Let me tell you, this pressure cooker chicken and rice recipe is an absolute game changer! It’s such a breeze to whip up a flavorful meal that’s not only satisfying but also super quick to make. Seriously, in just about 35 minutes, you can have tender chicken and perfectly cooked jasmine rice infused with all those delicious spices. The pressure cooker locks in moisture, making the chicken juicy and the rice fluffy—it’s like magic! Plus, you’ll love how everything cooks together in one pot, which means less cleanup for you. Trust me, once you try this dish, it’ll become a go-to in your weeknight dinner rotation. So, who’s ready to dive into the world of pressure cooking? Let’s get started!
Ingredients List
Let’s gather everything we need for this scrumptious pressure cooker chicken and rice recipe! Here’s what you’ll need:
- 1.5 lbs boneless, skinless chicken thighs (you’ll love how tender they get!)
- 2 cups jasmine rice (this gives it such a lovely aroma)
- 4 cups chicken broth (for that rich, savory flavor)
- 1 medium onion, diced (for a sweet base)
- 3 cloves garlic, minced (because garlic makes everything better)
- 1 bell pepper, diced (adds a pop of color and flavor)
- 1 teaspoon cumin (for that warm, earthy touch)
- 1 teaspoon paprika (adds a subtle smokiness)
- 1/2 teaspoon salt (to enhance the flavors)
- 1/4 teaspoon black pepper (for a little kick)
- 2 tablespoons olive oil (to sauté the veggies)
- 1 cup frozen peas (they’ll brighten up the dish)
- Fresh parsley for garnish (for that finishing touch!)
These simple ingredients come together beautifully, creating a meal that’s both comforting and delicious. Let’s get cooking!
How to Prepare Instructions
Alright, let’s get into the nitty-gritty of making this pressure cooker chicken and rice recipe. Follow these steps, and you’ll have a delicious meal in no time!
- First, set your pressure cooker to sauté mode and heat 2 tablespoons of olive oil. Once it’s shimmering, toss in the diced onion and diced bell pepper. Sauté until they’re softened, about 3-4 minutes.
- Next, stir in the minced garlic, cumin, paprika, salt, and black pepper. Cook this fragrant mix for about 1 minute to bloom those spices.
- Now, add the chicken thighs to the pot. You want to brown them on both sides, which should take around 5 minutes. Don’t worry about cooking them through; they’ll finish cooking under pressure!
- Once the chicken is nicely browned, add the jasmine rice and chicken broth. Give everything a good stir to combine. This is where the magic happens!
- Seal the pressure cooker lid and set it to cook on high pressure for 10 minutes. You can do a little happy dance while you wait!
- When the time’s up, allow for a natural release for 10 minutes, then quick release any remaining pressure. Be careful—steam can be sneaky!
- Finally, stir in the frozen peas and let everything sit for about 5 minutes. Fluff the rice and chicken gently with a fork, and garnish with fresh parsley before serving.
And there you have it—a one-pot wonder that’s packed with flavor and super easy to make!
Why You’ll Love This Recipe
- Quick and Easy: This dish comes together in just 35 minutes, making it perfect for busy weeknights.
- Flavor-Packed: The combination of spices, tender chicken, and aromatic rice creates a meal that’s bursting with flavor.
- One-Pot Wonder: Cooking everything in one pot means less cleanup and more time to enjoy your delicious meal.
- Versatile: You can easily customize it with your favorite vegetables or spices to suit your taste.
- Comfort Food: It’s the kind of hearty meal that warms you up and satisfies your cravings.
Nutritional Information
Let’s talk about the goodness packed into this pressure cooker chicken and rice recipe! Each serving (about 1 cup) is estimated to contain:
- Calories: 450
- Fat: 15g
- Protein: 30g
- Carbohydrates: 50g
- Sodium: 800mg
- Fiber: 2g
This dish not only satisfies your taste buds but also provides a great source of protein from the chicken and fiber from the peas. It’s a balanced meal that’s both hearty and nutritious, perfect for any day of the week!
Tips for Success
To really nail this pressure cooker chicken and rice recipe, here are my top tips! First, if you want to amp up the flavor, consider marinating the chicken in some spices and a splash of lime juice for a few hours before cooking—it makes a world of difference!
