Pressure Cooker Chicken Rice Recipe 275 Food

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:

• 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.

PRESSURE COOKER HOMEMADE CHICKEN AND RICE SOUP

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.

PRESSURE COOKER CHICKEN CURRY WITH RICE

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!

PRESSURE COOKER RICE

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).