As you may or may not know from my last post, I got a Crock Pot, Multi-Cooker for Mother's Day! YASSSSS! Seriously!! I was never going to jump on this pressure cooking bandwagon and I did good for 3 or 4 years, but....I WAAAAAAANTED one!
I wanted to create a recipe that was quarantine friendly. Pantry and freezer staples that I thought you might already have on hand. I tried a recipe from a blog I will not name and was a mess. A MESS. I did some tweaking, changed ingredients and measurements and it was delish.. I made it again, for this video and post and it was AMAZING! My grand-babies went nuts for it, my husband AND myself. That being said, with 5 people eating we still had half left. It makes a good size batch but leftovers are da bomb!
Let's make this one short and sweet so I can get this out to you and figure out the next pressure cooker experiment! Sorry I am late to the Instapot/Multi-cooker/Pressure Cooking life, but I am officially here for it now!
3-4 boneless skinless chicken breasts, cut into bite size pieces
1T butter
1T oil (veg or olive)
2 tsp salt
1 tsp pepper
3 cups chicken broth
2 cups long grain rice (NOT instant)
1-1 1/2 cups shredded cheddar cheese
1 can cream of chicken soup
Set your pot on saute. Melt butter and oil. Add in chicken and stir while it gets some color. Add in salt and pepper. There is no need to cook chicken all the way through. Just get it browned up a bit and then add chicken broth, and rice. Stir. Place lid on pressure cooker, lock, and make sure your steam valve is CLOSED. Using your MANUAL button or the button assigned to that function, adjust time to 6 minutes. Now we wait!
When it is done and has come down from pressure, remove lid away from you and add in soup and cheese. Stir completely and eat dinner! We ate this with a big huge salad and it was perfect!
Remember leftovers rock and so do second day leftovers!
I hope you enjoy this recipe. Oh and YES you can use boneless skinless thighs!
ENJOY!
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