Description
This delicious pressure cooker chicken rice is an easy and flavorful meal perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon oil (olive or avocado)
- 1 medium onion (chopped)
- 1 pound chicken breast (cubed)
- 2 teaspoons salt (divided)
- 1 teaspoon paprika powder
- 1 teaspoon ground cumin
- 3/4 teaspoon turmeric
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon ground coriander
- 3 cups water (4 cups water for stovetop cooking)
- 2 medium carrots (cut into matchsticks)
- 2 cups long grain rice (like Jasmine or Basmati)
- 1 head of garlic (halved)
Instructions
- Press the Sauté button on your pressure cooker. When the display shows HOT add the oil. Add the onion and saute for a minute. Then add the chicken cubes and stir, sautéing until no longer pink from the outside.
- Press Cancel to stop the Sauté mode. Stir in the paprika, cumin, turmeric, black pepper, coriander, and 1 teaspoon of the salt. Add the water and stir to loosen up any browned bits from the bottom.
- Add the matchstick carrots and spread out evenly. Then spread the rice over top (DON’T stir) and sprinkle the remaining 1 teaspoon of salt over the rice. Push the garlic head halves into the rice.
- Close the lid and pressure cook on high for 6 minutes (use your usual rice cooking time. For me that is 6 minutes for Jasmine rice). It takes about 10-12 minutes for the pressure to build up before the timer starts to count down. Quick release the pressure after cooking.
- Open the lid and remove the garlic (I like to add a few pieces of soft, sweet garlic to my serving later). Stir everything gently to combine the chicken, carrots, rice and seasoning.
- Heat a large heavy-bottom pot or Dutch oven. Add 1 tablespoon oil and sauté 1 medium onion until translucent. Then add 1 pound chicken breast cubes and 1 teaspoon salt, 1 teaspoon paprika powder, 1 teaspoon ground cumin, 3/4 teaspoon turmeric, 1/2 teaspoon black pepper, 1/2 teaspoon ground coriander. Sauté for about 1 minute until the chicken is no longer pink from the outside.
- Deglaze the pot with 1 cup water. Scrape the bottom to loosen up any browned bits.
- Spread the carrots in a layer over the chicken. Rinse the rice (3x until water runs mostly clear) and layer over the carrots. Sprinkle with 1 teaspoon salt.
- Cut the bottom off the garlic head to expose the cloves. Press garlic head into the center of the rice.
- Carefully pour 3 cups of boiling water (do NOT stir!) into the pot. Bring to a boil over high heat.
- Once boiling reduce heat to medium and cook uncovered until most of the water is absorbed (~ 10 minutes). Then cover, turn heat to low and cook until rice is soft. Stir everything gently to combine the chicken, carrots, rice and seasoning.
Notes
- This dish can be customized with different vegetables as per your preference.
- For stovetop cooking, increase the water to 4 cups.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg