BUFFALO RICE COOKER 5 CUP RECIPES

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PRESSURE COOKER CHICKEN AND RICE | HIDDEN VALLEY® RANCH



Pressure Cooker Chicken and Rice | Hidden Valley® Ranch image

Make pressure cooker chicken and rice in 4 easy steps with 7 ingredients. Combine everything in the pot and have dinner ready in 30 minutes. Full recipe here.

Provided by Hidden Valley

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 7

3 tablespoons olive oil
1 onion
1½ pounds boneless, skinless chicken thighs
1 Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
4 cups chicken broth
2 cups white rice
¾ cup cheddar cheese

Steps:

  • Set a pressure cooker to sauté on high heat and add the oil and onions. Sauté, stirring occasionally, until onions turn translucent, about 4–5 minutes. 

  • Add chicken pieces and ranch seasoning mix, and stir to coat. Continue to sauté for about 5 minutes.

  • Pour in the broth and rice and stir to combine. Close the lid and cook on manual high pressure for 10 minutes, then quick release the remaining pressure.

  • Open the lid and stir in the cheese. Serve the chicken and rice hot.

Nutrition Facts : Calories 0

BUFFALO CHICKEN DIP (SLOW COOKER, OVEN AND INSTANT POT ...



Buffalo Chicken Dip (Slow Cooker, Oven and Instant Pot ... image

This Slow Cooker Buffalo Chicken Dip has everything you love about buffalo wings, only made into a dip – no messy hands!

Provided by Gina

Categories     Appetizer

Total Time 240 minutes

Prep Time 5 minutes

Cook Time 240 minutes

Yield 9

Number Of Ingredients 8

2  boneless skinless chicken breasts (16 ounces)
4 oz 1/3 less fat cream cheese (softened (Philadelphia))
1 cup fat-free sour cream or Greek yogurt (I prefer sour cream)
1/2 cup Franks red hot sauce (or whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 teaspoon white vinegar
scallions (optional for garnish)
cut up celery sticks and carrot sticks (for dipping)

Steps:

  • To make the shredded chicken, place chicken in the slow cooker and add enough water or chicken broth to cover. Cook high 4 hours. Remove and shred with two forks, discard the liquid.
  • Meanwhile, combine the cream cheese, sour cream, vinegar and hot sauce together until smooth. Add half of the blue cheese.
  • Transfer to the slow cooker with the chicken, mixing well and return to the slow cooker, cook low 2 to 3 hours.
  • Transfer to a serving dish and top with the remaining blue cheese, garnish with scallions. Serve hot.
  • Oven Method:
  • Instant Pot Method:

Nutrition Facts : ServingSize 1 /3 cup, Calories 121 kcal, CarbohydrateContent 4.5 g, ProteinContent 15 g, FatContent 6.5 g, SaturatedFatContent 4 g, CholesterolContent 48 mg, SodiumContent 707 mg, SugarContent 2.5 g

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