Ip Garlic Rice And Chicken Recipes

INSTANT POT GARLIC PARMESAN CHICKEN AND RICE

Steps:

• Cut chicken into strips.
• Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone.
• Add water, heavy cream and chicken soup. Stir.
• Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir.
• Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minutes. Manually release pressure.
• Once the pin drops, remove lid and stir in cream cheese. Stir in Parmesan cheese, cheddar, and parsley. Place lid back on for a few minutes to melt cheese. Stir and serve. It will thicken up as it cools.

INSTANT POT GARLIC HERB CHICKEN AND RICE

Steps:

• First measure rice. Wash it until the water runs clear. Add enough water to soak the rice and keep it aside. Don't soak rice for more than 15-20 minutes.
• Measure the Stock required for cooking rice and keep it warm(to fasten the cooking process).
• To the Chicken thighs add salt, pepper, chilli powder, lemon juice. Mix well. Keep aside while you are preparing other ingredients.
• Turn on the Instant Pot and put it in Saute Mode.
• When the Instant Pot is pre-heated, add Oil.
• Add seasoned Chicken Thighs to the pot and sear it 2-3 minutes on each side. Once they look light golden brown and crispy, remove and keep aside.
• Add butter to the pot, followed by chopped Onion. Saute until Onion looks soft and translucent.
• Add Chopped garlic and cook for another 30 seconds. Add herbs, Paprika, Chilli powder. Mix well.
• Drain any extra liquid and add soaked rice.
• Gently stir for 2-3 minutes roast rice. (This step is optional, You can directly skip to the next step.)
• Pour in warm stock or water. Season it with salt and pepper.
• Arrange seared Chicken thighs in a single layer. Add any extra liquid that would have come from Chicken thigh while resting.
• Switch Instant Pot to manual mode. Set the timer for 8 mins. And let the Instant Pot do its job.
• When the timer is off, let the pressure release naturally for 8-10 minutes. Then release pressure using back of a spoon manually.
• Once the pressure is released completely, open the lid and let it rest for another 10 minutes.
• Using a slotted spoon or fork separate rice grain gently.
• While serving sprinkle some parsley and parmesan cheese.

CREAMY GARLIC CHICKEN AND RICE

Steps:

• Season the chicken with the garlic salt and pepper.
• Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
• Add the garlic and saute 1 minute more.
• Add rice and chicken broth to the pan.
• Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
• Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
• Stir in the parmesan cheese and serve!

INSTANT POT HONEY GARLIC CHICKEN

Steps:

• Place chicken in the bottom of the Instant Pot and season with salt and pepper.
• In a small mixing bowl, whisk together honey, ketchup, brown sugar, soy sauce, vegetable oil, garlic and onion.
• Pour sauce over chicken in the Instant Pot.
• Place lid on the Instant Pot, close and set to sealing.
• Press the MANUAL button (or PRESSURE COOK) and set timer for 15 minutes.
• Do a QUICK RELEASE of the pressure and when the pin drops, remove the lid.
• Remove chicken from the Instant Pot and cut into bite-sized pieces; set aside.
• Whisk together water and corn starch in a small bowl and whisk into the sauce in the Instant Pot. Press the Saute button and cook for 5 minutes, stirring constantly.
• When the sauce has thickened, fold in cooked chicken and turn off the Instant Pot.
• Serve over rice and garnish with sesame seeds and green onion.

INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
• Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
• Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
• Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
• Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

IP GARLIC RICE AND CHICKEN

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around so the butter melts. Add in the onion and saute for 4-5 minutes. Add in the minced garlic and stir for about 20 seconds. Add in the brown rice and stir to coat the rice in butter and onions. Stir in the chicken broth, basil, garlic powder, salt and pepper. Nestle the chicken on top of the rice.
• Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
• Use tongs to remove the chicken and place it on a cutting board. Stir in the parmesan cheese and the asparagus. Cover the pot so the warm rice can "cook" the asparagus. Cut the chicken into pieces and add it back inches Salt and pepper to taste. When asparagus gets to your desired softness serve and enjoy. I like my asparagus with a little crispness so it didn't take much time at all. Plus my asparagus spears were pretty skinny.
• NOTES.
• If you prefer you can use broccoli florets in the place of asparagus. Cut a head of broccoli into small florets so they can cook quickly. Follow the directions above as written. You can also use frozen broccoli. Run hot water over the broccoli before adding it into the pot.
• If you prefer white meat over the dark thighs you can use thick chicken breasts. Because the rice needs to cook for 22 minutes the chicken can get a little overcooked. Using thick chicken breasts helps with that.