Best Electric Pressure Cooker Chicken Broccoli Rice Recipes

PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI

Pressure-Cooker Garlic Chicken and Broccoli image

This simple riff on a classic Chinese chicken dish proves you can savor the takeout taste you crave while still eating right. -Connie Krupp, Racine, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
4 cups fresh broccoli florets
4 medium carrots, julienned
1 can (8 ounces) sliced water chestnuts, drained
6 garlic cloves, minced
3 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup cornstarch
1/3 cup water
Hot cooked rice

Steps:

Place the first 5 ingredients in a 6-qt. electric pressure cooker. In a large bowl, mix broth, soy sauce, brown sugar, sesame oil, vinegar, salt and pepper; pour over chicken mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Press cancel. A thermometer inserted in chicken should read at least 165°. , Remove chicken and vegetables; keep warm. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice., Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth or water if necessary.

Nutrition Facts : Calories 241 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 798mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE

Electric Pressure Cooker-Chicken Broccoli Rice image

I don't have THE Instant Pot but this is generic enough to be adaptable even down to traditional casserole & name of you want to try it. You can use frozen broccoli but fresh can be steamed just to the right not mush stage. Raw or cooked chicken works, just added at different times. Mascarpone-the luxury cheese here...got mine at Good Lion & have seen it in Wal-Mart specialty cheese tables by the deli. Pretty sure cream cheese would be good to just less milky and more tang. Oh, herb blend I used was McCormick's Perfect Pinch Original but use whichever dried herbs you like, or none. Pretty happy with the first time results.

Provided by dmac085

Categories Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced small
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
3/4 teaspoon pepper
1/2 teaspoon red pepper flakes (to taste)
1 tablespoon salt free herb seasoning mix
2 cups basmati rice
2 cups chicken broth
2 -3 cups fresh broccoli florets, steamed tender crisp
1 -2 lb boneless skinless chicken breasts, cut in bite sized pieces or 2 cups cooked chicken, cut into bite sized pieces
4 ounces mascarpone cheese
3/4-1 cup half-and-half
1 -2 cup fresh shredded medium cheddar

Steps:

Heat oil in pressure cooker, lid off, on saute or brown.
Add onions. Cook until softened.
Add all seasonings. Stir to blend and cook a minute or two.
If using raw chicken, add now and stir a bit.
Add rice and broth, then stir.
Put on lid, lock it in place. Pressure release valve in closed position.
Reset machine on high pressure for a cooktime of 5 minutes. Basmati is a more delicate rice than traditional long grain white so cook time is a bit less.
Shut off machine when time is up. Do a quick release and carefully remove the lid.
Fluff rice a bit the add mascarpone cheese in small dollop so they melt in quicker.
Add half and half, one 1/2 c to start them gently stir the mixture. Add only enough to get the creaminess you desire.
If using COOKED chicken, fold in now.
Fold in steamed broccoli.
Top with shredded cheese and put the lid back on. I set it to the Keep Warm setting and left it to heat for about 20 minutes.
Broccoli will get softer so if you like your broccoli with a bit more texture, you can steam it perfectly and just serve on the side.

Nutrition Facts : Calories 749, Fat 27.9, SaturatedFat 11.6, Cholesterol 119.1, Sodium 1589, Carbohydrate 79.6, Fiber 4, Sugar 2.6, Protein 43.8

PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

Pressure-Cooker Homemade Chicken and Rice Soup image

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

Ingredients

3 quarts chicken broth or water
4 bone-in chicken breast halves (about 3 pounds)
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules
3 medium carrots, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup uncooked long grain rice
Minced fresh parsley, optional

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.