Pressure-Cooker Easy Chicken and Rice
25 comments
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.
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 ...