Pressure Cooker Chicken And Rice Recipes

PRESSURE COOKER CHICKEN AND RICE

Steps:

• Season the chicken well on both sides with your favorite spice or seasoning blend. If your sblend blend does not contain salt, season the chicken liberally with salt as well.
• Add two cups of water to your pressure cooker or slow cooker, then add the chicken pieces (they do not need to be fully submerged).
• Secure the lid, set the pressure cooker to high pressure. Once it reaches full pressure, cook for 30 minutes. Allow the pressure to release naturally. If using a slow cooker, cook on low heat for 8-9 hours or high heat for 4-5 hours.
• Once the chicken is finished cooking, carefully lift it out of the cooker and place it on a baking sheet. Adjust your oven rack so that the top of the meat will be 6-8 inches from the broiler. Turn the broiler on to high, place the chicken in the oven, and let it broil for 5-7 minutes or until the chicken skin is brown and crispy. Keep a close eye on the chicken while it's under the broiler, as it can burn quickly.
• While the chicken is broiling, pour the remaining liquid (broth) from the pressure cooker through a sieve to strain out any bone or skin fragments. Measure the broth to see how much was left behind. You'll want three cups of broth. If you have less, simply add enough water to make three cups of broth total. Taste the broth and adjust the salt if needed.
• Add the broth plus 1.5 cups of uncooked long grain white rice back to the pressure cooker. Secure the lid and select the rice function. Once the rice had finished cooking, allow the pressure to decrease naturally, open the cooker, then fluff with a fork. If your pressure cooker does not have a "rice" function, you can find manual instructions here. If using a slow cooker, simply cook the rice in the broth on the stove top, following the package instructions.
• Serve the tender chicken pieces over the cooked rice, with chopped parsley as a garnish (optional). The pressure cooker (or slow cooker) creates extremely tender meat, so the split chicken can be easily broken into pieces (breast, legs, thighs, wings) for serving.

PRESSURE COOKER CHICKEN AND RICE

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~

PRESSURE COOKER SALSA LIME CHICKEN AND RICE

Steps:

• Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
• Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
• Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.

CHICKEN DELIRIOUS AND BUTTERED RICE (FOR PRESSURE COOKER)

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.

PRESSURE COOKER ONE POT CHICKEN AND RICE

Steps:

• Remove fat from chicken and cut into large chunks and place into bowl. Add washed mushrooms.
• Whisk together marinade ingredients and pour over chicken and mushrooms and set in refrigerator overnight, or for at least 30 minutes.
• Add rice, broth and chicken/mushrooms to your Pressure Cooker cooking pot.
• Lock on lid and Close Pressure Valve.
• Cook at High Pressure for 5 minutes.
• When Beep sounds, allow a 15 minute Natural Pressure Release.