Pressure Cooker Chicken and Rice

"One pot chicken and rice, easy and delicious"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
7
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Place just enough oil in bottom of pot to brown chicken. Add rest of ingredients, stir, place cover on pressure cooker and cook on high pressure for 20 minutes. If chicken is not tender, cook for another 5 minutes.
  • Note: If using frozen chicken, cook for 35-40 minutes.

Questions & Replies

  1. The recipe says to use just enough oil to brown the chicken. Do you brown the chicken first, before adding the other ingredients? This is the first recipe I am trying with my brand new cooker, so I'm a rookie. What would be the procedure for browning the chicken if that is the first step?
     
Advertisement

Reviews

  1. This recipe received "thumbs up" from us! I used 2 cups of instant rice, large can of mushroom soup, about 2Tbsp of Worstershire sauce, and 1/2 cup of inexpensive Merlot, sm. bag frozen vege's.. along with the other ingredients listed minus the cheese sauce/soup. Cooked for 20min on high..then turned to a lower heat for the last 15min. Oh my gosh...yummy yummy yum yum. The chicken fell apart and instant rice did not scorch! Perfecto mundo.
     
  2. My husband calls this a keeper. I cut the chicken into pieces and sauteed them with onion, salt, pepper and garlic powder. I used cream of chicken and cream of celery soups, and added a bag of frozen veggies (didn't have broccoli, which I will try next), salt, pepper and garlic powder. I will use a little more water next time, but I pressured that for 20 minutes and the rice was perfect. My pan was a little scorched, but will spray next time. No scorch flavor, thank heavens!
     
  3. This is a very easy and fast recipe and I highly recommend it. My only suggestion would be to mix the rice and the soups together before putting into the cooker. I cooked mine at 15 lbs of pressure for 30 minutes because I like the meat to be extra tender. Worked out great.
     
  4. I used chicken broth instead of water and cream of chicken and mushroom soup because that's what I had on hand. I left the chicken breasts whole, but mixed up the soups and broth before putting in the pressure cooker. Although the chicken was very tender, the rice was undercooked and the dish overall had NO FLAVOR. I wish it had scorched in the pan as that might have added a layer of flavor that mine was missing. Certainly not a keeper....
     
  5. The other reviews mention this scorching, I should have listened. I'm chalking this recipe up to a failure.
     
Advertisement

Tweaks

  1. FYI: Any recipe that begins with using the saute feature is problematic. Even deglazing the stainless pot has not worked for me. I get the dreaded "burn" message every time. If anything sticks to the bottom your IP will never build pressure. So, I just purchased the non-stick ceramic inner pot and will try this recipe with that. Stay tuned...
     
  2. i totally omit the cheddar cheese soup and i did 2 cans cream of mushroom and cream of chicken mixed or you can buy the in different and cans and do 1 can of each. i still added the oil and browned my chicken on high pressure BUT i used minute rice to make sure it would cook and after adding the water and change my pressure to low pressure and only cooked it for 10 minutes and it was perfect. Plus i cooked it on the rice and risotto setting since the chicken was already cooked from browning.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes