6 g, Cholesterol 70.9 mg, Fat 16.8 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 295 mg, Sugar 1.3 g

PRESSURE COOKER CHICKEN CURRY WITH RICE



Pressure Cooker Chicken Curry With Rice image

This warm, tasty dish was my first-ever pressure cooker recipe. It is fast, nutritious, and most importantly - delicious!

Provided by LearningKat

Categories     Poultry

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
4 boneless skinless chicken thighs, cut in two-inch pieces
2 cups uncooked long-grained white rice
1 tablespoon curry powder
1 cup chicken broth
0.5 (15 ounce) can diced tomatoes
0.5 (15 ounce) jar curry sauce

Steps:

  • 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
  • 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
  • 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
  • 4. Add the two cups of rice to the cooker, and stir well.
  • 5. Add the broth, curry powder, and chicken and stir again.
  • 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
  • 7. Set the cooker to 15 psi, and set it for 8 minutes.
  • 8. Once time is up, wait five minutes while some of the pressure releases naturally.
  • 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
  • 10. Mix everything well and ENJOY!

Nutrition Facts : Calories 530.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 57.3, Sodium 374.6, Carbohydrate 84.2, Fiber 4.8, Sugar 4.1, Protein 22.2

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