Description
A flavorful pressure cooker chicken and rice dish that combines tender chicken with aromatic rice for a satisfying meal.
Ingredients
Scale
- 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