ELECTRIC PRESSURE COOKER-CHICKEN BROCCOLI RICE

Electric Pressure Cooker-Chicken Broccoli Rice image

Provided by dmac085

Categories Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Previous Next

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.