Pressure Cooker Chicken Rice Casserole Recipe

2022-01-12
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    330.8
  • Carbohydrates

    46.3 g
  • Cholesterol

    58.8 mg
  • Fat

    2.7 g
  • Fiber

    1.4 g
  • Protein

    27.3 g
  • Saturated Fat

    0.8 g
  • Serving Size

    1
  • Sodium

    762.9 mg
  • Sugar

    1.5 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    0.8 g
  • Potassium

    380.0 mg
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Pressure cooker chicken rice casserole recipe. This chicken rice casserole is a must-have recipe for busy days when you need to make dinner in a hurry. It’s easy to prepare, healthy, and delicious.

How is a chicken rice casserole typically served?

Although the origin of this dish is unknown, it’s a popular menu item in many countries and cultures

Chicken rice casserole is traditionally served with white rice and breadcrumbs, which are fried in butter. Other common ingredients include cream, parsley, salt, pepper, lemon juice, and other spices.

It’s typically served in a shallow baking dish that has been coated with melted butter or oil.

What are some common variations of chicken rice casserole?

Chicken rice casserole can vary in ingredients and preparation. It is a popular dish that can be found in various cultures. In this article, we will look at some of the common variations of chicken rice casserole.

Common variations:

– Chicken and Rice Casserole (chicken and rice cooked together)

– Chicken Cacciatore (chicken with tomato sauce, onions, bell peppers, olives, oregano)

– Paella (chicken with saffron rice)

Pressure Cooker Chicken Rice Casserole Recipe

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Ingredients

  • 2 tablespoons olive oil
  • 1/4 pound (120 g) pancetta, chopped
  • 4 pounds (2 kg) whole chicken, cut into 8-9 pices, giblets and neck removed
  • 1 medium yellow onion, peeled and chopped
  • 1/2 cup (125 ml) pitted black olives
  • fresh rosemary sprigs
  • 1 cup (250 ml) long-grain rice
  • 1/2 cup (125 ml) dry white wine
  • 1Β½ cups (375 ml) chicken broth

Method

Step 1

Heat the olive oil in a 6-quart (6 L) electric pressure cooker turned to the browning function. Add the pancetta and cook, stirring occasionally, until browned and crisp, for about 4 minutes. Using a slotted spoon, remove the cooked pancetta from the pot and transfer it to a large bowl.

Step 2

Working in batches, add chicken pieces to the pot and brown well, turning once. Remove the cooked chicken from the pot and transfer it to the bowl with pancetta.

Step 3

Add chopped yellow onion to the pot and cook, stirring, until softened, for about 4 minutes. Add black olives, garlic, and rosemary. Continue cooking for a further 1 minute, then add the rice. Cook, stirring until the rice grains are coated in the fat and juices.

Step 4

Pour in the dry white wine and continue cooking and scraping any browned bits on the bottom of the instant pot. Add chicken broth and mix well.

Step 5

Nestle cooked chicken pieces and pancetta into the pot and pour any juices from the chicken bowl into the pressure cooker.

Step 6

Close the cooker and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 7

Using the Quick Release method, bring pressure normal. Set aside, unopened, to stem the rice. Carefully unlock and open the lid. Transfer cooked chicken and rice casserole to serving plates. Serve hot.

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