Classic chicken and rice adapted for the pressure cooker!
Combine everything in the pot, and come back to a perfectly cooked casserole.
Easy, cozy weeknight dinner.
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Chicken and rice is one of my go-tos for weeknight meals – I love the one-pot convenience.
I also love that you might just “set it and forget it” in the pressure cooker.
I know it sounds opposite of how youd make a casserole in the oven, but it is foolproof.
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I also reduced the amount of liquid a bit, since theres less evaporation with pressure cooking.
It’s really a complete meal by itself you dont need to serve anything else alongside!
It makes four generous servings, and is easily doubled for a larger crowd.
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You could also add asimple side salador someroasted vegetablesto round out the meal.
Suggestions and Substitutions
So many of you have made this recipe since it was first published!
You’ve made some great variations and adaptations over the years.
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It also freezes well!
Transfer it to individual freezer containers and freeze for up to a month.
Thaw in the fridge overnight, then reheat in the microwave.
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Can’t Get Enough Chicken and Rice?
Just something to brighten it up a bit!
grab the Saute setting on the pressure cooker and heat the oil in the pressure cooker.
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(If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Add the onion and cook for 4 minutes, until a bit softened but not browned.
Stir in the garlic and saute for 1 more minute.
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Use your spatula to pat the chicken and vegetables down into a fairly even layer.
Sprinkle the rice over the top of the chicken in an even layer.
Slowly pour the sauce over the rice, taking care not to disturb the layer.
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Secure the lid on the pressure cooker.
confirm that the pressure regulator is set to the Sealing position.
Cancel the Saute program on the pressure cooker, then opt for Manual or Pressure Cook setting.
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Set the cooking time to 5 minutes at high pressure.
(If using a stovetop pressure cooker, the cooking time is the same.)
The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.
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by immediately moving the vent from Sealing to Venting."
Be careful of the steam!
The sauce may look a little bit separated when you initially pop swing open the pot.
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Dont worry, its fine!
Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.
Sprinkle generously with chopped parsley and serve hot.
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Leftovers will keep for about a week and can be warmed in the microwave.
