Pressure-Cooker Easy Chicken and Rice
By America's Test KitchenPublished on January 31, 2013
Time
1¼ hours
Yield
Serves 4
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmedSalt and pepper 1 tablespoon vegetable oil 3 carrots, peeled and cut into ½-inch pieces1 onion, chopped fine1 ½ cups long-grain white rice 4 garlic cloves, minced2 cups low-sodium chicken broth 1 cup frozen peas 3 tablespoons minced fresh parsley 2 teaspoons lemon juice
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate.
- Pour off all but 1 tablespoon fat left in pot. Add carrots, onion, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot and brush any rice off sides of pot. Nestle chicken, skin side up, firmly into rice.
- HIGH PRESSURE FOR 15 Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.
- Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to serving dish and tent loosely with aluminum foil while finishing rice. Sprinkle peas, parsley, and lemon juice over rice, cover, and let stand until for 5 minutes. Fluff rice gently with fork and season with salt and pepper to taste. Serve with chicken.
build flavor
minutes
quick release pressure
before serving
Time
1¼ hoursYield
Serves 4Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed
Salt and pepper
1 tablespoon vegetable oil
3 carrots, peeled and cut into ½-inch pieces
1 onion, chopped fine
1 ½ cups long-grain white rice
4 garlic cloves, minced
2 cups low-sodium chicken broth
1 cup frozen peas
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
Test Kitchen Techniques
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed
Salt and pepper
1 tablespoon vegetable oil
3 carrots, peeled and cut into ½-inch pieces
1 onion, chopped fine
1 ½ cups long-grain white rice
4 garlic cloves, minced
2 cups low-sodium chicken broth
1 cup frozen peas
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
Test Kitchen Techniques
Ingredients
4 (12-ounce) bone-in split chicken breasts, trimmed
Salt and pepper
1 tablespoon vegetable oil
3 carrots, peeled and cut into ½-inch pieces
1 onion, chopped fine
1 ½ cups long-grain white rice
4 garlic cloves, minced
2 cups low-sodium chicken broth
1 cup frozen peas
3 tablespoons minced fresh parsley
2 teaspoons lemon juice
Test Kitchen Techniques
Why This Recipe Works
For our pressure-cooker take on classic chicken and rice, we used bone-in chicken breasts rather than boneless for better flavor and meat that stayed moist. Avoiding heavy, greasy rice was the biggest challenge. Browning the breasts before cooking them under pressure allowed us to keep the flavorful fond but render off and discard most of the fat before cooking. We also decreased the liquid in the standard 2:1 ratio of liquid to rice to account for the moisture released by the chicken and carrots that couldn’t evaporate. Stirring the rice made the dish gluey, so we simply fluffed it with a fork when incorporating the peas, lemon juice, and parsley.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown chicken, skin side down, until golden, about 6 minutes; transfer to plate.
- Pour off all but 1 tablespoon fat left in pot. Add carrots, onion, and 1/2 teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot and brush any rice off sides of pot. Nestle chicken, skin side up, firmly into rice.
- HIGH PRESSURE FOR 15 Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.
- Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
- Transfer chicken to serving dish and tent loosely with aluminum foil while finishing rice. Sprinkle peas, parsley, and lemon juice over rice, cover, and let stand until for 5 minutes. Fluff rice gently with fork and season with salt and pepper to taste. Serve with chicken.
build flavor
minutes
quick release pressure
before serving
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