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Pressure Cooker Chicken Vegetable Rice is a super easy one-pot meal that is filling and comforting. It’s perfect for busy winter days!
Pressure Cooker Chicken and Rice
Pressure Cooker Chicken Vegetable Rice is an easy recipe that’s naturally gluten-free if you check your labels. This simple one-pot recipe requires very little work, making it perfect for busy days especially during the winter. Here’s how to make it.
- electric pressure cooker (I used a 6 qt Zavor LUX LCD)
- silicone cooking spoon
- measuring cup
- measuring spoons
- 1 pound boneless chicken breast or tenders, diced or cut into bite sized pieces
- 1.5 cups white rice
- 2 cups chicken broth
- 2 cups frozen peas and carrots
- 1 cup onion, minced or diced
- olive oil
Plug in the electric pressure cooker.
Set the pressure cooker to saute or brown.
Coat the bottom of the pot with a thin layer of olive oil.
Place the chicken into the pot along with the onions and saute until the chicken is no longer pink.
Pour a splash of the chicken broth into the pot.
Add the rice to the pot.
Pour the remainder of the chicken broth into the pot along with the seasoning.
Be sure as much of the rice as possible is covered with broth.
Put the frozen peas and carrots into the pot.
Place the lid onto the pot and close to seal.
Set the pressure cooker to cook on manual high pressure for 5 minutes.
Once the cooking time has finished, let pressure release naturally for 5 minutes befoire doing a quick pressure release to let any remaining steam out.
Pour the light cream into the pot and stir.
Serve immediately with salt and pepper to taste.
This recipe is very thick for it’s first serving. If you have leftovers, you will likely want to add a splash of chicken broth to the dish before reheating and serving.