Easy Pressure Cooker/Insta-Pot Chicken and Rice
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Kendall Walk, Level 6
Enthusiast

Ingredients:
4 chicken thighs or breasts
1 T oil (olive oil, bacon fat, canola oil, etc.)
1 T paprika or smoked paprika
1 Tsp garlic powder
2 Tsp dried herbs (italian seasonin, oregeno, rosemary, etc. It really doesn't matter what you use here, just pick what you like and add a few pinches of whatever you have handy)
1/4 onion, diced or chopped
3 cloves garlic, minced
1/2 C chopped mushrooms (optional)
3 carrots, chopped
1-2 bay leaves (optional)
2 cups stock or water
2 cups rice
1/2 C chopped parsley (optional)

Directions:
Mix the dried herbs, spices, and salt and pepper in a bowl and sprinkle over the chicken.

Set the pressure cooker to Saute, and wait until it's heated. (You can test if it's ready by adding a few drops of water into the pot and if it immediately evaporates, it's heated enough).
Add the oil into the pan until it's just starting to smoke, then add the chicken skin side down. Cook for approx. 8-10 mins until the skin is a deep brown. Turn over and continue to cook for another 4-5 mins. Remove the chicken from the pot and set on a plate.

Add the onions, garlic, carrots, and mushrooms to the empty instant pot and season with salt and pepper (don't be afraid to be a bit generous as the salt will help draw out the moister in the vegetebles and will help build flavor). Continue to stir until softened. Add the stock or water and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
(Note: if you are using water you can add a few dashes of soy sauce and worschester sauce to help build flavor, I sometimes add a tablespoon of dijon or brown mustard as well)

Add the chicken and juices back to the pot with the veggies and water and put the lid on. Set the pressure cooker to high pressure for 15 mins. Release the pressure and remove the chicken from the pot. Set aside to cool in a bowl or plate.

Add the rice, replace the lid and use the rice setting to cook the rice.

When the rice is finished, shred the chicken and fold it with the rice mixture. Finish with fresh parsley, stir and serve.

Tip: I usually take the pot out when it's done cooking and set it on the stove or rack to cool, then I cover it with plastic wrap and store it in the fridge. You can use the saute setting to quickly reheat it. Works especially good with stews and soups.

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