PERFECT INSTANT POT RICE
Make Perfect Instant Pot Rice (Pressure Cooker Rice) with this easy Foolproof method. Fragrant and fluffy white rice ready in 15 minutes. Set it and forget it, no need to tend the pot. No more uncooked, burnt, or mushy rice!
Provided by Amy + Jacky
Categories Breakfast Dinner Lunch Side Dish
Time 15m
Number Of Ingredients 3
Steps:
- 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 water is clear. Be sure to drain really well.
- Pressure Cook Rice: Add 1 cup (230g) rice and 1 cup (250ml) cold water in Instant Pot Pressure Cooker. Close the lid, turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 3 minutes, then Natural Release for 10 minutes. Turn Venting Knob to Venting position to release the remaining pressure. Open the lid quickly.
- Optional Seasoning: Add salt to the rice for seasoning.
- Fluff & Serve: Fluff rice with a fork, then serve warm. Enjoy~
Nutrition Facts : ServingSize 209 g, Calories 209 kcal, Carbohydrate 45 g, Protein 4 g, Sodium 6 mg
PRESSURE-COOKER CAJUN PORK AND RICE
I created this recipe after returning home from a trip and finding little food in the house. I used ingredients already available in the refrigerator and pantry. My husband loves this pork dish because it's tasty, and I love it because it's easy. -Allison Gapinski, Cary, North Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Add green pepper; cook and stir 4-5 minutes or until crisp-tender. Remove pepper and set aside. Press cancel., Mix cumin and chili powder; sprinkle pork chops with 2 teaspoons spice mixture. Place pork in pressure cooker. In a small bowl, mix tomatoes, onion, celery, carrot, garlic, hot sauce, salt and remaining spice mixture; pour over pork. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. , Stir in chicken broth, breaking up pork into pieces. Select saute setting and adjust for low heat; bring to a boil. Add rice. Cook until rice is tender, 5 minutes longer. Serve with sauteed green pepper.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 573mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
3 MINUTE PRESSURE COOKER WHITE RICE
It doesn't get much easier than perfectly cooked Pressure Cooker White Rice that's ready and fluffy in less than 20 minutes.
Provided by Barbara Schieving
Categories Side Dish
Time 18m
Number Of Ingredients 3
Steps:
- Add the rinsed rice, water and salt to the pressure cooker pot. Stir.
- Lock lid in place. Select high pressure and 3 minutes cook time. When timer beeps, turn pressure cooker off and use a natural pressure release for 10 minutes. After 10 minutes do a quick pressure release.
- Fluff rice with a fork or the rice paddle that came with your pressure cooker.
Nutrition Facts : Calories 34 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 178 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PRESSURE COOKER MEXICAN RICE
Make foolproof Mexican rice in a pressure cooker with this fast and easy method. Vegan, gluten-free.
Provided by Beth Hornback
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
- Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
- Lock lid onto the pressure cooker and bring to pressure over high heat.
- Once pressure is reached, reduce the heat just enough to maintain the pressure.
- Cook white rice for 3 minutes, and brown rice for 22 minutes.
- Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
- Fluff rice with a fork, and serve hot.
- Sauté rice, onion, garlic, and salt in olive oil over medium heat for 3-4 minutes, until fragrant.
- Mix water and tomato paste until thoroughly combined, then add into the pressure cooker along with the jalapeño, whole.
- Lock lid onto the pressure cooker and select the High Pressure function.
- Cook white rice for 3 minutes, and brown rice for 22 minutes.
- Allow pressure to release naturally. Release any remaining pressure after 15 minutes.
- Fluff rice with a fork, and serve hot.
Nutrition Facts : ServingSize 1 side serving, Calories 253 kcal, Protein 5.9 g, Fat 2 g, Sodium 795 mg, Sugar 3.8 g
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.
PRESSURE COOKER PILAF RICE
Make and share this Pressure Cooker Pilaf Rice recipe from Food.com.
Provided by Roxxy
Categories Rice
Time 13m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat pressure cooker with oil and butter, sauté onion until transparent.
- Add rice and mix well. Add chicken stock and peas, and bring to boil, close the lid, reduce the heat and cook for 6 minutes. Let pressure cooker to cool down slowly for about 6 minutes.
- (the chicken stock can be replaced by water and 3 tsp of chicken powder).
NINJA FOODI RICE
Easy Ninja Foodi white rice! Learn to make rice in the pressure cooker for a simple and much quicker way to enjoy a rice side dish by shortening rice cooker time.
Provided by Trisha Haas - Salty Side Dish
Categories Ninja Foodi Side Dishes
Time 17m
Number Of Ingredients 2
Steps:
- Pressure Cook White RicePlease note that if you change types of rice, times and temperature may vary. Please see NOTES.
- Place water and rice into Ninja Foodi inner ceramic pot.
- Place the pressure cooker lid on the top of Ninja Foodi and seal shut.
- Close (seal) the pressure release valve.
- Set the pressure cooker to high for 2 minutes.
- When cooking cycle is complete, naturally release pressure for 10 minutes before quick releasing remaining pressure.
- Open pressure cooker lid and serve while rice is hot.
Nutrition Facts : ServingSize 1 g, Calories 68 kcal, Carbohydrate 15 g, Protein 1 g, Sodium 4 mg
PRESSURE COOKER RICE
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
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
PRESSURE COOKER BEEF STEW
Steps:
- Gather the ingredients.
- Coat the meat with the flour, salt, and 1/8 teaspoon pepper.
- Heat the oil in the pressure cooker over medium heat or by using the brown function.
- Add the meat and cook uncovered until well browned, stirring occasionally. The longer you brown the meat, the darker the sauce will be, but don't cook the meat until it gets crisp.
- Add the hot beef broth, Worcestershire sauce, marjoram, and the onion to the pressure cooker and stir.
- Bring this mixture to a boil, stirring occasionally. Close the cover according to the appliance directions and bring it to high pressure, then pressure cook for 15 minutes. Remove the pressure cooker from the heat, reduce pressure, or reduce pressure according to instructions, and remove the cover.
- Add the remaining vegetables, seasoned salt , and pepper to the pressure cooker. Close the cover and secure it, and return the pressure cooker to high pressure, then cook 5 more minutes.
- Remove the pressure cooker from heat, reduce pressure or reduce pressure according to the instructions, and remove the cover. Stir the stew gently but thoroughly, check seasonings, adding more salt and pepper or marjoram if you'd like, and serve.
- Enjoy!
Nutrition Facts : Calories 447 kcal, Carbohydrate 58 g, Cholesterol 72 mg, Fiber 8 g, Protein 32 g, SaturatedFat 4 g, Sodium 809 mg, Fat 10 g, ServingSize 6 to 8 servings, UnsaturatedFat 5 g
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
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