Pressure Cooker Chicken Rice Casserole Recipe

Pressure cooker chicken rice casserole recipe. Chicken pieces with vegetables and black olives cooked in an electric pressure cooker. #pressurecooker #instantpot #chicken #rice #casserole #dinner #homemade
  • Yield: 6 serving plates
  • 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
  • Fat

    2.7 g
  • Saturated Fat

    0.8 g
  • Polyunsaturated Fat

    0.8 g
  • Cholesterol

    58.8 mg
  • Sodium

    762.9 mg
  • Potassium

    380.0 mg
  • Carbohydrate

    46.3 g
  • Fiber

    1.4 g
  • Sugars

    1.5 g
  • Protein

    27.3 g

Pressure cooker chicken rice casserole recipe. Chicken pieces with vegetables and black olives cooked in an electric pressure cooker. Are you looking for more quick and tasty pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes

You may also like Rigatoni and Sausage cooked in an electric instant pot.

Pressure Cooker Chicken Rice Casserole Recipe

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
  • 1½ 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 cooked pancetta from the pot and transfer to a large bowl.

Step 2

Working in batches, add chicken pieces to the pot and brown well, turning once. Remove cooked chicken from the pot and transfer 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 roice 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 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 chicne and rice casserole to serving plates. Serve hot.

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