PRESSURE COOKER CHICKEN AND RICE
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
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
PRESSURE COOKER CHICKEN AND RICE
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
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 ONE POT CHICKEN AND RICE
Pressure Cooker One Pot Chicken and Rice is an easy one pot meal. Freezing chicken with the marinade will free up your time for future meals.
Provided by Jill Selkowitz
Categories Dinner Lunch Main Course
Time 11m
Number Of Ingredients 10
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.
ONE-POT CRISPY CHICKEN AND RICE
This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.
Provided by NicoleMcmom
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
- Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
- Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g
INSTANT POT CHEESY CHICKEN AND RICE RECIPE
A one-pot recipe loaded with cheese and mixed vegetables, it will become a family favorite that you make over and over again.
Provided by Camille Beckstrand
Categories Main Course
Time 41m
Number Of Ingredients 12
Steps:
- Cut chicken breasts into bite-sized pieces.
- Press "saute" button on Instant Pot and let pot heat up. Add in olive oil to pot, then add in chicken, salt, pepper, onion, and garlic. Saute over heat until onions become translucent and chicken starts to brown (5-6 minutes).
- Add rice and cook for 1-2 minutes more; just until rice starts to turn golden brown.
- Add in chicken broth and water. If you have the burn notice on your IP, you will want to deglaze the bottom of your Instant Pot at this time to prevent that from happening. Place lid on Instant Pot. Press "manual" button and set timer for 8 minutes.
- Once cooking time is complete, switch the valve on top to "venting" (i.e. a quick release).
- Remove lid and add in soup, shredded cheese, and frozen vegetables. Mix everything together until cheese is melted and vegetables are warmed (if you need to turn it on saute to help the vegetables cook, you can do that. Just be sure to stir continuously so that it doesn't burn).
Nutrition Facts : Calories 638 kcal, Carbohydrate 63 g, Protein 41 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 116 mg, Sodium 1488 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PRESSURE COOKER CHICKEN AND RICE
Make and share this Pressure Cooker Chicken and Rice recipe from Food.com.
Provided by clffarrell
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place just enough oil in bottom of pot to brown chicken. Add rest of ingredients, stir, place cover on pressure cooker and cook on high pressure for 20 minutes. If chicken is not tender, cook for another 5 minutes.
- Note: If using frozen chicken, cook for 35-40 minutes.
Nutrition Facts : Calories 642.5, Fat 14.3, SaturatedFat 5.8, Cholesterol 93, Sodium 1203.6, Carbohydrate 88.7, Fiber 2, Sugar 1.6, Protein 35.9
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