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Pressure Cooker Frozen Chicken and Rice

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Pressure Cooker Chicken and Rice recipe

From The Proctor Silex Test Kitchen

Added by Lynne

Ingredients

  • 2 tablespoons vegetable or olive oil 
  • 1/3 cup (1/4-inch dice) carrots  
  • 1/2 cup (1/4-inch dice) onions 
  • 1 clove garlic, minced 
  • 3 teaspoons chicken seasoning blend, divided 
  • 2 to 3 teaspoons fresh thyme leaves, divided 
  • 1 cup jasmine rice, rinsed 
  • 1 cup chicken broth 
  • 2 frozen boneless chicken breasts, about 5 ounces each 
  • 1/2 to 1 teaspoon salt 
  • 1/4 to 1/2 teaspoon coarse black pepper 

Directions

  1. Remove lid from 3-quart pressure cooker. Press SAUTÉ mode and allow to heat for 2 to 3 minutes. Add oil to cooking pot. Add carrots, onions, and garlic. Cook, stirring occasionally, until vegetables are soft, about 3 minutes. 
  2. Stir in 2 teaspoons chicken seasoning blend, 1 teaspoon thyme leaves, rice, and chicken broth. Add chicken breasts. 
  3. Place lid on pressure cooker, turn lid to lock, and move steam release valve to closed position. Press PRESSURE COOK mode and adjust cooking time for 11 minutes.  
  4. When cooking has finished, allow a natural pressure release for 10 minutes. Release any remaining pressure using quick release.  
  5. Remove chicken to a cutting board and slice diagonally. Season with salt, pepper and remaining chicken seasoning blend. Serve with rice on the side, garnishing rice with remaining thyme leaves. 

Serves: 2 to 3

Test Kitchen Tip: 
Seasoning frozen chicken is difficult. You can adjust seasonings after you slice the chicken to suit your taste. 

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