Recipe for Chicken and Rice in my Cook's Essentials Electric Pressure Cooker

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa offers more protein and nutrients, while white rice is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and health benefits, while paprika is more economical.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Homemade broth is healthier, and vegetable broth is often less expensive.

Cut up a bowl of chicken tenders and frozen chicken breasts.

Place the chicken in the Cook's Essentials 8qt pressure cooker.

Add two small chopped onions on top of the chicken.

Pour in two cans of Swanson chicken broth.

Add one stick of margarine to the pressure cooker.

Pour in two cups of water.

Add one heaping teaspoon of onion powder.

Add two teaspoons of kosher salt.

Add one teaspoon of coarse ground black pepper.

Stir the mixture without touching the sides of the nonstick pot.

Lock the lid on the pressure cooker.

Select the poultry setting and set the timer for 20 minutes.

Start the pressure cooker and wait for it to come up to pressure.

After 20 minutes, release the pressure and unlock the lid.

Check if there is enough liquid for the rice.

Add two cups of rice to the pressure cooker.

Add two leftover chicken legs to the mixture.

Lock the lid again and ensure the vent is set to airtight.

Select the white rice setting and set the timer for 10 minutes.

Start the pressure cooker and wait for it to build pressure and cook the rice.

After 10 minutes, let the pressure release naturally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary