Pressure-Cooker Easy Chicken and Rice

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Appears in Cook's Illustrated January/February 2013

We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.

SERVES4

TIME1¼ hours

Pressure-Cooker Easy Chicken and Rice

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 ...

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