I have purchased three books with my pressure cooker and collected a number of recipes online. My GO TO weekly recipe, however is this one which I always made the rice on the stove top and had to cook the chicken separately.
I am adding it here in its Instant Pot version. I prefer brown rice to white but any long cooking rice will work. What I LOVE is that frozen chicken is moist and tender and done the same time as the rice. Wonderful when I haven’t planned ahead, I can ALWAYS make this meal. A salad or steamed veggies and dinner whenever you want it.
Chicken & Rice
By Missy Dunlap 2020
1. Put 2 cups long cooking rice (I prefer brown rice) to rinsing in a colander under running water.
2. Set pressure cooker to Saute’
3. add ½ stick of butter sliced to pot
4. 3 cups chicken broth (or equivalent of water and bouillon)
5. 2 tsp Italian seasoning or seasonings of your choice
6. Optional: I keep freezer bags of chopped red & yellow pepper and green onions that I often add. Minced garlic is also yummy.*
7. Next, dump in the rice, stir, and top with FROZEN or thawed chicken pieces of your choosing.
8. Set pot to porridge setting (or 22 minutes pressure cooking)
9. Remember to check the steam toggle to make sure it is set properly. If you can hear steam releasing you’ve forgotten to set it.
10. Let pressure drop naturally after cooking, 15-20 minutes.
*Both of these could just be stirred into the finished rice after removing the chicken and recover and leave on the auto keep warm setting for a few minutes to warm through.
Open and serve with steamed veggies or a salad.
I really need to try this with other grains, like couscous, millet, etc, for variety.
I’m going to have to take a photo next time I make it and update this post.
