Description
A comforting meal of chicken thighs and jasmine rice cooked to perfection in a pressure cooker.
Ingredients
Scale
- 4 medium chicken thighs (frozen, bone-in skin on)
- 1 cup jasmine rice
- 2 cups chicken broth
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 large carrots (peeled, cut into thick dials)
- 1 stalk celery (cut into bite size chunks)
Instructions
- In the bottom of the pressure pot, put rice, chicken broth, 1 tsp salt, and 1/2 tsp pepper. Stir well.
- Place frozen chicken thighs on top of the rice.
- Sprinkle tops with 1 tsp salt, garlic powder, and onion powder.
- Place chopped carrots and celery around the meat.
- Set to pressure on HIGH for 11 minutes.
- Allow pressure to naturally release for 5 minutes before allowing for a quick release.
Notes
- For a variation, substitute 4 small boneless breasts for the chicken thighs.
- This recipe can be easily doubled for larger servings.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg