Oh, hey there, friend! If you’re looking for a cozy, comforting meal that comes together in a flash, you’re in for a treat. Let me tell you all about my beloved Pressure Cooker Chicken and Rice. This dish has been a staple in my kitchen for years and it’s a total lifesaver on those busy weeknights when I don’t have time to fuss around but still want something hearty and full of flavor.
This recipe holds a special place in my heart because it reminds me of those chilly evenings when all I wanted was a warm meal to cozy up with. I remember the first time I tried it—my kitchen filled with the mouthwatering aromas of paprika and garlic, and as soon as I took that first bite, it became a family favorite. The combination of juicy chicken thighs, fluffy rice, and savory broth will have you feeling all warm and fuzzy inside. Plus, this dish is deceptively easy to whip up, thanks to my trusty pressure cooker!
What’s in Pressure Cooker Chicken and Rice?
Let’s break down the fantastic ingredients that make this dish so delicious!
Bone-in chicken thighs: These are my go-to chicken part for this recipe. The skin gives the dish a lovely crispy texture, and the meat stays juicy and flavorful while cooking. If you’re a fan of dark meat like I am, this will quickly become your favorite.
Olive oil: Just a tablespoon is all you need to help sear the chicken and add that rich flavor. I usually grab extra virgin olive oil; it takes everything up a notch!
Salt and pepper: Simple yet essential. Seasoning the chicken well is key to bringing out its flavor.
Paprika: This spice adds a lovely warmth and color to the dish. I like using sweet paprika, but feel free to use smoked for an extra layer of flavor!
Garlic powder: A sprinkle of garlic powder really rounds out the flavor profile. It’s perfect when you don’t have fresh garlic on hand.
Onion powder: Just like garlic powder, this little gem adds a depth of flavor without any fuss!
Cayenne pepper: If you want to add a little kick, this spice is optional but delightful! I sometimes add a pinch just to keep things interesting.
Long-grain white rice: The fluffy rice is the star of the show! Make sure to rinse it before cooking to remove excess starch.
Chicken broth: For that yummy depth of flavor! I typically use low-sodium so that I can control the saltiness of the dish.
Soy sauce: Just a tablespoon adds a savory, umami punch that ties everything together beautifully.
Green onion: Chopped fresh green onions for garnish not only look pretty but give a fresh crunch that complements the dish.
Is Pressure Cooker Chicken and Rice Good for You?
You bet it is! Here’s a quick overview of what you’re getting with this dish:
Chicken thighs: These are a great source of protein, vitamins, and minerals. While they do have more fat than white meat, it’s the healthy kind—especially when you leave the skin on!
Rice: A great source of carbohydrates for energy! Choosing whole grain rice could up your fiber intake, though I find the long-grain white rice pairs perfectly with this dish.
Broth: Using low-sodium broth not only enhances the flavor but also reduces your sodium intake, which is great for heart health.
However, if you’re watching your sodium or calorie intake, consider using skinless chicken thighs and additional veggies to balance things out. This recipe is versatile; feel free to add in veggies like peas or carrots for some extra nutrients!
Ingredients for Pressure Cooker Chicken and Rice
This recipe serves about 4 people, so grab your favorite bowls to enjoy!
– 4 bone-in chicken thighs (skin-on)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon cayenne pepper (optional)
– 1 cup long-grain white rice
– 1 1/2 cups chicken broth
– 1 tablespoon soy sauce
– 1 green onion, chopped (for garnish)
How to Make Pressure Cooker Chicken and Rice?
Here’s how you can whip up this delightful dish:
1. Start by seasoning your chicken thighs with salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper if you opted for it. I like to give the chicken a good rub to ensure it’s flavor-packed!
2. Turn your pressure cooker to the sauté function and add the olive oil. Once it’s nice and hot, place the chicken thighs, skin-side down. Sear them for about 5 minutes until they get that beautiful golden color, then give them a flip and sear for another 3 minutes. Once they’re golden and delicious, take them out and set them aside.
3. In that same pot, toss in the rice and stir it around with the leftover oils and juices for about a minute. This step really helps the rice soak up all those yummy flavors!
4. Next, pour in the chicken broth and soy sauce, making sure to scrape the bottom of the pot to get all those tasty browned bits. What I like to call “flavor gold!”
5. Place the seared chicken thighs on top of the rice mixture skin-side up. Close the lid and set your pressure cooker to cook on high pressure for 10 minutes. Easy peasy!
6. Once that cooking time is up, let it release the pressure naturally for about 10 minutes before performing a quick release to release any remaining pressure. Be careful with that steam!
7. Carefully open the lid and fluff the rice with a fork. Check that your chicken has reached an internal temp of 165°F—it should be beautifully cooked through.
8. To finish, top it off with some chopped green onions for a touch of freshness and color.
Voila! You now have a delicious plate of pressure cooker chicken and rice!
A Few Serving Suggestions for Maximum Enjoyment
Now that you’re armed with this incredible recipe, here are a couple of tips to make it even better:
– Pair it with a simple green salad or steamed veggies for a balanced meal.
– Leftovers? This dish reheats beautifully! Just add a splash of chicken broth to keep the rice moist and yummy.
– If you want to jazz things up, throw in some frozen peas or carrots right before pressure cooking for a colorful touch of goodness.
I can’t wait for you to give this recipe a try! It’s a true winner and I know it will become a part of your regular dinner rotation, just like it did in mine. So grab your pressure cooker, roll up your sleeves, and get cooking. I’d love to hear how your chicken and rice turns out, so be sure to share your experience with me! Happy cooking!
