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.

SERVES 4

TIME 1¼ 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 ...

Print