INSTANT POT CHICKEN WITH RICE AND PEAS
Pressure cookers are kitchen workhorses: the chicken breasts in this Caribbean-inspired dish cook while the cooker builds up pressure, then they get blasted with pressurized heat for only 1 minute (yes, just 1 minute!) and finish cooking while the cooker cools down and releases pressure.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set an Instant Pot or other multi-cooker to sauté on the highest setting. Meanwhile, chop the bell pepper, slice the garlic and halve the chile pepper. When the pot is hot, add the vegetable oil, then add the bell pepper and garlic; cook, stirring, until softened, about 3 minutes. Turn off the sauté setting and stir in the rice (see Cook's Note), 1/2 teaspoon each jerk seasoning and salt and 1/2 chile pepper. Stir in 1 1/4 cups water until well combined.
- Set the rack insert over the rice. Season the chicken all over with salt and the remaining 1 1/2 teaspoons jerk seasoning; place on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the cooker to high pressure for 1 minute (see Cook's Note).
- Meanwhile, drain and rinse the pigeon peas. Roughly chop the cilantro and slice the scallion. Grate the zest of 1/2 lime, then cut the lime into wedges. Finely chop the remaining 1/2 chile pepper.
- When the time is up on the Instant Pot, let it sit for 5 minutes, then carefully turn the steam valve to the venting position to release the pressure. Remove the chicken and the rack. Stir the peas, scallion and lime zest into the rice with a fork. Discard the chile half and stir in the chopped chile and cilantro.
- Divide the rice and chicken among plates; top with more cilantro. Serve with the lime wedges.
Nutrition Facts : Calories 570, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 166 milligrams, Sodium 752 milligrams, Carbohydrate 57 grams, Fiber 5 grams, Protein 59 grams, Sugar 2 grams
PRESSURE COOKER CHICKEN CURRY WITH RICE
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
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
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 HOMEMADE CHICKEN AND RICE SOUP
We love chicken and rice soup and thought it would make a superb pressure-cooker recipe. We were right! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, place all ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes; quick-release pressure., With a slotted spoon, remove chicken. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken. Select saute setting and adjust for high heat; cook until chicken is heated through. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 1690mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
CHICKEN DELIRIOUS AND BUTTERED RICE (FOR PRESSURE COOKER)
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
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
PRESSURE COOKER HOMEMADE CHICKEN AND RICE SOUP
Very nice home made chicken soup. Very fast to make and easy too. I added parsley with chicken at the end of cooking. I took this recipe from http://missvickie.com/index.html.
Provided by elsokolj
Categories Clear Soup
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except the chicken meat in a large pressure cooker.
- Lock the lid in place and bring to pressure over high heat, then reduce the heat to the lowest setting that will maintain pressure and cook for 5 minutes.
- Use the natural release. Remove bay leaf.
- Add the chicken meat and bring to a slow simmer without the lid, cooking until the meat is heated through.
- Adjust seasoning as needed before serving.
Nutrition Facts : Calories 414.9, Fat 5.3, SaturatedFat 1.3, Cholesterol 10.8, Sodium 641.5, Carbohydrate 75.8, Fiber 6.9, Sugar 12.9, Protein 16.7
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