Best Pressure Cooker Chicken Rice Recipes

PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP

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.

PRESSURE COOKER SALSA LIME CHICKEN AND RICE

Steps:

• Combine chicken breasts, salsa, tomato sauce, lime juice, olive oil, salt, garlic salt, and pepper in an electric pressure cooker.
• Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook chicken until no longer pink in the center, 8 minutes for thin frozen breasts and 12 minutes for thick frozen breasts. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Release pressure naturally according to manufacturer's instructions. Open pressure cooker; transfer chicken to a serving dish using tongs. Spoon 1/2 of the cooking liquid over the chicken; top with Mexican cheese.
• Stir rice into the remaining cooking liquid in the pressure cooker. Add enough water to equal 2 cups of liquid. Seal pressure cooker and bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Let pressure release naturally. Serve rice with chicken.

PRESSURE COOKER CHICKEN SOUP WITH LEMON AND RICE

Steps:

• Melt the butter in a 6- to 8-quart pressure cooker on the sauté setting. Add the onion, season with salt and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant and softened, about 1 minute. Add the chicken thighs, season with salt, then add the chicken broth and bay leaf. Season very generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add more salt now if you are using fully salted broth.) Cook on high pressure for 15 minutes.
• Allow the pressure to release naturally for 10 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and let it release naturally for 5 more minutes.) With a ladle, skim and discard excess fat from the top of the soup, if you wish. Using two forks, coarsely shred the chicken. (Don't worry about getting every piece because the chicken will fall apart more when you whisk to thicken.) Add the rice and turn on the sauté setting. Whisk the egg yolks, sour cream and lemon juice in a medium bowl until creamy and combined.
• Dip a large measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the pressure cooker and let the soup simmer, whisking, until slightly thickened and the rice is warmed through, about 5 minutes. Stir in the dill and season to taste with lemon juice, salt and pepper. Serve in bowls with scallions sprinkled on top, if using.

EASY PRESSURE COOKER SOUTHWESTERN CHICKEN AND RICE SOUP

Steps:

• Cook the rice as directed on the package and refrigerate. This will be heated at the last minute in the microwave and added to the bowls as you are serving. If you add it while cooking, the rice will swell and your broth will be gone.
• Remove half of the meat from the rotisserie chicken, chop, and add to a pressure cooker. Freeze the rest of the meat for sandwiches or the next time you want to make this soup. Add the chicken broth and water to the pressure cooker.
• Puree the Rotel tomatoes, chicken bullion, salsa, chili powder, cumin, onion flakes, salt, and lime. I use a stick blender because it's so easy. Add all to the pressure cooker.
• Add the bag of frozen mixed vegetables to the pressure cooker. No need to thaw.
• Once your pressure cooker reaches full pressure, reduce heat to medium and cook for 15 minutes with the regulator rocking gently. Let the pressure drop completely before opening the pressure cooker.
• To serve, spoon desired amount of heated rice into a soup bowl. Ladle the chicken and vegetable soup over the rice. Stir in chopped cilantro if desired.

CHICKEN DELIRIOUS AND BUTTERED RICE (FOR PRESSURE COOKER)

Steps:

• Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
• While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
• Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

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!

ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE

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.

POWER PRESSURE COOKER CHICKEN AND RICE GANDULES

Steps:

• Season chicken well and Brown chicken in a large skillet with 1/4 cup oil do not fully cook through, after browning take out and on a chopping board cut into small chunks.
• Push the meat/chicken button on cooker, Add 1 tbsp oil to pressure cooker and continue to cook chicken just to add flavor to cooker.
• Add the can of gandules to the cooker on top of the chicken.
• Add the rice.
• In a measuring cup Add the 2 packets of sazon and the sofrito to the chicken broth mix well and pour over the top of rice.
• Mix well.
• Seal the pressure cooker set to rice or 6 min.
• When cooker is finished Let sit till steam has released entirely on its own 10-15 min.
• Release steam valve open lid and stir completly.
• Eat yummy chicken and rice ��.

PRESSURE COOKER CHICKEN AND WILD RICE SOUP

Steps:

• Cook Uncle Ben's rice according to package directions, substituting chicken broth for water.
• Meanwhile, heat olive oil in pressure cooker over medium high heat.
• Saute celery, carrot, onion, and garlic for 3-4 minutes until soft.
• Add bay leaves, chicken broth, and chicken breasts to pressure cooker.
• Secure lid, bring up to pressure and reduce heat so regulator is rocking at high pressure.
• Cook for 7 minutes.
• Let pressure reduce naturally for 4 minutes and then quick release remaining pressure.
• Remove chicken from cooker to a cutting board to cool.
• Remove bay leaves and discard.
• Combine salt, pepper, and flour in a small bowl and set aside.
• Melt butter in a small saucepan over medium low heat.
• Sift flour mixture into butter, stirring constantly until all of flour is absorbed.
• Heat and stir for 1 minute or until bubbly.
• Whisk milk into flour/butter mixture a little at a time.
• Cook, stirring frequenly, for 5 minutes.
• Add white wine to milk mixture and stir. If not using wine, may need additional milk for desired consistency.
• Chicken should now be cool enough to shred/dice and return to pressure cooker pot.
• When rice is done cooking, stir and add to pressure cooker pot with chicken and vegetables.
• Add milk mixture to pot and stir.
• Add additional water for desired soup/chowder consistency. Simmer for 10 minutes until warmed through.
• Ladle into bowls and serve with your favorite bread or garlic cheddar biscuits!

LEMON CHICKEN RICE SOUP IN PRESSURE COOKER

Steps:

• Heat oil in pressure cooker pan. Add garlic and let it perfume oil for 30 seconds. Don't let it burn. Then add, chopped leek (or yellow onion), celery, and thyme (if using). Saute for 3 minutes or until onions are soft.
• Add chicken, rinsed rice, (thaw chicken before adding if using frozen chicken), 1/2 tsp salt, and water. Tight close the lid of pressure cooker and turn heat on high. After first whistle, reduce heat to medium and let cook in pressure for 6-8 minutes (about 4-5 whistles on low-medium heat). Once done, switch off the heat and leave cooker for 5-10 minutes to release pressure. I often hold the whistle of pressure cooked with a long-handle spatula to release steam (keeping my face and arm away to avoid chicken steam :)) But this process will vary depending upon type of pressure cooker you using. For any model, leaving cooker for few minutes after cooking auto release the pressure slowly.
• Once pressure has released, open the lid. Remove and discard thyme sprigs and greens of leek (if you prefer). Remove cooked chicken with tongs and transfer to cutting board. Return cooker on heat (without lid), add carrot noodles, green peas to the cooking soup. On high heat cook for 2 minutes, or until carrots are crisp tender. Meantime, chop or shred chicken pieces and set aside.
• Add chopped cooked chicken (discard bones if any), fresh chopped parsley, lemon juice, black pepper, then taste and adjust for salt, lemon, and black pepper. Ladle into cups and serve hot. enjoy!

PRESSURE COOKER CHICKEN & RICE RECIPE - (2.7/5)

Steps:

• Place chicken in Pressure cooker. Season generously. Cover fully in water. Set for 20 min. Let chicken cool, then shred. Meanwhile take broth and place in separate sauce pan and boil rice.