CHICKEN AND RICE PRESSURE COOKER RECIPES
PRESSURE-COOKER HOMEMADE CHICKEN AND RICE SOUP RECIPE: HOW ...
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
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
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, FatContent 7g fat (2g saturated fat), CholesterolContent 72mg cholesterol, SodiumContent 1690mg sodium, CarbohydrateContent 12g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 26g protein.
PRESSURE COOKER CHICKEN AND RICE | HIDDEN VALLEY® RANCH
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
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
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PRESSURE COOKER TERIYAKI CHICKEN RECIPE | ALLRECIPES
I combined other teriyaki recipes to make up a yummy version for my favorite cooker: my electric pressure cooker. I used a mix of boneless skinless thighs and chicken tenders. Serve with spaghetti or rice noodles and broccoli...YUM!!
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Reviews 4.4
Total Time 40 minutes
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Calories 352 calories per serving
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- Reduce the pressure using the rapid-release method. Use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. Whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. Serve the chicken topped with the teriyaki sauce.
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Recipe for Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!) Original
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Total Time 45 minutes
Category Instant Pot Recipes, Paleo Recipes, Pressure Cooker Recipes
- Remove from pressure cooker and let stand for 5 minutes before carving.
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PRESSURE COOKER CHICKEN AND DUMPLINGS RECIPE - NYT COOKING
It doesn’t get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I’ve added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green.
I prefer using all dark meat here—a combination of drumsticks and thighs gives great flavor and won’t overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less.
This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).
Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 609 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 30 minutes
Calories 609 per serving
- Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
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PRESSURE-COOKER GARLIC CHICKEN AND BROCCOLI - TASTE OF HOME
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
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 20 minutes
Category Dinner
Cuisine Asia, Chinese
Calories 241 calories per serving
- 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. Add broth or water if necessary.
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SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP RECIPE: HOW TO ...
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
From tasteofhome.com
Reviews 4
Total Time 08 hours 15 minutes
Category Lunch
Calories 202 calories per serving
From tasteofhome.com
Reviews 4
Total Time 08 hours 15 minutes
Category Lunch
Calories 202 calories per serving
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. 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 and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
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SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP RECIPE…
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
From tasteofhome.com
Reviews 4
Total Time 08 hours 15 minutes
Category Lunch
Calories 202 calories per serving
From tasteofhome.com
Reviews 4
Total Time 08 hours 15 minutes
Category Lunch
Calories 202 calories per serving
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. 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 and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
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PRESSURE COOKER BONE BROTH OR CHICKEN STOCK - NYT COOKING
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid.
This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).
Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 482 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 482 per serving
- Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.
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