Pressure Cooker Chicken and Rice

 

Sooner or later you are going to want to cook a recipe in your pressure cooker that has ingredients that have vastly different cooking times, like chicken and rice.  The chicken takes 14 minutes and rice takes 3 minutes.  If you cooked these two things together the chicken would be way under done or the rice would  be way over done.So how the heck do we cook a recipe like chicken and rice and get them to come out right?  We use a method I call sequential cooking.  We cook the ingredient with the longest cooking time first and then take it out  and keep it warm, broil it or in other ways, finish it and then cook the ingredient with the least amount of time separately.  Or we cook the ingredient with the longest cooking time until it has cooked to the time needed to cook the food with the least amount of time, quick release the pressure, add the ingredient with least amount of cooking time and finish cooking them together.

I know your thinking “doesn’t opening the pressure cooker to add an ingredient add a lot of extra time to the recipe to come back up to pressure?” A hot pressure cooker comes to pressure faster then a cold one.  Have all the ingredients you need to add ready to dump in and you will only add 3-4 minutes to your final cooking time.

The full sized version of the recipe came from Hip Pressure Cooking and is by far my favorite pressure cooking recipe I have tried.

 

Chicken and Rice

• Difficulty: Easy
• Print

For Chicken:

3/4 tsp canola oil

1/2 onion, chopped

3 tsp tomato paste

1 garlic clove, minced

1/2 cup water

4 bone on, skin on chicken thighs

Spices:

1/2 tsp ginger

1/2 tsp cardamom

1/4 tsp black pepper

1 tsp cumin

1 tsp coriander

1/8 tsp turmeric

1 bay leaf

For Rice:

1/2 cup water

1 cup Basmati rice

Preheat your broiler to 400.  In a small frying pan over medium heat, saute the onions, until soft.  Add the garlic and spices and stir for about 30 seconds.  Place the onion mixture in the pressure cooker liner.  Add the water, tomato paste, and salt.  Add the chicken and coat with the liquid.  Bring to high pressure and cook for 14 minutes and quick release. Remove the chicken to a platter and cover with foil.  Measure the remaining liquid.  You will need 1 3/4 cup.  If the liquid from the pot doesn’t give you that amount, add some water until it does.  Pour the measured liquid back into the pressure cooker liner and add the rice.  Mix well.  Bring to high pressure for 3 minutes.  Use a natural release.  While the rice is cooking remove the foil from the chicken and place until the broiler until the skin is brown and bubbly. Serve with the rice with the chicken.