Pressure Cooker Chicken Rice Recipe 275

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PRESSURE COOKER CHICKEN AND RICE



Pressure Cooker Chicken and Rice image

Pressure Cooker Chicken and Rice is an easy and flavorful four-ingredient dinner that leaves zero waste. Slow cooker instructions included.

Provided by Beth - Budget Bytes

Time 1h35m

Number Of Ingredients 5

1 whole split chicken (3-4 lbs. total) ($10.79)
2 Tbsp (approx.) seasoning blend of choice* ($0.60)
2 cups water ($0.00)
1.5 cups long grain white rice ($0.72)
Handful parsley (optional) ($0.20)

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.

Nutrition Facts : ServingSize 1 Serving, Calories 454.13 kcal, Carbohydrate 54.4 g, Protein 42.2 g, Fat 5.78 g, Fiber 0.08 g, Sodium 154.48 mg

PRESSURE COOKER RICE



Pressure Cooker Rice image

Make and share this Pressure Cooker Rice recipe from Food.com.

Provided by Michelle Berteig

Categories     Rice

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 3

1 cup rice
2 1/2 cups water
salt

Steps:

  • Pour 1 cup water in the bottom of a 6 quart pressure cooker.
  • Add a trivet, and then a dish or pan that holds at least 5 cups.
  • Add the rice (I rinse it first), 1 1/2 cups water and salt (as desired) to the dish.
  • Cover the cooker and bring to pressure over high heat.
  • Reduce heat to maintain the pressure and cook for 5 minutes. Turn off the heat.
  • Let the pressure come down naturally (takes about 10-15 minutes).

Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 38.7, Fiber 0.7, Protein 3.2

INSTANT POT® CHICKEN FRIED RICE



Instant Pot® Chicken Fried Rice image

Traditional chicken fried rice cooks faster in your electric pressure cooker. This Instant Pot® method gives you a fluffy and flavorful meal, but eliminates the need to start with already-cooked rice. You can have a wholesome version of your takeout favorite in about the same time it would take for it to be delivered to your door.

Provided by Buckwheat Queen

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h5m

Yield 6

Number Of Ingredients 19

1 egg, separated, divided
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 pound skinless, boneless chicken breast, cubed
2 cups long-grain brown rice
3 tablespoons peanut oil
1 cup diced fresh mushrooms
2 green onions, sliced
1 clove garlic, minced
2 ½ cups low-sodium vegetable broth
1 (12 ounce) package frozen peas and carrots
1 (8 ounce) package fresh snow peas
1 (8 ounce) can diced water chestnuts, drained
1 cup chopped fresh broccoli
2 teaspoons ground white pepper
2 teaspoons sesame oil
2 eggs
1 cup fresh bean sprouts
3 tablespoons soy sauce, or more to taste

Steps:

  • Whisk egg white in a large bowl. Whisk in cornstarch and rice vinegar. Add chicken and stir until completely coated. Allow to sit for 10 minutes, then remove chicken and pat dry with a paper towel.
  • Meanwhile, rinse rice under cool running water until water runs clear. Set aside to drain.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add peanut oil and chicken; saute for 2 to 3 minutes. Add mushrooms, green onions, and garlic; saute until fragrant and mushrooms have softened, 6 to 7 minutes. Turn off Saute function.
  • Add vegetable broth, rice, frozen peas and carrots, snow peas, water chestnuts, and broccoli. Stir in pepper. Select Rice function and close and lock the lid. Set timer for 15 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 8 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove the lid.
  • Fluff rice with a rice spatula, add sesame oil, and turn on Saute function. Whisk together remaining egg yolk and 2 eggs in a small bowl and stir into rice mixture, working slowly and in a circular fashion until eggs are distributed throughout the rice and are fully cooked, 3 to 5 minutes. Turn off Saute function and fold in bean sprouts and soy sauce. Serve immediately.

Nutrition Facts : Calories 518.9 calories, Carbohydrate 68.5 g, Cholesterol 136.1 mg, Fat 15 g, Fiber 7.1 g, Protein 28.9 g, SaturatedFat 3.1 g, Sodium 668.1 mg, Sugar 4.7 g

PRESSURE COOKER CHICKEN & RICE RECIPE - (2.7/5)



Pressure Cooker Chicken & Rice Recipe - (2.7/5) image

Provided by á-11361

Number Of Ingredients 6

1 3-4 lb whole chicken
salt
pepper
oregano
garlic salt
3 cups white rice

Steps:

  • Place chicken in Pressure cooker. Season generously. Cover fully in water. Set for 20 min. Let chicken cool, then shred. Meanwhile take broth and place in separate sauce pan and boil rice.

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

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