Also, if you’re using brown rice instead of jasmine, just remember to adjust the cooking time to about 22 minutes on high pressure. It takes a bit longer but is worth it for the added texture and nuttiness.
When serving, a sprinkle of fresh lemon juice or a dollop of yogurt can really brighten the dish. And don’t shy away from adding extra veggies like carrots or spinach during the cooking process for more color and nutrition!
Lastly, if you find the rice is sticking, try rinsing it under cold water before adding it to the pot to remove excess starch. Happy cooking!
Variations
One of the best things about this pressure cooker chicken and rice recipe is how adaptable it is! For a different twist, try using brown rice instead of jasmine. Just remember to increase the cooking time to about 22 minutes for that perfect texture. If you’re feeling adventurous, you can swap in quinoa for a protein boost—just reduce the liquid slightly since quinoa absorbs less moisture.
Want to add more color and nutrients? Toss in some chopped carrots, zucchini, or even spinach during the last few minutes of cooking. You can also experiment with spices; a pinch of curry powder or some Italian herbs can bring a whole new flavor profile to the dish. The possibilities are endless, so get creative and make this recipe your own!
Serving Suggestions
When it comes to serving this delicious pressure cooker chicken and rice recipe, the options are plentiful! I love pairing it with a crisp green salad dressed in a light vinaigrette to balance the rich flavors of the dish. You could also serve some steamed broccoli or roasted asparagus on the side for a pop of color and nutrients.
If you’re in the mood for something a bit heartier, consider garlic bread or warm naan to soak up all that flavorful broth. And for a splash of freshness, a side of tzatziki sauce or a citrusy salsa can elevate your meal to a whole new level. Enjoy your feast!
Storage & Reheating Instructions
Got leftovers? No problem! To store your pressure cooker chicken and rice, let it cool down to room temperature before transferring it to an airtight container. It’ll keep well in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to portion it out for easy reheating later!
When it’s time to enjoy those tasty leftovers, you can reheat them in a couple of ways. For the microwave, just pop it in a microwave-safe dish, cover it loosely, and heat in short bursts, stirring in between, until it’s warmed through. If you prefer the stovetop, heat it gently in a pan over low-medium heat, adding a splash of chicken broth or water to keep it moist. And voilà, you’ve got a delicious meal ready to go!
FAQ Section
Can I use frozen chicken for this recipe?
Yes! Just add a few extra minutes to the cooking time—about 2-3 additional minutes should do the trick. Make sure to check that the chicken is fully cooked before serving.
What if I don’t have jasmine rice?
No worries! You can substitute with basmati rice or even brown rice. Just remember to adjust the cooking time according to the type of rice you’re using; brown rice will need about 22 minutes on high pressure.
Can I make this dish spicy?
Absolutely! Add a pinch of red pepper flakes or some diced jalapeños when sautéing the vegetables for a nice kick.
How do I know if the chicken is done?
The chicken should reach an internal temperature of 165°F (75°C). If you’re unsure, just cut into a piece to check that it’s no longer pink inside.
Can I double the recipe?
You can double the ingredients, but be mindful of your pressure cooker’s capacity. You may need to cook in batches if it’s not large enough to hold everything at once.
For more information on cooking chicken safely, check out this USDA guide. You can also learn more about the benefits of pressure cooking at Healthline.
Print
Pressure Cooker Chicken and Rice Recipe for Beginners
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A flavorful pressure cooker chicken and rice dish that combines tender chicken with aromatic rice for a satisfying meal.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 2 cups jasmine rice
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup frozen peas
- Fresh parsley for garnish
Instructions
- Set the pressure cooker to sauté mode and heat the olive oil.
- Add the diced onion and bell pepper. Sauté until softened.
- Stir in the minced garlic, cumin, paprika, salt, and black pepper. Cook for 1 minute.
- Add the chicken thighs and brown on both sides for about 5 minutes.
- Add the jasmine rice and chicken broth. Stir to combine.
- Seal the pressure cooker lid and set to cook on high pressure for 10 minutes.
- Once done, allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Stir in the frozen peas and let sit for 5 minutes.
- Fluff the rice and chicken with a fork and garnish with fresh parsley before serving.
Notes
- For added flavor, marinate the chicken in spices for a few hours before cooking.
- You can substitute brown rice; just adjust the cooking time to 22 minutes.
- Add vegetables like carrots or corn for more color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: pressure cooker chicken and rice recipe
